This Instant Pot Turkey Breast is ultra-juicy and tender with the best crispy, seasoned outside! The very best way to cook a turkey breast for Thanksgiving, special occasions, Sunday dinner, or any holiday menu!
Prep Time: 15 minutesminutes
Cook Time: 25 minutesminutes
0 minutesminutes
Total Time: 40 minutesminutes
Servings:6servings
Ingredients
5-7poundsturkey breast, see note
1tablespoonolive oil
2teaspoonsHerbs de Provence, or Italian herb blend
1teaspoongarlic powder
1teaspoonchili powder
1teaspoonsalt
½teaspoonsmoked paprika
½teaspooncoarsely cracked black pepper, or 1/4 teaspoon ground black pepper
2cupswater
juice of 1 orange
Corn Starch Slurry for Gravy
1/3cupcold water
2tablespoonscorn starch
salt and pepper, to taste
Instructions
Set pressure cooker to SEAR. Rub turkey breast all over with oil, and drizzle a little extra into the pot.
Stir together seasonings (Herbs de Provence, garlic powder, chili powder, salt, pepper, smoked paprika). Sprinkle all over turkey and gently rub in with your finger tips.
Transfer the turkey to the pot and sear for 4-5 minutes, rotating as needed to brown all sides.
Add 2 cups water to the pot (do not pour over the turkey, pour to the side so you don't wash off the seasonings!).
Place the lid on the pot and lock into position. Turn the vent valve to the SEALED position. Set pot to PRESSURE COOK on HIGH or MANUAL for 30 minutes (see note).
Once the cook time is up, do a quick release by turning the valve to RELEASE to let the steam out immediately (I like to take the pot outside so the steam is released outside instead of in my kitchen). While the pot is releasing pressure, preheat your oven to BROIL.
Once the float valve drops, remove the lid and use two forks to transfer the turkey to a small sheet pan or roasting dish. (Be sure to use two forks and not tongs as the tongs tend to scrape off that delicious seasoning we already seared onto the turkey!).
Add about a 1/2 cup of the liquid from the pot to the roasting dish and transfer the dish to the oven. Broil for 3-5 minutes until the outside of the turkey is crisp (but watch closely so it doesn't burn).
Using two forks again, transfer turkey to a cutting board, squeeze orange juice over the turkey, and allow to rest for 10-15 minutes before carving (this is key to keeping your turkey super juicy on the inside!).
Make the Turkey Gravy
To make the gravy (you can do this while the turkey is resting!) set your pressure cooker to SOUP. Whisk together corn starch and water for the corn starch slurry. Once the liquid in the pot comes to a rapid boil, stir in the corn starch slurry and watch as it thickens. Turn the pot off, season generously with salt and pepper, and serve over your sliced turkey. Enjoy!
Notes
Cook time: the cook time is 30 minutes for a 5-pound turkey breast. Add 2 minutes for each additional pound. Let it rest!: I can't stress enough how important it is to let the turkey rest for 10-15 minutes before carving. If you cut into the turkey right after it finishes cooking, all of the juices leave the turkey and the meat becomes dried out. Trust me, let it rest! This gives the turkey time to lock in all those juices for the best, most flavorful and moist (sorry) turkey of your life. Slow Cooker: To make this in the slow cooker instead of a pressure cooker, sear the turkey in a skillet on the stovetop before transferring to your slow cooker. Cover and cook on high for 2 hours or low for 4 hours. Proceed with broil step as written and transfer liquid to a sauce pan on the stovetop for the gravy preparation.How to reheat:Reheat turkey in a 350°F oven. Cover the dish with foil and heat in the oven at 350°F for about 30 minutes. Alternatively, you can microwave the sliced turkey (cover with a damp paper towel) in a microwave-safe dish at 50% power in 1-minute intervals.