instant pot turkey

Tender, succulent turkey breast with gravy can be on the dinner table in less than an hour, with this Instant Pot Turkey Breast with Gravy recipe. This instant pot recipe is so healthy, quick, and delicious, we enjoy it anytime of year. 

Instant Pot Turkey Breast with Gravy

For the Turkey Breast:

olive oil

tsp kosher salt

tsp black pepper

garlic powder

onion powder

tsp ground paprika

tsp rosemary

thyme

chicken broth

garlic

onion,

celery,

carrots,

turkey breast, about 7lbs (bone-in)

For the Gravy: 2 TB cornstarch 2 TB water

In a bowl, mix together the olive oil, salt, pepper, garlic and onion powders, paprika, and chopped herbs. Set aside. Place rack trivet into Instant Pot (rack comes with the IP.) Add broth, garlic cloves, onion, celery, and carrots into the pot. Set aside.

Use paper towels to thoroughly dry excess moisture off of the turkey breast inside and out. Be sure to remove and discard gravy packet from turkey if there is one. Use clean hands to evenly press half of the olive oil mixture evenly underneath the skin throughout. Evenly press remaining mixture over the skin and all around. Place turkey into Instant Pot. Cook for 30 minutes on high pressure, according to manufacturer instructions.

Once the 30 minutes is up, be sure to press cancel on pressure cooker and allow your IP to release naturally. It should take about 15-20 minutes. Once natural release is done, transfer turkey to a cutting board and tent with foil to keep warm.* Use slotted spoon to remove most of the veggies from the liquid in your Instant Pot and discard.

Make Gravy: Combine cornstarch with water and stir until fully dissolved. Turn Instant Pot on to Sauté mode, with lid off, bringing liquid to a boil. Once it starts boiling, immediately add the dissolved cornstarch and stir until liquid becomes thicker, with gravy consistency. This should happen fairly quickly. Turn Instant Pot off and serve gravy with turkey.

https://content.jwplatform.com/videos/tViglL68.mp4

We couldn’t call this Beef Barbacoa a Chipotle copycat, because it’s way better. Once you make this tender, delicious Instant Pot Beef Barbacoa at home, you’ll see what we mean. Bonus: Leftovers are ridiculously yummy.

Instant Pot Beef Barbacoa

This Instant Pot turkey recipe is super easy to make and you won't believe how moist and juicy it is! The Instant Pot does the majority of the work!

Easy Instant Pot Turkey (Whole or Breasts)

turkey

c. kosher salt

t. oil

olive oil oil

onion

c. baby carrots, chopped

c. Parmesan chicken broth chicken broth

bay leaves

T. rosemary

T. fresh thyme

T. fresh sage

c. white wine

cornstarch

T. butter

kosher salt to taste

pepper

To brine the turkey, place water, kosher salt in large container. Stir well, add turkey, cover with water and allow to brine at least 5 hours or overnight.

When hot, add chopped onions cook for about 3 minutes.

Add garlic, celery, carrots and herbs, cook for another 3 minutes. If things are getting too dry use the olive oil sprayer and add some more oil.

Add wine and Parmesan chicken broth and cook for about 2 minutes. 

Add rack to Instant Pot over broth and place turkey on rack.

Set to manual pressure on high for 25-30 minutes. (For 6 lbs, do 25, 7 lbs do 30). Set knob to sealing. Allow to natural release for 10-15 minutes. Then release pressure. Check the temperature with a cooking thermometer &#8211;  it should be at least 162 or 163°. (After resting it will go up to 165°).If it&#8217;s not, set the pressure cook again for another few minutes.

If you like your turkey brown and crispy, place turkey on a baking sheet. Pat the turkey down with paper towels. Use an olive oil sprayer, spray the top, then put in the broiler for a few minutes.

To make gravy: Place a sieve over a bowl and strain off vegetables and any turkey parts.  Place 2 c. broth back into Instant Pot liner. Add 1 T. butter. 

In a small cup, add about 3 T. broth.  Add cornstarch. Stir well.

Pour cornstarch mixture into broth.  Cook until thickened. (If you want more gravy, then use all of the broth and add another tablespoon of cornstarch to the cup if needed). Season with salt and pepper to taste.

