Instant Pot Turkey Breast and Gravy
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr
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Additional Time
15 mins
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Total Time
1 hr 20 mins
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Servings
8
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Calories
327 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Turkey Breast and Gravy
Description
The dish begins by removing any packaging and placing the turkey breast on a trivet inside the Instant Pot, with chicken broth beneath. A herb butter compound featuring rosemary, thyme, sage, smoked paprika, garlic, salt, and pepper is rubbed all over the turkey, infusing it with savory aromatics. The pressure cooker cooks the turkey until tender, followed by a natural then quick pressure release.
Resting the turkey for ten minutes helps retain juices before slicing. The gravy is prepared by sautéing butter and flour inside the Instant Pot to form a roux, then gradually whisking in the turkey drippings combined with chicken broth. This creates a smooth, flavorful gravy to serve alongside the turkey.
The method works for fresh or thawed turkey breast, with cooking times varying by weight. Using the drippings maximizes flavor and reduces waste. The recipe offers practical advice on freezing, thawing, and cooking times to achieve a tender result with minimal effort.
Ingredients
For The Turkey Breast
- 4 pound turkey breast thawed
- 4 Tablespoons butter softened
- 2 rosemary finely diced, sprig
- 2 thyme finely diced, sprigs
- 3 sage finely diced, leaves
- 1 teaspoon smoked paprika
- 2 garlic minces, cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup chicken broth
For The Gravy
- 3 tablespoon all-purpose flour
- 2 Tablespoons butter
- 1-1/2 cups turkey drippings 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
- Store cooked turkey in an airtight container in the refrigerator for up to 5 days.
- You can cook the turkey breast directly from frozen following the specified Instant Pot timing guidelines.
- Make sure to remove any netting, gravy packets, or giblets from the turkey before cooking.
- Use the trivet inside the Instant Pot for even cooking and to prevent the turkey from sitting in liquid.
- Allow the turkey to rest for 10 minutes after cooking to keep it moist when sliced.
- Save turkey drippings to prepare flavorful homemade gravy.
- The cooking time depends on turkey weight; consult the timing notes for accuracy.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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