It's not a downgrade, it's a downsize! Tender, juicy Instant Pot Turkey Breast is the perfect portion for an easy meal. This quick pressure cooker turkey breast pairs with an endless combination of sides. Optional crispy skin hack included.
Set turkey on a plate or platter. Pat dry, then season generously with 2 teaspoons kosher salt. Leave to sit at room temperature for 1 hour, or transfer to the fridge for 24-72 hours.
After dry brining, again pat the turkey dry and season with additional salt to taste (I use an additional one teaspoon).
Make the herb butter. Combine the butter, garlic, parsley, sage, rosemary, and thyme in a small bowl. Mix until well combined.
Gently pull up the skin along the cavity opening. Rub the garlic butter under the skin and evenly over each breast.
Pour the broth into the inner pot. Add the onion, celery, and bay leaf to the pot.
Position a trivet in the pot, then place the turkey breast on trivet cavity side up.
Seal the pot, ensure the valve is set to “sealing”, then program to HIGH pressure for 6 minutes per pound (add 3 minutes per additional half pound). See notes for specific cooking times. It will take approximately 15 minutes for the pot to come to pressure.
Allow for a 15 minute natural pressure release, then release the remaining pressure manually. Check the temperature – it should read at least 165°F when inserted into the thickest portion of the breast. Make sure you're not hitting bone when checking the temperature.
Position a rack in the center of the oven, then heat the oven to HIGH broil. Line a baking sheet with foil or parchment paper. Remove the trivet and transfer the whole turkey breast, including the trivet, to the baking sheet. Transfer to the oven and broil for 5 minutes, or until the skin is golden brown and crisp.
Rest 10 minutes, then carve and serve with gravy to taste.
Instant Pot Turkey Gravy
Strain the liquid to remove the solids, then skim fat (if desired).
Press the SAUTE function on the instant pot, add the butter, and heat until it melts then foams. Sprinkle the flour over the melted butter. Use a rubber spatula to work the flour into the butter; continue cooking until the roux turns golden brown, 2-3 minutes.
Slowly pour in 2 c strained drippings, whisking while you pour in a steady stream. Whisk until smooth, then simmer until thickened, 2-3 minutes more. Taste for seasoning and adjust with salt and pepper to taste. If the gravy is too thick, add stock and thin to preference.
Notes
Cooking Times
Allow for a 15 minute natural pressure release to allow the juices to settle.