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Stuffed Turkey Breast with chorizo and cheese

This boneless stuffed turkey breast is an excellent alternative to traditional holiday turkey, with a Latin-inspired twist. Best part no oven required!
Prep Time10 mins
Cook Time35 mins
Resting Time10 mins
Total Time55 mins
Course: Main Course
Cuisine: American, Latin
Servings: 10 servings
Calories: 269kcal


  • a chopping board
  • knife
  • a small bowl
  • 6 QT electric pressure cooker



  • 1 teaspoon butter
  • 1 tablespoon olive oil divided
  • ½ onion chopped
  • 1 teaspoon garlic chopped
  • 2 pork chorizos removed from casing and crumbled
  • 4 ounces pressed fresh cheese (queso fresco prensado)
  • 3 culantro leaves chopped

Turkey + Gravy

  • 3 lb boneless turkey breast thawed with gravy concentrate (see recipe notes for more information)
  • 2 ¼ teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon oregano
  • 1 cup low sodium chicken broth


Stuffing Cooking

  • Set Saute mode on your pressure cooker, melt the butter. Add half of the oil. Add the chopped onions, next add the garlic and saute for 2 minutes once the onions are a little translucent. Add the crumbled pork chorizo, and continue cooking for five more minutes.
  • Once the chorizo has cooked, remove from the heat, and add to a bowl. Crumble the queso fresco. Add the chopped culantro and mix. Set aside to cool—approximately 7 minutes.

Turkey + Gravy Cooking

  • Mix all the spices and set aside.
  • Pat dry the turkey breast with some paper towel. Place it on the chopping board, remove the twine, and set it aside. Keep it so we can reuse it after we stuff the turkey breast. If you prefer, you can discard it and then use new twine to wrap around.
  • Butterfly the turkey breast. Put a plastic wrap on top and flatten the breast skin side down with a mallet, pounding softly. This type of cut will reduce the thickness and make it easier to roll once you stuff it. We need it to be around a 1/2 inch thickness.
  • Season with half of the spices, and add the Stuffing on to the breast. Spread along with the whole breast, leaving a couple of centimeters from the end. If you see that there is some stuffing not needed you can keep it for later.
  • Start rolling from one side of the breast to the other until you reach the end. Use the twine we removed previously to wrap around the turkey breast again, being careful not to leave any filling out.
  • Add the remaining half of olive oil to the turkey breast and pat the remaining seasoning so that it sticks to it.
  • Set on Saute mode on your pressure cooker, heat some oil. Brown for 3 minutes on each side of the breast. Once browned on all sides, set aside.
  • Deglaze the pot with 1 cup of low sodium chicken stock. Put in the trivet and on top put the seared turkey breast.
  • Cover your pressure cooker and put the knob to sealing. Set to manual for 25 minutes (High Pressure). It would take around 10 minutes to reach pressure. When the time ends, let it natural release for 10 minutes. Internal temperature should reach 165º F. Remove and let it rest covered for 10 minutes, so the juices will redestribute back.
  • In the instant pot, with the turkey drippings, set Saute mode again. Heat the liquid and add the turkey concentrate and let it boil for 5 minutes. It should thicken itself.
  • Now that you have everything cooked. Cut into slices and serve with your preferred side dish and the gravy. Enjoy!


Ingredients Substitutions
  • Culantro - you can use Italian parsley or regular parsley. 
  • For the seasonings: you can use anything that makes you happy. Use up any of your pantry options, paprika, garlic powder, onion powder, parsley, thyme. 
  • Queso Fresco: You can use any cheese you have on hand. Mozarella will work great as well.
  •  Oil - I used olive oil, but any mild-flavored oil can work avocado oil or canola oil.
  • Chicken - You could use boneless and skinless chicken breasts for this recipe. I would make about 4 to 5 chicken breasts, brown as directed but cook for 5 minutes and 5 minutes of natural release.
In case you don’t have the turkey concentrate. You will need a couple of additional ingredients: 1 tablespoon butter, 1 tablespoon flour, and more chicken stock (optional).
On Saute mode, add the butter and the flour to the turkey dripping. Whisk until it has thickened, and there is no raw flour visible. Add additional chicken stock to thin it out if needed.
In case the temperature of the turkey breast it less than 150º F. You can pressure cook it for two more minutes, and it should be fine.


Serving: 4.8oz | Calories: 269kcal | Carbohydrates: 2.6g | Protein: 37.7g | Fat: 11.1g | Saturated Fat: 4g | Cholesterol: 97.4mg | Sodium: 926.6mg | Fiber: 0.4g | Sugar: 0.7g | Vitamin A: 5IU | Vitamin C: 1mg