Instant Pot Turkey Breast with Gravy

Instant Pot Turkey Breast

I think most will agree with me that Thanksgiving and Christmas in the year 2020 have sparked some major creativity. Dinners are smaller as family members stay home, and this is no different for us. The Instant Pot gets a lot of use in our Tiny Home and Thanksgiving was no different. This year, Dave made a delightful Instant Pot Turkey Breast with Gravy.

As you can imagine, fitting an ENTIRE turkey in the Instant Pot was going to be impossible. (Not for lack of LOTS of measuring by Dave). Enter the turkey breast solution! We did miss out on some beautiful turkey legs, but in the end a breast was the perfect amount of food for our little family of four. ANNNND the leftovers fit in our RV fridge.

Prepping for Instant Pot Turkey Breast

One of the best things about this recipe is we had almost everything available in our cabinet. Going into Thanksgiving, it was wonderful not to have to do spend an hour or more at the store. A turkey breast, some celery salt, and buttermilk. The shopping trip was in/out!

Pin now, enjoy later!

Turkey Breast and Gravy in the Instant Pot

A flavorful and moist bone in turkey breast with a flavorful onion and garlic turkey gravy made in your instant pot.
0 from 0 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: air fryer chicken recipes, dinner recipes, family recipes, instant pot chicken, instant pot chicken breast recipes, instant pot chicken recipes, instant pot dave, instant pot recipes, instant pot turkey breast, instant pot turkey breast recipes, the wild waynes, thewildwaynes, turkey, turkey breast, Turkey breast in instant pot, turkey breast in the instant pot, turkey breast recipes, turkey recipe, turkey recipes
Prep Time: 10 minutes
Cook Time: 50 minutes
Rest time: 10 minutes
Total Time: 1 hour
Calories: 532kcal
Author: David Wayne
Cost: $15

Equipment

  • Pressure Cooker, Air Fryer or Broiler

Ingredients

  • 7 lbs Bone in Turkey Breast
  • 4 Tbsp Olive Oil
  • 1/2 tsp Rubbed Sage
  • 1/2 tsp Dried Thyme
  • 1/4 tsp Black Pepper
  • 1/2-1 tsp Salt
  • 1/2 tsp Granulated Garlic or garlic powder
  • 1/2 tsp Celery Salt
  • 1 Tbsp Paprika
  • 1 15 oz can Chicken Broth
  • 1/4 cup Buttermilk or Cream
  • 1 Onion chopped medium
  • 1 Garlic Head cut in half side to side
  • 2-5 Tbsp Cornstarch
  • 3-6 Tbsp Water or cooking fluid

Instructions

  • Mix all rub ingredients in a bowl
  • Chop one onion
  • Cut a head of garlic in half (side to side) use a head with a lot of skin to make sure all cloves stay together
  • Remove the turkey breast from the wrapper and remove all parts from the chest cavity, they can be used in the gravy if you'd like more flavor)
  • Pour olive oil over the turkey breast and rub the oil evenly around the breast, pull the skin up off the breast and oil there as well
  • Dump the rub onto the turkey breast and rub evenly all over the breast as well as under the skin
  • Press Saute on your instant pot
  • When the instant pot is 'HOT' add 2 Tbsp of olive oil and the chopped onions
  • Stir the onions to mix with the oil and then let saute for 1 and 1/2 minutes
  • Stir well and let sit another minute
  • Cancel Saute and add chicken broth to the onions
  • Place the garlic head halves into the broth cut side down
  • Place turkey breast into the pot with the breasts facing up and the opening to the chest cavity down in the broth
  • Put the lin on the instant pot and seal the pressure release valve
  • Pressure cook for 6 minutes per pound of turkey breast plus 10 minute natural release (I did 40 minutes with 10 minutes of natural pressure release)
  • After ten minutes of natural pressure release are over, release the pressure by opening the pressure valve
  • Preheat your air fryer to 400°F for 5 minutes or broiler
  • Carefully move the turkey breast to a large plate
  • Spray the air fryer basket well with oil and carefully move the turkey breast into the basket
  • Spray the turkey breast with olive oil
  • Air fry the turkey breast at 400°F for 8-10 minutes (keep an eye on it to make sure nothing burns and add more time if needed to get the skin as crispy as you prefer)
  • Move the turkey breast to a cutting board, tent with a piece of aluminum foil, and let rest for 10-15 minutes
  • Cancel pressure cook and press saute
  • Mix cornstarch and water well (use 4-5 Tbsp for a thick gravy and 2-3 Tbsp for a thin gravy)
  • Whisk the cornstarch slurry into the gravy
  • Let boil or simmer to thicken keeping an eye on how thick the boil gets
  • Carve the turkey breast with a sharp knife cutting down the sternum using short strokes to help follow along the sternum and clavicle (wishbone)
  • Slice thick slices cut in half to have large pieces of the crispy skin with each slice
  • When the gravy boil looks velvety like you want it, cancel saute
  • Plate some turkey and cover liberally in gravy and enjoy!

Video

Notes

Feel free to bump up, add, or subtract any ingredients you’d like.  Enjoy your turkey dinner!

Nutrition

Calories: 532kcal

Ready to use that Instant Pot more?

The best resource we have is all of the amazing videos that Dave has posted on YouTube. I highly recommend subscribing to his channel. If you’ve got that Instant Pot sitting by, collecting dust — his videos will inspire you to get it out and go nuts! There are weeks that the ONLY thing we use is the Instant Pot. Tiny living aside, it’s a great way to cook your dinner up fast! It also can be used as a slower cooker (stay tuned, more recipes on this soon).

We also have some amazing resources and recipes on our blog. Have you ever had Instant Pot Million Dollar Spaghetti? We highly recommend it!

Leave a Reply

%d bloggers like this: