Everyone’s schedules are crazy busy so it’s nice to still have traditional foods without the whole crowd. I made this turkey last year, and somehow it slipped through the cracks on my post. I plan on making it again for my family this year for Christmas Eve. The instapot is pretty handy when it comes to cooking. The turkey came out really moist and all you have to do is broil it at the end to crisp up the skin.

Instant Pot Turkey Breast
(Adapted from Diethood)

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4 pound boneless turkey breast, completely thawed
3 tablespoons olive oil, divided
1 tablespoon chopped poultry fresh herb mix; rosemary, sage, and thyme
1 tablespoon sweet or smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon fresh ground pepper
1/2 teaspoon chili powder, or to taste
1/2 teaspoon onion powder
1 cup chicken broth
1 whole garlic head, cut in half, crosswise (optional)
2 sprigs fresh thyme, optional

Drizzle a little olive oil over the turkey breast and rub it all around; set aside.

Combine herbs, paprika, garlic powder, salt, pepper, chili powder, and onion powder in a small mixing bowl; generously season turkey breast with the seasoning blend, rubbing it all around.

Set Instant Pot to SAUTÉ; add remaining olive oil to the instant pot and heat it up.

Add turkey breast to the Instant Pot and sear on all sides; about 2 to 3 minutes per side.

Remove turkey breast from Instant Pot and set aside.

Add a cup of chicken broth to the Instant Pot and scrape up all the browned pieces with a wooden spoon.

Add halved head of garlic to the chicken broth, as well as the sprigs of fresh thyme.

Add the Instant Pot’s trivet or wire rack to the IP, and place the turkey breast on top.

Close the lid and follow the manufacturer’s guide for instructions on how to seal it closed.

Set your IP to the MANUAL setting and set timer for 25 minutes on High Pressure.

Let pressure release naturally (NPR) for 10 minutes before releasing the rest of the pressure.

Set your oven BROILER on HIGH.

Remove the lid from the instant pot. Take the turkey breast to a roasting pan or baking dish and let stand 5 minutes.

Then, put the roasting pan in the oven and BROIL for 6 to 8 minutes, or until browned on top.

Watch it closely so it doesn’t burn.

Transfer turkey breast to a cutting board and tent with foil; let rest for 15 minutes before cutting. If there’s butcher twine/net around the turkey breast, remove it before slicing.

In the meantime, prepare the gravy inside the Instant Pot.

turkey drippings
chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour

Take the turkey drippings from the Instant Pot and pour into a measuring cup through a mesh sieve; discard all the large pieces and only keep the liquid. Add chicken broth to the turkey drippings to make 2 cups of liquid.

Return the inner pot to the pressure cooker and set to SAUTÉ.

Add butter, melt, and whisk in flour; cook for 1 minute, while constantly stirring.

Whisk in the liquid; continue to whisk and cook until gravy is thickened and smooth; about 2 to 3 minutes.

Taste for seasonings and adjust accordingly.

Transfer gravy to a gravy boat and serve with sliced turkey.

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