Description
This Instant Pot Turkey Breast recipe delivers a tender, juicy, and flavorful turkey breast seasoned with smoked paprika, Italian seasoning, tarragon, and garlic. The turkey is seared for a rich golden crust, then pressure cooked to perfection. A creamy, homemade gravy made with turkey drippings enhances the dish, making it an ideal centerpiece for a comforting family meal or holiday feast.
Ingredients
Scale
Turkey Breast
- 4 pounds turkey breast (boneless, thawed)
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon Italian seasoning
- 1 teaspoon tarragon
- 1 teaspoon salt
- 2 teaspoons pepper
- 2 cloves garlic (minced)
- 2 tablespoons butter (unsalted)
- 2 tablespoons olive oil
Gravy
- 2 tablespoons butter (unsalted)
- 2 tablespoons all-purpose flour
- ½ cup chicken broth (low sodium or no sodium added)
- ½ cup half and half
Instructions
- Prepare the Turkey Breast: Drizzle 1 tablespoon of olive oil over the turkey breast and rub it evenly to help the spices adhere. Rub the smoked paprika, Italian seasoning, tarragon, salt, and pepper thoroughly all over the turkey. Finish by rubbing in the minced garlic.
- Sear the Turkey in Instant Pot: Turn the Instant Pot to the high sauté setting and add 2 tablespoons of butter and 2 tablespoons of olive oil. Once hot, sear the turkey breast on all sides for about 5 to 8 minutes to develop a golden brown crust. Then transfer the turkey to a plate or cutting board.
- Cook the Turkey in Instant Pot: Place the wire rack (trivet) inside the Instant Pot and set the seared turkey breast on top. Close and lock the lid according to manufacturer’s instructions. Set the Instant Pot to Manual (high pressure) and cook for 25 minutes.
- Natural Pressure Release and Rest: Once cooking is complete, allow the Instant Pot to naturally release pressure for 10 to 15 minutes before carefully removing the lid. Transfer the turkey breast to a cutting board, cover with aluminum foil, and let it rest for 10 to 15 minutes. Remove any butcher twine before slicing. For crisper skin, optionally broil in the oven for 5 to 10 minutes.
- Prepare the Gravy: With the Instant Pot still on high sauté, add 2 tablespoons butter to the turkey drippings and melt. Whisk in 2 tablespoons flour and cook for 2 minutes to remove raw flour taste. Gradually whisk in ½ cup chicken broth and ½ cup half and half. Cook for an additional 3 minutes until the gravy thickens. Season with salt and pepper to taste. Half and half can be omitted for a lighter gravy, using 1 cup broth instead.
Notes
- Boneless turkey breasts sometimes come with butcher twine; remove twine before slicing.
- No additional liquid is needed in the Instant Pot, but if your IP struggles with pressure, add 1 cup of water or chicken broth.
- Do not use the poultry setting; high pressure manual setting is required.
- Alternative herbs like thyme, rosemary, sage, oregano, or marjoram can be used to vary the flavor.
- Searing is optional but recommended to enhance flavor and color.
- Slow Cooker alternative: Season and cook on low for 5-6 hours until internal temperature reaches 165°F, then optionally broil for crispier skin.
- Serve with mashed potatoes, cranberry sauce, or cheesy mashed potatoes for a complete meal.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 90 mg
