Instant Pot Turkey Breast and Gravy
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
1 hr
-
Additional Time
15 mins
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Total Time
1 hr 20 mins
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Servings
8
-
Calories
327 kcal
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Course
Main Course
-
Cuisine
American
Instant Pot Turkey Breast and Gravy
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Free up your oven by cooking your Thanksgiving Turkey Breast in the Instant Pot! You can even make the gravy in the Instant Pot. Forgot to thaw the turkey? No problem, our instructions cover that too!
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Ingredients
For The Turkey Breast
- 4 pound turkey breast thawed
- 4 Tablespoons butter softened
- 2 sprig rosemary finely diced
- 2 sprigs thyme finely diced
- 3 sage leaves finely diced
- 1 teaspoon smoked paprika
- 2 garlic cloves minces
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup chicken broth
For The Gravy
- 3 tablespoon all purpose flour
- 2 Tablespoons butter
- 1-1/2 cups Drippings from the turkey (or the amount of turkey drippings available)
- 1 cup chicken broth (measure the turkey drippings and add enough broth to make 2 ½ cups of total liquid)
Instructions
How To Make Instant Pot Turkey Breast
- Remove the turkey from the packaging and any other item from the cavity of the turkey breast.
- Place the trivet in the instant pot, pour the broth carefully into the pan, and set the turkey on the trivet.
- Then combine the softened butter, rosemary, thyme, sage, smoked paprika, garlic, salt, and pepper. Rub all over the outside of the turkey breast.
- Place the lid on the instant pot, set the seal. See notes above for cooking time.
- When the turkey has finished cooking and the slow release time has finished, do a quick release and carefully remove the lid.
- Remove the turkey and let rest for 10 minutes before slicing.
How To Make Instant Pot Turkey Gravy
- Pour the turkey drippings into a bowl and add enough chicken broth to make 2 ½ cups of liquid. Place the butter in the instant pot and set it to Sauté.
- Using a whisk, add the flour to the melted butter and cook for 30 seconds.
- Slowly add the turkey drippings and broth back into the pan, whisking continuously, to keep clumps from forming.
- Let it cook until thickened, whisking often. This may take 5-7 minutes.
- Once thickened, remove from the pan immediately. Serve with turkey.
Notes
- Tips:
- Storage:
- Store in an airtight container in the refrigerator for up to 5 days.
- You can cook the turkey straight from the freezer, or thawed.
- Make sure to cut the netting off and remove the gravy packet or anything else inside like giblets. Make sure to place the trivet to the bottom of the pan before cooking the turkey.
- If removing the gravy from a frozen turkey, run under hot water to loosen the packet.
- How long to cook a FROZEN turkey in the instant pot:4-5 pounds : 65 minutes5-6 pounds : 70 minutes6-7 pounds : 75 minutes7-8 pounds : 80 minutes8-9 pounds : 85 minutes
- Let the pressure release naturally for 15 minutes, then do a quick release by moving the valve to venting. Once the pressure has been released, remove the lid. Let the turkey sit for 10 minutes before slicing. This will help keep the turkey from drying out.
- How long to cook a THAWED turkey in the instant pot:6 minutes per pound, with 10 minutes of natural pressure release.EX: 5 pounds = 30 minutes + 10 minutes natural pressure release.A 6 quart IP can cook up to a 7-pound turkey breast. And an 8 quart IP can cook up to a 10-pound turkey breast.Save all the drippings from the turkey for the gravy.
Nutrition Information
Show Details
Calories
327kcal
(16%)
Carbohydrates
4g
(1%)
Protein
51g
(102%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
145mg
(48%)
Sodium
851mg
(35%)
Potassium
620mg
(18%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
452IU
(9%)
Vitamin C
1mg
(1%)
Calcium
42mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 4g | 1% |
| Protein | 51g | 102% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 851mg | 35% |
| Potassium | 620mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 452IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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