Ingredients
1 pound carrots, cut into 2-inch pieces2 medium onions, cut into wedges3 celery ribs, cut into 2-inch pieces1 can (14-1/2 ounces) chicken broth1 bone-in turkey breast (6 to 7 pounds), thawed and skin removed2 tablespoons olive oil1-1/2 teaspoons seasoned salt1 teaspoon Italian seasoning1/2 teaspoon pepper
Preparation
Place vegetables and broth in a 6-qt. electric pressure cooker. Brush turkey with oil; sprinkle with seasonings. Place over vegetables.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in turkey breast should read at least 170°. Remove turkey from pressure cooker; tent with foil. Let stand 10 minutes before slicing.
