Instant Pot® Turkey Breast with Gravy

Prep 20 min
Total 1 hr 5 min
Ingredients 8
Servings 4

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 October 17, 2019

Make with

Progresso Broth

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

Steps

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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.

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.
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.