Ingredients
2 tbsp olive or cooking oil
~1Kg turkey breast
1l chicken stock
For the marinade
1 tbsp mustard
1 tbsp cider vinegar
2 tbsp honey
1 tbsp Worcester sauce
2 tbsp smoked paprika
2 tbsp BBQ sauce
5 garlic cloves, crushed
2 tbsp olive or cooking oil
For the slaw:
250g Brussel sprouts
¼ red cabbage
1 medium red onion, finely sliced
1 medium carrot, grated
100ml mayonnaise
100ml crème fraiche
1 tbsp mustard
1 tsp lemon juice
20g dried cranberries
Suitable for: Pressure King Pro 5.7L 12-in-1 Pressure Cooker
The Method
Combine the marinade ingredients in a bowl then coat the turkey in the paste and leave to marinade for at least 1 hour, preferably overnight.
Select the BROWNING function, then add the oil and allow to heat. Add the turkey and rotate occasionally for ~5 minutes to brown on all sides.
Press CANCEL, then add the stock. Put the lid on and close the pressure valve then select the MEAT function and adjust the time to 30 minutes.
While this is cooking, combine all your slaw ingredients.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Remove the turkey and shred with 2 forks ready to serve.
