Why the Instant Pot? QUICK. Start to finish (including time to brine!) you can serve up up a 5-lb turkey in about 2 hours. EASY. No basting, no temperature adjustments, and no guesswork. Literally set it and forget it! DELICIOUS. Herb butter adds flavor, and pressure cooking makes white meat SO tender.
Prep Time 1 hr 10 mins
Cook Time 40 mins
5-lb bone-in turkey breast 1 tbsp kosher salt 1 c broth 1 medium onion, roughly chopped 2 stalks celery, roughly chopped 1 whole bay leaf Garlic Herb Butter 4 tbsp butter, at to room temperature 2 cloves garlic, minced 1 tsp each parsley, sage, rosemary, and thyme Turkey Gravy 3 tbsp butter 3 tbsp all purpose flour 2 cups pot drippings
DRY BRINE. Pat turkey dry, sprinkle with salt, and brine at room temperature for 1 hour. Before cooking, pat dry again and season with salt.
HERB BUTTER. Make the herb butter by combining butter, herbs, and garlic until well combined.
HERB BUTTER. Spread the herb butter under the skin of both turkey breasts.
ADD AROMATICS. Pour broth into the inner pot, then add the onion, celery, and bay leaf.
ADD TURKEY. Fit the inner pot with a trivet, then position the turkey breast onto the trivet cavity side up.
PRESSURE COOK. Pressure cook 6 minutes per pound; allow for a natural release to let the juices settle.
CRISP. Place the turkey breast onto a foil lined baking sheet; transfer to the oven and broil 5-8 minutes, rotating once, until the skin is crisped to your liking.
CARVE. Carve the breasts from the bone.
SLICE. Slice into half in thick slices.
STRAIN. Strain the pot liquid to separate the solids, then use the drippings to make gravy.
ROUX. Melt butter using the saute function, then add flour. Cook, stirring frequently until the roux turns golden brown.
SIMMER. Add 2 cups strained drippings. Simmer until thickened, then season with salt and pepper if needed.
SERVE. Serve with gravy and your favorite side dishes like mashed potatoes and roasted vegetables.