“This simple, moist Instant Pot turkey breast is a flavorful, easy recipe that is a great twist on traditional turkey. Hearty and juicy, your family will declare this tender turkey breast the absolute best.” – Spaceships and Laser Beams
One bone-in turkey breast, 5-6 pounds
2 tbsp olive oil, divided
2 tbsp butter
1 tsp dried sage
1 tsp rosemary
½ tsp thyme
½ tsp paprika
½ tsp seasoned salt
½ tsp pepper
2 c water
2 cloves garlic
1 rib celery, cut into big chunks
½ small onion, sliced
Remove any gravy package that might be included with the turkey breast.
Pat dry the turkey breast with paper towels.
Mix together the sage, rosemary, thyme, paprika, seasoned salt, and pepper.
Drizzle 1 tablespoon of olive oil all over the turkey breast and rub it in. You really don’t have to measure, just drizzle the turkey all over.
Sprinkle the spice mixture all over the turkey and pat it onto the skin. Start on one side and just turn and add spice. You can do several sprinkles.
Place 1 tablespoon of olive oil and the 2 tablespoons of butter in the bottom of the instant pot. Set the Instant Pot to saute and once the butter has melted sear the turkey breast on all sides, about 5-6 minutes on each side. Once the sides are seared, remove the turkey to a plate.
Turn the Instant Pot off.
Add the celery, onion, and garlic to the bottom of the pot.
Place the wire trivet that came with the Instant Pot in the bottom of the pot leaving the handles available for later to lift the turkey out.
Carefully and slowly add 2 cups of water to the instant pot. (Be careful with hot oil and water).
Place the turkey breast into the instant pot.
Place the lid on the Instant Pot, vent in the closed position. Set the Instant Pot to the manual setting for about 33-40 minutes (about 6-7 minutes per pound).
Once the cooking time has transpired let the Instant Pot pressure release naturally (meaning don’t open the currently closed vent). Let it release naturally at least 10-15 minutes or until you are ready to take it out.
Remove the turkey to a cutting board, tent with aluminum foil and let it rest before slicing.
Saturated Fat: 2g
Vitamin A: 149IU
Vitamin C: 1mg