Description
This Instant Pot Turkey Breast recipe delivers a juicy, flavorful bird with crispy skin in less than an hour. Using a bone-in, skin-on turkey breast seasoned with herbs and paprika, it's pressure cooked to perfection, then optionally broiled to crisp the skin. The flavorful broth is transformed into a rich gravy, making this an easy and delicious main course perfect for any American dinner.
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
Cooking Liquid and Aromatics
- 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 the Instant Pot: Add 2 cups of chicken broth to the Instant Pot insert. Place the trivet inside. Arrange the large onion slices, garlic cloves, and celery stalks evenly on the bottom.
- Mix the Seasoning: In a small bowl or measuring cup, combine the olive oil, paprika, chopped herb mix, salt, and black pepper. Stir well to make a flavorful rub.
- Prepare the Turkey: Wash the turkey breast and remove the gravy pocket. Pat it dry thoroughly. Brush the turkey breast with the olive oil seasoning mixture, ensuring even coverage. Place the turkey breast on the trivet, breast side up.
- Pressure Cook: Secure the lid on the Instant Pot and set the valve to sealing. Press "Manual" and set the timer to 35 minutes on High Pressure.
- Natural Pressure Release: When the cooking cycle completes and the Instant Pot beeps, press "Cancel/Off" and allow the pressure to release naturally. This step helps keep the turkey juicy and tender.
- Remove the Turkey: Once pressure has fully released, carefully open the lid away from your face. Using a large fork, lift the turkey breast out and place it on a cutting board, serving platter, or baking pan.
- Crisp the Skin (Optional): For crispy skin, place the cooked turkey breast under a broiler set to 440 ℉. Broil until the skin is golden and crispy, watching carefully and rotating the pan as needed to avoid burning.
- Make the Gravy: Drain the pan drippings through a sieve to strain out the onions and garlic, pressing gently to capture all the flavor. Measure 2 cups of this liquid and return it to the Instant Pot insert. Whisk together the cornstarch and cold water, then add to the liquid. Use the "Sauté" function to cook and thicken the gravy, stirring until it reaches the desired consistency.
Notes
- The 35-minute cook time does not include the time needed for the Instant Pot to come to pressure.
- The turkey breast should reach an internal temperature of at least 165 ℉ in the thickest part for safe consumption; use a digital thermometer to check.
- This recipe was tested with a 7 lb bird that fits perfectly in a 6-quart Instant Pot Duo60.
- Save the leftover cooking liquid for soups or sauces; store it in a ziplock bag after cooling.
- Watch carefully during broiling to prevent the skin from burning and rotate the pan for even crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 52 g
- Cholesterol: 130 mg
