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Take the hassle out of Thanksgiving dinner with this quick and easy Instant Pot turkey breast recipe and gravy recipe. Ready to serve in around an hour, this easy-to-prep turkey dinner comes complete with a rich homemade gravy.
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Table of Contents
- Why you will love this Instant Pot Turkey Breast recipe!
- Ingredients for turkey breast in a pressure cooker
- How to make Instant Pot turkey breast and gravy
- Can you prep the turkey ahead of time?
- How long do the leftovers keep?
- What do you serve it with?
- Recipe Notes and Tips
- More Instant Pot Recipes
- Instant Pot Turkey Breast & Gravy Recipe
If you are hosting a smaller Thanksgiving this year, then the pressure cooker turkey breast is a great option. So much easier to cook and so much quicker when using the Instant Pot.
Boneless turkey breast is seasoned with herbs and spices and cooked perfectly in an electric pressure cooker, it comes out so juicy and flavorful. It then takes minutes to make the gravy from the drippings to serve alongside it.
Be sure to try my Roasted Turkey Breast too!
Why you will love this Instant Pot Turkey Breast recipe!
- Fool proof recipe: This instant pot recipe is fool proof, and you can be sure your turkey will come out perfectly tender, juicy and flavorful every single time. Easy step-by-step instructions make it even easier.
- Great for a small Thanksgiving: This Instant Pot Turkey Breast and Gravy recipe is perfect for a small family gathering.
- Easy & quick to make: This pressure cooker turkey breast recipe requires minimal ingredients and it’s very easy and quick to make. It’s ready in just over an hour.
Ingredients for turkey breast in a pressure cooker
Here is what you need for this Instant Pot turkey breast and gravy recipe:
- Turkey breast: Use a boneless turkey breast for this recipe.
- Oil and butter: For seasoning and cooking.
- Turkey breast seasoning: Rosemary, sage, thyme, paprika, salt, garlic powder, pepper, onion powder.
- Chicken broth: The turkey breast is cooked in chicken broth to add flavor and make it extra juicy. Vegetable broth or plain water will also work.
- Flour (or cornstarch/arrowroot starch): To thicken the gravy. Use a arrowrrot starch if you have a gluten intolerance.
- Heavy cream: For making the gravy.
How to make Instant Pot turkey breast and gravy
To make the turkey breast
- Pat the turkey breast dry. Drizzle 1 tablespoon of olive oil all over the turkey breast and rub it in. Mix all herbs & seasonings in a small bowl and rub the mixture over the turkey breast.
- Turn the Instant Pot to the ‘Saute’ setting on High. Add 1 tablespoon butter and 1 tablespoon oil to the Instant Pot and once the oil is hot, add the turkey breast. Sear the turkey breast on all sides. Should take about 5 to 8 minutes. Transfer the breast to a plate or a cutting board.
- Add the Instant Pot’s wire rack, add 1 cup of chicken broth then place the turkey on top. Close the lid and turn the valve to ‘Sealing’. Set the Instant Pot to the Manual setting and set the timer to 25 minutes on high pressure. (cook 6 minutes per lb, adjust the pressure cook time depending how heavy the turkey breast is.)
- Once the Instant Pot cycle is complete, let the pressure release naturally, about 10 to 15 minutes. Carefully remove the lid and using kitchen tongs, transfer the breast to a cutting board, cover completely with aluminum foil and let it rest for 10 to 15 minutes before cutting into it. Make sure to remove the butcher twine before slicing it. If you would like to have crispy skin on the turkey breast, place it on a baking sheet and broil it under the broiler for an additional 5-10 minutes.
To make the gravy
- Take the turkey drippings from the Instant Pot and pour into a measuring cup through a mesh sieve, discarding all the large pieces. If necessary, add more chicken broth to the turkey drippings to make 2 cups of liquid.
- Mix 2 tablespoons flour with 2 tablespoons from the turkey dripping. Once they are well mixed, add the slurry and a little bit of heavy cream to the pot, set to the ‘Saute’ setting, and whisk the sauce for about 3 – 4 minutes until gravy is thick and smooth. Taste for seasonings and adjust accordingly.
- Transfer gravy to a gravy boat and serve.
