The booklet that came with our cooker says 45 to 50 minutes on a 6 to 8 pound breast but I want to brown the top of the breast with an air crisp at the end of cooking.

At any rate, 45 to 50 minutes sounds way too high for a thawed breast.

Are you submerging the breast in liquid or are you using a rack to keep the breast out of the liquid.
When I make meat loaf in my pressure cooker I put liquid in the bottom of my pressure cooker and then the meat loaf in a pan on a rack above the liquid.

quote:

Originally posted by 71 TRUCK:
Are you submerging the breast in liquid or are you using a rack to keep the breast out of the liquid.

Using a rack over one cup of water. The turkey is not sitting in the liquid.

On my pressure cooker I have a custom feature that will allow me to cook either 10 minutes,30 minutes,60 minutes.
I know you are cooking a turkey breast and my experience has been with meatloaf however I use the 30 minute setting then depressurize the cooker and use a meat thermometer. If it is not to temperature I re pressurize and check in 10 minute intervals till done.

If your book says cook for 45 to 50 minutes I would start at 30 if your pressure cooker allows, de pressurizer, check the temperature and pressurizer to cook longer if needed to get up to proper temperature.

I am not sure how you are browning the top, does your pressure cooker have a feature that does this?

Sorry it took so long to answer I was waiting to see if anyone had any better ideas.