Instant Pot Turkey Breast w/delicious homemade gravy is moist and tender and cooks in under an hour in the pressure cooker. Low carb and gluten free.
In no time at all, you can cook up a complete Thanksgiving dinner right in your Pressure Cooker.
Make sure to start out your Holiday meal with my refreshing Pressure Cooker Cranberry Spritzers.
The Instant Pot Turkey Breast is succulent and tender and oh soooo, delicioso!
A good Gravy starts with a good Stock.
Under the Turkey, cooking at the same time, is a Vegetable Stock with Turkey drippings.
This Homemade Stock will be turned into a rich and delicious Homemade Gravy.
Trust me on this, you are going to want to make enough to have a lot of leftovers. Keep scrolling….
My Air Fryer Turkey Croquettes recipe will knock your socks off and leave you speechless!
They are super easy to make and so good, your taste buds are going to want more and more and more and more…………………………
As with most Full-bodied Stocks and Bone Broths, Vegetables and Seasonings are added.
How to Make Vegetable Stock?
If you want to enhance the Gravy, instead of adding plain Water to the cooking pot, add in a little Better than Bouillon Turkey Base. For a deeper Vegetable taste, add in a bit of Better than Bouillon Vegetable Base.
For even a greater depth of flavor, use a little Marsala Wine or a Dry White Wine to deglaze the cooking pot.
Either of those Risottos will make a wonderful side dish for this Instant Pot Turkey Breast dinner.
How to Make Instant Pot Turkey Breast.
- If there are seasonings that you generally use and love, go a head and massage them into the Turkey Breast.
- Bell’s Turkey Seasoning is always nice to use, when you don’t feel like pulling out multiple spices. It’s well balanced and quite good.
- Use your Pepper Grinder and massage Black Pepper or Four Colors Peppercorns all over the Turkey.
- Follow that up with a massaging of Kosher Salt.
- I love to use Potato Starch in the Instant Pot, Mealthy MultiPot or Pressure Cooker to protect the poultry, especially the White Meat.
- Plus, you’ll get a nice crust on the Turkey, which adds more flavor to the Stock.
- Heat up the Instant Pot, Mealthy MultiPot or Pressure Cooker cooking pot and drop in some Butter. Cut off the flap of Turkey skin, which hangs into the cavity and toss it in as well.
This is an optional step, but will add ton and tons of roasted flavor to the Gravy.
Place the Turkey into the cooking pot and let it brown for just a few minutes.
The flavor of the Turkey, will be the same whether you brown it or not. This step is simple to add better flavor to the Homemade Turkey Gravy.
What you see in the cooking pot, is all flavor.
Although if you are in a hurry, the Pioneer Brand is what I suggest.
You’ll be able to grab the Turkey Breast by the bone and pull it out of the pot, as it will be still be quite cold.
How to Deglaze Instant Pot Turkey Breast Cooking Pot
- Wine and chicken broth can be used to deglaze the pot for Instant Pot Turkey Breast recipe.
- When the liquid hits the hot pot, it will begin to release the stuck on brown bits (“Fond”) stuck to the bottom of the pot.
- Using a good, heat resistant spatula is helpful to scrape the bottom of the pot and loosen up all that delicious fond.
- As a result, if you deglaze with the wine, by the time the pot is deglazed, most of the alcohol should have a chance to burn off.
The fond easily releases and nothing is stuck.
The Fond will mix with the cooking liquid.
The Gravy is going to be amazing!
How to make Instant Pot Turkey Gravy.
- Let’s take this Gravy making up a notch.
- I don’t know about you, but I like Pepper in my Gravy. Whole Multicolored Peppercorns are great to use.
- Adding vegetables will add so much flavor to the Gravy. If you use vegies, you don’t really need to also use the Vegetable Base.
- It’s like a mini Homemade Bone Broth, although the cook time is considerably less.
- And there aren’t many Bones, but, but, but…really, it’s a great Vegetable Stock.
- My bones did crumble, so, good flavor was infused!
The flavor of this Gravy is going to be more fabulous, then just Turkey drippings alone.
This nice and browned Turkey Skin, will help keep the Turkey Meat moist, as it cooks.
Make sure you cook the Turkey, Breast side down, so that the juice collects in the cavity and seeps into the Meat.
Be careful not to rip the skin off while Browning. Since I neglected to snap a photo of the Turkey browning, I’m showing you here.
