mac ‘n cheese
Ingredients:
1 tbsp neutral oil
1 split turkey breast
2 tsp kosher salt
¼ tsp ground black pepper
2 sprigs thyme, leaves only, chopped
2 sprigs sage, leaves only, chopped
2 sprigs oregano, leaves only, chopped
2 cloves garlic, grated
2 tbsp parsley, rough chop
2 bay leaves
2 shallots, peeled, halved
¼ cup unsalted chicken broth
herbed
turkey breast
Directions:
1. Heat neutral oil in a pan over medium heat until slick and shiny. Toss turkey with salt,
pepper, thyme, sage, oregano and garlic to cover. Add turkey, skin-side down, into
saute pan and sear until skin is golden brown.
2. Place parsley, bay leaves, shallots and chicken broth in Super Pot’s Removable
Cooking Pot. Transfer turkey breast to pressure cooker, propping it on top of
shallots with skin-side up.
3. Set Pressure Release Valve to “Seal” and cook for 30 minutes.
4. Once the cycle is complete, let natural pressure release for 5 minutes before setting
the Pressure Release Valve to “Vent” for accelerated release.
Ingredients:
2 cups pasta of choice
2 cups unsalted chicken broth
1 tsp kosher salt
¼ tsp ground black pepper
1 cup sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 tbsp chives, minced
Directions:
1. Combine pasta with chicken broth, salt and pepper in pressure cooker. Set Pressure
Release Valve to “Seal” and cook for 10 minutes.
2. Once cycle is complete, set the Pressure Release Valve to “Vent” for accelerated release.
3. Add all cheeses to pasta and stir to combine, until cheese has melted and mixture is
creamy. Top with chives, if desired.
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If using skinless turkey breasts you can skip the searing step.
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