Instant Pot Turkey Breast
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
10 mins
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Total Time
50 mins
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Servings
6
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Calories
388 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Turkey Breast
Description
Instant Pot Turkey Breast combines a flavorful butter and spice rub applied under the skin and on top to infuse the meat with seasoning. Cooking the turkey breast in chicken broth with root vegetables inside the Instant Pot creates a moist, tender result by locking in moisture and aroma. After pressure cooking for a calculated time based on weight, the turkey undergoes a brief broil to crisp and brown the skin, offering a contrast between crispy exterior and juicy interior. This method delivers turkey breast without the long roasting time, ideal for times when a whole turkey is not needed.
The seasoning mix of garlic powder, smoked paprika, and thyme brings a balance of smoky, herbal, and savory flavors that complement the natural turkey taste. The vegetables in the broth add a gentle flavor base but are removed before serving. Using a meat thermometer to check for 165°F ensures safety and proper doneness.
To serve, slice the turkey breast and pair with traditional sides or sauces. The straightforward method and set spice blend make this recipe versatile for various meal settings and occasions.
Brining the turkey for 12 hours prior to cooking can increase moisture retention and flavor depth. If using different turkey cuts like half breast or boneless roast, adjust cooking time accordingly. Allowing natural pressure release for 10 minutes before quick release helps preserve juiciness.
Ingredients
For the turkey
- 6 lb turkey breast bone-in, skin-on
- 7 tablespoons butter softened, divided use
- 3/4 teaspoon garlic powder
- 1 1/4 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon thyme dried
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 1 onion peeled and cut into 1 inch thick slices
- 1 carrot peeled and cut into 1 inch pieces
- 1 talk celery cut into 1 inch pieces
- 2 tablespoons corn starch
- herbs optional, fresh, for garnish
Instructions
- Place the 5 tablespoons of butter, garlic powder, onion powder, smoked paprika, thyme, salt and pepper in a bowl. Stir until combined.
- Loosen the skin of the turkey. Spread half of the butter mixture under the skin of the turkey and spread half all over the top of the turkey.
- Pour the chicken broth into the bottom of an Instant Pot. Add the onion, carrot and celery to the broth.
- Place a trivet in the pot, then place the turkey breast in the trivet.
- Close the lid of the pot and turn the vent to the sealing position.
- Set the pot to manual high pressure for 30 minutes (add 5 more minutes per pound if you're using a larger turkey breast)
- After the cook time has ended, let the pressure release naturally for 10 minutes, then manually release the pressure.
- Transfer the turkey breast to a baking sheet. Preheat the broiler.
- Broil the turkey for 4-5 minutes or until skin is browned and crispy.
- Use a skimmer or slotted spoon to remove the vegetables from the pot. Discard the vegetables.
- Set the pot to the Saute function and bring the liquid to a simmer. Whisk together the corn starch with 3 tablespoons cold water.
- After the liquid has come to a simmer, whisk in the corn starch mixture. Bring to a boil, and cook for 1-2 minutes or until gravy has thickened. Whisk in the remaining 2 tablespoons of butter, plus salt and pepper to taste.
- Slice the turkey and serve with the gravy. Garnish with fresh herbs if desired.
Notes
- Brining the turkey breast for 12 hours before cooking enhances flavor and juiciness.
- For smaller turkey sections like half breasts or boneless roasts, reduce the cooking time appropriately.
- Use a meat thermometer to confirm doneness; the thickest part should reach at least 165°F.
- Let the pressure release naturally for 10 minutes before quick releasing to help keep the turkey moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 8g | 3% |
| Protein | 86g | 172% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 260mg | 87% |
| Sodium | 726mg | 30% |
| Potassium | 891mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 875IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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