Can you prep the turkey ahead of time?
Unlike a whole turkey, this recipe doesn’t require a long brining or prep time as the Instant Pot helps to lock in all of the flavor and juices. To get ahead of things, you can season the breast the night before and keep it refrigerated until you are ready to cook it.
How long do the leftovers keep?
If you do have any leftovers, both the turkey breast and the gravy will keep well in the fridge for up to 5 days. Leftover turkey can be enjoyed cold in sandwiches and salads, like my Turkey Club Wrap or Turkey Salad, or warmed through to serve. The gravy will thicken while it sits, so reheat it on the stovetop stirring in a little water as needed.
What do you serve it with?
This Instant Pot boneless turkey breast and gravy is perfect to serve with all of your favorite Thanksgiving side dishes. Try it with:
- Sweet Potato Gratin
- Creamy Mashed Potatoes
- Roasted Butternut Squash and Brussel Sprouts
- Green Beans Almondine
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Don’t skip searing the turkey breast. This helps to lock in flavor and keep the meat juicy.
- Pressure cook the turkey breast for 6 minutes per pound and naturally release the pressure.
- An instant read meat thermometer should register 155 F at the thickest part of the breast.
- Let the turkey rest for 10 minutes while you make the gravy before slicing and serving.
More Instant Pot Recipes
If you liked this Instant pot Turkey Breast recipe, make sure you check out my other instant pot recipes:
Instant Pot Turkey Breast and Gravy
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Ingredients
- 3 to 4 lb boneless turkey breast
- 4 Tablespoons olive oil, divided
- 1 Tablespoon butter
- 1 teaspoon each – Rosemary, sage, thyme
- 1 Tablespoon sweet paprika
- 1.5 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- ½ teaspoon onion powder
- 1 cup chicken broth
Gravy
- 2 Tablespoons all-purpose flour, (or arrowroot starch/cornstarch)
- ½ cup chicken broth, if necessary to make 2 cups drippings
- 4 Tablespoons heavy cream
Instructions
- Pat the turkey breast dry. Drizzle 1 tablespoon of olive oil all over the turkey breast and rub it in. Mix all herbs & seasonings in a small bowl and rub the mixture over the turkey breast.
- Turn the Instant Pot to the ‘Saute’ setting on High. Add 1 tablespoon butter and 1 tablespoon oil to the Instant Pot and once the oil is hot, add the turkey breast. Sear the turkey breast on all sides. Should take about 5 to 8 minutes. Transfer the breast to a plate or a cutting board.
- Add the Instant Pot’s wire rack, add 1 cup of chicken broth then place the turkey on top. Close the lid and turn the valve to ‘Sealing’. Set the Instant Pot to the Manual setting and set the timer to 25 minutes on high pressure. (cook 6 minutes per lb, adjust the pressure cook time depending how heavy the turkey breast is.)
- Once the Instant Pot cycle is complete, release the pressure naturally, about 10 to 15 minutes. Carefully remove the lid and using kitchen tongs, transfer the breast to a cutting board, cover completely with aluminum foil and let it rest for 10 to 15 minutes before cutting into it. Make sure to remove the butcher twine before slicing it. If you would like to have a crispier skin on the turkey breast, place it on a baking sheet and broil it in the oven for an additional 5-10 minutes.
Gravy
- Take the turkey drippings from the Instant Pot and pour into a measuring cup through a mesh sieve, discarding all the large pieces. If necessary, add more chicken broth to the turkey drippings to make 2 cups of liquid.
- Mix 2 tablespoons flour with 2 tablespoons from the turkey dripping. Once they are well mixed, add the slurry and a little bit heavy cream to the pot, set to the ‘Saute’ setting, and whisk the sauce for about 3 – 4 minutes until gravy is thick and smooth. Taste for seasonings and adjust accordingly.
- Transfer gravy to a gravy boat and serve.
Notes
- Don’t skip searing the turkey breast. This helps to lock in flavor and keep the meat juicy.
- Cook the turkey breast for 6 minutes per pound and naturally release the pressure.
- Let the turkey rest for 10 minutes while you make the gravy before slicing and serving.
So detail and easy to follow. I will do it this weekend. Many thank for sharing it!