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–+ servings
Instant Pot turkey breast slices covered with gravy on a plate

Instant Pot Turkey Breast

This delicious, juicy turkey breast is perfect for holidays or just dinner!
Prep: 10 minutes
Cook: 35 minutes
Brine Chilling Time 2 hours
Total: 2 hours 45 minutes
Yield:6

Equipment

  • Medium bowl
  • large container with lid or large food-safe, sealable bag
  • Food processor or standard blender
  • Instant Pot or similar pressure cooker
  • Instant Pot trivet
  • whisk

Ingredients

  • ⅓ cup butter + 2 tablespoons (7 ½ tablespoons in total), divided

For the Turkey

  • 1 3-pound whole skin-on turkey breast thawed; plastic wrap removed, netting still on
  • 3 cloves garlic minced, divided
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon oil

For the Gravy

  • 2 cups chicken broth
  • ⅓ cup flour see Notes
  • 1-2 pinches salt and freshly ground pepper to taste

For the Brine

  • 9 cups water
  • ½ cup salt
  • 2-3 sprigs fresh thyme
  • 3 cloves garlic peeled and smashed

For the Aromatics

  • 3 cloves garlic smashed
  • 1 stalk celery cut into 1” pieces
  • 1 carrot cut into 1” pieces
  • ½ onion roughly diced

Instructions

For the Brine

  • Stir together all brine ingredients until salt is totally dissolved. Pour brine into large food storage container or plastic sandwich bag and place turkey breast in brine. Seal completely and refrigerate about 2-4 hours.

For the Turkey

  • After marinating turkey, add 3 tablespoons butter, garlic, and thyme to food processor or blender. Mix ingredients until smooth. Using your fingers, carefully peel the skin away from the turkey breast and rub the butter mixture under the skin. Rub the outside of the skin with butter and season with salt and pepper to taste.
  • Drain brine from turkey. Add the broth and aromatics to the Instant Pot and place trivet.
  • Place turkey breast on top of trivet and put lid on Instant Pot, making sure valve is in Sealing position. Cook on Manual High Pressure mode for 25 minutes. Then let naturally release for 10-15 minutes.
  • Remove turkey breast carefully and cut off the netting.
  • If desired, pat very dry and drizzle with 1 tablespoon oil. Preheat broiler to high, then broil turkey for a few minutes to brown skin. Careful not to overcook.

For the Gravy

  • Pour broth and drippings into a large heat-proof measuring cup. Pour off all but about 2 cups, or save for another use. Return pot to Instant Pot and heat over Sauté mode. Add 3 tablespoons butter to pot and let melt, then sprinkle over flour. Whisk until a smooth paste forms, then gradually pour in warm stock, a little at a time, whisking constantly until all stock is incorporated. Season to taste with salt and pepper.

Notes

  • Thanksgiving tips: Download my Complete and Total Guide to Thanksgiving here!
  • Adding butter to turkey: You can stick a spoon with butter on it underneath the skin, then use your fingers on the outside of the skin to hold the butter in place while you remove the spoon.
  • Make it Paleo: Use ghee instead of butter and cassava flour instead of all-purpose, 1:1.
  • Make it Gluten Free: Use gluten-free all-purpose flour instead of all-purpose, 1:1.
  • Make it Keto: Use almond flour instead of all-purpose flour, 1:1, or follow this keto gravy recipe.

Nutrition

Serving Size: 1serving | Calories: 437cal | Protein: 46g | Fat: 24g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 10314mg | Potassium: 166mg | Total Carbs: 11g | Fiber: 1g | Sugar: 1g | Net Carbs: 10g | Vitamin A: 2117IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 1mg
Recipe By:Cheryl Malik