Description
This Instant Pot Turkey Breast recipe delivers a juicy, flavorful turkey breast cooked to perfection using your pressure cooker. Enhanced with smoked paprika, Italian seasoning, tarragon, garlic, and seared to create a rich crust, the turkey then cooks quickly in the Instant Pot for tender results. The recipe also includes a creamy homemade gravy made from the turkey drippings, butter, flour, chicken broth, and half and half, perfect for serving alongside your favorite sides.
Ingredients
Scale
Turkey Breast
- 4 pounds turkey breast (boneless, thawed)
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon Italian seasoning
- 1 teaspoon tarragon
- 1 teaspoon salt
- 2 teaspoons pepper
- 2 cloves garlic (minced)
- 2 tablespoons butter (unsalted)
- 2 tablespoons olive oil
Gravy
- 2 tablespoons butter (unsalted)
- 2 tablespoons all-purpose flour
- ½ cup chicken broth (low sodium or no sodium added)
- ½ cup half and half
Instructions
- Prepare and Season the Turkey: Drizzle 1 tablespoon of olive oil all over the turkey breast and rub it in to help the spices adhere. Generously rub the turkey with smoked paprika, Italian seasoning, tarragon, salt, pepper, and finish by rubbing in the minced garlic.
- Sear the Turkey Breast: Turn the Instant Pot to the high sauté setting. Add 2 tablespoons of butter and 2 tablespoons of olive oil. Once hot, sear the turkey breast on all sides for about 5 to 8 minutes until golden brown. Remove the turkey and set aside on a plate or cutting board.
- Pressure Cook the Turkey: Place the Instant Pot wire rack (trivet) inside the pot and lay the turkey breast on top. Close the lid securely and set the Instant Pot to Manual mode, cooking on high pressure for 25 minutes.
- Natural Release and Rest: When cooking is complete, allow for a natural pressure release for 10 to 15 minutes. Carefully remove the lid, transfer the turkey to a cutting board, cover with aluminum foil, and let it rest for 10 to 15 minutes before slicing. Remove any butcher twine before cutting. For crispier skin, broil the turkey in the oven for 5-10 minutes after resting.
- Make the Gravy: Using the same Instant Pot, turn on the high sauté setting again without discarding the turkey drippings. Add 2 tablespoons of butter and melt it. Whisk in 2 tablespoons of all-purpose flour and cook for a couple of minutes until the raw flour smell disappears. Slowly whisk in ½ cup chicken broth and ½ cup half and half. Cook for about 3 minutes until the gravy thickens. Season with salt and pepper to taste. For a lighter gravy, you can replace the half and half with an additional ½ cup chicken broth.
Notes
- Boneless turkey breast often comes with butcher twine; be sure to remove it before slicing.
- No additional liquid is necessary in the Instant Pot, but if you encounter burn notices or pressure issues, you can add up to 1 cup of water or chicken broth.
- Do not use the poultry setting; always cook on high pressure for this recipe.
- Optional herbs to enhance flavor include thyme, rosemary, sage, oregano, or marjoram.
- Searing the turkey before pressure cooking provides better flavor and a beautiful golden crust but is optional.
- For a slow cooker alternative, season as directed, cook on low for 5 to 6 hours, ensuring the internal temperature reaches 165°F. Broil for additional crispiness if desired.
- This turkey breast pairs wonderfully with mashed potatoes, cheesy mashed potatoes, and cranberry sauce.
Nutrition
- Serving Size: 1 slice (~6 oz)
- Calories: 310
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 36 g
- Cholesterol: 110 mg
