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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.
5 from 1 vote
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


  • Pressure Cooker, Air Fryer or Broiler


  • 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


  • 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!



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


Calories: 532kcal