Description
This Instant Pot Turkey Breast recipe offers a juicy, flavorful turkey breast cooked quickly using pressure cooking, with a delicious homemade gravy. The turkey is seasoned with smoked paprika, Italian seasoning, tarragon, and garlic, seared for deep flavor, then pressure cooked to perfection. The gravy is made from the drippings, butter, flour, chicken broth, and half and half for a creamy finish. Perfect for a hearty family meal served with mashed potatoes or cranberry sauce.
Ingredients
Scale
Turkey Breast
- 4 pounds turkey breast (boneless, thawed)
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon Italian seasoning
- 1 teaspoon tarragon
- 1 teaspoon salt
- 2 teaspoons pepper
- 2 cloves garlic (minced)
- 2 tablespoons butter (unsalted)
- 2 tablespoons olive oil
Gravy
- 2 tablespoons butter (unsalted)
- 2 tablespoons all-purpose flour
- ½ cup chicken broth (low sodium or no sodium added)
- ½ cup half and half
Instructions
- Prepare Turkey: Drizzle 1 tablespoon of olive oil all over the turkey breast and rub it in evenly so the spices stick well. Rub the turkey breast thoroughly with smoked paprika, Italian seasoning, tarragon, salt, pepper, and finish by rubbing minced garlic over it for full flavor infusion.
- Sear Turkey in Instant Pot: Turn the Instant Pot to the high sauté setting. Once hot, add 2 tablespoons butter and 2 tablespoons olive oil. When melted and hot, add the turkey breast and sear it on all sides, about 5 to 8 minutes, until golden brown. Remove and place turkey breast on a plate or cutting board.
- Pressure Cook Turkey: Place the Instant Pot wire rack (trivet) inside the pot. Put the seared turkey breast on the trivet. Close the Instant Pot lid securely. Set to Manual mode on high pressure and cook for 25 minutes.
- Natural Pressure Release: When cooking completes, allow a natural pressure release for 10 to 15 minutes. Follow the manufacturer’s instructions carefully to release any remaining pressure and open the lid safely.
- Rest Turkey: Remove turkey breast to a cutting board and cover completely with aluminum foil. Let it rest for 10 to 15 minutes before slicing. Remove any butcher twine if present. For extra crispy skin, broil turkey in the oven for 5 to 10 minutes.
- Make Gravy: Set Instant Pot to high sauté again, using turkey drippings in the pot. Add 2 tablespoons butter and melt. Whisk in 2 tablespoons flour and cook for 2 minutes, stirring constantly until raw flour smell is gone.
- Finish Gravy: Gradually whisk in ½ cup chicken broth and ½ cup half and half. Continue cooking for about 3 minutes or until gravy thickens. Season with salt and pepper to taste. Optionally, omit half and half and use 1 cup chicken or turkey broth for a lighter gravy.
Notes
- The recipe uses boneless turkey breast often wrapped with butcher twine which should be removed before slicing.
- No additional liquid is strictly necessary in the Instant Pot; however, if issues with pressure occur, adding 1 cup water or broth can help.
- Do not use the poultry preset on the Instant Pot; cook on high pressure manually.
- Alternative herbs to try include thyme, rosemary, sage, oregano, or marjoram.
- Searing the turkey first is optional but enhances flavor and color through caramelization.
- Slow Cooker alternative: season as directed, cook on low for 5 to 6 hours until internal temperature reaches 165°F, then optionally broil skin for crispiness.
- Great side dishes include mashed potatoes, cheesy mashed potatoes, or cranberry sauce.
Nutrition
- Serving Size: 1/8 of recipe (approximately 6 oz turkey with gravy)
- Calories: 320
- Sugar: 1g
- Sodium: 460mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 105mg
