Instant Pot Turkey Breast for a Fast and Fabulous Thanksgiving

By on November 18, 2018

Instant Pot Turkey Breast for something to be really thankful for. A quick and easy Thanksgiving.

I am having so much fun with my new kitchen toy, the Instapot. Today, I bought a boneless turkey breast and made a lovely and luscious Roasted Turkey Breast with Gravy in about an hour. The meat was tender, flavorful and just stupendous for a small holiday gathering. I am constantly amazed at the versatility of this piece of equipment. Get yourself one and keep it in the freezer for quick and easy celebration dinners.

makes 6-8 servings
3-4 pounds turkey breast (boneless)
2 cloves garlic
1 tablespoon EACH: sweet paprika, thyme, rosemary
Freshly milled black pepper and kosher salt to taste
3 tablespoons extra-virgin olive oil (or butter)
1 cup chicken stock (unsalted or low sodium)

For the Gravy:

4 tablespoons butter
4 tablespoons flour
• Salt and pepper (to taste)

1. Pat the turkey breast with paper towels to dry; do not remove the netting.
2. Peel and mince the garlic; Transfer to a small bowl and add the spices, salt and pepper.. Mix thoroughly. Rub the turkey breast all over with the garlic and dry rub mixture.
3. Select the high sauté setting on the Instant Pot and add the olive oil or butter. Place the turkey breast in the Instant Pot and cook for about 8 to 10 minutes, turning to brown all sides. Alternatively, sear the turkey breast in a large skillet over medium heat.
4. Remove the turkey breast to a plate and place the rack in the Instant Pot. Add the chicken stock to the pot. Return the turkey breast to the Instant Pot.
5. Lock the lid in place and ensure the vent is set to “sealing.” Choose the manual setting; adjust the pressure to high and set the time for 35 minutes. When the time is up, let the pressure release naturally for 10 minutes. Check the temperature of the turkey with an instant-read thermometer inserted into the center. If the turkey is not at least 165 F, lock the lid in place and continue to cook it for a few more minutes. Remove the turkey breast to a platter; tent with foil and keep warm.
6. Strain the drippings into a bowl and skim off excess fat. Measure 2 cups of strained drippings and set aside.
7. Select the normal/medium sauté setting on the Instant Pot. Melt the 4 tablespoons of butter in the pot, then add the flour. Cook the butter and flour mixture, constantly stirring, for 2 minutes. Gradually add the reserved 2 cups of drippings and continue cooking, frequently stirring, until the gravy is thickened. Taste and add salt and pepper as needed.
8. Carefully remove the netting from the turkey breast and slice thinly.

Roast Turkey Breast with Gravy and Mashed Potatoes

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”