I've never been happy with my turkey recipes. It's always tough and tasteless. But this looks like something even I can do. I think I'll do a test run before Thanksgiving! Thanks so much.

Absolutely the best, easiest turkey &amp; gravy I’ve ever made. Moist &amp; delicious. Maybe I’ll make it for more than the holidays now!

https://www.youtube.com/watch?v=ee_tcEi-YlA

This Instant Pot Turkey and Gravy recipe is super easy to make and you won’t believe how moist and juicy it is! Because this turkey recipe is no fuss, cooks fast and tastes delicious, it’s one of the best Thanksgiving recipes in my opinion.

Normally I have to admit, I’m not big on turkey. Thanksgiving is my least favorite foodie holiday. I don’t like dry turkey (which people always seem to make) and also I get bored easily with gravy and cranberries. They just don’t do it for me but I absolutely love this Instant Pot Turkey. For sides, I like to jazz things up a bit (See my Instant Pot Cranberry Sauce with Rosemary and Port - video

https://www.youtube.com/watch?v=o5RE27YXAFQ

 and my Mandarin Wild Rice Salad with Cranberries, Mint and Pecan on my website: https://www.gourmetdoneskinny.com/recipes/side-dishes/instant-pot-homemade-cranberry-sauce-with-port/

and for dessert: Mini Pumpkin Pies with Cinnamon Cardamom Streusel (video)
https://www.youtube.com/watch?v=n1NVza1O92c

SUBSCRIBE to my newsletter for more great recipes:  
https://visitor.r20.constantcontact.com/d.jsp?llr=lbq5ub6ab&p=oi&m=1130705666091&sit=cu67d5omb&f=f3899664-9b0e-4b22-8810-f570c404f82b

VISIT my website for more great Gourmet Done Skinny recipes:  https://www.gourmetdoneskinny.com/

PRODUCTS SEEN IN THIS VIDEO:
I am an Amazon affiliate. These links go to Amazon where I am compensated at no cost to you! Thanks for supporting my channel!

Olive Oil Mister:  https://amzn.to/2GWnWjZ
Garlic Rocker:  https://amzn.to/31D59Sh
Instant Pot Ultra:  https://amzn.to/2q7HsoQ
Thermometer: https://amzn.to/2Bik0ap
Rubber Maid 6 qt. container for brining:  https://amzn.to/2CYPXFv
Kosher Salt: https://amzn.to/336P7l0

PRINTABLE RECIPE FOR INSTANT POT TURKEY AND GRAVY:
https://www.gourmetdoneskinny.com/recipes/turkey/easy-instant-pot-turkey-whole-or-breasts/

RECIPE FOR INSTANT POT PARMESAN CHICKEN BROTH:  Make this ahead of time and keep it in the freezer in packets until ready to use. 
https://www.gourmetdoneskinny.com/recipes/bone-broth-stock/easy-instant-pot-parmesan-broth/

Recipe for: Easy Instant Pot Turkey and Gravy
myWW Points:Blue: 1 Smart Point ; Green: 6 Smart Points; Purple: 1 Smart Point (for 1/8 of the turkey breast-without skin and 4 T. of gravy)

Ingredients:
6–7 pound turkey or turkey breast (bone in) If you have a 6 qt Instant Pot, use 6 pounds, if you have an 8 qt. Instant Pot 7 pounds is fine. (thawed)
1/2 c. kosher salt
water-enough to cover turkey in container
1 t. oil
olive oil from oil sprayer
1 large onion
4 garlic cloves
1 c. baby carrots, chopped
1 stalk celery, chopped
1 c. Parmesan chicken broth or use regular chicken broth
1–2 bay leaves
2 T. fresh rosemary
1/2 T. fresh thyme
1 T. fresh sage
1/2 c. white wine such as Sauvignon Blanc
2 T. cornstarch
1 T. butter
kosher salt to taste
freshly ground pepper to taste

Directions:

