Instant Pot Turkey Breast Recipe

• servings: 6 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

7 lb bone-in skin-on turkey breast

1 1/2 Tablespoons olive oil

1 tsp paprika

1 tsp dried poultry season

1 tsp garlic powder

1 tsp season salt

1/2 Italian seasoning

1 tsp salt

1/8 tsp ground black pepper

2 cups chicken broth

Directions

Add chicken broth to Instant Pot insert. Place trivet inside.

In a small bowl or measuring cup mix oil, paprika, seasons, salt and pepper.

Remove the skin from the turkey breast, remove gravy pocket. Wash and pat dry. Brush turkey breast with olive oil mixture. Place in the trivet, breast side up.

Place lid on Instant Pot. Set valve the sealing. Press "manual", set timer to 35 minutes High Pressure.

When the IP beeps, press "cancel/off" and let the pressure release naturally. It will keep the turkey juicy.

When pressure is released, open lid carefully, away from your face.

Using large fork, remove turkey from pressure cooker. Set on a cutting board, serving platter and tent with foil letting it rest while making the gravy or IF desired on a baking pan, to crisp up the skin in the oven. To do so: place cooked turkey breast in the oven under broiler set to 440 ℉. Broil until skin is golden and crispy, watching the turkey the whole time. You may have to rotate the pan during broiling.

To make the gravy, drain the pan drippings. Measure out 2 1/2 cups of the liquid and place back in the Instant Pot insert and set to sauté. Bring to a boil then whisk in the thickening of 1/4 cup flour, 1/2 cup water, 1/2 tsp salt shaken in blender bottle stirring continually until blended. Let boil for about 2 minutes. (If more gravy is wanted the above amounts can be increased. I do a generous 1/4 cup flour in the thickening)

Notes

I have modified this recipe from the original.

The cook time does not include the time it takes for the Instant Pot to come to pressure.

My turkey breast weighs about 7 lbs and the 35 minutes was perfect. (If cooking a smaller breast, you can do QR after 10 minutes vs NR.) You should check the turkey with a digital thermometer once done to make sure the temperature is at minimum 165 degrees F in the thickest part of the breast. This size of the turkey breast also fit perfectly in my 6 qt Instant Pot Duo60.

You can use the rest of the liquid from cooking the turkey for soups later. I simply place it in ziploc bag once it completely cools. It's a very flavorful broth and perfect for making soups during winter.

IF using a boneless rolled turkey, leave the rope on and rub with oil/season mixture on. Cooking a 6.5 lb breast took 50 minutes.

I have not placed the turkey in the oven to crisp the skin.

Nutrition

• Calories: 918 kcal
• Total Fat: 45 g
• Saturated Fat: 11 g
• Cholesterol: 343 mg
• Sodium: 998 mg
• Total Carbohydrate: 3 g
• Total Sugars: 1 g
• Protein: 117 g