Ingredients
Scale
For the Turkey:
- 3–4 pound turkey breast (bone-in or boneless)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 cup chicken broth
For the Gravy:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup reserved cooking liquid from the Instant Pot
- Salt and pepper to taste
Instructions
- Season the turkey breast with salt, pepper, garlic powder, onion powder, and thyme.
- Set the Instant Pot to “Sauté” mode and heat the olive oil. Once hot, sear the turkey breast for 3-4 minutes on each side until golden brown.
- Remove the turkey breast and set aside. Add chicken broth to the pot, scraping up any browned bits from the bottom.
- Place the turkey breast back into the Instant Pot and seal the lid. Set to “Manual” or “Pressure Cook” for 25 minutes.
- Once the cooking time is complete, allow for a natural release for 10 minutes, then switch to quick release.
- Remove the turkey breast and let it rest while you make the gravy.
- For the gravy, set the Instant Pot back to “Sauté” mode. Melt the butter and whisk in the flour, cooking for 1-2 minutes.
- Slowly whisk in the reserved cooking liquid until smooth. Cook until thickened, about 3-5 minutes. Season with salt and pepper to taste.
- Slice the turkey and serve with gravy poured over the top.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal
- Fat: 15g
- Carbohydrates: 10g
- Protein: 45g