Name: Instant Pot Boneless Turkey Breast Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 8
Cuisine: American
Ingredients: 1 tbsp ground paprika; 1 tbsp herbes de Provence; 1 tsp seasoned salt; Salt and ground black pepper; 3 lbs turkey breast in mesh; 2 tbsp extra virgin olive oil; 1½ cups chicken stock; 3 Celery Stalks; ½ onion; ½ cup water; 2 tbsp unsalted butter; 2 tbsp all purpose flour

instant pot boneless turkey breast recipe

How To Make Instant Pot Boneless Turkey Breast

Feast on a sumptuous meal with the juiciest instant pot boneless turkey breast cooked in flavorful chicken stock, celery, and lots of herbs and spices.

Preparation: 25 minutes

Cooking: 55 minutes

Total: 1 hour 20 minutes

Serves:

Ingredients

1tbspground paprika
1tbspherbes de provence
1tspseasoned salt
salt and ground black pepper,to taste
3lbsturkey breast in mesh,boneless, frozen, thawed with gravy packet reserved
2tbspextra virgin olive oil,divided
1½cupschicken stock
3celery stalks,cut into 4-inch pieces
½onion,cut into ½-inch slices
½cupwater,or as needed
2tbspunsalted butter
2tbspall purpose flour

Instructions

Combine the paprika, herbes de Provence, seasoned salt, salt, and pepper in a small bowl. Place the trivet of a multi-functional pressure cooker on a work surface.
Pat all sides of thawed turkey breast with paper towels until dry. Be sure to leave the mesh in place. Rub the turkey with about 2 teaspoons olive oil, then rub with dry seasonings. Set gravy packet aside for later use.
Turn on the cooker and select “Sauté” function. Allow the inner pot to heat for about 1 to 2 minutes. Add the remaining oil to the hot pot, then cook the turkey breast for about 5 minutes or until brown on all sides. Carefully remove turkey breast and set on the trivet.
Pour chicken stock into the hot pot and scrape up any browned bits with a wooden spoon. Place the trivet and turkey breast into the pot and place celery and onions around it. Cancel Saute function.
Close and lock the lid, set the valve to seal, and select “High Pressure” according to the manufacturer’s instructions. Set timer for about 25 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure for about 15 minutes using the natural-release method according to the manufacturer’s instructions. Then release any remaining pressure carefully using the quick-release method according to the manufacturer’s instructions.
Open the pot and check the internal temperature of the turkey with an instant-read thermometer. Safe internal temperature is at least 165 degrees F.
Lift the turkey out of the pot and place on a cutting board; cover with aluminum foil. Remove the trivet and turn off the cooker.
Strain cooking liquid into a glass measuring cup. Add enough water to make 1½ cups of liquid. Return the inner pot to the cooker, add butter, and select “Sauté” function.
Sprinkle the flour into the melted butter and whisk briskly to avoid lumps. Whisk the bubbling mixture for about 2 minutes, then gradually add the cooking liquid, stirring constantly.
Pour in the contents of the gravy packet, then cook for about 5 to 10 minutes and stir until mixture comes to a boil and thickens slightly.
“Cancel” the “Saute” function and pour the gravy into a serving container.
Slice turkey and serve warm with gravy. Enjoy!