Instant Pot Turkey Breast
User Reviews
5
Instant Pot Turkey Breast
Description
The process starts with wet brining the turkey breast in a saltwater solution for 4 to 8 hours to ensure juiciness and seasoning throughout. Aromatic vegetables and dried herbs are sautéed in the Instant Pot to develop flavor before adding the brined turkey, chicken stock, bay leaves, and seasoning. A splash of sherry wine helps deglaze and enhance the depth of the broth.
The turkey breast cooks under pressure in the Instant Pot, significantly reducing traditional roasting time while retaining tenderness. After cooking, a cornstarch and water slurry is added to thicken the cooking liquid into a gravy with honey and soy sauce providing subtle sweetness and umami.
Optional mashed potatoes can be made in a pot-in-pot method atop the turkey for a convenient side. Careful attention to cooking times based on turkey weight, as well as brining duration, ensures ideal texture and flavor. Brining pre-seasoned or frozen turkey breasts requires adjustments or skipping the brining step. The result is a well-flavored, moist turkey breast with accompanying gravy, suitable for a quick centerpiece meal.
Adjust cooking time based on turkey breast size and test internal temperature before serving.Optional pot-in-pot mashed potatoes require a small enough turkey breast to fit with the potato bowl on top.Use unsalted stock to better control seasoning; if using salted stock, adjust salt accordingly.Port wine can replace sherry wine if desired.Rub dried herbs with fingers to release their aroma before cooking.Reduce pressure cooking time by one minute for boneless turkey breast.Avoid cooking frozen turkey breast; thaw completely first to prevent uneven cooking.Skip brining if using pre-brined or pre-seasoned turkey breast to avoid oversalting.Brining turkey breast beyond 8 hours may produce ham-like texture.Measure salt accurately with a kitchen scale for successful brining.You may omit brining for a quicker preparation, although turkey may be less moist.
Ingredients
- 1 (~2.7lbs/1224g) turkey breast 3” thick, bone-in
- 1 tablespoon (15ml) olive oil
- 1 (197g) onion diced, medium
- 3 (10g) garlic minced, cloves
- 1 talk (92g) celery , chopped
- 2 (112g) carrot chopped, medium
- A dash of sherry wine
- 1 cup (250ml) chicken stock or unsalted turkey stock, unsalted
- 2 bay leaf
- A pinch of rosemary dried
- A pinch of thyme dried
- A pinch of sage dried
- salt Kosher, to taste
- black pepper Kosher, to taste
- 1 tablespoon honey
- 1½ tablespoon soy sauce regular
Thickener:
- 2½ tablespoons cornstarch
- 3 tablespoons water cold
Wet Brine:
- salt or 120 grams (4.23 oz) salt + 2000 ml (8 cups) cold running water, 90 grams salt + 1500 ml cold running water
- water or 120 grams (4.23 oz) salt + 2000 ml (8 cups) cold running water, 90 grams salt + 1500 ml cold running water
Optional - Mashed Potatoes:
- 4 - 5 (~2.5lbs or 1100g) potato halved, Yukon gold or Russet
- 1 - 2 tablespoons (14g - 28g) butter unsalted
- Parmesan Cheese optional, 30 grams, freshly grated
- 100 ml milk or cream
- salt kosher salt, to taste; ground black pepper, to taste
- black pepper kosher salt, to taste; ground black pepper, to taste
Instructions
- Wet Brine for Moist Turkey: Depending on the size of your turkey breast, mix "90g (3.17oz) salt with 1500ml (6 cups) of cold running water" or "120g (4.23oz) salt with 2000ml (8 cups) cold running water" in a large mixing bowl. Make sure the salt has fully dissolved. Fully submerge the turkey breast in the salted water, then place it in the fridge for at least 4 to 8 hours.
