Easy Instant Pot Turkey Breast
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
10 mins
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Total Time
1 hr 5 mins
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Servings
8 servings
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Calories
269 kcal
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Cuisine
American
Easy Instant Pot Turkey Breast
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The best, juicy and tender boneless turkey breast made in less than an hour in your Instant Pot! Need to supplement your white mean this Thanksgiving, or just having a small gathering, this turkey breast recipe is perfect!
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Ingredients
Turkey
- 3-6 lb turkey breast boneless, skin on
- 6 tablespoons butter unsalted, softened
- 1 ½ teaspoons fresh thyme chopped (or sub with 1 teaspoon dried)
- 1 ½ teaspoons fresh Rosemary chopped (or sub with ½ teaspoon dried)
- 1 ½ teaspoons kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ cup orange juice
For the Gravy
- turkey drippings
- 1-2 tablespoons cornstarch or 2-4 tablespoons flour
- 1-2 tablespoons water
- 2-3 cups chicken broth or turkey broth
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Instructions
- Heat large skillet over medium-high heat. Take butter slathered breast and place in large hot saute pan and sear (brown) quickly on all sides. Remove to Instant Pot trivet. Pour pan juices and orange juice into the Instant Pot. Using trivet arms, carefully add the turkey to the pressure cooker.
- Seal lid, making sure the valve is set to the seal position. Set to HIGH pressure cook for 25 minutes if using two breast halves and 30 minutes if using a whole turkey breast.
- Natural release for 10 minutes, remove breast using trivet and transfer breast to baking sheet. Place turkey under broiler (rack about ⅔ up) and crisp up skin again, watch closely, should only take 2-3 minutes, you may want to turn and crisp the other side too.
- Remove from oven and tent with foil, RESTING meat for 10-20 minutes. DO NOT SKIP THIS STEP! This allows the juices to return to the meat before slicing.
- GravyPour drippings into gravy separator or carefully pour into glass measuring cup, wait a few minutes and using a large spoon skim the fat off the top.
- Heat a medium-large skillet to medium heat, pouring the drippings, but stopping at the fat, adding the bay leaf, pour in 1 cup at a time of additional stock (turkey or chicken), tasting between to make sure not too salty and flavor is adjusted corrected. Whisk the cornstarch (or flour) and water together until smooth. Bring drippings to simmer, then whisking, slowly drizzle the cornstarch mixture until desired consistency. Remove from heat.
- Store in refrigerator, up to 4 days in airtight container. May be frozen. Cool completely and play in airtight container or baggie, freeze up to 3 months. To thaw, place in refrigerator overnight and follow reheating instructions. Or reheat from frozen, warming 10-15 minutes longer until warmed through.
Equipments used:
Notes
- Half Turkey Breast? I couldn't find a whole boneless turkey breast, so had to opt for using two halves and using bakers twine, easily tied them together to form one whole turkey breast. There was a little cartilage and bone still on the breasts, which I removed (easily) just before prepping using a sharp knife.
- bakers twine
- knife
- If your turkey breast doesn't come tied with twine, simply lay long lengths of twine under the turkey breast and after rubbing with herb butter, snuggly tie the twine, binding up the turkey breast. Clip ends if too long.
- Other Herbs to try
- Gravy Tips | The drippings and gravy can be really salty from all that salted butter melting into the bottom of the pot. As you add turkey or chicken stock, taste it, if too salty, add a bit more stock, if not flavorful enough, add a pinch of salt a little at a time.Can I Cook a Frozen Turkey Breast?
- chicken stock
- Yes, you won't be able to get your herbed butter under the skin but do the best you can, because a not as buttered bird is better than no Thanksgiving turkey at all! Increase your pressure cooking time to 1 hour (60 minutes), following the other steps.
- How to Fix an Undercooked Turkey
- The fastest way to recook turkey is to carve or slice your turkey and lay in a baking dish, splashing on some of the drippings or some chicken or turkey stock, cover with heavy duty foil.
- Place covered turkey in 375 oven, checking the meat every 15 minutes until it’s done. Typically, you can remove the turkey from the oven when it is 165 degrees internally. As it rests for about 15 minutes, the temperature will increase to 180. Boneless breasts should appear all white, with no pink.
- How to Reheat or Warm Cooked TurkeyPlace turkey slices, pieces into a casserole dish or rimmed cookie sheet, splash with some pan juices or extra turkey or chicken broth, cover well with foil and warm in 350 degree F oven for 15-20 minutes.
- cookie sheet
- chicken broth
- How to Reheat Gravy | Pour into small saucepan and heat over low heat adding a splash of water or chicken broth as needed to thin to desired consistency. May also be placed in microwave safe dish and heated at 50% power for 30-60 second intervals, stirring in between until warm and desired consistency. Add a little water or broth if too thick.
- chicken broth
- Sage, try 1 teaspoon fresh, chopped (or ½ teaspoon dried)
- Fresh Marjoram, about 1 ½ teaspoons, chopped (or 1 teaspoon dried)
- Italian Seasoning Blend, this is my favorite Italian Blend. Use about 1 ½ teaspoons.
- Parsley, fresh, chopped, 1-2 teaspoons
- Tarragon, fresh chopped, 1 teaspoon (or ½ teaspoon dried)
Nutrition Information
Show Details
Serving
1serving
Calories
269kcal
(13%)
Carbohydrates
4g
(1%)
Protein
38g
(76%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
114mg
(38%)
Sodium
872mg
(36%)
Potassium
504mg
(14%)
Fiber
0.2g
(1%)
Sugar
1g
(2%)
Vitamin A
407IU
(8%)
Vitamin C
8mg
(9%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 269kcal | 13% |
| Carbohydrates | 4g | 1% |
| Protein | 38g | 76% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 114mg | 38% |
| Sodium | 872mg | 36% |
| Potassium | 504mg | 11% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 407IU | 8% |
| Vitamin C | 8mg | 9% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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