Instant Pot Thanksgiving turkey breast with gravy is an easy holiday main of herbed turkey breast and pan gravy, ready in 2 1/2 hours. That makes it a small Thanksgiving dinner or Friendsgiving main that keeps the oven free, since the turkey only needs 15 minutes under high pressure.
Sear each breast skin side down, undisturbed, for the full 6 to 8 minutes, because a pressure cooker steams and never browns. That sear is the only color the skin will get, and the browned bits it leaves behind become the base of the gravy. Pat the skin dry first, or it spits and steams instead of browning.
The herbs, garlic and salt go under the skin rather than on top, since the steam would rinse surface seasoning straight into the pot. The roux is cooked first in the same pot and set aside, so the gravy thickens in 5 minutes without a second pan. A little brown sugar in the rub helps the skin color faster in that short sear.
Both breasts will not sit side by side as written, since each 2 1/2 pound breast runs roughly 9 by 5 inches. That needs about 10 inches of width, while a 6 quart pot is about 8 1/2 inches across and an 8 quart is under 10. Cut each breast in half crosswise, stack the pieces loosely on the rack and check for 165F in the thickest piece.
Instant Pot Thanksgiving Turkey Breast with Gravy
Course: Main CourseCuisine: AmericanDifficulty: Easy8
servings15
minutes1
hour455
kcalBoneless turkey breasts seasoned under the skin with sage, thyme and rosemary, seared golden, pressure cooked, then sliced under a nutty roux gravy.
Ingredients
- For the Herb Rub:
1 tablespoon light brown sugar
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 clove garlic, finely grated
5 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
- For the Turkey and Gravy:
2 skin-on, boneless turkey breasts (about 2 1/2 pounds each)
7 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
1/2 cup dry white wine
2 cups turkey stock or low-sodium chicken broth
Directions
- Season under the skin: Whisk the brown sugar, sage, thyme, rosemary, garlic, salt and pepper together. Lift the skin of each breast, leaving a 1/2 inch border attached, and rub half the mixture over the meat underneath. Rest uncovered at room temperature at least 1 hour, or wrap and chill up to 3 days.
- Make the roux: Melt 6 tablespoons butter in a 6 or 8 quart Instant Pot on high saute. Add the flour and stir constantly until the roux is deep golden and smells nutty, 4 to 6 minutes, then scrape it into a heatproof bowl.
- Sear and deglaze: Add the last tablespoon of butter and sear one breast at a time skin side down, undisturbed, until deep golden, 6 to 8 minutes. Pour in the wine and scrape up the browned bits for 3 to 4 minutes, then add the stock and set the rack in the pot.
- Pressure cook: Set the breasts on the rack, cutting each in half crosswise and stacking the pieces loosely if they do not fit side by side. Lock the lid, cook 15 minutes on high pressure and quick release. Check for 165F in the thickest piece and cook 3 minutes more if needed.
- Make the gravy and slice: Move the turkey to a baking sheet to rest uncovered. Bring the cooking liquid to a boil on high saute, whisk in the roux and cook about 5 minutes until thick. Slice the turkey 1/2 inch thick and spoon the gravy over.
FAQs
Is it really ready in under an hour?
Only the cooking is. The seasoned breasts need at least an hour at room temperature before they go in. The pot then takes about 15 minutes to come up to pressure. Plan on roughly 2 1/4 hours from start to table, with about 45 minutes of that hands on.
How do I know the turkey is cooked through?
The recipe gives no temperature, so use an instant read thermometer in the thickest piece and look for 165F, the federal safe minimum for poultry. If it falls short, lock the lid again and pressure cook 3 more minutes, then quick release. Quick release matters here, because a slow natural release keeps cooking the lean breast meat until it turns dry. Let the slices rest uncovered while the gravy boils, and carryover heat adds a few more degrees.
Can I make Instant Pot Thanksgiving turkey breast with gravy ahead?
Season the breasts under the skin up to 3 days ahead and keep them tightly wrapped in the fridge, which works like a dry brine. Cook them on the day, since reheated breast meat dries out quickly. The roux keeps in the fridge for a week, so you can make it ahead too. Bring the breasts out an hour before searing so the centers are not fridge cold.
Can I make extra gravy?
The recipe makes about 3 cups of gravy, which is enough for 8 servings and not much more. For a bigger table, make a batch of the best gravy ever on the stove. Stir in a ladle of the Instant Pot juices for the same roasted flavor. Keep it warm with the lid off so it does not over thicken.
Can I cook a whole turkey this way?
No, a typical 10 pound or larger turkey will not fit in a 6 or 8 quart Instant Pot with the lid locked. Breasts are the cut that works, because they are boneless, cook evenly under pressure and slice neatly with no frame to carve around. If you want a whole bird with no basting, roast this juicy mayo roasted turkey in the oven instead. Two 2 1/2 pound breasts are already about the largest load a 6 quart pot can manage.