- Sauté Onion, Garlic, Celery, Carrot: Heat up Instant Pot by using Sauté More function. Wait until the indicator says "HOT". Add 1 tbsp (15ml) olive oil in Instant Pot. Make sure the oil is coating the whole bottom of the pot. Add diced onion in Instant Pot, then sauté for roughly 2 minutes until softened. Add in minced garlic, then sauté for another 30 seconds until fragrant. Season with kosher salt and ground black pepper.Add in chopped celery and carrot. Sauté until the vegetables are slightly browned (roughly 5 to 7 minutes).
- Deglaze: Add a dash of sherry wine in Instant Pot, then deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.
- Add Turkey Breast: Add 1 cup (250ml) unsalted chicken stock, 2 bay leaves, a pinch of dried rosemary, a pinch of dried thyme, and a pinch of dried sage in Instant Pot. Give it a quick stir. Carefully place the bone-in turkey breast in Instant Pot. With the turkey's skin side up and the bone submerged in the liquid.
- Optional - Add Pot-in-Pot Potatoes (If Making Mashed Potatoes): Place a stainless steel bowl on top of the turkey breast, then add in halved Yukon gold potatoes in the bowl.
- Pressure Cook Turkey Breast: With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Close lid and pressure cook at High Pressure for 28 to 34 minutes, then Natural Release for 15 minutes. Turn Venting Knob to Venting Position to release the remaining pressure. Open the lid carefully.
- Make Mashed Potatoes: Remove the bowl of potatoes, then place all the potatoes in a large mixing bowl. Mash the potatoes with a fork or masher. Add 1 – 2 tbsp (14g – 28g) unsalted butter, 30g grated Parmesan cheese (optional), and 100ml milk or cream. Continue mashing and mixing until desired consistency. Season with kosher salt and ground black pepper to taste. For creamier mashed potatoes, use more whole milk or cream.
- Check Turkey Breast Temperature: Use a meat thermometer to make sure the thickest part of the turkey breast registers over 161°F (72°C). Remove turkey breast and set it aside on a chopping board to rest for 15 minutes. The carryover heat will continue to cook the turkey breast to 165°F (74°C).
- Make Turkey Gravy: Heat up Instant Pot by pressing the Saute button. Mix 2½ tbsp cornstarch with 3 tbsp cold water. Stir the cornstarch mixture into the turkey gravy one third at a time until desired thickness. Taste gravy, then season it with salt and ground black pepper if necessary.
- Optional - Brown Turkey Breast Skin: Pat dry the turkey breast skin with paper towels. Mix 1 tbsp honey with 1½ tbsp regular soy sauce, then apply it on the turkey breast skin. Use a blowtorch or place turkey breast under broiler for a few minutes to brown the skin.
- Serve: Thinly slice the turkey breast at an angle. Drizzle turkey gravy over the turkey breast & mashed potatoes. Serve immediately. Enjoy a wonderful Thanksgiving and Christmas~
Notes
- Adjust pressure cooking times based on turkey breast size; verify doneness with a meat thermometer.
- Pot-in-pot mashed potatoes require a turkey breast small enough to accommodate the bowl inside the Instant Pot.
- Use unsalted chicken stock to control seasoning; adjust salt if substituting with salted stock.
- Port wine may be used instead of sherry wine for deglazing.
- Rub dried herbs between fingertips before cooking to enhance flavor release.
- Reduce cooking time by one minute for boneless turkey breasts.
- Thaw frozen turkey breasts fully before pressure cooking for even results.
- Skip brining if turkey breast is pre-brined or pre-seasoned to prevent excess saltiness.
- Prolonged brining (over 8 hours) can change meat texture to be ham-like.
- Use a kitchen scale to measure salt precisely for successful brining.
- Brining is optional; turkey will still cook but may be less moist if skipped.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 41g | 82% |
| Fat | 5g | 8% |
| Cholesterol | 99mg | 33% |
| Sodium | 584mg | 24% |
| Potassium | 638mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 3225IU | 65% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 49mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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