Instant Pot Turkey Breast Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 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
Description
The recipe starts by rubbing a blend of dried herbs and spices—herbes de Provence, garlic powder, chili powder, salt, black pepper, and smoked paprika—onto the turkey breast, which is then seared on all sides in the Instant Pot's sear mode to develop color and flavor. Two cups of water are added around the turkey, and the pot is sealed for high-pressure cooking, timed at 30 minutes for a 5-pound breast with additional time for larger sizes.
After a quick pressure release, the turkey is removed and finished under a preheated broiler to crisp and brown the skin. The cooking liquid can be used to make gravy by thickening it with a cornstarch slurry. The turkey should rest for 10-15 minutes before carving, which helps retain its juices and improves tenderness.
This method cooks turkey faster than traditional roasting and retains moisture through pressure cooking. Seasoning delivers balanced herb and smoky notes that complement turkey's mild flavor. The broiling step enhances texture and appearance with a lightly crisp surface.
The recipe notes suggest variations such as slow cooker adaptation by searing first then slow cooking for several hours. For reheating, wrapping turkey in foil and baking at 350°F or microwaving gently with damp paper towel help preserve moisture. Proper resting is emphasized to avoid dryness and achieve flavorful results.
Ingredients
- 5-7 pounds turkey breast see note
- 1 tablespoon olive oil
- 2 teaspoons herbes de provence or Italian herb blend
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper or 1/4 teaspoon ground black pepper, coarsely cracked
- 2 cups water
- orange juice juice of 1 orange
Corn Starch Slurry for Gravy
- 1/3 cup water cold
- 2 tablespoons corn starch
- salt to taste
- black pepper to taste
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
- Adjust pressure cook time by 2 minutes for each pound over 5 pounds of turkey breast.
- Allow the cooked turkey breast to rest for 10-15 minutes before carving to keep it moist.
- To adapt for slow cookers, sear the turkey first, then cook on high for 2 hours or low for 4 hours, finishing with broil as directed.
- Reheat leftover turkey wrapped in foil in a 350°F oven for about 30 minutes or use a microwave on low power covered with a damp paper towel.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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