Let’s talk turkey! No, really—this Instant Pot Turkey Breast with Gravy is my secret weapon for stress-free holiday dinners and cozy Sunday suppers alike. It’s savory, juicy, and comes together in under an hour (yes, including gravy!). Grab your Instant Pot and let’s make something deliciously simple, together.
Why You’ll Love This Recipe
When I was a personal chef, clients would always request turkey breast that didn’t turn out dry (no pressure, right?). So I tested and retested until I found this foolproof Instant Pot method—tender, flavorful, and practically effortless.
- Fast & Flavorful: From fridge to table in under an hour.
- One-Pot Wonder: Turkey and gravy made in a single pot—hello, easy cleanup!
- Perfectly Moist: Pressure cooking locks in juices every time.
- Great for Holidays & Weeknights: Whether it’s Thanksgiving or a random Tuesday, this dish delivers.
Ingredients Breakdown
Essentials
- 3 to 4 lb bone-in turkey breast (skin-on)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp onion powder
- 1 cup low-sodium chicken broth
- 1 small onion, quartered
- 3 garlic cloves, smashed
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour (for gravy)
Pro Tips
- You can use boneless turkey breast, just reduce cook time by 5 minutes.
- Add a sprig of fresh rosemary or sage to the pot for extra aroma.
- Swap chicken broth for turkey stock if you have it for deeper flavor.
- Want gluten-free gravy? Use cornstarch instead of flour.
Step-by-Step Instructions
- Pat turkey breast dry with paper towels. Rub with olive oil, salt, pepper, garlic powder, thyme, and onion powder.
- Set Instant Pot to sauté mode. Once hot, sear turkey breast (skin-side down) for 4–5 minutes until golden. Flip and sear other side for 2–3 minutes. Remove and set aside.
- Add onion and garlic to pot and sauté for 1–2 minutes until fragrant. Pour in chicken broth and scrape up brown bits (hello, flavor!).
- Place trivet in the pot. Carefully set turkey breast on top of trivet.
- Lock lid, set valve to sealing, and cook on HIGH pressure for 30 minutes. Let pressure release naturally for 10 minutes, then quick release remaining steam.
- Transfer turkey to cutting board and tent with foil. Let rest at least 10 minutes before slicing.
- For gravy, remove trivet and strain solids from cooking liquid. Set Instant Pot to sauté mode. In a small bowl, mix butter and flour into a paste and whisk into juices. Stir continuously until thickened, about 3–5 minutes.
- Slice turkey, pour over that rich homemade gravy, and serve warm.
Chef’s Tips and Tricks
- Be sure to pat the turkey dry before seasoning—this helps the skin brown beautifully.
- Use a meat thermometer! The turkey is done when internal temp reaches 165°F.
- Resting the turkey is key—it locks in the juices so every slice is moist.
- Double the gravy? Just up the broth to 1 ½ cups and use 3 tbsp each butter and flour.
Recipe Variations and Serving Suggestions
- Lemon-Herb Twist: Add lemon zest and chopped fresh rosemary to the seasoning blend for a brighter profile.
- Cajun-Style Spice: Swap in 1 tbsp Cajun seasoning for a bold, peppery kick.
- Serve With: Garlic mashed potatoes, roasted green beans, or my favorite—a tangy cranberry orange relish!
- Leftovers? Shred turkey and make sandwiches with crusty bread and extra gravy drizzle.
FAQs
Can I use frozen turkey breast?
Yes, but thaw it completely in the fridge first for best results and even cooking. Cooking from frozen will affect both cook time and texture.
Can I make this ahead of time?
Absolutely! Cook the turkey and gravy a day in advance. Store separately, reheat with a splash of broth, and it’s good as new.
How long does turkey breast last in the fridge?
Leftovers will keep in an airtight container in the fridge for 3–4 days.
Recipe Card
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
- 3 to 4 lb bone-in turkey breast
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp onion powder
- 1 cup chicken broth
- 1 onion, quartered
- 3 garlic cloves
- 2 tbsp butter
- 2 tbsp all-purpose flour
Instructions:
- Season and sear turkey breast in Instant Pot.
- Sauté aromatics, add broth, and place turkey on trivet.
- Cook on HIGH pressure for 30 minutes; natural release 10 minutes.
- Make gravy with strained juices and butter-flour paste.
Nutrition: 290 calories per serving
If you try this Instant Pot Turkey Breast, I’d love to hear what you think! Leave a comment below or tag me over on Instagram @thekitchensaid—nothing makes my day like seeing your delicious creations on the table!
