“A delicious, moist turkey breast can be prepared in a fraction of the time when cooked in an electric pressure cooker. This herb seasoned turkey breast is cooked to perfection and is served with an easy gravy made right in the Instant Pot.” – Kristen Chidsey, A Mind “Full” Mom
Click here for the full recipe on A Mind “Full” Mom.
For the Turkey Breast:
1 c chicken or turkey stock
1 5-6 lb turkey breast, bone-in
4 tbsp butter, softened
1/2 tbsp rosemary, chopped
2 tsp thyme leaves
2 tsp kosher salt, divided
1 tsp pepper, divided
For the Turkey Gravy:
2 tbsp butter
2 tbsp flour
1/3 c dry white wine, optional
1 c turkey drippings
Salt and pepper to taste
For the Instant Pot Turkey Breast:
Mix together the butter with fresh herbs and 1 teaspoon salt and ½ teaspoon pepper.
Loosen skin on turkey breast using your hand. Rub herb butter underneath skin of turkey breast. And any remaining butter on top of turkey.
Season outside of turkey with remaining salt and pepper.
Pour 1 cup stock into inner pot or pressure cooker for a 6 quart instant pot and 1.5 cups for an 8 quart instant pot. Place the rack or trivet inside the inner pot.
Place turkey inside Instant Pot, meat side DOWN. Place onion and celery stick in the cavity of turkey breast.
Close lid on instant pot. Set vent knob to sealed. Cook on high pressure, using manual button, for 6 minutes per pound.
Once cook time has elapsed, let pressure release for 10 minutes naturally, then release any remaining pressure.
Test turkey breast with a digital thermometer to be sure meat has reached at least 160°F. (The turkey breast will continue to cook as it rests and needs to reach 165°F.)
Remove turkey from instant pot and place on cutting board and tent with foil. Allow to rest for 10-15 minutes before slicing.
To brown turkey skin, place cooked turkey breast on baking sheet. Place under broiler for 5-6 minutes, watching closely so as not to burn, and brown up the skin of the turkey breast.
For Turkey Gravy:
Strain cooking liquid from instant pot and reserve.
Return inner pot back to Instant Pot. Turn to Sauté function and allow instant pot to heat.
Once pressure cooker is heated, add in butter and melt. Add in flour to melted butter and whisk well to form a roux. Cook for 1 minute.
Add in dry white wine and whisk well. Then slowly add ½ cup reserved cooking liquid to instant pot whisk well. Allow gravy to bubble and thicken, adding more cooking liquid as needed to reach desired consistency. Season with salt, pepper, and Worcestershire sauce, and serve with turkey.