Instant Pot Turkey Breast
This is the Juiciest Instant Pot Turkey Breast! You can make gravy from the drippings right in the same pot in 30 minutes.
Servings: 4 servings
Calories: 358kcal
Ingredients
- 1 (2lb) bone-in turkey breast
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp sage
- Salt & pepper
- 2 cups chicken broth, divided
- 1 tbsp butter
- 1 tbsp flour
To serve
- Brussels sprouts
- Cranberries or cranberry sauce
- Mashed potatoes
Instructions
- Rub olive oil over chicken breast, then rub with paprika, onion powder, garlic powder, chili powder, rosemary, thyme and sage, then season generously with salt & pepper.
- Turn Instant Pot to saute mode, then saute turkey breast for 2-3 minutes per side. Turn off saute mode, remove turkey breast, then add trivet. Pour in 1 cup chicken broth then place turkey breast on top of trivet.
- Press the pressure cook button and set to high, then cook for 12 minutes. The Instant Pot will take about 5-10 minutes to come to pressure, then notify you it's done by beeping.
- Press the Cancel button then let the Instant Pot do a natural release of the pressure for 10 minutes. Follow by doing a quick release. Open the lid when pressure gauge has dropped and the lid opens easily.
- Remove turkey breast and trivet, then turn Instant Pot back to saute mode. Meanwhile, broil turkey breast for 2-3 minutes until skin crisps up, watching closely so it doesn't burn.
- Whisk in butter until melted, then whisk in flour. Pour in remaining cup of chicken broth and whisk to combine, bringing to a boil. Stir until thickened, about 2-3 minutes.
- Serve gravy overtop of turkey breast, and serve with desired sides. Enjoy!
Video
Notes
NOTE: Pressure cook turkey breast for 6 minutes per pound, with 10 minutes of natural pressure release. Adjust cook time according to how large your breast is.
Serve the turkey breast with veggies, mashed potatoes or bread.
You can use frozen turkey, but you’ll need to cook for 50 minutes instead of 12 minutes.
Store the leftovers in the fridge for 3-4 days. Reheat in the microwave with a bit of gravy or chicken broth so it doesn’t dry out.
Freeze the turkey breast for up to 3 months. Make sure to dice or shred it first before freezing. Defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 358kcal | Carbohydrates: 6g | Protein: 46g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 129mg | Sodium: 878mg | Potassium: 128mg | Fiber: 1g | Sugar: 1g | Vitamin A: 559IU | Vitamin C: 9mg | Calcium: 10mg | Iron: 1mg