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Boneless Turkey Breast in the Instant Pot®
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Make juicy Instant Pot® turkey for any meal, no oven required.
Ingredients:
  • 1 tablespoon ground paprika
  • 1 tablespoon herbes de Provence
  • 1 teaspoon seasoned salt
  • salt and ground black pepper to taste
  • 1 (3 pound) frozen boneless turkey breast in mesh, thawed, with gravy packet reserved
  • 2 tablespoons extra-virgin olive oil, divided
  • 1.5 cups chicken stock
  • 3 stalks celery, cut into 4-inch pieces
  • 0.5 onion, cut into 1/2-inch slices
  • 0.5 cup water, or as needed
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
Instructions:
  • In a small bowl, mix paprika, herbes de Provence, seasoned salt, regular salt, and pepper. Then, set the trivet of a multi-functional pressure cooker (such as Instant Pot®) on a work surface.
  • Dry the thawed turkey breast thoroughly with paper towels while keeping the mesh intact to ensure the turkey stays together. Massage the turkey with approximately 2 teaspoons of olive oil and then coat it with dry seasonings. Keep the gravy packet for later use.
  • Preheat the cooker by selecting the Saute function. Let the inner pot heat for 1 to 2 minutes. Add the rest of the oil to the hot pot, then brown the turkey breast on all sides for about 5 minutes. Gently transfer the turkey breast to a trivet. Deglaze the hot pot by pouring in the chicken stock and using a wooden spoon to scrape up any browned bits. Place the trivet with the turkey breast back into the pot and surround it with celery and onions. Turn off the Saute function.
  • Secure the lid tightly, seal the valve, and choose high pressure following the manufacturer's guidelines. Cook for 25 minutes, then let the pressure build for 10 to 15 minutes.
  • Allow the pressure to release naturally for about 15 minutes following the manufacturer's instructions. Then carefully use the quick-release method to release any remaining pressure following the manufacturer's instructions.
  • Check the turkey's internal temperature using an instant-read thermometer to ensure it reaches 165 degrees F (74 degrees C). Carefully transfer the turkey to a cutting board and cover it with aluminum foil. Remove the trivet and turn off the cooker.
  • Pour the cooking liquid through a strainer into a glass measuring cup. Adjust the liquid amount to reach 1 1/2 cups by adding water as needed.
  • Place the inner pot back into the cooker, add butter, and choose the Saute function. Sprinkle in flour and whisk vigorously to prevent clumps. Stir the bubbling mixture for approximately 2 minutes, then slowly pour in the cooking liquid while stirring continuously. Empty the contents of the gravy packet into the pot; cook and stir until the mixture boils and thickens slightly, which should take 5 to 10 minutes. Turn off the Saute function and transfer the gravy to a serving dish.
  • Serve the warm sliced turkey with savory gravy.

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