To brine the turkey, place water, kosher salt in large container. Stir well, add turkey, cover with water and allow to brine at least 5 hours or overnight.
Press Saute on Instant Pot. Add oil.
When hot, add chopped onions cook for about 3 minutes.
Add garlic, celery, carrots and herbs, cook for another 3 minutes. If things are getting too dry use the olive oil sprayer and add some more oil.
Add wine and Parmesan chicken broth and cook for about 2 minutes. 
Add rack to Instant Pot over broth and place turkey on rack.
Set to manual pressure on high for 25-30 minutes. (For 6 lbs, do 25, 7 lbs do 30). Allow to natural release for 10-15 minutes. Then release pressure. Check the temperature with a cooking thermometer –  it should be at least 162 or 162°. (It will come to 165° after resting.) If it’s not, set the pressure and cook again for another few minutes. 
If you like your turkey brown and crispy, place turkey on a baking sheet. Pat the turkey down with paper towels. Use an olive oil sprayer, spray the top, then put in the broiler for a few minutes.
To make gravy: Place a sieve over a bowl and strain off vegetables and any turkey parts.  Place 2 c. broth back into Instant Pot liner. Add 1 T. butter. 
Press Saute.  
In a small cup, add about 3 T. broth.  Add cornstarch. Stir well.
Pour cornstarch mixture into broth.  Cook until thickened. (If you want more gravy, then use all of the broth and add another tablespoon of cornstarch to the cup if needed). Season with salt and pepper to taste.

Notes: 
If you want to make turkey for more people but still want to do it in the Instant Pot, do 2 turkeys or turkey breasts. Make the batches separately and store them in the refrigerator until ready to reheat.

Easy Instant Pot Turkey and Gravy -All Made in One Pot!

Make Easy Pressure Cooker Turkey One Pot Meal in an hour! Tender turkey, buttery mashed potatoes &amp; rich homemade turkey gravy made in one pot! Great recipe for Thanksgiving &amp; Christmas holidays.

Pressure Cooker Turkey One Pot Meal

(~2.5lbs/1150 grams) turkey quarters

(130 grams) medium onion (, diced)

(10 grams) garlic cloves (, minced)

(120 grams) large carrot (, chopped)

(70 grams) celery (, chopped)

(250 milliliters) unsalted homemade chicken/turkey stock

sherry wine

rosemary

sage

salt black pepper

water

oz (30 grams) Parmesan cheese

½ cup (100 milliliters) milk

(14 grams-28 grams) unsalted butter

Prepare Turkey Quarters: Pat dry the turkey quarters with paper towels. Season with generous amount of kosher salt and ground black pepper.

Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and click Adjust button to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).

Brown Turkey Quarters: You can brown them in the Instant Pot, but we found it easier to brown them on a skillet. Add 1 tablespoon (15ml) of olive oil. Place the turkey quarters on a preheated skillet over medium-high heat or in the Instant Pot. Brown each side for roughly 4 – 5 minutes. Remove and set aside.

Deglaze Skillet (if you're using a separate skillet): Deglaze the skillet by pouring ½ cup (125ml) unsalted chicken stock and scrub the flavorful brown bits off the bottom of the skillet with a wooden spoon. Reserve the flavorful liquid.

Sauté Onion and Garlic: Add 1 tablespoon (15ml) of olive oil. Then, add diced onion in the pressure cooker. Sauté for roughly a minute until soften. Add minced garlic and sauté for another 30 seconds until fragrant. Season with kosher salt and ground black pepper.

Sauté Celery and Carrot: Add in chopped celery and carrot. Sauté until the vegetables are slightly browned (roughly 5 – 7 minutes). Optional layer seasoning: taste and season with more kosher salt and ground black pepper. Add 2 bay leaves, a pinch of rosemary, sage and thyme (rub the herbs with your fingers to “activate” them), then sauté for another minute until fragrant.

Deglaze: Add a dash of sherry wine in the pressure cooker and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.

Add Turkey Quarters &amp; Potatoes: Add browned turkey quarters, reserved flavorful liquid from skillet (if any) and the remaining unsalted chicken stock in the pressure cooker. Place a steamer basket into the pot and add in the halved Yukon gold potatoes. Close lid and pressure cook at High Pressure for 18 – 20 minutes + 10 minutes Natural Release.

After 10 minutes of natural release, turn the Venting Knob to Venting Position to release the remaining pressure. Open the lid carefully.

