Description
This Instant Pot Turkey Breast recipe delivers a juicy and flavorful turkey breast cooked under high pressure with aromatic herbs and broth. The turkey is perfectly tender and can be crisped under the broiler for crispy skin, making it an ideal main course for a comforting American 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
Broth and Aromatics
- 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 of 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 around the trivet.
- Make Seasoning Mix: In a small bowl or measuring cup, combine olive oil, paprika, fresh herb mix, salt, and black pepper to create the seasoning mixture.
- Prepare Turkey Breast: Wash the turkey breast and remove the gravy pocket if present. Pat dry with paper towels. Brush the turkey breast all over with the prepared olive oil seasoning mixture. Place the turkey breast on the trivet, breast side up.
- Pressure Cook: 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 time ends and the Instant Pot beeps, press "cancel/off" and allow the pressure to release naturally to keep the turkey juicy, which usually takes about 15-20 minutes.
- Remove Turkey: Open the lid carefully, away from your face. Using a large fork, lift the turkey from the pot and place it on a cutting board, serving platter, or a baking pan if you wish 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 turns golden and crispy, watching closely and rotating the pan as needed to avoid burning.
- Make Gravy: Strain the cooking liquid through a sieve to remove onions and garlic, pressing to extract maximum flavor. Measure out 2 cups of the strained liquid and return it to the Instant Pot insert. Mix cornstarch with cold water to make a slurry and whisk it into the liquid. Use the sauté function and cook, stirring until the gravy thickens.
Notes
- Cook time does not include the time it takes for the Instant Pot to come to pressure, which varies by model.
- The turkey breast used in this recipe weighs about 7 lbs, and 35 minutes was perfect; adjust cook time for different weights accordingly.
- Verify doneness with a digital thermometer; the internal temperature should reach a minimum of 165 °F in the thickest part of the breast.
- This 7 lb turkey breast fits well in a 6 quart Instant Pot Duo60 model.
- Save leftover cooking liquid for use as a flavorful broth in soups or stews; allow it to cool and store in airtight containers or freezer bags.
- Be careful when broiling the turkey to avoid burning; monitor closely and rotate the pan as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 110 mg
