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Turkey Breast - Instant Pot

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RULE OF THUMB FOR POULTRY in INSTANT POT
Six minutes per pound, plus two minutes. Manual. Then Natural pressure release.

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Rate this recipe 4/5 (5 Votes)

Ingredients

  • 6.5 lb. bone-in, skin-on turkey breast
  • Salt and pepper, to taste
  • 1 (14 oz.) can turkey or chicken broth
  • 1 large onion, quartered
  • 1 stock celery, cut in large pieces
  • 1 sprig thyme
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Details

Adapted from pressurecookingtoday.com

Preparation

Step 1

Season turkey breast liberally with salt and pepper.

Put trivet in the bottom of pressure cooking pot. Add chicken broth, onion, celery and thyme. Add the turkey to the cooking pot breast side up. Lock lid in place, select High Pressure and 35 minutes cooking time.

When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes, then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid. Use an instant read thermometer to check to see if the turkey is done. It should be 165°. If it isn’t 165°, lock the lid in place and cook it for a few more minutes.

When turkey has reached 165°. Carefully remove turkey and place on large plate. Cover with foil.

Strain and skim the fat off the broth. (I like to use a fat separator.) Whisk together corn starch and cold water; add to broth in cooking pot. Select Sauté and stir until broth thickens. Add salt and pepper to taste.

Remove and discard the skin. Slice the turkey and serve immediately.

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