Instant Pot Turkey Breast with Garlic Butter Gravy

Name: Instant Pot Turkey Breast with Garlic Butter Gravy
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 people
Ingredients: 5-6 pounds (2.267kg) boneless turkey breast; 6 tablespoons unsalted butter; 1 ½ tablespoons finely chopped rosemary; 1 tablespoon finely chopped thyme; 1 tablespoon finely chopped cilantro; 2 teaspoons crushed coriander seeds; 1 teaspoon Garlic puree; 1 teaspoon salt; 1 cup (236ml) chicken stock; ¼ lemon; ¼ teaspoon xanthan gum; 2 tablespoons cornstarch; 2 tablespoons water

User Reviews

4.9

33 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
8 people
Calories
386 kcal
Course
Main Course, Dinner
Cuisine
American

Instant Pot Turkey Breast with Garlic Butter Gravy

Jasper Henson

Report

Learn how to make delicious Thanksgiving quality turkey and gravy in less than an hour!

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

Turkey

5-6 pounds (2.267kg) boneless turkey breast
6 tablespoons unsalted butter at room temperature
1 ½ tablespoons finely chopped rosemary
1 tablespoon finely chopped thyme
1 tablespoon finely chopped cilantro (coriander leaves)
2 teaspoons crushed coriander seeds optional
1 teaspoon Garlic puree
1 teaspoon salt
1 cup (236ml) chicken stock

Keto Gravy

¼ lemon juiced
¼ teaspoon xanthan gum

Regular Gravy

2 tablespoons cornstarch
2 tablespoons water

Add to Shopping List

Instructions

To make the turkey:

Mix together butter, herbs, coriander seeds, garlic purée and salt to form a paste.
Rub ⅓ of the butter paste under skin and ⅓ butter on top, and reserve final ⅓.
Add stock to the Instant Pot insert.
Add trivet to the Instant Pot and then place the turkey breast on top of trivet, skin side up.
Place the lid on the Instant Pot and turn valve to the sealing position.
Set to manual/high pressure for 35 minutes. When cook time is completed, allow for a full natural pressure release.
Take turkey out of the Instant Pot and place on a baking tray. Rub with remaining butter paste and broil until it is browned to your liking, approximately 8-10 minutes.

To make Keto gravy with xanthan gum:

Transfer broth from Instant Pot into a small saucepan (add 2-3 tablespoons of stock if you don’t have enough liquid).
Add xanthan gum and lemon juice.
Simmer until the gravy thickens, 4-5 minutes.
Adjust the seasonings to taste, and serve.

To make gravy with cornstarch:

Transfer the broth from the Instant Pot into a small saucepan.
In a small bowl, make a paste with your cornstarch by mixing 1-2 tablespoons with an equal amount of water.
Whisk the paste into the broth and simmer until the gravy thickens.
Mix in the lemon juice, adjust seasonings to suit your taste, and it's ready to serve.

Equipments used:

Notes

Let the turkey rest for at least 10-15 minutes on a cutting board or serving platter before slicing. You want to make sure all the delicious turkey juices stay in the meat to make the turkey moist.
I recommend slicing the meat thinly and against the grain.
Instant Pot frozen turkey breast needs to be thawed in the fridge before pressure cooking.
Instant Pot boneless turkey breast will be just as moist and flavorful as bone-in turkey breast. Use a meat thermometer to check for doneness. Instant Pot boneless turkey breast may cook faster than bone in breast.
Let the turkey rest for at least 10-15 minutes on a cutting board or serving platter before slicing. You want to make sure all the delicious turkey juices stay in the meat to make the turkey moist.
I recommend slicing the meat thinly and against the grain.
For skin on turkey breast, you can still get crispy skin when cooking in a pressure cooker. Crisp skin with a kitchen torch (if you have one), or you can broil the whole turkey breast for a few minutes until golden brown.
Storage - keep in an airtight container inside the fridge for up to 5 days.
There are 6 WW Blue Plan SmartPoints in one serving of this.

Nutrition Information

Show Details

Calories 386kcal (19%) Carbohydrates 4g (1%) Protein 62g (124%) Fat 14g (22%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.4g Cholesterol 177mg (59%) Sodium 922mg (38%) Potassium 743mg (21%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 377IU (8%) Vitamin C 4mg (4%) Calcium 57mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 386 kcal

% Daily Value*

Calories	386kcal	19%
Carbohydrates	4g	1%
Protein	62g	124%
Fat	14g	22%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Trans Fat	0.4g	20%
Cholesterol	177mg	59%
Sodium	922mg	38%
Potassium	743mg	16%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	377IU	8%
Vitamin C	4mg	4%
Calcium	57mg	6%
Iron	2mg	11%