Make Mashed Potatoes: Remove the steamer basket and place all the potatoes into a large mixing bowl. Mash the potatoes with a fork or masher. Add 1 – 2 tbsp (14g – 28g) unsalted butter, 30g grated Parmesan cheese, and 100ml milk or cream. Continue mashing and mixing until desired consistency. Season with kosher salt and ground black pepper to taste. For creamier mashed potatoes, use more milk/cream.

Make Turkey Gravy: While mashing the potatoes, remove the turkey quarters and set aside. Heat the pressure cooker over medium heat (Instant Pot: Press Saute). Taste the sauce and season with salt and ground black pepper if necessary. Mix 3 tbsp of cornstarch with 2 tbsp of water and stir the mixture into the turkey gravy one third at a time until desired thickness.

Serve: Drizzle the turkey gravy over the turkey quarters and mashed potatoes and serve immediately.

https://www.youtube.com/watch?v=HpVesGr5kKc

Short Instant Pot Pressure Cooker Recipe tutorial on How to Make Instant Pot Turkey One Pot Meal. 

Make this Easy Pressure Cooker Turkey One Pot Meal in an hour! 
Tender & flavorful Turkey, with smooth & buttery Mashed Potatoes, drizzled with rich Homemade Turkey Gravy – all made in the same pot!

This is what we call the “3-in-1” One. Pot. Meal.

Made with healthy, simple ingredients from your pantry.

Time to grab your Instant Pot Electric Pressure Cooker and learn how to Instant Pot Turkey One Pot Meal Recipe! 

Enjoy :)

🍅 FULL RECIPE: https://www.pressurecookrecipes.com/pressure-cooker-turkey/

🍣 Find more Pressure Cooker Recipes & Instant Pot Recipes at https://www.pressurecookrecipes.com 

FOLLOW PRESSURE COOK RECIPES
🍔 FB | http://facebook.com/pressurecookrecipes 
🍳 PINTEREST | http://pinterest.com/pressurecookrec 
🍲 INSTAGRAM | http://instagram.com/pressurecookrecipes   
🍓 TWITTER | http://twitter.com/pressurecookrec

Music by: http://www.bensound.com

#instantpot #instantpotrecipes #amyjacky

Instant Pot Turkey One Pot Meal

Cook Tender &amp; Moist&nbsp;Instant Pot Turkey Breast Recipe (Pressure Cooker Turkey Breast)&nbsp;with rich homemade turkey gravy and buttery mashed potatoes. Makes a comforting one pot turkey dinner for&nbsp; Thanksgiving and Christmas feast!

Instant Pot Turkey Breast

(~2.7lbs/1224 grams) bone-in turkey breast (, 3” thick)

(197 grams) medium onion (, diced)

carrots (, chopped)

(92 grams) celery (, chopped)

(250 milliliters) unsalted chicken stock ((or unsalted turkey stock))

honey

soy sauce

freshly grated Parmesan cheese

ml milk

Wet Brine for Moist Turkey: Depending on the size of your turkey breast, mix 90g (3.17oz) salt with 1500ml (6 cups) of cold running water or 120g (4.23oz) salt with 2000ml (8 cups) cold running water in a large mixing bowl. Ensure the salt has fully dissolved. Fully submerge the turkey breast in the salted-water and place it in the fridge for at least 4 to 8 hours.&nbsp;*Pro Tip: Brining turkey breast for over 8 hours may result in ham-like meat texture.

Sauté Onion and Garlic: Add 1 tablespoon (15ml) olive oil. Then, add diced onion in the pressure cooker. Sauté for roughly 2 minutes until soften. Add minced garlic and sauté for another 30 seconds until fragrant. Season with kosher salt and ground black pepper.

Sauté Celery and Carrot: Add in chopped celery and carrot. Sauté until the vegetables are slightly browned (roughly 5 – 7 minutes).

Add Turkey Breast: Add 1 cup (250ml) unsalted chicken stock, 2 bay leaves, a pinch of dried rosemary, a pinch of dried thyme and a pinch of dried sage (rub the herbs with your fingers to “activate” them) in the Instant Pot. Give it a quick stir and carefully place the turkey breast in the pressure cooker.

