Pressure-Cooker Herbed Turkey Breasts

• 1 can (14-1/2 ounces) chicken broth
• 1/2 cup lemon juice
• 1/4 cup packed brown sugar
• 1/4 cup fresh sage
• 1/4 cup fresh thyme leaves
• 1/4 cup lime juice
• 1/4 cup cider vinegar
• 1/4 cup olive oil
• 1 envelope onion soup mix
• 2 tablespoons Dijon mustard
• 1 tablespoon minced fresh marjoram
• 1-1/2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 2 boneless skinless turkey breast halves (2 pounds each)
• Lemon wedges, optional

1. In a blender, process the first 15 ingredients until blended. Place turkey in a bowl or shallow dish; pour marinade over turkey and turn to coat. Refrigerate, covered, 8 hours or overnight, turning occasionally.
2. Transfer turkey and marinade to a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes.
3. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in turkey breasts should read at least 165u0b0. Remove turkey from pressure cooker; tent with foil. Let stand 10 minutes before slicing. If desired, top with additional fresh thyme and marjoram and serve with lemon wedges.

chicken broth, lemon juice, brown sugar, fresh sage, thyme, lime juice, cider vinegar, olive oil, onion soup, mustard, fresh marjoram, paprika, garlic, pepper, salt, turkey breast halves, lemon wedges

Taken from www.tasteofhome.com/recipes/pressure-cooker-herbed-turkey-breasts/ (may not work)