Instant Pot Turkey Breast

By gbvampy1

Use smoking gun with hickory chips for a Bill favorite

Ingredients

• 6 to 7 pound Turkey Breast (I used Butterball whole bone in breast)
• 1 1/2 cups Chicken or Turkey Stock
• 1/2 cup white wine (Optional)
• 1 sweet onion, roughly cut
• 4 stalks celery, roughly cut
• 1 stick butter, softened
• Spice Mix
• 1/2 tbsp salt
• 1 tsp seasoning salt
• 1/2 tsp ground black pepper
• 1/2 tsp poultry seasoning
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 to 1/2 tsp ground red pepper
• 1/2 tsp dried basil
• 1/2 tsp dried parsley

Details

Servings 6
Preparation time 10mins
Cooking time 55mins

Preparation

Step 1

Remove gravy packet or anything from inside turkey cavity. Rinse and Pat dry with paper towels.

Add stock and wine into Instant Pot. Put in trivet that came with instant pot.

In a bowl mix Spices. Take 1/2 of butter and rub on top of turkey skin. Using fingers carefully loosen skin from the turkey. Rub remaining butter and half of spices under skin. Sprinkle remaining spices onto top of buttered skin.

Put vegetables inside cavity and carefully place turkey into Instant Pot breast side up.

Close lid, make sure pressure valve is closed and set pressure cooker to manual high pressure for 30 to 35 minutes. Let pressure release naturally for 10 minutes. Then turn the valve to open and let pressure quick release.

Remove from Instant Pot and serve as desired.