Instant Pot Turkey Breast-is flavorful, juicy and it's done in a little over an hour including release time.
If you've got an Instant Pot this recipe is a great way to use it for thanksgiving. This instant pot turkey breast is like having another oven since it frees up the space but thankfully it yields a turkey breast that isn't dry. If you're fixing a turkey breast and have an instant pot then make this recipe.
What do I need to make Instant Pot Turkey Breast
7 pound bone-in turkey breast
Turkey broth- Aside from Thanksgiving it can be tricky to find so I like to have this on hand.
Like I said above, I like to use turkey broth as the liquid to pour into the pot but chicken broth can be used in place of the turkey broth.
After the instant pot has natural released for 20 minutes, it can be removed and placed on a baking sheet. At this point, put it under the broiler for a few minutes. Watch it closely so it doesn't burn. This will allow the skin to crisp up a little bit. 3-5 minutes is all you need and that might be too much depending on your oven and where your racks are positioned.
Can gravy still be made?
Yes! Once the instant pot is cool enough to handle, you can drain the liquid into a glass measuring cup with a sieve over the top to catch the onions. Pour two cups you measured out back into the instant pot. Next take two tablespoons of cornstarch and ¼ cup of cold water and mix together to create a slurry. Use the saute button on the instant pot and allow the liquid to come to a light simmer and slowly, while whisking, pour in the cornstarch slurry and whisk until thickened.
Don't have an Instant Pot? Check out my slow cooker turkey breast recipe.
Instant Pot Turkey Breast
- Pressure Cooker
- 7 pound bone-in turkey breast, completely thawed
- 3 tablespoons butter, softened
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- pepper to taste
- 1½ cups turkey broth chicken broth will work too
- 2 celery stalks cut in half
- 1 onion quartered use a smaller onion
- Rinse off turkey breast and dry with paper towels
- Place trivet in instant pot and pour in the broth
- Combine butter with paprika, garlic powder, salt, pepper and mix all together
- Loosen the skin on the turkey breast but don't remove it
- Lifting the skin, rub the butter mixture under the skin and on top
- If your turkey breast has a cavity, then place the onions and celery in the cavity. If your turkey breast is just open then place the onion and celery on top of the trivet, under the breast.
- Place lid on instant pot and make sure the valve is set to sealing.
- Press pressure cook/manual button, then -/+ button to 32 minutes on High Pressure.
- It will take close to twenty minutes before the cooking time actually starts. Once the 32 minutes is up allow it to natural release for 20 minutes. Once it's been twenty minutes then carefully switch the valve to release. Carefully remove the instant pot lid away from your face.
- Carefully remove the instant pot to a foil-lined baking sheet. At this point, I like to place it under the broiler for 3-5 minutes. Watch it closely because it will burn easily. This is just to get the skin golden brown and crispy.
- Remove the liquid from instant pot, once it's cool enough to handle. Pour the liquid into a glass measuring cup with a sieve over the top. Pour two of the cups of liquid back into the instant pot. Using the saute button begin heating the liquid. Mix ¼ cup cold water with two tablespoons of corn starch together to make a slurry and slowly whisk that into the warm liquid and whisk until thickened.