Instant Pot Turkey Breast Recipe
User Reviews
5.0
621 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
417 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Turkey Breast Recipe
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This Instant Pot Turkey Breast is ultra-juicy and tender with the best crispy, seasoned outside! The very best way to cook a turkey breast for Thanksgiving, special occasions, Sunday dinner, or any holiday menu!
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Ingredients
- 5-7 pounds turkey breast see note
- 1 tablespoon olive oil
- 2 teaspoons herbs de provence or Italian herb blend
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon coarsely cracked black pepper or 1/4 teaspoon ground black pepper
- 2 cups water
- Juice of 1 orange
Corn Starch Slurry for Gravy
- 1/3 cup cold water
- 2 tablespoons corn starch
- salt and pepper to taste
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Instructions
- Set pressure cooker to SEAR. Rub turkey breast all over with oil, and drizzle a little extra into the pot.
- Stir together seasonings (Herbs de Provence, garlic powder, chili powder, salt, pepper, smoked paprika). Sprinkle all over turkey and gently rub in with your finger tips.
- Transfer the turkey to the pot and sear for 4-5 minutes, rotating as needed to brown all sides.
- Add 2 cups water to the pot (do not pour over the turkey, pour to the side so you don't wash off the seasonings!).
- Place the lid on the pot and lock into position. Turn the vent valve to the SEALED position. Set pot to PRESSURE COOK on HIGH or MANUAL for 30 minutes (see note).
- Once the cook time is up, do a quick release by turning the valve to RELEASE to let the steam out immediately (I like to take the pot outside so the steam is released outside instead of in my kitchen). While the pot is releasing pressure, preheat your oven to BROIL.
- Once the float valve drops, remove the lid and use two forks to transfer the turkey to a small sheet pan or roasting dish. (Be sure to use two forks and not tongs as the tongs tend to scrape off that delicious seasoning we already seared onto the turkey!).
- Add about a 1/2 cup of the liquid from the pot to the roasting dish and transfer the dish to the oven. Broil for 3-5 minutes until the outside of the turkey is crisp (but watch closely so it doesn't burn).
- Using two forks again, transfer turkey to a cutting board, squeeze orange juice over the turkey, and allow to rest for 10-15 minutes before carving (this is key to keeping your turkey super juicy on the inside!).
Make the Turkey Gravy
- To make the gravy (you can do this while the turkey is resting!) set your pressure cooker to SOUP. Whisk together corn starch and water for the corn starch slurry. Once the liquid in the pot comes to a rapid boil, stir in the corn starch slurry and watch as it thickens. Turn the pot off, season generously with salt and pepper, and serve over your sliced turkey. Enjoy!
Notes
- Cook time: the cook time is 30 minutes for a 5-pound turkey breast. Add 2 minutes for each additional pound.
- Let it rest!: I can't stress enough how important it is to let the turkey rest for 10-15 minutes before carving. If you cut into the turkey right after it finishes cooking, all of the juices leave the turkey and the meat becomes dried out. Trust me, let it rest! This gives the turkey time to lock in all those juices for the best, most flavorful and moist (sorry) turkey of your life.
- Slow Cooker: To make this in the slow cooker instead of a pressure cooker, sear the turkey in a skillet on the stovetop before transferring to your slow cooker. Cover and cook on high for 2 hours or low for 4 hours. Proceed with broil step as written and transfer liquid to a sauce pan on the stovetop for the gravy preparation.
- To make this in the slow cooker instead of a pressure cooker, sear the turkey in a skillet on the stovetop before transferring to your slow cooker. Cover and cook on high for 2 hours or low for 4 hours. Proceed with broil step as written and transfer liquid to a sauce pan on the stovetop for the gravy preparation.
- How to reheat: Reheat turkey in a 350°F oven. Cover the dish with foil and heat in the oven at 350°F for about 30 minutes. Alternatively, you can microwave the sliced turkey (cover with a damp paper towel) in a microwave-safe dish at 50% power in 1-minute intervals.
Nutrition Information
Show Details
Calories
417kcal
(21%)
Carbohydrates
3g
(1%)
Protein
82g
(164%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
204mg
(68%)
Sodium
1177mg
(49%)
Potassium
934mg
(27%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
269IU
(5%)
Vitamin C
1mg
(1%)
Calcium
64mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 3g | 1% |
| Protein | 82g | 164% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 204mg | 68% |
| Sodium | 1177mg | 49% |
| Potassium | 934mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 269IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
621 reviews
Excellent
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