Name: Boneless Turkey Breast in the Instant Pot®
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Ground paprika - 1 tablespoon; Herbes de Provence - 1 tablespoon; Seasoned salt - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Frozen boneless turkey breast in mesh, thawed, with gravy packet reserved - 1 (3 pound); Extra-virgin olive oil, divided - 2 tablespoons; Chicken stock - 1 ½ cups; Celery, cut into 4-inch pieces - 3 stalks; Onion, cut into 1/2-inch slices - ½; Water, or as needed - ½ cup; Unsalted butter - 2 tablespoons; All-purpose flour - 2 tablespoons

Boneless Turkey Breast in the Instant Pot®

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Boneless Turkey Breast in the Instant Pot®

1. Ground paprika - 1 tablespoon

2. Herbes de Provence - 1 tablespoon

3. Seasoned salt - 1 teaspoon

4. Salt and ground black pepper to taste - 1 teaspoon

5. Frozen boneless turkey breast in mesh, thawed, with gravy packet reserved - 1 (3 pound)

6. Extra-virgin olive oil, divided - 2 tablespoons

7. Chicken stock - 1 ½ cups

8. Celery, cut into 4-inch pieces - 3 stalks

9. Onion, cut into 1/2-inch slices - ½

10. Water, or as needed - ½ cup

11. Unsalted butter - 2 tablespoons

12. All-purpose flour - 2 tablespoons

How to cook deliciously - Boneless Turkey Breast in the Instant Pot®

1. Stage

Combine paprika, herbes de Provence, seasoned salt, salt, and pepper in a small bowl. Place the trivet of a multi-functional pressure cooker (such as Instant Pot®) on a work surface.

2. Stage

Pat all sides of thawed turkey breast with paper towels until dry. Be sure to leave the mesh in place, as this holds the turkey together. Rub turkey with about 2 teaspoons olive oil, then rub with dry seasonings. Set gravy packet aside for later use.

3. Stage

Turn on the cooker and select Saute function. Allow the inner pot to heat, 1 to 2 minutes. Add remaining oil to the hot pot, then add turkey breast and brown on all sides, about 5 minutes. 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.

4. Stage

Close and lock the lid, set the valve to seal, and select high pressure according to manufacturer's instructions. Set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

5. Stage

Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer's instructions.

6. Stage

Open the pot and check internal temperature of the turkey with an instant-read thermometer. Safe internal temperature is at least 165 degrees F (74 degrees C). Lift turkey out of the pot and place on a cutting board; cover with aluminum foil. Remove the trivet and turn off the cooker.

7. Stage

Strain cooking liquid into a glass measuring cup. Add enough water to make 1 1/2 cups liquid.

8. Stage

Return the inner pot to the cooker, add butter, and select Saute function. Sprinkle flour into the melted butter and whisk briskly to avoid lumps. Whisk bubbling mixture for about 2 minutes, then gradually add the cooking liquid, stirring constantly. Pour in the contents of the gravy packet; cook and stir until mixture comes to a boil and thickens slightly, 5 to 10 minutes. Cancel Saute function and pour gravy into a serving container.

9. Stage

Slice turkey and serve warm with gravy.