Easy Instant Pot Turkey Breast
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 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
Description
Easy Instant Pot Turkey Breast begins by seasoning a boneless, skin-on turkey breast with a butter-herb mixture including thyme, rosemary, garlic powder, smoked paprika, and salt. The breast is seared in a skillet to develop surface color and flavor before being placed on the Instant Pot trivet with pan juices and orange juice added to the pot, ensuring moisture and aromatics during pressure cooking.
The turkey cooks at high pressure for 25 to 30 minutes, depending on whether whole or halves are used. A natural pressure release helps retain juiciness. Following cooking, the breast is broiled briefly to crisp the skin, then rested to redistribute juices and ensure tenderness. The drippings collected are used to prepare a gravy with broth and a cornstarch slurry, adjusted to taste.
This turkey breast recipe suits holiday meals or any dinner needing moist, flavorful poultry with a crisp skin and simple gravy. The method allows for tied halves if a whole breast is unavailable. Adjustments for frozen breasts and herb variations are included. Resting before slicing and reheating tips help maintain texture for leftovers.
Careful tasting and adjusting during gravy preparation can manage saltiness from the butter and drippings. The recipe accommodates substitutions and offers advice for recovering undercooked turkey by slicing and baking with added broth.
Ingredients
Turkey
- 3-6 lb turkey breast boneless, skin on
- 6 tablespoons butter unsalted, softened
- 1 ½ teaspoons thyme chopped (or sub with 1 teaspoon dried, fresh
- 1 ½ teaspoons rosemary chopped (or sub with ½ teaspoon dried, fresh
- 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
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.
Notes
- If a whole boneless turkey breast isn't available, tie two halves together with kitchen twine after seasoning.
- Resting the turkey for 10-20 minutes after cooking allows juices to redistribute for moist meat.
- For frozen turkey breasts, increase pressure cooking time to 60 minutes; herb butter may not be fully under skin.
- Adjust gravy saltiness by tasting and diluting with additional broth if needed.
- To fix undercooked turkey, slice and bake covered with stock at 375°F until fully cooked.
- Reheat sliced turkey covered with pan juices or broth in a moderate oven to retain moisture.
- Fresh herb variations like sage, marjoram, Italian seasoning, parsley, or tarragon can be used to flavor the butter.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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