Summary

Ingredients

• 1 kg turkey breast, ready to cook
• 1 piece (s) ginger, about the size a thumb
• 2 cloves garlic)
• 1 medium onion (s)
• 1 m-sized apple, sweetish
• 1 pinch (s) cinnamon powder
• 2 teaspoons cane sugar, brown
• 0.5 ½ cup vinegar
• 3 teaspoons olive oil
• 0.25 liter ¼ vegetable stock
• salt and pepper

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Instructions

1. Cut the onions into cubes. Peel the garlic and ginger. Peel and core the apple and cut into pieces.
2. Fry the turkey breast in 1 teaspoon of olive oil on both sides for about 3 - 4 minutes, then remove, rub both sides with salt and pepper and leave to rest.
3. Caramelize the sugar in the saucepan over medium heat, remove from the bottom of the saucepan with the vinegar and allow to reduce. Add 2 teaspoons of olive oil and sauté the onions in it. Add some vegetable stock if there is not enough liquid. Add the ginger, garlic, cinnamon and the apple pieces and sauté briefly.
4. Then place the meat on the apple pieces, deglaze with the vegetable stock and turn up the heat. Then put the lid on and wait until the pressure is high enough. Adjust the heat to keep the pressure in this area. The cooking time at this heat is 30 minutes, with steaming on and off, a total of about 40 minutes (on induction).
5. After the steaming process, remove the meat, puree the sauce and season to taste. Possibly add a little more vegetable stock and / or thicken.
6. Slice the meat and serve in the sauce. So it stays juicy for a long time.
7. Tip: The cooking time can be halved for flat-cut turkey breast pieces.
8. The 200 kcal per serving is calculated for 200 g of meat without side dishes.