Description
This Instant Pot Turkey Breast recipe delivers a juicy, flavorful turkey breast cooked quickly with a blend of fresh herbs, paprika, and garlic. The pressure cooker method ensures tender meat, while optional broiling crisps up the skin beautifully. Perfect for a hearty American-style main course with an easy homemade gravy made from the drippings.
Ingredients
Scale
Turkey and Seasoning
- 7 lb bone-in skin-on turkey breast
- 3 tablespoons olive oil
- ¾ teaspoon paprika
- 2 teaspoons chopped poultry fresh herb mix (rosemary, sage, thyme)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instant Pot Aromatics and Liquid
- 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: Add 2 cups chicken broth to the Instant Pot insert. Place the trivet inside. Arrange the sliced onions, garlic cloves, and celery stalks in the pot.
- Mix Seasoning: In a small bowl, combine olive oil, paprika, fresh herb mix, salt, and ground black pepper to make a flavorful rub.
- Prepare Turkey Breast: Wash the turkey breast and remove the gravy pocket. Pat dry with paper towels. Brush the turkey breast thoroughly with the olive oil seasoning mixture. Place the turkey breast on the trivet breast side up.
- Pressure Cook: Secure the Instant Pot lid and set the valve to sealing. Press 'manual' and set the timer for 35 minutes on high pressure.
- Release Pressure: When cooking completes and the Instant Pot beeps, press 'cancel/off' and let the pressure release naturally. This helps keep the turkey juicy.
- Remove Turkey: Open the lid carefully away from your face. Using a large fork, remove the turkey from the pressure cooker. Place on a cutting board or serving platter. Optionally, to crisp the skin, place turkey on a baking pan under the broiler at 440 ℉ until the skin is golden and crispy, rotating the pan as needed. Watch carefully.
- Make Gravy: Strain the pan drippings through a sieve to catch solids; press to extract all flavor. Measure out 2 cups of liquid and return to the Instant Pot insert. Whisk together cornstarch and cold water to make a slurry, add to the liquid, and sauté until the gravy thickens.
Notes
- Cook time does not include the time for the Instant Pot to come to pressure.
- Check turkey with a digital thermometer to ensure an internal temperature of at least 165 °F in the thickest part.
- 7 lb turkey breast fits well in a 6 qt Instant Pot Duo60 model.
- Save leftover broth for soups by cooling and freezing in airtight bags.
- If broiling the skin, monitor carefully to avoid burning and rotate the pan for even crisping.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 45 g
- Cholesterol: 125 mg
