Description
This Instant Pot Turkey Breast recipe yields a juicy, flavorful turkey breast cooked to perfection using the pressure cooker. With a simple herb and paprika rub, aromatic vegetables, and a rich homemade gravy made from the cooking liquids, it’s an easy, hands-off way to prepare a classic American turkey breast for dinner.
Ingredients
Scale
Turkey and Seasoning
- 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
For 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 of chicken broth to the Instant Pot insert. Place the trivet inside, then arrange the sliced onions, garlic cloves, and celery stalks over the broth.
- Make seasoning rub: In a small bowl or measuring cup, mix olive oil, paprika, fresh herb mix, salt, and ground black pepper to create the rub.
- Prepare turkey breast: Wash the turkey breast and remove any gravy pocket. Pat dry with paper towels. Brush the turkey breast evenly with the olive oil and seasoning mixture. Place the turkey breast skin side up on the trivet in the Instant Pot.
- Pressure cook the turkey: 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.
- Natural pressure release: When the cooking cycle finishes and the Instant Pot beeps, press "cancel/off" and allow the pressure to release naturally to keep the turkey juicy.
- Remove and optionally crisp skin: Carefully open the lid away from your face. Using a large fork, remove the turkey breast from the Instant Pot and place it on a cutting board or serving platter. To crisp the skin, place the turkey under a broiler set to 440 ℉, broiling until the skin is golden and crispy while watching and rotating the pan if needed.
- Make gravy: Strain the pan drippings through a sieve to catch the onions and garlic, pressing to extract flavor. Measure out 2 cups of the strained liquid and place it back into the Instant Pot insert. Whisk together cornstarch and cold water, then add to the liquid. Use the "sauté" function on the Instant Pot to cook and thicken the gravy, whisking constantly until desired consistency is reached.
Notes
- The cooking time does not include time needed for the Instant Pot to come to pressure.
- This recipe was tested with a 7 lb turkey breast which perfectly fits a 6 qt Instant Pot Duo60 model.
- Check turkey temperature with a digital thermometer to ensure the internal temperature is at least 165 ℉ at the thickest part.
- Leftover cooking liquid can be saved and used as a flavorful broth base for soups. Cool the liquid completely before storing in a sealed bag or container.
- Watch the turkey carefully when broiling to crisp the skin to avoid burning.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 55 g
- Cholesterol: 150 mg
