Instant Pot Turkey Breast with Gravy

Ingredients for Instant Pot Turkey Breast with Gravy

• Bone-in turkey breast
• salt and pepper
• rubbed sage
• dried thyme
• smoked paprika
• butter
• cornstarch
• chicken broth / chicken stock

How much Turkey Breast per Person?

Do you need help figuring out just how much turkey to serve at your meal? It really depends on a few things.

1. Do you want leftover turkey?
   If so, account for an extra ½lb per person.
2. Are you serving a whole bunch of sides plus ham?
   I would recommend allotting about ¾lb per person if you are servings a lot of sides, adding in ham, or you don't want any leftovers.

If you won't be having any ham and will be serving a moderate amount of sides, I'd recommend allotting 1lb per person.

First Steps - Thaw the Turkey Breast

First things first, if you've purchased frozen, or froze your turkey breast while waiting for Thanksgiving, it's important to put it in the refrigerator a few days in advance. By doing so, it'll give it time to fully thaw (which it needs to be for this recipe). Be sure to put it in a dish or pan in the refrigerator while it thaws. Otherwise, you run the risk of it leaking turkey juice through your entire bottom shelf and under the glass.

How to Make Turkey Breast in an Instant Pot

Detailed instructions and measurements to make Instant Pot turkey breast with gravy are listed in the recipe card at the bottom of this page.

• Mix together all of the spices in a small bowl. Set it aside.
• Remove the turkey breast from the packaging, and remove any and all gravy packets or items that came with the turkey.
• Rub the spice mixture all over the turkey breast, so that it is completely covered. Set it aside.
• Turn the Instant Pot on to SAUTE.
• Add the butter to the Instant Pot and let it melt.
• Place your turkey in the Instant Pot breast side down and sear for about 8 minutes. You want to sear it first to get a nice crispy skin.
• When the skin is golden brown, remove the turkey from the Instant Pot and set it aside.
• Pour 1 cup of chicken stock in the bottom of the Instant Pot and scrape the bits from the bottom of the pot to loosen them.
• Place the trivet inside the Instant Pot and place the chicken breast, breast side up in the Instant Pot.
• Secure the lid.
• Set the Instant Pot pressure valve to SEALING.
• Cook on HIGH PRESSURE for 28 minutes.
• Press CANCEL.
• Naturally release the pressure, do not quick-release.
• Once the pressure is released, remove the lid, turkey, and trivet. Set the turkey aside on a cutting board or baking sheet to rest and cool.
• While the turkey is cooling, add the remaining chicken stock to the Instant Pot and press SAUTE.
• In a separate small bowl, make your cornstarch slurry using cornstarch and water.
• Add them to the Instant Pot and whisk until the gravy has thickened, about 3-5 minutes.

What size Instant Pot should I use?

You can use whichever Instant Pot you have at home, but I did find that my 6-quart size worked just right for a 5.5lb bone-in turkey breast. Mine did fit the 5.5lb turkey breast but didn't have much room to spare in the 6qt pot. Keep this in mind if you plan to do a larger breast. You'll probably need to opt for the larger Instant Pot.

Instant Pot Turkey Breast Cooking Time

The general rule of thumb for minutes per pound of pressure cooking is 5 minutes at high pressure + a natural pressure release per pound of bone-in turkey breast. Be sure to check your turkey with a meat thermometer in the thickest part of the breast. It should read a minimum of 165°F.

Tips for Tender and Moist Instant Pot Turkey Breast

• As far as cook time goes, you'll want to be aware of your turkey breast size. As long as you are close to 5.5lbs, the cooking time will remain the same. If it's a smaller breast, you'll need less time.
• Something to keep in mind is the size of your turkey breast compared to the size of your Instant Pot. The recipe calls for using the trivet, so it will raise the turkey breast up slightly.
• You'll need to still be able to secure the lid. I found that my 6qt Instant Pot fit a 5.5lb bone-in turkey breast perfectly. If you're looking to do something larger, I'd recommend a larger Instant Pot than a 6qt.
• I opted to sear my turkey breast in butter, but you could always substitute avocado oil or any other high heat oil to your liking. I found that the butter added a great flavor to not only the breast but to the gravy. I do not recommend using olive oil.
• The recipe calls for rubbed sage which can be found with the other seasonings in your local grocery store. McCormick makes one that I use. You can use powdered sage, I just prefer rubbed sage.
• I find that handling the large turkey breast is best done with two pairs of metal tongs that have serrated edges.
• When the turkey is done cooking and the Instant Pot has naturally released the pressure, allow the turkey to rest and cool while you make the gravy. Don't cut it immediately. If you let it rest, it will redistribute the juices and retain the moist, juicy flavor you love.

If you don't want to find different ways to use up the leftovers, you can also freeze them.

Let the turkey cool completely and lay it out on a baking sheet. Put the baking sheet in the freezer until all the turkey has frozen.

Once it's frozen, add the turkey to an airtight container. You can store it in the freezer for 6 months. Using an airtight container will help extend the shelf life.

If you can use a food vacuum sealer, it would be even better than a standard airtight container.

When you're ready to eat it, let it thaw in the refrigerator overnight.

Can this be made ahead of time?

The turkey can, but I'd recommend saving the drippings and making the gravy the day of serving. If you make the turkey ahead of time, pull the meat from the bone and freeze it in an airtight container, then reheat it the day of serving.