Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Shave some precious time by using your Instant Pot® to prepare this succulent turkey breast. It's perfect when you are craving turkey, but you don't want to fire up your big oven. You may serve it for a main dish, or for a hot sandwich--cook's choice! I served it with mashed potatoes and my family loved it.

Gallery

Recipe Summary

prep:
25 mins
cook:
55 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine paprika, herbes de Provence, seasoned salt, salt, and pepper in a small bowl. Place the trivet of a multi-functional pressure cooker (such as Instant Pot®) on a work surface.

    Advertisement
  • Pat all sides of thawed turkey breast with paper towels until dry. Be sure to leave the mesh in place, as this holds the turkey together. Rub turkey with about 2 teaspoons olive oil, then rub with dry seasonings. Set gravy packet aside for later use.

  • Turn on the cooker and select Saute function. Allow the inner pot to heat, 1 to 2 minutes. Add remaining oil to the hot pot, then add turkey breast and brown on all sides, about 5 minutes. Carefully remove turkey breast and set on the trivet. Pour chicken stock into the hot pot and scrape up any browned bits with a wooden spoon. Place the trivet and turkey breast into the pot and place celery and onions around it. Cancel Saute function.

  • Close and lock the lid, set the valve to seal, and select high pressure according to manufacturer's instructions. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions.

  • Open the pot and check internal temperature of the turkey with an instant-read thermometer. Safe internal temperature is at least 165 degrees F (74 degrees C). Lift turkey out of the pot and place on a cutting board; cover with aluminum foil. Remove the trivet and turn off the cooker.

  • Strain cooking liquid into a glass measuring cup. Add enough water to make 1 1/2 cups liquid.

  • Return the inner pot to the cooker, add butter, and select Saute function. Sprinkle flour into the melted butter and whisk briskly to avoid lumps. Whisk bubbling mixture for about 2 minutes, then gradually add the cooking liquid, stirring constantly. Pour in the contents of the gravy packet; cook and stir until mixture comes to a boil and thickens slightly, 5 to 10 minutes. Cancel Saute function and pour gravy into a serving container.

  • Slice turkey and serve warm with gravy.

Cook's Note:

Turkey stock can be used in place of chicken stock.

Nutrition Facts

353 calories; protein 43.2g; carbohydrates 3.4g; fat 17.5g; cholesterol 117.3mg; sodium 369.3mg. Full Nutrition
Advertisement

Reviews (3)

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/27/2020
I made it exactly as it was written and it was excellent. It was moist and very flavorful. There were only 3 of us for dinner, and I didn’t want to make a big turkey so this was perfect. Everyone enjoyed it. Read More
Rating: 5 stars
01/21/2021
I threw in some small whole potatoes around the turkey. They came out perfect Read More
Rating: 5 stars
04/19/2021
I did make this and was shocked at how juice it was. I did put it in the oven at 425 to brown it while I cooked the potatoes and other vegetables. 1 hour and all went on the table. I'll do it again. Read More
Advertisement