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Instant Pot® Turkey Breast with Gravy

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Instant Pot® Turkey Breast with Gravy
  • Prep 20 min
  • Total 1 hr 5 min
  • Ingredients 8
  • Servings 4
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Whether your Thanksgiving crew is small this year or you’re looking for a speedy, flavorful weeknight dinner, this recipe is here to help. Thanks to the trusty Instant Pot® you can quickly make moist, flavorful turkey breast and gravy with only six ingredients—how’s that for easy?
By Pillsbury Kitchens
Updated Oct 17, 2019

Ingredients

  • 2 tablespoons butter
  • 1 teaspoon garlic salt
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon dried sage leaves
  • 1 bone-in skin-on turkey breast half (2.5 lb), thawed if frozen
  • 1 cup Progresso® reduced sodium chicken broth (from 32-oz carton)
  • 3 tablespoons cornstarch
  • 3 tablespoons water
Make With
Make With
Progresso Broth

Steps

  • 1
    On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. In small bowl, mix garlic salt, thyme and sage. Rub turkey breast all over with spice mixture, and place in insert, breast side down; sear 12 to 14 minutes or until browned. Using tongs, transfer to plate. Select CANCEL.
  • 2
    Carefully place rack in insert. Add broth. Place turkey, breast side up, on rack. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 22 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Internal temperature in thickest part of breast should be at least 165°F using instant-read thermometer.
  • 3
    When cool enough to handle, carefully transfer turkey to cutting board, and remove rack.
  • 4
    Select SAUTE, and adjust to normal; heat liquid to simmering. In small bowl, beat cornstarch and water with whisk; stir into liquid and cook 1 to 2 minutes, stirring constantly, until thickened.
  • 5
    Carve turkey; serve with gravy.

Tips from the Pillsbury Kitchens

  • tip 1
    We tested with a 2.5-lb turkey breast. Larger turkey breasts will require a longer cooking time. If turkey is not done, select MANUAL, and cook on high pressure 4 to 6 minutes longer. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Internal temperature in thickest part of breast (and not touching bone) should be at least 165°F using instant-read thermometer.
  • tip 2
    When releasing pressure naturally, it’s always a good idea to set the pressure valve to VENTING after the float valve drops down, just to be sure all of the pressure has been released.

Nutrition Information

430 Calories, 20g Total Fat, 54g Protein, 6g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
180
Total Fat
20g
32%
Saturated Fat
8g
39%
Trans Fat
1/2g
Cholesterol
165mg
55%
Sodium
530mg
22%
Potassium
360mg
10%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
0g
Protein
54g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 8 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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