Optional - Add Pot-in-Pot Potatoes (If you're making mashed potatoes): Place a stainless steel bowl on top of the turkey breast and add in halved Yukon gold potatoes.

Pressure Cook Turkey Breast: Close lid and pressure cook at High Pressure for 28 – 34 minutes, then 15 minutes Natural Release (after 15 minutes of natural release, turn the Venting Knob to Venting Position to release the remaining pressure). Open the lid carefully.

Make Mashed Potatoes: Remove the stainless steel bowl and place all the potatoes in a large mixing bowl. Mash the potatoes with a fork or masher. Add 1 – 2 tbsp (14g – 28g) unsalted butter, 30g grated Parmesan cheese, and 100ml milk or cream. Continue mashing and mixing until desired consistency. Season with kosher salt and ground black pepper to taste. For creamier mashed potatoes, use more milk/cream.

Check Turkey Breast Temperature: Use a meat thermometer to ensure the thickest part of the turkey breast registers over 161°F (72°C). Set aside on a chopping board to rest for 15 minutes. The carryover heat will continue to cook the turkey to 165°F (74°C)

Make Turkey Gravy: Heat the pressure cooker over medium heat (Instant Pot: Press Saute button). Mix 2 ½ tbsp cornstarch with 3 tbsp cold water and stir the mixture into the turkey gravy one third at a time until desired thickness. Taste the sauce and season with salt and ground black pepper if necessary.

Optional - Brown Turkey Breast Skin: Pat dry the turkey breast skin with paper towels. Mix 1 tbsp honey with 1 ½ tbsp regular soy sauce and apply onto the turkey breast skin. Use a blowtorch or place turkey breast under broiler for a few minutes to brown the skin.

Serve: Slice the turkey breast thinly on an angle. Drizzle turkey gravy over the turkey breast &amp; mashed potatoes. Serve immediately.

This Instant Pot Turkey Breast is ultra-juicy and tender with the best crispy, seasoned outside! The very best way to cook a turkey breast for Thanksgiving, special occasions, Sunday dinner, or any holiday menu!

Instant Pot Turkey Breast Recipe

turkey breast (see note)

Herbs de Provence (or Italian herb blend)

chili powder

salt

½ teaspoon smoked paprika

½ teaspoon coarsely cracked black pepper black pepper)

juice of 1 orange

corn starch

salt and pepper (to taste)

Set pressure cooker to SEAR. Rub turkey breast all over with oil, and drizzle a little extra into the pot.

Stir together seasonings (Herbs de Provence, garlic powder, chili powder, salt, pepper, smoked paprika). Sprinkle all over turkey and gently rub in with your finger tips.

Transfer the turkey to the pot and sear for 4-5 minutes, rotating as needed to brown all sides.

Add 2 cups water to the pot (do not pour over the turkey, pour to the side so you don&#39;t wash off the seasonings!).

Place the lid on the pot and lock into position. Turn the vent valve to the SEALED position. Set pot to PRESSURE COOK on HIGH or MANUAL for 30 minutes (see note).

Once the cook time is up, do a quick release by turning the valve to RELEASE to let the steam out immediately (I like to take the pot outside so the steam is released outside instead of in my kitchen). While the pot is releasing pressure, preheat your oven to BROIL.

Once the float valve drops, remove the lid and use two forks to transfer the turkey to a small sheet pan or roasting dish. (Be sure to use two forks and not tongs as the tongs tend to scrape off that delicious seasoning we already seared onto the turkey!).

Add about a 1/2 cup of the liquid from the pot to the roasting dish and transfer the dish to the oven. Broil for 3-5 minutes until the outside of the turkey is crisp (but watch closely so it doesn&#39;t burn).

Using two forks again, transfer turkey to a cutting board, squeeze orange juice over the turkey, and allow to rest for 10-15 minutes before carving (this is key to keeping your turkey super juicy on the inside!).

To make the gravy (you can do this while the turkey is resting!) set your pressure cooker to SOUP. Whisk together corn starch and water for the corn starch slurry. Once the liquid in the pot comes to a rapid boil, stir in the corn starch slurry and watch as it thickens. Turn the pot off, season generously with salt and pepper, and serve over your sliced turkey. Enjoy!

