Instant Pot Turkey Breast Recipes

Steps:

• Turn on a multi-cooker (such as Instant Pot®) and the select Saute function. Melt butter in the pot. Saute onion, apple, and celery until onion and celery are slightly translucent, about 5 minutes. Add broth; scrape off bits from the bottom of the pot. Add gravy mix; stir until dissolved.
• Combine kosher salt, thyme, rosemary, black pepper, sage, and garlic powder in a small bowl. Rub onto the turkey breast.
• Lower a trivet into the pot; place seasoned turkey on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Mix water and quick-mixing flour together slowly in a bowl until slurry is smooth.
• Unlock the lid and open the pot; transfer turkey to a plate. Strain the liquid from the pot; return it to the pot and select Saute function. Bring to a boil. Stir in the slurry slowly until gravy is thickened to your satisfaction. Slice turkey and serve with gravy.

Steps:

• Sprinkle onion soup mix all over turkey breast and place in the pot of an electric pressure cooker (such as Instant Pot®). Place celery and onion chunks over and around turkey breast. Pour chicken broth over turkey breast.
• Seal pressure cooker and bring to high/low pressure on the 'Poultry' setting or according to manufacturer's instructions; cook until juices run clear, about 30 minutes. Release pressure through natural-release method for about 20 minutes. Transfer turkey breast to a plate and slice.
• Change the electric pressure cooker setting to 'Saute.' Mix water and cornstarch together in a bowl; add a small amount of hot liquid from the pot. Mix until dissolved; pour into the pot and whisk well until thickened, about 3 minutes. Serve gravy alongside turkey.

Steps:

• Whisk the sugar, sage, thyme, rosemary, garlic, 5 teaspoons salt and 1/2 teaspoon pepper in a small bowl until combined.
• Starting on the top edge of one turkey breast, gently lift the skin to separate it from the meat, but leave a 1/2-inch border around the perimeter where it's still attached to the breast. (You want to make a pocket to hold all the herbs and seasonings.) Stuff half of the herb mixture underneath the skin, massaging it into the flesh and evenly distributing it over the surface of the meat. Repeat with the remaining turkey breast and herb mixture. Let sit uncovered at room temperature for at least 1 hour or wrapped tightly in plastic and chilled for up to 3 days.
• Melt 6 tablespoons butter in a 6- or 8-quart Instant Pot® set to the high saute setting (see Cook's Note). Add the flour and cook, stirring constantly, until the roux is deep golden brown and smells nutty, 4 to 6 minutes; scrape into a heatproof bowl and set aside (the roux will continue to darken as it sits).
• Add the remaining tablespoon butter and, working one breast at a time, cook skin-side down, undisturbed, until deep golden brown, 6 to 8 minutes; transfer to a baking sheet. Repeat with the remaining breast. Add the wine to the pot to deglaze, scraping up any browned bits from the bottom, and cook until you can't smell alcohol and the wine smells fruity and sweet, 3 to 4 minutes. Add the stock, place the rack in the pot and position both breasts on the rack side by side to evenly cook.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on the high pressure setting for 15 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
• Transfer the turkey to a baking sheet and let sit uncovered while you make the gravy.
• Set the Instant Pot® to the high saute setting and bring the cooking liquid to a boil. Whisk in the roux and cook until the gravy boils and thickens, about 5 minutes. Turn off.
• Cut the turkey crosswise into 1/2-inch-thick slices and top with the gravy.

Steps:

• Drizzle 1 Tablespoon of olive oil all over the turkey breast and rub it in.
• In a small bowl, combine the spices.
• Rub the spice mixture all over the outside of the turkey breast.
• Add the trivet (wire rack that came with your Instant Pot) into the bottom of the pot. Pour 1/2 cup of water into the pot. Place the turkey on top of the trivet.
• Close the lid and push MANUAL (or PRESSURE COOK) and set the timer to 25 minutes.
• Once the Instant Pot cycle is complete, let the pot do a natural release cycle (should take about 10 to 15 minutes - you will hear the pin drop when the pressure has naturally released).
• Carefully unlock and remove the lid from the Instant Pot.
• Transfer the turkey breast to a cutting board, cover completely with aluminum foil and let it rest for 10 to 15 minutes before cutting into it.
• If crispier skin is desired, broil it in the oven for an additional 5-10 minutes.
• Cut turkey into slices and serve.

Steps:

• In a small bowl, mix together the salt, pepper and spices until evenly combined. Pat the turkey breasts dry with paper towels. Sprinkle both sides of each turkey breast with the seasoning mix and massage it inches.
• Press the sauté function on a 6-quart or larger Instant Pot. Once hot, add the olive oil and brown the turkey breasts for about 3 to 4 minutes on each side, working with one at a time. Transfer the turkey onto a plate.
• Turn the machine off and add in the chicken or turkey stock, stirring with a wooden spoon to scrape up all the browned bits from the bottom. Carefully place the wire steaming trivet on the bottom of the pot. Cut the onions, celery and carrots into large pieces and place them on the rack in an even layer. Nestle in the browned turkey breasts into the Instant Pot, you might have to stand them up to make them fit. Place the thyme and rosemary sprigs on top and then lock on the lid. Set the valve to seal and then pressure cook on high for 45 minutes. Allow the pressure to naturally release until the lid unlocks. Do not rush the release or else the turkey will dry out.
• Carefully open the lid and transfer the turkey breasts onto a baking sheet, skin side up. If you want to crisp up the skin, you can place them under the broiler to brown them, but that's optional. Cover loosely with foil to keep warm while you make the gravy.
• Remove the steaming trivet and then carefully strain the stock into a large bowl through a fine mesh sieve. Discard the onions, carrots and celery. Set the bowl back into the Instant Pot and wipe it clean with a paper towel. Press the sauté function on medium and then add the butter. Once melted, whisk in the flour and cook for about 30 seconds or so. Then whisk in the strained stock and cook until the gravy has thickened. Season with a pinch of salt and pepper and the Worcestershire sauce. To serve, slice the turkey and pour the gravy over the top. Garnish with parsley.