Instant Pot Turkey Breast
Tags: Dinner Holiday Instant Pot Turkey
Yield: 6
- 6 lb bone-in, skin-on turkey breast
- 7 tablespoons butter softened, divided use
- 3/4 teaspoon garlic powder
- 1 1/4 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 cups chicken broth
- 1 onion peeled and cut into 1 inch thick slices
- 1 carrot peeled and cut into 1 inch pieces
- 1 stalk celery cut into 1 inch pieces
- 2 tablespoons corn starch
- fresh herbs for garnish optional
- Place the 5 tablespoons of butter, garlic powder, onion powder, smoked paprika, thyme, salt and pepper in a bowl. Stir until combined.
- Loosen the skin of the turkey. Spread half of the butter mixture under the skin of the turkey and spread half all over the top of the turkey.
- Pour the chicken broth into the bottom of an Instant Pot. Add the onion, carrot and celery to the broth.
- Place a trivet in the pot, then place the turkey breast in the trivet.
- Close the lid of the pot and turn the vent to the sealing position.
- Set the pot to manual high pressure for 30 minutes (add 5 more minutes per pound if you're using a larger turkey breast)
- After the cook time has ended, let the pressure release naturally for 10 minutes, then manually release the pressure.
- Transfer the turkey breast to a baking sheet. Preheat the broiler.
- Broil the turkey for 4-5 minutes or until skin is browned and crispy.
- Use a skimmer or slotted spoon to remove the vegetables from the pot. Discard the vegetables.
- Set the pot to the Saute function and bring the liquid to a simmer. Whisk together the corn starch with 3 tablespoons cold water.
- After the liquid has come to a simmer, whisk in the corn starch mixture. Bring to a boil, and cook for 1-2 minutes or until gravy has thickened. Whisk in the remaining 2 tablespoons of butter, plus salt and pepper to taste.
- Slice the turkey and serve with the gravy. Garnish with fresh herbs if desired.
- Try brining your turkey breast for 12 hours before you cook it for even more flavor!
- While I typically use a whole turkey breast for this recipe, you can also use a half breast or a boneless turkey roast. You can season these other cuts the same way, just reduce the cooking time accordingly -- about 5 minutes per pound.
- Leftover turkey will stay fresh in the refrigerator for up to 3 days and can be frozen for 2 months.
- I recommend using a meat thermometer to confirm that your turkey is cooked all the way through. Simply insert the thermometer probe into the thickest part of the breast. The temperature should read at least 165 degrees F.