Make the Turkey Gravy

This Instant Pot turkey tenderloin is amazing! Cooking turkey tenderloin in the Instant Pot is so easy and it comes out perfect! This Instapot turkey breast tenderloin recipe works with fresh or frozen turkey tenderloin!

Instant Pot Turkey Tenderloin

turkey tenderloin

Salt and pepper

Rub the turkey tenderloin with salt and pepper all over (if it comes already pre-seasoned, skip this step).

Insert the trivet in the Instant Pot.  Add 1 cup of water to the Instant Pot and put turkey tenderloin on the trivet.

Close the lid of the Instant Pot and turn the valve to a Sealing position.  Press the &quot;Pressure Cook&quot; or &quot;Manual&quot; button and set the time to 20 minutes on High pressure if the turkey tenderloin is thawed (30 minutes if the turkey is frozen).

When the Instant Pot is done cooking, quick release (QR) the steam.

Remove cooked turkey tenderloin from the Instant Pot, slice and serve.

https://www.youtube.com/watch?v=gPyJlLblMvw

This Instant Pot turkey tenderloin is amazing! Cooking turkey breast tenderloin in a pressure cooker is super easy and it comes out perfect - so soft and moist! You can cook turkey tenderloin in the Instapot straight from frozen - no need to thaw! This video includes cooking times for fresh and frozen turkey tenderloin in the Instant Pot.  EASY INSTANT POT RECIPES HERE: https://www.melaniecooks.com/category/instant-pot/

Instant Pot Turkey Tenderloin - How To Cook Fresh Or Frozen Turkey Breast Tenderloin In Instant Pot!

Step-by-Step: How to cook Tender, Moist, Flavorful Instant Pot Turkey Breast. Easy to make pressure cooker turkey breast with rich turkey gravy and buttery mashed potatoes. Enjoy this tasty one pot turkey dinner for Thanksgiving or Christmas.

unsalted butter

Wet Brine for Moist Turkey

Wet Brine for Moist Turkey: Depending on the size of your turkey breast, mix '90g (3.17oz) salt with 1500ml (6 cups) of cold running water' or '120g (4.23oz) salt with 2000ml (8 cups) cold running water' in a large mixing bowl. Make sure the salt has fully dissolved. Fully submerge the turkey breast in the salted water, then place it in the fridge for at least 4 to 8 hours.

Sauté Onion, Garlic, Celery, Carrot

Sauté Onion, Garlic, Celery, Carrot: Heat up Instant Pot by using Sauté More function. Wait until the indicator says 'HOT'. Add 1 tbsp (15ml) olive oil in Instant Pot. Make sure the oil is coating the whole bottom of the pot. Add diced onion in Instant Pot, then sauté for roughly 2 minutes until softened. Add in minced garlic, then sauté for another 30 seconds until fragrant. Season with kosher salt and ground black pepper.Add in chopped celery and carrot. Sauté until the vegetables are slightly browned (roughly 5 to 7 minutes).

Deglaze

Deglaze: Add a dash of sherry wine in Instant Pot, then deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.

Add Turkey Breast

Add Turkey Breast: Add 1 cup (250ml) unsalted chicken stock, 2 bay leaves, a pinch of dried rosemary, a pinch of dried thyme, and a pinch of dried sage in Instant Pot. Give it a quick stir. Carefully place the bone-in turkey breast in Instant Pot. With the turkey&#39;s skin side up and the bone submerged in the liquid.

Add Pot-in-Pot Potatoes

Optional - Add Pot-in-Pot Potatoes (If Making Mashed Potatoes): Place a stainless steel bowl on top of the turkey breast, then add in halved Yukon gold potatoes in the bowl.

Pressure Cook Turkey Breast

Pressure Cook Turkey Breast: With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Close lid and pressure cook at High Pressure for 28 to 34 minutes, then Natural Release for 15 minutes. Turn Venting Knob to Venting Position to release the remaining pressure. Open the lid carefully.

