This Instant Pot turkey breast recipe is a game-changer for any home chef looking to impress! Use my easy DIY seasoning blend for a flavor that's unbeatable! Combining the simplicity of the Instant Pot with the classic flavors of a perfectly roasted turkey, this dish is set to become a new favorite in your family dinner rotation!
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Instructions
Prep & Sear
Add 1 tablespoon butter to your Instant Pot and set it to the 'Saute' or 'Sear' setting.
Once the butter has melted, place your 5-8 lbs turkey breast in the Instant Pot. Sear for about 4-5 minutes, turning occasionally, to achieve a consistent golden-brown sear on all sides. Note: When searing the turkey in the Instant Pot, use a pair of tongs to hold it upright or on the sides when you turn it. This ensures even browning on all sides, including the edges.
Season & Pressure Cook
In a small bowl, combine 2 teaspoon Herbs de Provence , ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ½ teaspoon paprika, and ¼ teaspoon ground black pepper.
Remove the seared turkey from the Instant Pot, put the trivet in the bottom, and pour in 2 cups cold water. Place the turkey breast on the trivet and season generously with the prepared seasoning blend.
Seal the lid, set the vent to sealed, and switch the setting to 'Pressure Cook' on high or manual for 30 minutes. After the pressure cooking cycle is complete, perform a quick release to let out the steam.
Rest & Serve
Remove the turkey from the Instant Pot, transfer to a cutting board or platter, and rest for 10-15 minutes. Cover loosely with a square of aluminum foil tented over the turkey.
Carve the turkey into slices and serve with or without the optional gravy below.
Making the Gravy (Optional):
Mix 2 tablespoon cornstarch with an equal portion of 2 tablespoons of cold water to create a slurry and whisk it into the liquid remaining in the Instant Pot.
Use the 'Saute' or 'Soup' setting and bring the liquid to a simmer. Continue stirring until the gravy thickens, then season with each, salt & pepper to taste. Turn off the heat and transfer to a gravy boat.
Notes
Tips:
Adjust the cooking time by adding 2 minutes per additional pound of turkey.
After pressure cooking, carefully transfer the turkey to a roasting dish for extra crispy skin. Broil in the oven for 3-5 minutes, keeping a close eye on your turkey breast until the skin is crispy and golden.
Don’t rush the resting time after broiling. Resting the turkey allows the juices to redistribute, resulting in moist and tender turkey meat.
You can increase the cornstarch in the slurry if you prefer a thicker gravy. Start with the recommended amount and gradually add more as desired. Alternatively, you can mix another slurry to thicken the gravy more if it has not yet reached your desired consistency.
Storing:
Transfer leftovers to an airtight storage container, then store in the fridge for up to 5 days. I like to portion out leftover turkey with sides for easy reheating.
Additionally, the bones or turkey frame (if you roasted a bone-in turkey breast) are ideal for wrapping in aluminum foil. Use them to make my turkey noodle soup later!
Cooked turkey freezes well! Store it for up to 5 months. Read more about how to freeze turkeyin my complete guide!
Reheat in a preheated 350°F (175°C/Gas Mark 4) oven, covered, for about 25-30 minutes or until heated to your satisfaction. Add a splash of water or broth to keep the meat moist while reheating.
Individual portions can be reheated in the microwave. Heat on high power for 1-2 minutes (depending on your portion size and slice thickness). Add 30-second increments as needed.