Description
A flavorful and tender Instant Pot turkey breast recipe featuring a herb and paprika olive oil rub, cooked to juicy perfection under high pressure, with a quick homemade gravy made from the cooking liquid.
Ingredients
Scale
Turkey and Seasoning
- 7 lb bone-in skin-on turkey breast
- 3 Tablespoons olive oil
- ¾ teaspoon paprika
- 2 teaspoon chopped poultry fresh herb mix (rosemary, sage, and thyme)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instant Pot Base
- 2 cups chicken broth
- 1 medium onion chopped into large slices
- 4 garlic cloves
- 2 celery stalks
Gravy Thickener
- 2 tablespoons cornstarch
- ¼ cup cold water
Instructions
- Prepare Instant Pot Base: Add 2 cups chicken broth to the Instant Pot insert. Place the trivet inside, then arrange the chopped onion, garlic cloves, and celery stalks on the trivet.
- Make Seasoning Rub: In a small bowl or measuring cup, mix together olive oil, paprika, fresh herb mix, salt, and black pepper.
- Prepare Turkey Breast: Wash the turkey breast and remove the gravy pocket. Pat it dry thoroughly. Brush the turkey breast evenly with the olive oil and seasoning mixture and place it breast side up on the trivet inside the Instant Pot.
- Pressure Cook: Secure the Instant Pot lid. Set the valve to sealing position. Press the “Manual” or “Pressure Cook” button and set the timer to 35 minutes on high pressure.
- Natural Pressure Release: When cooking is complete and the Instant Pot beeps, press cancel/off and allow the pressure to release naturally to keep the turkey juicy.
- Remove Turkey and Crisp Skin (optional): When pressure is fully released, carefully open the lid away from your face. Using a large fork, remove the turkey breast onto a cutting board or serving platter. For crispier skin, place the turkey breast on a baking pan and broil in a preheated oven at 440 ℉ until the skin is golden and crispy, rotating the pan as needed. Watch carefully to avoid burning.
- Make Gravy: Strain the pan drippings through a sieve to remove the vegetables, pressing to extract maximum flavor. Measure 2 cups of the strained liquid and return it to the Instant Pot insert. Whisk together cornstarch and cold water to make a slurry, then add it to the liquid. Use the sauté function to cook and whisk continuously until the gravy thickens.
Notes
- Cook time does not include the time needed for the Instant Pot to come to pressure.
- The 35-minute cooking time is perfect for a 7 lb turkey breast; ensure the internal temperature reaches at least 165 °F using a digital thermometer.
- This recipe fits well in a 6-quart Instant Pot Duo60 model.
- Save the leftover cooking liquid for soups or stocks; store in a sealed bag in the freezer after cooling.
- Keep a close eye when broiling the turkey skin to prevent burning; rotate the pan as needed for even crisping.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
