Thanksgiving might be the main stage for turkey, but who says you can’t enjoy a juicy turkey breast all year round? The Instant Pot has turned my kitchen into a playground of flavors and experiments—sometimes a success, sometimes a delightful disaster, but always an adventure. This recipe, in particular, brings me back to a cozy evening when I first dared to swap my oven for the famed pressure cooker—resulting in a turkey breast so tender, it practically sang a ballad of its own.
Steps
- Pour chicken broth into the bottom of the Instant Pot insert and place the trivet inside. Add sliced onions, garlic cloves, and celery on top of the broth.
- In a small bowl, combine olive oil with paprika, fresh herb mix, salt, and pepper. Clean and dry the turkey breast, then brush it with the seasoned olive oil mixture.
- Position the turkey breast on the trivet, breast side up. Secure the Instant Pot lid and set the valve to the sealing position. Select “manual” mode and set the timer for 35 minutes on high pressure.
- After the cooking time, allow the pressure to release naturally to keep the turkey moist. Once the pressure is fully released, carefully remove the lid, keeping your face away from the steam.
- Lift the turkey using a large fork and place it on a cutting board or baking pan. If desired, broil the turkey in the oven at 440°F until the skin is crispy, rotating as needed for even cooking.
- For gravy, strain the pan drippings using a sieve to remove solids. Measure two cups of the liquid back into the Instant Pot. Combine cornstarch with cold water, whisk it into the liquid, and sauté until it thickens.
Ingredients
- 7 lb bone-in, skin-on turkey breast
- 3 tablespoons olive oil
- ¾ teaspoon paprika
- 2 teaspoons fresh poultry herb mix (rosemary, sage, and thyme)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups chicken broth
- 1 medium onion, chopped into large slices
- 4 garlic cloves
- 2 celery stalks
Nutritional Values
Calories: 918 kcal | Carbohydrates: 3 g | Protein: 117 g | Fat: 45 g | Saturated Fat: 11 g | Cholesterol: 343 mg | Sodium: 998 mg | Potassium: 1606 mg | Sugar: 1 g | Vitamin A: 235 IU | Vitamin C: 7.8 mg | Calcium: 91 mg | Iron: 6.8 mg
FAQ
- How long should I cook a turkey breast in the Instant Pot?
- For a turkey breast weighing approximately 7 pounds, the cooking time in the Instant Pot is about 35 minutes. Ensure the internal temperature reaches at least 165 degrees Fahrenheit by checking with a digital thermometer at the thickest part of the breast.
- Can I make gravy using the Instant Pot after cooking the turkey breast?
- Yes, you can make gravy using the pan drippings. Strain the drippings to remove onions and garlic, then return two cups of the liquid to the Instant Pot. Add a mixture of cornstarch and cold water, whisk well, and sauté until the gravy thickens.
- What are some recommended side dishes to serve with Instant Pot turkey breast?
- Some suggested sides include mashed potatoes, roasted Brussels sprouts, brown sugar roasted carrots, a classic green bean casserole, a cheesy hashbrown casserole, and slow cooker sausage stuffing.
- How can I use leftover turkey meat?
- Leftover turkey meat can be diced and used in dishes like One Pot Turkey Tetrazzini or substituted for chicken in Instant Pot Chicken Noodle Soup for a comforting meal.
- What should I do if I want crispy skin on my turkey breast?
- After cooking the turkey breast in the Instant Pot, you can place it under the broiler in the oven at 440 degrees Fahrenheit for a few minutes until the skin becomes golden and crispy.
Tips
- To ensure the turkey breast remains moist, let the pressure release naturally after cooking. Doing a quick release might cause the juices to escape, resulting in a drier turkey.
- For crispy skin, place the cooked turkey breast under the broiler for a few minutes at 440°F, but keep an eye on it to avoid burning.
- Use a digital thermometer to check that the thickest part of the turkey breast has reached a minimum of 165 degrees F to ensure it is safely cooked.
- Save the flavorful broth left in the Instant Pot after cooking the turkey. Once cooled, store it in a bag for use in soups or other dishes during the winter months.
Equipment
- Instant Pot (Pressure Cooker) – Specifically, a 6 qt Instant Pot like the Instant Pot DUO60.
- Digital Meat Thermometer – For checking the internal temperature of the turkey breast.
- Trivet – Often comes with the Instant Pot but can be purchased separately if needed.
- Sieve – For draining pan drippings when making gravy.
