Instant Pot Turkey Breast with Gravy

Name: Instant Pot Turkey Breast with Gravy
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10 servings
Ingredients: ¼ cup olive oil; 2 tsp kosher salt; ¼ tsp black pepper; 2 tsp garlic powder; 2 tsp onion powder; 2 tsp paprika; 2 tsp rosemary; 2 tsp thyme; 2 cups chicken broth; 6 cloves garlic; 1 onion onion; 2 talks celery; 2 large carrot; 1 turkey breast; 2 TB cornstarch; 2 TB water

User Reviews

5

54 reviews

Excellent

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings
10 servings
Calories
85 kcal
Course
Main Course
Cuisine
American

Instant Pot Turkey Breast with Gravy

Iris Warren

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Instant Pot Turkey Breast with Gravy uses a seasoned turkey breast cooked under pressure along with aromatic vegetables and broth to produce tender meat and flavorful cooking liquid. The reserved liquid is transformed into a simple, smooth gravy with cornstarch. This approach offers a practical way to cook a bone-in turkey breast quickly, producing juicy meat and a complementary gravy.

Description

This recipe begins by making a spice paste combining olive oil, salt, pepper, garlic powder, onion powder, paprika, rosemary, and thyme, which is rubbed under and over the dried turkey breast skin. The turkey is then placed on a rack inside the Instant Pot over broth and a mix of garlic, onion, celery, and carrots to impart flavor during cooking.

The turkey is cooked under high pressure for about 30 minutes, then rested while the vegetables are removed, leaving a flavorful liquid base. The gravy is made by combining cornstarch and water, then mixing with the liquid while sautéing until thickened.

The final dish delivers moist turkey with herb-seasoned skin and a smooth gravy made from the cooking liquid. The turkey breast can be broiled briefly if a crisper skin is desired after pressure cooking.

Patting the turkey dry before applying the rub helps the fat and spices adhere properly. Cooking times may vary depending on the turkey size. This recipe is best made in a 6 or 8-quart Instant Pot.

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Ingredients

Servings

For the Turkey Breast:

¼ cup olive oil
2 tsp kosher salt
¼ tsp black pepper freshly ground
2 tsp garlic powder
2 tsp onion powder
2 tsp paprika ground
2 tsp rosemary freshly chopped
2 tsp thyme freshly chopped
2 cups chicken broth good quality
6 cloves garlic
1 onion onion peeled and quartered
2 talks celery quartered
2 large carrot quartered
1 turkey breast about 7lbs (bone-in, whole

For the Gravy:

2 TB cornstarch
2 TB water

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Instructions

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In a bowl, mix together the olive oil, salt, pepper, garlic and onion powders, paprika, and chopped herbs. Set paste aside.
Place rack trivet into Instant Pot (rack comes with the IP.) Add broth, garlic cloves, onion, celery, and carrots into the pot. Set aside.
Use paper towels to thoroughly dry excess moisture off of the turkey breast inside and out. Discard gravy packet from turkey if there is one. Use clean hands to evenly press half of the olive oil mixture evenly underneath the skin throughout. Evenly press remaining mixture over the skin. Place turkey into Instant Pot.
Cook for 30 minutes on high pressure, according to manufacturer instructions.
Once the 30 minutes is up, do a manual release. Transfer turkey to a cutting board and tent with foil to keep warm. Use slotted spoon to remove and discard the veggies, keeping just the liquid. If desired, skim oil off the top of liquid.
Make Gravy: Combine cornstarch with water and stir until fully dissolved - it should be smooth, not gritty. Turn Instant Pot on to Sauté mode, bringing liquid to a boil. Once it starts boiling, immediately add the dissolved cornstarch and stir until liquid becomes thicker, with gravy consistency. This should happen fairly quickly. Turn Instant Pot off and serve gravy with turkey.
Optional: Place turkey breast on a baking sheet, on the upper rack of oven. Turn to high broil and watch carefully until desired level of browning is achieved.

Equipments used:

Notes

Dry the turkey breast thoroughly before applying the spice rub for better seasoning and cooking results.
Smaller turkey breasts may require less cooking time; monitor doneness accordingly.
For crispier skin, finish the turkey under a broiler briefly after cooking if desired.
A 6 or 8-quart Instant Pot is recommended to accommodate the turkey breast comfortably.

Nutrition Information

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Calories 85kcal (4%) Carbohydrates 5g (2%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Cholesterol 7mg (2%) Sodium 751mg (31%) Potassium 86mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 2624IU (52%) Vitamin C 2mg (2%) Calcium 15mg (2%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 85 kcal

% Daily Value*

Calories	85kcal	4%
Carbohydrates	5g	2%
Protein	3g	6%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Cholesterol	7mg	2%
Sodium	751mg	31%
Potassium	86mg	2%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	2624IU	52%
Vitamin C	2mg	2%
Calcium	15mg	2%
Iron	0.4mg	2%