Description
This Instant Pot Turkey Breast recipe features a juicy and flavorful bone-in, skin-on turkey breast cooked quickly under high pressure. The turkey is seasoned with a fresh herb mix, paprika, and garlic, then cooked with aromatic vegetables and chicken broth. The turkey breast can be crisped under the broiler for perfect golden skin, and the drippings are used to make a rich gravy. This method delivers a delicious and tender turkey breast ideal for a holiday dinner or special occasion.
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 Base
- 2 cups chicken broth
- 1 medium onion, chopped into large slices
- 4 garlic cloves
- 2 celery stalks
Gravy Thickening
- 2 tablespoons cornstarch
- ¼ cup cold water
Instructions
- Prepare Instant Pot Base: 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.
- Make Seasoning Mixture: In a small bowl or measuring cup, combine olive oil, paprika, fresh herb mix, salt, and black pepper. Mix well to create a seasoning oil.
- Prepare Turkey Breast: Wash the turkey breast and remove the gravy pocket if present. Pat dry with paper towels. Brush the turkey breast evenly with the olive oil seasoning mixture. Place the turkey breast on the trivet, breast side up.
- Set Up Instant Pot: Place the lid securely on the Instant Pot and set the valve to sealing. Press the manual or pressure cook button, set to high pressure for 35 minutes.
- Cook and Release Pressure: When cooking completes and the Instant Pot beeps, press cancel/off and allow the pressure to release naturally. This helps keep the turkey juicy and tender.
- Remove Turkey: Carefully open the lid away from your face. Using a large fork, remove the turkey from the Instant Pot and place it on a cutting board or serving platter.
- Crisp the Skin (Optional): To crisp the skin, preheat the oven broiler to 440 ℉. Place the cooked turkey breast on a baking pan and broil until the skin is crispy and golden, rotating the pan as needed. Watch carefully to prevent burning.
- Make Gravy: Drain the liquid from the Instant Pot through a sieve to catch onions and garlic, pressing them to extract flavor. Measure out 2 cups of the strained liquid and return it to the Instant Pot insert. Mix cornstarch with cold water and whisk into the liquid. Use the sauté function to cook and thicken the gravy, stirring constantly.
Notes
- Cook time does not include the time for the Instant Pot to come to pressure.
- A 7 lb turkey breast is ideal for a 6-quart Instant Pot. Cooking time of 35 minutes yields a perfect juicy result.
- Check internal temperature with a digital thermometer; it should be at least 165 °F in the thickest part.
- Use leftover cooking liquid as a flavorful broth for soups or other dishes. Once cooled, store in a sealed bag or container.
- Crisping the skin under the broiler is optional but enhances texture and appearance.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
