Instant Pot Turkey Breast
Cook a turkey breast - or two - in a pressure cooker from frozen!
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Ingredients
- 3 lb Butterball (or other) Turkey Breast, the herb one is nice
- 2-3 stalks celery, to fit on the bottom of pot
- 1 onion, cut in large chunks
- 2 Tbsp butter, sliced in pats
- 1 Tbsp poultry seasoning
- 2 lemon slices, optional
- 1 sprig rosemary
- 4 cloves garlic
- 2 cups chicken broth
- 2 packets McCormick Turkey Gravy Mix
Instructions
Turkey
- Place the chopped celery, onion, garlic cloves, and chicken broth in the bottom of the pressure cooker pot.
- Remove outer packaging from the turkey. Leave the inner string netting on.
- Rub poultry seasoning on turkey breast and place on trivet over the other ingredients and set turkey on top.
- Place lemon slices and then sprig of rosemary on top of turkey breast
- Close the lid to pressure cooker and turn valve to sealing. Since each pressure cooker is a little different, here are a few options for settings: 50 minutes on either poultry, meat/stew, OR high pressure. Any of those should work.
- After the cook time is over, let pressure cooker naturally vent for 10-15 minutes, then open the valve to continue to release.
Gravy
- Remove turkey and set aside.
- Strain the vegetables from the broth.
- Turn pressure cooker to sauté and add both packets of gravy. Whisk continuously while cooking to achieve a smooth gravy, 2-4 minutes. Gravy will thicken when removed from heat.
Notes
For 2 frozen turkeys cooked at the same time, consider adding 5-10 additional minutes to cook time.
For 2 thawed turkeys, I cooked for 40 minutes. If cooking one turkey, I would cut the time to 30-35 minutes instead.
Nutrition
Calories: 232kcal | Carbohydrates: 6g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 78mg | Sodium: 1171mg | Sugar: 1g