Description
This Instant Pot Turkey Breast recipe delivers juicy, flavorful turkey cooked to perfection in a fraction of the traditional time. The turkey is seasoned with a fragrant blend of herbs and spices, seared for a golden crust, pressure cooked, then finished under the broiler for a beautifully browned top. A rich homemade gravy made from the turkey drippings complements the dish perfectly, making it ideal for a weeknight meal or special occasion.
Ingredients
For The Turkey Breast
- 4 pound boneless turkey breast, completely thawed
- 3 tablespoons olive oil, divided
- 1 tablespoon fresh herb mix (rosemary, sage, thyme), chopped
- 1 tablespoon sweet or smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- ½ teaspoon chili powder, or to taste
- ½ teaspoon onion powder
- 1 cup chicken broth
- 1 whole garlic head, cut in half crosswise (optional)
- 2 sprigs fresh thyme (optional)
For The Gravy
- Turkey drippings from the Instant Pot
- Chicken broth (to make total 2 cups with drippings)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- Prepare the Turkey: Drizzle a little olive oil over the turkey breast and rub it in completely. In a small bowl, mix the fresh herbs, paprika, garlic powder, salt, pepper, chili powder, and onion powder. Generously season the turkey breast with this blend, ensuring it’s well coated all around.
- Sear the Turkey: Set the Instant Pot to the Sauté function and heat the remaining olive oil. Add the turkey breast and brown it on all sides, about 2 to 3 minutes per side. Once seared, remove the turkey and set aside.
- Deglaze the Pot: Pour 1 cup of chicken broth into the Instant Pot and scrape the browned bits off the bottom with a wooden spoon for added flavor. Add the halved garlic head and fresh thyme sprigs to the broth.
- Pressure Cook: Place the trivet or wire rack inside the Instant Pot and set the turkey breast on top. Seal the lid according to the manufacturer’s instructions. Select the Manual or Pressure Cook setting, set to high pressure, and cook for 24 minutes.
- Release Pressure & Broil: Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure. Remove the lid, transfer the turkey to a roasting pan or baking dish, and let it rest for 5 minutes. Preheat the oven broiler to high and broil the turkey for 6 to 8 minutes or until the top is nicely browned. Watch carefully to prevent burning.
- Rest and Slice: Transfer the turkey to a cutting board and tent with foil. Let it rest for 15 minutes before slicing. Remove any butcher twine or netting prior to slicing.
- Make the Gravy: Strain the turkey drippings from the Instant Pot through a mesh sieve into a measuring cup. Add chicken broth to the drippings to make a total of 2 cups of liquid. Return the Instant Pot insert to the cooker and set to Sauté.
- Prepare the Roux: Melt the butter in the Instant Pot and whisk in the flour. Cook the mixture for 1 minute while whisking constantly to form a roux.
- Finish the Gravy: Gradually whisk in the 2 cups of turkey drippings and broth mixture. Cook while whisking until the gravy thickens and becomes smooth, about 2 to 3 minutes. Adjust seasoning as needed.
- Serve: Pour the gravy into a gravy boat and serve alongside the sliced turkey breast.
Notes
- Make sure the turkey breast is completely thawed before cooking to ensure even cooking.
- Use fresh herbs for the best flavor, but dried herbs can be substituted in a pinch.
- Watching the broiling step closely is important to prevent burning the turkey top.
- For a spicier gravy, add a pinch of cayenne pepper or chili flakes while thickening.
- Leftover turkey and gravy can be refrigerated for up to 3 days or frozen for up to 3 months.
