Instant Pot Turkey Breast with Gravy
You can have tender, succulent turkey breast with gravy in less than an hour with this Instant Pot Turkey Breast with Gravy recipe. It's a healthy, quick, and delicious meal that we enjoy anytime of year!
Servings: 10 servings
Ingredients
For the Turkey Breast:
- ¼ cup olive oil
- 2 teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground paprika
- 2 teaspoons freshly chopped rosemary
- 2 teaspoons freshly chopped thyme
- 2 cups chicken broth, good quality
- 6 cloves garlic
- 1 onion onion, peeled and quartered
- 2 stalks celery, quartered
- 2 large carrots, quartered
- 7 pound whole turkey breast, bone in, see notes
- 2 tablespoons cornstarch, fully dissolved in 2 tablespoons water
Instructions
- In a bowl, mix together the olive oil, salt, pepper, garlic and onion powders, paprika, and chopped herbs. Set paste aside.
- Place the included rack trivet into Instant Pot. 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. 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. Place turkey into Instant Pot.
- Cook for 22 minutes on high pressure, according to manufacturer instructions.
- Once the time is up, do a manual release. Transfer turkey to a cutting board and tent with foil to keep warm. Let it rest at least 10 minutes before slicing, to allow juices to resettle.
- Use slotted spoon to remove and discard the veggies, keeping just the turkey juices. If desired, skim oil off the top of liquid.
- Turn Instant Pot on to Sauté mode, bringing the turkey juices to a boil. Once it starts boiling, immediately add dissolved cornstarch and stir until liquid becomes thicker, with gravy consistency. This should happen fairly quickly. Serve warm gravy with turkey.
- Optional Browning: Place turkey breast on a baking sheet, on the upper rack of oven. Turn to high broil and watch carefully until desired level of browning is achieved.
Equipment
- Instant Pot, 8-quart
Notes
- The brand of turkey breast can make a difference in tenderness. I like Butterball or Jennie-O for this recipe.
- Make sure to thoroughly pat the turkey breast dry before rubbing on the spice mixture to ensure it sticks and to help the bird cook properly.
- If your turkey breast is smaller, it may be done cooking sooner.
- If you want a browned, crispier turkey skin, you can place the turkey breast under your oven's broiler for a bit just to get that beautiful browning. If you aren't going to eat the skin and don't care what it looks like, you can totally skip this part.
- We recommend a 6 qt. or 8qt. Instant Pot for this recipe.
- If you tried this recipe and loved it, please come back and give it a rating. We ❤️ hearing from you!
Nutrition (per serving)
Calories: 85kcal | Carbohydrates: 5g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 751mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2624IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 0.4mg