Instant Pot Turkey Breast with Sage and Herb Gravy Recipe
This Instant Pot Turkey Breast recipe offers a juicy, flavorful turkey breast cooked quickly and easily using an electric pressure cooker. Infused with aromatic herbs and spices, seared to golden perfection, and finished with a homemade gravy made from the turkey drippings, this method produces tender, delicious turkey ideal for any occasion without the long roasting time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Ingredients
Scale
Turkey Breast
- 1 bone-in turkey breast, 5 to 6 pounds
- 2 tablespoons olive oil, divided
- 2 tablespoons butter
- 1 teaspoon dried sage
- 1 teaspoon rosemary
- ½ teaspoon thyme
- ½ teaspoon paprika
- ½ teaspoon seasoned salt
- ½ teaspoon pepper
- 2 cups water
- 2 cloves garlic
- 1 rib celery, cut into big chunks
- ½ small onion, sliced
Gravy
- 2 cups leftover broth and turkey drippings
- 2 tablespoons cornstarch
- ¼ cup cold water
Instructions
- Prep the Turkey: Remove any gravy package from the turkey breast and pat the turkey dry with paper towels to ensure the seasoning sticks and you get a nice sear.
- Make the Spice Rub: Combine sage, rosemary, thyme, paprika, seasoned salt, and pepper. Drizzle 1 tablespoon of olive oil over the turkey breast and rub it evenly. Sprinkle the mixed spices all over the turkey, patting them into the skin on all sides.
- Sear the Turkey: Add 1 tablespoon olive oil and butter to the Instant Pot, set it to sauté, and once the butter melts, sear the turkey breast on all sides for about 5 to 6 minutes per side to develop flavor and color. Remove the turkey and turn the Instant Pot off.
- Prepare for Pressure Cooking: Add celery, onion, and garlic to the bottom of the Instant Pot. Place the wire trivet inside the pot, then carefully pour in 2 cups of water. Position the turkey breast on the trivet inside the pot.
- Pressure Cook: Secure the lid with the vent closed. Set to manual (pressure cook) mode for 33 to 40 minutes (6 to 7 minutes per pound). After cooking, allow the pressure to release naturally for 10 to 15 minutes to ensure the turkey stays moist and tender.
- Carve the Turkey: Remove the turkey to a cutting board, tent with foil, and let it rest to retain juices. Slice along the bone for even pieces, then separate the meat for serving.
- Make the Gravy: Strain the remaining liquid in the Instant Pot to remove solids. Measure out 2 cups of the strained liquid and return to the pot. Set to sauté to reheat. Whisk cornstarch and cold water into a slurry, then slowly whisk it into the boiling liquid until thickened. Serve the gravy immediately with the turkey.
Notes
- Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F for safety.
- Letting the turkey rest after cooking is crucial to keep it juicy and flavorful.
- The cooking time may vary slightly based on the exact weight of the turkey breast.
- If you don’t have a wire trivet, an oven-safe rack can be substituted to keep the turkey above the liquid.
- The gravy can be adjusted in consistency by adding more cornstarch slurry or broth as needed.
Keywords: Instant Pot turkey breast, pressure cooker turkey, easy turkey recipe, turkey breast with gravy, quick turkey cooking