Make Mashed Potatoes

Make Mashed Potatoes: Remove the bowl of potatoes, then place all the potatoes in a large mixing bowl. Mash the potatoes with a fork or masher. Add 1 – 2 tbsp (14g – 28g) unsalted butter, 30g grated Parmesan cheese (optional), and 100ml milk or cream. Continue mashing and mixing until desired consistency. Season with kosher salt and ground black pepper to taste. For creamier mashed potatoes, use more whole milk or cream.

Check Turkey Breast Temperature

Check Turkey Breast Temperature: Use a meat thermometer to make sure the thickest part of the turkey breast registers over 161°F (72°C). Remove turkey breast and set it aside on a chopping board to rest for 15 minutes. The carryover heat will continue to cook the turkey breast to 165°F (74°C).

Make Turkey Gravy

Make Turkey Gravy: Heat up Instant Pot by pressing the Saute button. Mix 2½ tbsp cornstarch with 3 tbsp cold water. Stir the cornstarch mixture into the turkey gravy one third at a time until desired thickness. Taste gravy, then season it with salt and ground black pepper if necessary.

Brown Turkey Breast Skin

Optional - Brown Turkey Breast Skin: Pat dry the turkey breast skin with paper towels. Mix 1 tbsp honey with 1½ tbsp regular soy sauce, then apply it on the turkey breast skin. Use a blowtorch or place turkey breast under broiler for a few minutes to brown the skin.

Serve

Serve: Thinly slice the turkey breast at an angle. Drizzle turkey gravy over the turkey breast &amp; mashed potatoes. Serve immediately. Enjoy a wonderful Thanksgiving and Christmas~

Learn how to make delicious Thanksgiving quality turkey and gravy in less than an hour!

Instant Pot Turkey Breast with Garlic Butter Gravy

turkey breast

unsalted butter (at room temperature)

cilantro ((coriander leaves))

coriander seeds ((optional))

garlic purée

chicken stock

lemon (juiced)

xanthan gum

Mix together butter, herbs, coriander seeds, garlic purée and salt to form a paste.

Rub ⅓ of the butter paste under skin and ⅓ butter on top and reserve final ⅓.

Add stock to the Instant Pot insert.

Add trivet to the Instant Pot and then place the turkey breast on top of trivet, skin side up.

Place the lid on the Instant Pot and turn valve to the sealing position.

Set to manual/high pressure for 35 minutes. When cook time is completed, allow for a full natural pressure release.

Take turkey out of the Instant Pot and place on a baking tray. Rub with remaining butter paste and broil until it is browned to your liking, approximately 8-10 minutes.

To make the turkey:

Transfer broth from Instant Pot into a small saucepan (add 2-3 tablespoons of stock if you don’t have enough liquid).

Add xanthan gum and lemon juice.&nbsp;

Simmer until the gravy thickens, 4-5 minutes.

Adjust the seasonings to taste, and serve.

To make Keto gravy with xanthan gum:

Transfer the broth from the Instant Pot into a small saucepan.

In a small bowl, make a paste with your cornstarch by mixing 1 - 2 tablespoons with an equal amount of water.

Whisk the paste into the broth and simmer until the gravy thickens.&nbsp;

Mix in the lemon juice, adjust seasonings to suit your taste, and it's ready to serve.

To make gravy with cornstarch:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1670648798/irxavo76rbdqc95pzwkg.mp4

It is super easy to make this Juicy Instant Pot truly. No basting and totally no need to constantly check the progress.

Top 8 instant pot turkey recipes from across the web

The most viewed instant pot turkey recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Turkey Breast with Grav...

Easy Instant Pot Turkey (Whole or B...

Pressure Cooker Turkey One Pot Meal

Instant Pot Turkey Breast

Instant Pot Turkey Breast Recipe

Instant Pot Turkey Tenderloin

Instant Pot Turkey Breast

Instant Pot Turkey Breast with Garl...

Top 8 instant pot turkey recipes from across the web

The most viewed instant pot turkey recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Turkey Breast with Grav...

Easy Instant Pot Turkey (Whole or B...

Pressure Cooker Turkey One Pot Meal

Instant Pot Turkey Breast

Instant Pot Turkey Breast Recipe

Instant Pot Turkey Tenderloin

Instant Pot Turkey Breast

Instant Pot Turkey Breast with Garl...

The most viewed instant pot turkey recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine