Description
This Instant Pot Turkey Breast recipe offers a juicy, flavorful turkey breast cooked quickly with fresh herbs and a crispy skin finish. Perfect for a convenient, tender main dish with rich homemade gravy.
Ingredients
Scale
Turkey
- 7 lb bone-in skin-on turkey breast
- 3 Tablespoons olive oil
- ¾ teaspoon paprika
- 2 teaspoon chopped poultry fresh herb mix (rosemary, sage, and thyme)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instant Pot Base
- 2 cups chicken broth
- 1 medium onion chopped into large slices
- 4 garlic cloves
- 2 celery stalks
Gravy Thickener
- 2 tablespoons cornstarch
- ¼ cup cold water
Instructions
- Prepare Instant Pot Base: Add 2 cups chicken broth to the Instant Pot insert. Place the trivet inside. Arrange the chopped onions, garlic cloves, and celery stalks on the bottom of the pot.
- Make Seasoning Mix: In a small bowl or measuring cup, mix the olive oil, paprika, poultry herb mix, salt, and pepper until well combined.
- Prepare Turkey Breast: Wash the turkey breast, remove the gravy pocket, and pat dry thoroughly. Brush the turkey breast all over with the olive oil seasoning mixture. Place the turkey breast on the trivet inside the Instant Pot, breast side up.
- Cook Turkey in Instant Pot: Secure the lid on the Instant Pot and set the valve to sealing. Press the manual or pressure cook button and set the timer for 35 minutes on high pressure.
- Release Pressure Naturally: When the cooking cycle is complete and the Instant Pot beeps, press cancel/off and allow the pressure to release naturally. This helps keep the turkey juicy.
- Remove Turkey: Once the pressure has fully released, open the lid carefully away from your face. Using a large fork, remove the turkey breast and place it on a cutting board, serving platter, or a baking pan if you want to crisp the skin.
- Crisp the Skin (optional): Preheat the oven broiler to 440 ℉. Place the cooked turkey breast under the broiler and broil until the skin becomes golden and crispy. Rotate the pan as needed while watching closely to avoid burning.
- Make Gravy: Strain the pan drippings through a sieve to catch onions and garlic, pressing to extract maximum flavor. Measure 2 cups of the liquid and return it to the Instant Pot. Mix 2 tablespoons cornstarch with ¼ cup cold water and whisk well. Select the sauté function and cook, stirring constantly, until the gravy thickens.
Notes
- Cook time does not include the time needed for the Instant Pot to come to pressure.
- The 35-minute cook time is perfect for a 7 lb turkey breast; ensure internal temperature reaches at least 165 °F using a digital thermometer.
- This recipe fits well in a 6-quart Instant Pot Duo60 model.
- Save leftover cooking liquid for soups or sauces by cooling it and storing it in a sealed container or Ziploc bag.
- When broiling to crisp skin, watch carefully and rotate the pan frequently to prevent burning.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 130 mg
