Ingredients
1 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon dried thyme1/2 teaspoon pepper2 boneless skinless turkey breast halves (2 pounds each) 1/3 cup waterCOMPOTE:2 medium apples, peeled and finely chopped2 cups fresh raspberries2 cups fresh blueberries1 cup white grape juice1/4 teaspoon crushed red pepper flakes1/4 teaspoon ground ginger
Preparation
Mix salt, garlic powder, thyme and pepper; rub over turkey breasts. Place in a 6-qt. electric pressure cooker. Pour water around turkey. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in turkey breasts should read at least 165°.
Remove turkey and cooking juices from pressure cooker; tent with foil. Let stand before slicing.
Select saute setting and adjust for low heat. Add compote ingredients; simmer, uncovered, until mixture is slightly thickened and apples are tender, 15-20 minutes, stirring occasionally. Serve turkey with compote.
