Instant Pot Turkey Breast
Our amazing Citrus Herb Butter Instant Pot Turkey Breast recipe is an easy way to serve Thanksgiving for a small crowd + drippings for gravy!
Ingredients
Herbed Butter:
- 3 tablespoons butter room temperature
- 1 teaspoon fresh thyme minced
- 1 teaspoon fresh rosemary minced
- 1/2 teaspoon lemon zest
- 1/2 teaspoon orange zest
Boneless Turkey Breast:
- 2.5 pound boneless turkey breast
- kosher salt
- ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion peeled & quartered
- 2 cups chicken broth
- 1/4 cup orange juice
- 1/3 cup white wine
- 3-4 sprigs fresh thyme or other fresh herbs
Turkey Gravy:
- 3 cups liquid and drippings from turkey
- 4 tablespoons butter
- 6 tablespoons all-purpose flour
- pinch of kosher salt
Instructions
- Herbed Butter: Place the soft butter, fresh herbs, lemon zest, and orange zest in a small bowl; use a fork to combine.
- Prep Turkey: Put the turkey breast on a large plate and pat dry with paper towels. Rub the herbed butter over the top of the turkey breast. Season with salt and pepper.
- Sear: Bring a large cast iron skillet to a medium-high heat and add the olive oil. Once hot, place the turkey (skin-side down) in the hot pan and let sear for 2-3 minutes. Remove from pan and set aside. (This can also be done in the Instant Pot using the Sear setting, up to you).
- Instant Pot: Add the chicken broth, orange juice, wine, and sprigs of fresh thyme to the Instant Pot. Place the trivet on top and then the seared turkey breast on top of the trivet. Seal the lid on top and cook on high pressure for 15 minutes and then let it naturally release for 10 minutes. (IP cook time is about 6 minutes per pound of turkey)
- Crispy Skin (optional): If you prefer a really crispy turkey skin, feel free to transfer the cooked turkey breast roast to a baking sheet and place under the broiler for 1-2 minutes.
- Rest: Let the meat rest on a sheet pan or cutting board for 5-10 minutes.
- Homemade Gravy: While the meat rests, use the turkey drippings to make gravy. Bring a large cast iron skillet to a medium high heat and add butter to melt. Once melted, whisk in the flour to create a roux. Then slowly add in the turkey drippings, whisking constantly. Continue slowly pouring in the turkey drippings, whisking until it is all added. Assess the consistency of the gravy – to thin, add a splash of chicken broth and to thicken, let it simmer (a soft boil) for a bit. Whisk in a pinch of salt, taste, and adjust as desired.
- Serve: Cut turkey breast, serve with a generous pour of gravy on top, mashed potatoes, green beans, and cranberry sauce!
Notes
- Turkey Breast: we used a boneless turkey breast that had the skin on. Feel free to use a boneless, skinless turkey breast or a bone-in turkey breast. If you use a bone-in turkey breast, the cook time would be 35 minutes in the Instant Pot.
- Cook Time does not include the amount of time it takes for the pressure cooker to come up to pressure.
- Dairy Free: simply use a plant-based butter.
Nutrition
Calories: 376kcal | Carbohydrates: 9g | Protein: 42g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 787mg | Potassium: 542mg | Fiber: 1g | Sugar: 2g | Vitamin A: 510IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 2mg
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