Instant Pot Turkey Breast

Name: Instant Pot Turkey Breast
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 -6 servings
Ingredients: 1 Tablespoon olive oil; 3 lb boneless turkey breast; 2 teaspoons Italian seasoning; 2 teaspoons poultry seasoning; 3 cloves garlic; 1 teaspoon kosher salt; ¼ teaspoon black pepper; 2 cups chicken broth; 2 Tablespoons unsalted butter; 3 Tablespoons cornstarch; 3 Tablespoons cold water; ⅓ cup heavy whipping cream

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Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
4 -6 servings
Calories
457 kcal
Course
Main Course
Cuisine
American

Instant Pot Turkey Breast

Nicole Henderson

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Juicy, flavorful Turkey Breast made in the Instant Pot. Perfect for weeknights or holidays, this Thanksgiving feast is now a year-round dish ready in no time at all.

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Ingredients

Servings

1 Tablespoon olive oil
3 lb boneless turkey breast thawed
2 teaspoons Italian seasoning
2 teaspoons poultry seasoning
3 cloves garlic pressed
1 teaspoon kosher salt
¼ teaspoon black pepper
2 cups chicken broth
2 Tablespoons unsalted butter cubed
3 Tablespoons cornstarch
3 Tablespoons cold water
⅓ cup heavy whipping cream

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Instructions

Season thawed turkey breast with garlic, Italian seasoning, poultry seasoning, salt and pepper. Add olive oil to instant pot and turn on "SAUTE."
Sear turkey breast about 4 minutes per side. Remove from Instant Pot and immediately add chicken broth.
Using a wooden spoon, scrape up the browned bits from the bottom of the pot.
Place whole turkey breast on trivet and lower into the instant pot (with the broth still in the bottom). Add 2 Tbsp cubed butter to the Instant Pot.
Secure the lid and turn on "HIGH PRESSURE" for a cook time of 30 minutes.
When cook time ends, allow to naturally release pressure for 10 minutes.
First, check the internal temperature of the turkey using a meat thermometer. It should read 165 degrees F.
Next, remove the turkey and trivet and set on cutting board.
Meanwhile, in a small bowl, whisk together cornstarch and cold water. Add to broth and select "SAUTE."
Add in heavy cream and cook until desired thickness for gravy, whisking continuously. Season with salt and pepper as needed.
Slice turkey breast and serve over rosemary sprigs with fresh pomegranate for a beautiful presentation!

Equipments used:

Notes

Start with a thawed turkey breast. I use Jenni-O boneless turkey breast. They usually go on sale in November and I stock up my freezer! Each one is about 3 lbs.
Sear the turkey to lock in flavor and moisture. While it’s not a mandatory step, I love the extra browned bits added to my gravy too.
Avoid the Burn. Be sure to scrape the bits of meat stuck in your pot. Not only do the browned bits add flavor to the gravy, but scraping them off the bottom will prevent the "BURN" notice.
Thicken your gravy by adding the cornstarch, water, and heavy cream while using the “saute” function. Keep whisking until desired thickness, this usually takes a couple minutes.
Today’s recipe was made in a 6qt Instant Pot. Time to come to pressure was about 10 minutes.

Nutrition Information

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Calories 457kcal (23%) Carbohydrates 5g (2%) Protein 69g (138%) Fat 16g (25%) Saturated Fat 7g (35%) Polyunsaturated Fat 7g Cholesterol 208mg (69%) Sodium 925mg (39%) Sugar 1g (2%)