Instant Pot Turkey Tenderloin Recipe
Who said turkey is only for the holidays? The white meat is a staple at Thanksgiving and Christmas dinners but it's a versatile and healthy option all year round. Turkey is a rich source of protein full of minerals and nutrients, especially vitamin B which is beneficial for cell functioning. Beyond its health benefits, this meat is really convenient as it preserves well for up to a year in the freezer. This means that if you still have some turkey breasts lurking in your freezer that you never got around to cooking from the holidays, this Instant Pot turkey tenderloin recipe by recipe developer Christina Musgrave of Tasting with Tina is for you.
"I wanted to create an easy, juicy turkey recipe that can be made in the Instant Pot and doesn't dry out," Musgrave says. The nice thing about this recipe is that you don't have to worry about cooking the meat to perfect tenderness, since the Instant Pot will do the job for you.
Gather your ingredients and get started
You may have to do a little searching through the meat section at your local grocery store, but most grocers do sell turkey all year long — they're just not as prominently displayed throughout the year. This recipe doesn't call for entire turkey though — just the tenderloins will do. This recipe calls for about 24 ounces, but you can cook more or less, depending on your needs, as long as you adjust the seasonings, too. Once you've got your turkey chosen (and thawed, if needed), it's time to season.
Turkey can be really tasteful if seasoned the right way — without the seasoning, though, it tends to be a bit bland. This is why the seasoning in this recipe is the star of the show. To create the seasoning, grab a small bowl and add salt, black pepper, garlic cloves, and 1 tablespoon of your olive oil. Mix everything together and then rub the mixture over the turkey tenderloins. After you cover every spot, set the meat aside.
The Instant Pot will give you perfectly cooked turkey
Combining the capabilities of a pressure cooker and a multi-cooker, the Instant Pot makes it easy to cook meats to perfection without a lot of time or dirty dishes. For this recipe, you'll be using the sauté option, which allows you to preserve the moisture and texture of the meat by browning it a bit before applying the pressure.
To get started, simply add the remaining tablespoon of olive oil and the turkey tenderloins to the Instant Pot. Brown the top and bottom side of the turkey tenderloins for about three minutes each side, and you're ready to move on to the next step.
Cooking these turkey tenderloins won't take long
Add the chicken stock to the Instant Pot, put the lid on, and lock it in place, making sure the valve is sealed. Set the Instant Pot to cook for 12 minutes on high pressure. Once the time is up, naturally release the pressure for 10 minutes before releasing any remaining pressure with quick pressure release.
Once the Instant Pot can be opened, move the turkey tenderloins onto a plate and let them rest for five minutes. Slice the tenderloins and serve them with fresh rosemary on the side. Musgrave recommends serving the turkey with mashed potatoes, roasted potatoes, rice, or roasted vegetables as sides.
- 2 tablespoons olive oil, divided
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cloves minced garlic
- 24 ounces of turkey tenderloin
- 1 cup chicken broth
- Fresh rosemary, for serving
- Combine 1 tablespoon olive oil, salt, black pepper, and minced garlic in a bowl. Mix well.
- Rub spice mixture over turkey tenderloins and set aside.
- Add the remaining tablespoon of olive oil and the turkey tenderloins to the Instant Pot. Use the sauté setting and brown top and bottoms for 3 minutes each side.
- Add 1 cup chicken stock to the Instant Pot. Put the lid on the Instant Pot and lock into place.
- Cook on high pressure for 12 minutes. Naturally release for 10 minutes, then release any remaining pressure.
- Turn Instant Pot off and set turkey on a plate. Let the turkey rest for 5 minutes.
- Slice and serve with fresh rosemary, if desired.
| Calories per Serving | 235 |
| Total Fat | 13.0 g |
| Saturated Fat | 2.9 g |
| Trans Fat | 0.0 g |
| Cholesterol | 74.9 mg |
| Total Carbohydrates | 2.1 g |
| Dietary Fiber | 0.1 g |
| Total Sugars | 0.6 g |
| Sodium | 370.6 mg |
| Protein | 25.9 g |
