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Instant Pot turkey breast sliced and served on top of mashed potatoes and drizzled with gravy
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5 from 3 votes

Instant Pot Turkey Breast

Instant Pot Turkey Breast Recipe that cooks in just 18 minutes! The turkey breast is seasoned with herbed butter and cooked until tender and juicy-- like our roast turkey. Then it is served with a creamy gravy sauce prepared with the turkey drippings. It makes the best quick and easy Thanksgiving dinner for a couple or a small family.
Course:Main dish
Cuisine:American
Keywords:turkey breast
Prep Time 15 minutes
Cook Time 18 minutes
Resting time 20 minutes
Total Time 53 minutes
Servings 4 people
Calories707 kcal
Cost $ 3.00 per person

Equipment

  • instant pot
  • wooden spoon
  • whisk
  • baking sheet

Ingredients

For the turkey:

  • 3 lb turkey breast skin on, bone-in or boneless (fully thawed). I used boneless turkey breast
  • Salt and pepper to taste
  • 1 cup chicken broth
  • 2 tbsp honey
  • 1 tablespoon soy sauce

Herbed butter for turkey:

  • 4 cloves garlic peeled
  • 1 teaspoon black peppercorns
  • 2 sprigs of rosemary only the leaves
  • 3 tablespoons butter at room temperature
  • 1 tablespoon Italian seasoning
  • 1 teaspoon smoked paprika

For the gravy:

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour or 1 tablespoon cornstarch for a gluten-free gravy
  • 1 cup chicken broth or drippings from the turkey (strained)
  • Salt and pepper

Instructions

  • For the turkey breast: Place garlic, peppercorns, and rosemary in a food processor bowl and pulse to grind. Add butter, Italian seasoning, and smoked paprika, and then pulse again to form a coarse paste. Set aside at room temperature!
  • Pat the turkey breast dry all over with a paper towel. Season all over with salt and pepper. Next, massage the turkey breast with the herbed butter on all sides and also under the skin (if possible).
  • Arrange the rack of the Instant Pot inside, place the turkey breast on top (skin side up), and pour in a cup of chicken broth (beside but NOT on top of the breast). Close the lid, turn the valve to sealing, and cook on High Pressure for 18 minutes (or 6 minutes per pound thawed boneless breast).
  • When done, let the pressure release naturally for 5 minutes and then release it quickly. Allow the breast rest for 10 minutes before broiling in the oven.
  • Preheat your broiler to high. Transfer the turkey breast into a foil-lined baking sheet. Brush a mixture of honey and soy sauce on top.
  • Place on the higher rack of the oven (about 8-inches away from the heat source) and broil it for 5 to 10 minutes, or until the skin is crispy and golden brown. Watch carefully to make sure it doesn't burn!
  • Tent with foil and let it rest for 10-15 minutes before slicing.  Serve with gravy and garnish as desired.
  • To make the turkey gravy: Remove the rack from the Instant Pot. Either strain the cooking liquids from the instant pot into a large bowl, or use chicken broth/stock. Reserve!
  • Press the sauté button and let the pot heat for 2 minutes. Melt the butter and whisk in the flour until forming a roux. Slowly pour in 1 cup of the liquids, while whisking well until thickened and smooth.
  • Adjust salt and pepper. Make sure your gravy is free of lumps. Serve along with the Instant Pot turkey breast.

Recipe Video

Recipe Notes

If cooking a FROZEN turkey breast in the instant pot, it will take 10 minutes per pound to cook. If using bone-in turkey breast, the skin/meat must be cooked side down while boneless must be cooked skin side up. 
STORAGE
Store leftovers in an airtight container or sealed bag in the fridge for up to 3 days. Freeze for up to 3 months!

Nutrition

Calories: 707kcal | Carbohydrates: 10g | Protein: 76g | Fat: 39g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 259mg | Sodium: 899mg | Potassium: 1105mg | Fiber: 1g | Sugar: 3g | Vitamin A: 749IU | Vitamin C: 9mg | Calcium: 91mg | Iron: 5mg

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