Instant Pot Turkey Breast
INSTANT POT TURKEY BREAST - A delicious, moist turkey breast made in a fraction of time when cooked in the Instant Pot electric pressure cooker. Seasoned just right, cooked to melt in your mouth perfection, and served with a gravy made right in the Instant Pot.
Servings: 6
Ingredients
Turkey Breast Ingredients
- 6 to 6.5 pound Turkey Breast, defrosted (I used Butterball whole bone in breast)
- 1 ½ cups Chicken or Turkey Stock
- ½ cup white wine (Optional)
- 1 sweet onion, roughly cut
- 4 stalks celery, roughly cut (4 sticks of celery)
- 1 stick butter, softened
- ½ tbsp salt
- 1 tsp seasoning salt
- ½ tsp ground black pepper
- ½ tsp poultry seasoning
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ to ½ tsp ground red pepper
- ½ tsp dried basil
- ½ tsp dried parsley
Instant Pot Turkey Gravy Ingredients
- 3 tbsp butter
- 3 tbsp all purpose flour
- 1 ½ cups turkey drippings or more to taste
- ½ cup heavy cream
Instructions
Instant Pot Turkey Breast
- Remove gravy packet or anything from inside turkey cavity. Rinse and Pat dry with paper towels.
- Add stock and wine into Instant Pot {6 Quart}. You may use trivet to easily remove if desired and if it will fit.
- In a bowl mix Spices. Take 1/2 of butter and rub on top of turkey skin. Using fingers carefully loosen skin from the turkey. Rub remaining butter and half of spices under skin. Sprinkle remaining spices onto top of buttered skin.
- Put vegetables inside cavity or underneath turkey if not cavity and carefully place turkey into Instant Pot breast side up.
- Close lid, make sure pressure valve is closed and set pressure cooker to manual high pressure for 30 minutes or 6 minutes per pound. Let pressure release naturally for 10 minutes. Then turn the valve to open and let pressure quick release.
- Remove from Instant Pot and serve as desired.
Instant Pot Turkey Gravy
- Strain cooking liquid from instant pot and reserve.
- Return inner pot back to Instant Pot. Turn to Saute function and allow instant pot to heat.
- Once pressure cooker is heated, add in butter and melt. Add in flour to melted butter and whisk well to form a roux. Cook for 1 minute.
- Slowly add 1 1/2 cups reserved cooking liquid to instant pot whisk well. Add in heavy cream if desired. Allow gravy to bubble and thicken, adding more cooking liquid as needed to reach desired consistency. Serve with turkey.
Notes
I have found that 30 minutes is enough cooking time for a 6 to 6.5 pound turkey.
Check turkey when cook time is complete to be sure it has reached 160 degrees. If not done, place back in a few minutes.
Tent and let turkey rest for 10 to 15 minutes.
Place under broiler for 2 to 5 minutes to crisp skin if desired.
For frozen turkey breast cook for 10 minutes per pound.
Slow Cooker Instructions: Season the turkey as instructed. Pour stock and wine in slow cooker. Place turkey with veggies in cavity or underneath the turkey in crock pot. Cover and cook on low for 5 to 6 hours. Check the internal temperature to be sure it is 165 degrees. If not cook a little longer as slow cookers heat differently. Broil in oven if desired to get skin crispy.
Nutrition
Calories: 251kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 1028mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 583IU | Calcium: 18mg | Iron: 1mg
Find it online:
www.soulfullymade.com/instant-pot-turkey-breast/