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Pat turkey breast dry and generously season with salt and pepper. Melt cooking fat in pressure cooker bot over medium high heat. [If using an Instant Pot, use the "saute" function. If using another brand of electric pressure cooker, consult your user's manual.] Brown turkey breast, skin side down, about 5 minutes, and transfer to a plate, leaving fat in pot.
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Add onion, carrot, and celery to pot and cook over medium heat ["saute" function on Instant Pot] until softened, about 5 minutes. Stir in garlic and sage and cook until fragrant, about 30 seconds.
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Pour in wine and cook until slightly reduced, about 3 minutes. Stir in broth and bay leaf. Using wooden spoon, scrape up all browned bits stuck on bottom of pot.
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Place turkey skin side up in post with any accumulated juices.
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Lock lid in place and set electric pressure cooker for 35 minutes on high pressure. If using a stovetop pressure cooker, adjust heat as necessary to maintain high pressure for 35 minutes.
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Use quick release method (see manufacturer directions) and carefully remove lid.
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Transfer turkey breast to carving board or plate and tent loosely with foil, allowing it to rest while you prepare the gravy.
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Use an immersion blender or carefully transfer cooking liquid and vegetables to blender and puree until smooth. Return to medium high heat and cook until thickened and reduced to about 2 cups. Adjust seasoning to taste.
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OPTIONAL: If you prefer a thicker gravy. Combine a tablespoon of tapioca starch with a tablespoon of warm water and whisk into the gravy at the very end of your cooking time.
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Slice turkey breast and serve with hot gravy.