Savour the moistness of Instant Pot Turkey Breast, an effortless dish that transforms your dinner into a festive treat.
Unlock the secret to a succulent feast with Instant Pot Turkey Breast an unbelievably tender delight. No more waiting hours for a holiday-worthy dinner; this recipe turns your turkey temptingly juicy in a flash. Perfect for small gatherings or meal preps, it couples speed with flavor, promising a healthy yet hearty dish every single time.
Instant Pot Turkey Breast
Ingredients:
For the Turkey:
- A boneless 4-pound turkey breast, fully thawed if previously frozen. (Note: A bone-in turkey breast requires different cooking times.)
- 2 tablespoons olive oil, plus extra for drizzling on the turkey
- Smoked paprika, Italian seasoning, and tarragon for seasoning
- Salt and ground black pepper to taste
- Fresh minced garlic cloves
- 2 tablespoons unsalted butter for searing
For the Gravy:
- 2 tablespoons unsalted butter
- All-purpose flour
- Low-sodium chicken broth
- Half and half to make the gravy creamy (optional; can be replaced with broth)
Instructions:
Preparing the Turkey:
- Dry and Season: Pat the turkey dry with paper towels to ensure a proper sear. Drizzle and rub olive oil over the turkey. Season liberally with smoked paprika, Italian seasoning, tarragon, salt, and pepper. Finally, rub the minced garlic onto the turkey.
- Sear: Set the Instant Pot to the high sauté setting. Add the olive oil and butter to the pot. Once hot, add the turkey breast, searing well on all sides. This should take about 5 to 8 minutes. Remove the turkey and set it aside.
Pressure Cooking:
- Prepare: Place the wire rack (the trivet) in the bottom of the Instant Pot, and position the turkey on top.
- Cook: Seal the Instant Pot. Use the manual setting to cook for 25 minutes on high pressure. Note that it takes a few minutes for the Instant Pot to come to pressure before the cooking time begins. (Tip: To avoid the burn notice some people receive, consider adding a cup of chicken broth to the pot before cooking, adjusting gravy preparation accordingly.)
- Natural Release: After cooking, allow the Instant Pot to release pressure naturally until the pin drops, about 10 to 15 minutes. Check the turkey’s internal temperature at the thickest part—it should reach 165°F (74°C).
Post-Cooking:
- Rest: Remove the turkey, cover it with aluminum foil, and let it rest for 10 to 15 minutes. This helps it reabsorb juices and stay moist.
- Crisp the Skin (Optional): For crisper skin, broil the turkey breast in the oven on a baking sheet for 5 to 10 minutes.
Making the Gravy:
- Prepare: Keep the turkey drippings in the Instant Pot. Use the high sauté function to melt the butter, then whisk in the flour, cooking for a few minutes until the raw smell disappears.
- Finish: Gradually add chicken broth and half and half (if using), whisking continuously until the gravy thickens. Season with salt and pepper to taste.
- Serve: Slice the rested turkey, serve with the gravy, and enjoy perhaps with some homemade cranberry sauce.
Additional Notes:
- For Slow Cookers: Instructions vary, but generally, this recipe can also be adapted for slow cooker use. Typically, a turkey breast would cook on low for about 6 hours.
- Storage: Leftovers can be stored in the fridge for up to 6 days or frozen for up to 3 months. Thaw in the fridge if frozen and reheat gently.
This method ensures a juicy turkey breast with flavorful gravy, all made conveniently in your Instant Pot. Enjoy your meal!