Flip it over to cook, so that the ribs are on the top. There is a lot of flavor in the bones and you want that to drip into the Turkey. I also shoved some butter under the skin and put a little in the cavity.
The enclosed chamber uses steam to cook, so all the yummy flavors from the Vegetables and Seasonings will infuse right into the Turkey and keep is very moist and tender.
Another delicious method for cooking a whole Turkey is the Turbo Cooker. The first time I used mine for a whole Turkey, I was floored. It only took about 30 minutes and it was so juicy.
Carefully remove the Turkey Breast to a Serving Platter and cover it, so that the juice will redistribute.
You never want to cut into the Meat right away, or the juice will flow right out.
Strain out all the solids from the Stock. I have an extra cooking pot, so I just poured the Stock through this Stainless Steel Strainer and into my extra cooking pot.
Discard the solids, if you like, or find another use for them. 🙂
Use a Measuring Cup and remove about a half of cup of Stock.
Use a Whisk and briskly blend the Starch into the hot liquid, making sure it is completely incorporated.
This is important, as you don’t want to end up with lumpy Gravy.
It will thicken up quickly, so keep your eye on the prize.
If you have leftover Turkey, think about making some yummy Holiday Party Southern Baked Ham or Turkey and Cheese Buns. They are incredible delicious. In fact, we always make extra, just so we can make these awesome Sandwiches.
More Instant Pot Thanksgiving Recipes to Make.
- Pressure Cooker Orange Ginger Cranberry Sauce
- Pressure Cooker Easy Stuffing
- Instant Pot Pumpkin Butterscotch Bundt Cake
- Instant Pot Mashed Potatoes – the easiest and most delicious recipe ever!!!
Kitchen Equipment and Essentials
- Instant Pot DUO Plus 60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Cilio Olivewood Spatula
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alton Brown Salt Box
- Electric Pepper Mill
- Fine Mesh Strainer
- Oxo Fat Separator
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Here is the handy printable recipe:
Instant Pot Turkey Breast with Homemade GravyPrint Pin Rate
- 1 7 pound Bone In Turkey Breast
- 1 Tablespoon Bells Turkey Seasoning
- 4 Tablespoons Salted Butter
- 2 teaspoons Kosher Salt
- 1/4 cup Potato Starch
- 1 teaspoon Freshly Ground Black Pepper
- 1 large Yellow/Brown Onion quartered
- 2 stalks Fresh Celery
- 2 medium Carrots peeled and cut in half
- 4 cloves Fresh Garlic
- 1 inch Fresh Ginger Root peeled
- 1/2 teaspoon Peppercorns
- 1/4 cup Dry Marsala Wine or Dry White Wine
- 1/2 teaspoon Turkey Base
- 1/2 teaspoon Vegetable Base (or all Turkey)
- 1 Bay Leaves
- 1 cup Fresh Water
- 2 Tablespoons All Purpose Flour (or Potato Starch)
- Pat dry Turkey and remove hanging flap of skin. Massage seasonings into Turkey and then dredge through Potato Starch. Mix together Water and Turkey/Vegetable Base (Bouillon) and set aside.
- Select Sauté/Browning on Pressure Cooker and allow to fully heat. Add 2 Tablespoons Butter and Turkey Flap to cooking pot. Place Turkey Breast into cooking pot and brown the skin a bit. Carefully remove Breast from pot, making sure not to break off the Skin.
- Pour 1/4 cup Dry White Wine into cooking pot and deglaze pot. Add Broth and continue deglazing pot, making sure to loosen all stuck on brown bits.
- Once deglazed, place Carrots, Onions, Celery, Ginger, Peppercorns and Bay Leaf into cooking pot. Shove a little Butter under the skin and place Turkey on Trivet, Breast side down. Lower into cooking pot and place the rest of the Butter in the cavity.
- Lock on Lid and close Pressure Valve. Cook on LOW Pressure for 32 minutes. When Beep sounds, wait until all pressure has released naturally and then open the Lid.
- Remove Turkey to a Serving Platter and cover. Strain Stock through a metal Strainer into a Bowl and discard solids. Use a Fat Separator to remove layer of fat, or skim from top. Place Stock back into cooking pot, reserving half a cup.
- Select Sauté/Browning. Make a Slurry by adding 2 Tablespoons of Flour (or Potato Starch) to reserved Stock and Whisking until completely incorporated. Add Slurry to cooking pot and Whisk to incorporate. Simmer until desired consistency.