Say what? Your mind was blown when I filled my freezer with 4 minute cook time soups, and then you heard the thing can make cheesecake, and now I am telling you that you can make healthy, no preservative sandwich meat with your instant pot.
Why would anyone go through the trouble of this and not just grab some sandwich meat at the local deli? Well… I asked Kristin Brown, Registered Dietician and owner of Grounded Health this exact question.
Kristin advises that compared to years ago, deli meats are not as bad as they used to be , but even today the things to watch out for in deli meats is poor quality meats, sodium content, and the way in which they are processed. Some manufacturers’ processing includes the addition of sugar, gluten, and artificial flavours. No thanks!
Sandwich meat has been a go-to for me recently so I wanted to give DIY Sandwich meat a try.
In terms of cost effectiveness, I wouldn’t say this is a cheaper way to go compared to the deli. But… you get what you pay for. Cheap often means low quality and lots of additives.
You can pretty much rub whatever you want on these depending on your preferences. If you want to keep this super clean, I would use a blend of your own spices. But, today, I relied on a pre packaged seasoning (gasp!). I don’t love all of the ingredients but given I used about ½ a cup of seasoning for the entire turkey breast, I am not too concerned.
Once you rub your turkey with seasoning, you can brown it a bit using the saute function. I do this using avocado oil. I then rise the pot (this is optional and just a personal preference), put the trivet inside, and pour in 1 cup of chicken broth. The turkey breast will not be submerged in broth.
Cook time may vary depending on the size of your breast. Make sure you check that the internal temperature is 165F. If it isn’t, put the lid back on and cook a bit longer.
Once cooked, cut off the strings and slice! You certainly don’t need a meat slicer like this. You can cut thinly with a sharp knife but it does take longer.
- Turkey Breast, 2-3 pounds.
- ½ cup seasoning of choice (I use Club House Signature Greek)
- 2 garlic cloves, minced
- ⅓ cup avocado oil
- 1 cup chicken broth
- Season the turkey with your seasonings.
- Using the saute feature, brown the breast on all sides
- Press cancel, and rinse the pot out. Rinsing your pot is completely optional.
- Insert the trivet.
- Pour the chicken broth into the pot.
- Place the turkey on top of the trivet.
- Add minced garlic onto the breast.
- Using the manual setting, set the timer to 30 minutes.
- Once the timer beeps, release the pressure.
- Check the internal temperature and ensure it is at least 165F
- Let the meat cool, and then cut the strings off and slice thinly. If you let it sit in the fridge overnight it will be much easier to slice.
Still haven’t jumped on the instant pot train yet? or you are wondering what the heck it is? Check out this post I did on what it is, and how I use the instant pot for once a week meal prep.
So, there you have it, another way to use your instant pot!