Recipes and Cooking Pressure Cooker Turkey Breast Make quick work of your Thanksgiving turkey when you swap out the whole bird for quicker-cooking turkey breast and pull out your multi cooker for this Instant Pot turkey breast recipe complete with must-have turkey gravy. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 15, 2019 Print Share Share Tweet Pin Email Prep Time: 15 mins Bring To Pressure Time: 15 mins Pressure Cook Time: 25 mins Stand Time: 10 mins Total Time: 65 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 medium onion, cut into quarters 2 carrots, peeled and cut into 1-inch chunks 2 stalks celery, cut into 1-inch chunks 2 cloves garlic, peeled 1 cup chicken broth 2 2 pound turkey breast halves with bone or 2, 1 1/2-pound skinless, boneless turkey breast roasts (not rolled) 1 teaspoon poultry seasoning ½ teaspoon salt ¼ teaspoon pepper 2 tablespoon butter, melted ¼ cup all-purpose flour Directions In a 6 to 8-quart electric pressure cooker place the onion, carrots, celery, and garlic, Add chicken broth. Top with turkey. Season with poultry seasoning, salt, and pepper. Drizzle with butter. Lock lid in place. Set cooker on high pressure to cook for 25 minutes for bone-in turkey, 20 minutes for boneless. Quickly release pressure. Open lid carefully. Check turkey with an instant-read thermometer in the thickest part of the breast; it should register at least 165°F. (If desired, for bone-in turkey, preheat broiler. Place turkey in a shallow baking pan. Broil 5 inches from the heat for 1 to 2 minutes or until skin is browned.) Remove turkey to a platter; cover and let stand 10 minutes. Meanwhile, use a slotted spoon to remove vegetables to platter with turkey. Transfer liquid to a measuring cup; measure 1 1/2 cups liquid. Return to cooker. In a small bowl whisk together 1/2 cup cold water and 1/4 cup flour. Add to liquid in cooker. Turn cooker to saute setting and cook and stir until thickened. Season to taste with salt and pepper. Serve gravy with turkey and vegetables. Frozen Turkey breast: Prepare as above, except use frozen turkey breast. Cook for 40 minutes for bone-in breast halves or 30 minutes for boneless pieces. Quickly release pressure and continue as directed above. (Note: You will need an 8-quart cooker to cook the bone-in breast halves.) Print Nutrition Facts (per serving) 268 Calories 6g Fat 7g Carbs 47g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 268 % Daily Value * Total Fat 6g 8% Saturated Fat 3g 15% Cholesterol 117mg 39% Sodium 473mg 21% Total Carbohydrate 7g 3% Total Sugars 2g Protein 47g Vitamin C 2.5mg 13% Calcium 40mg 3% Iron 1.9mg 11% Potassium 575mg 12% Folate, total 30.7mcg Vitamin B-12 2.8mcg Vitamin B-6 1.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.