Ingredients
1 can (14-1/2 ounces) chicken broth1/2 cup lemon juice1/4 cup packed brown sugar1/4 cup fresh sage1/4 cup fresh thyme leaves1/4 cup lime juice1/4 cup cider vinegar1/4 cup olive oil1 envelope onion soup mix2 tablespoons Dijon mustard1 tablespoon minced fresh marjoram1-1/2 teaspoons paprika1 teaspoon garlic powder1 teaspoon pepper1/2 teaspoon salt2 boneless skinless turkey breast halves (2 pounds each)Optional: Additional fresh thyme, marjoram, and lemon wedges
Preparation
In a blender, process the first 15 ingredients until blended. Place turkey in a bowl or shallow dish; pour marinade over turkey and turn to coat. Refrigerate, covered, 8 hours or overnight, turning occasionally.
Transfer turkey and marinade to a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes.
Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in turkey breasts should read at least 165°. Remove turkey from pressure cooker; tent with foil. Let stand 10 minutes before slicing. If desired, top with additional fresh thyme and marjoram and serve with lemon wedges.
