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.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
15 mins
bring-to-pressure:
15 mins
pressure-cook:
25 mins
stand:
10 mins
total:
1 hr 5 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.)

Nutrition Facts

268 calories; fat 6g; cholesterol 117mg; saturated fat 3g; carbohydrates 7g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 2g; protein 47g; vitamin a 2700.9IU; vitamin c 2.5mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 18.8mg; vitamin b6 1.4mg; folate 30.7mcg; vitamin b12 2.8mcg; sodium 473mg; potassium 575mg; calcium 40mg; iron 1.9mg.
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