Description
This Instant Pot Turkey Breast recipe offers a tender, flavorful turkey cooked to perfection using a pressure cooker. Infused with fresh herbs and butter, and accompanied by aromatic vegetables, this recipe ensures a juicy and savory meal ready in just over an hour, perfect for gatherings or a delicious family dinner.
Ingredients
Scale
Turkey and Butter Herb Mixture
- 1 7½-8 lb. whole turkey breast (Butterball, all white, thawed)
- 6 tbsp butter (softened)
- 2 tbsp fresh sage (minced)
- 2 tbsp fresh thyme (minced)
- 1 tbsp fresh rosemary (minced)
- 2 tbsp fresh flat-leaf parsley (minced)
- 1½ tsp kosher salt
- 1 tsp freshly ground black pepper
Broth and Vegetables
- 2 cups low-sodium or unsalted chicken broth
- 1 large onion (peeled and quartered)
- 3 medium carrots (washed and cut into 2 inch pieces)
- 2 medium celery stalks (cut into 2 inch pieces)
Instructions
- Prepare the Instant Pot: Set the Instant Pot trivet in the bottom of the Instant Pot insert to elevate the turkey during cooking.
- Prepare the Turkey: Remove the turkey breast from the packaging and set aside any gravy packet. Pat the turkey dry thoroughly with paper towels to help the herb butter stick properly.
- Make Herb Butter Mixture: In a small bowl, combine softened butter with fresh sage, thyme, rosemary, parsley, kosher salt, and freshly ground black pepper. Mix well to create a flavorful paste.
- Apply the Butter Mixture: Rub the herb butter all over the outside of the turkey breast, under the skin, and inside the rib cavity to infuse flavor throughout the meat.
- Position Turkey and Vegetables: Place the turkey breast cavity side up on the Instant Pot trivet. Pour the chicken broth inside and around the turkey. Scatter chopped onion, carrots, and celery around the turkey, placing some vegetables inside the cavity if not stuffing with dressing.
- Seal the Instant Pot: Place the lid onto the Instant Pot and seal it securely. Close the vent to prepare for pressure cooking.
- Pressure Cook the Turkey: Set the Instant Pot to manual HIGH pressure mode and cook for 1 hour to ensure the turkey is cooked through and tender.
- Natural Pressure Release: Allow the Instant Pot to release pressure naturally; wait until the pressure pin drops before opening the lid, which will take approximately 10 minutes.
- Remove and Rest: Carefully lift out the turkey on the trivet and transfer it to a large bowl. Let the turkey rest until cool enough to handle. Reserve the cooking juices for making gravy, if desired. The safe internal temperature goal is 165°F, with residual heat bringing it up after cooking.
- Slice and Serve: Once cooled, carve the meat off the bones and slice it. Arrange the sliced turkey on a serving platter and serve immediately. Enjoy your perfectly cooked Instant Pot turkey breast!
Notes
- Using fresh herbs in the butter mixture adds great flavor but dried herbs can be substituted if necessary (use half the amount).
- Ensure the turkey breast is fully thawed before cooking to guarantee even cooking.
- Natural pressure release is important to maintain juiciness and tenderness in the turkey.
- You can use the reserved juices from the Instant Pot to make a delicious gravy or sauce.
- Adjust cooking time slightly if your turkey breast is larger or smaller than the recipe’s range.
