Quick Pressure Cooker Turkey Breast Recipe

Put the pressure cooker to work for a holiday feast that comes together in under an hour. Quick Pressure Cooker Turkey Breast Recipe - 40 minutes to the table.

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 40 minutes

10 minutes

Total Time 45 minutes

Servings

Calories 133kcal

Author Kita Roberts

Equipment

Pressure Cooker / Insta Pot

Ingredients

6 - 7 lbs bone-in turkey breast thawed
1 onion halved
3 garlic cloves smashed
1 carrot cut in half
2 celery stalks cut in half
4 cups chicken broth
salt and pepper
1 tablespoon fresh rosemary chopped
1 tablespoon fresh parsley chopped
1 tablespoon fresh sage
4 tablespoon butter bonus points for herb butter

For the Gravy

Reserved cooking liquid from the turkey breast
2 tablespoon butter
2 tablespoon flour

Instructions

Prep the Turkey

Place the chicken broth in the pressure cooker and add a steamer, open fully over top. Place the onion, garlic, carrot, and celery to the steamer.
1 onion, 3 garlic cloves, 1 carrot, 4 cups chicken broth, 2 celery stalks
Mix the rosemary and parsley together in a bowl.
1 tablespoon fresh rosemary, 1 tablespoon fresh parsley
Pat the turkey dry with paper towels.
6 - 7 lbs bone-in turkey breast
Season well with salt and pepper (don't forget to season the cavity).
6 - 7 lbs bone-in turkey breast, salt and pepper
Carefully use your fingers to pull up the skin from the top of the turkey breast and rub with the chopped herbs.
Slide 4 pats of butter (about 1 tablespoon each) under the skin and a few of the sage leaves.
1 tablespoon fresh sage, 4 tablespoon butter

Cook the Turkey Breast

Place the turkey breast in the pressure cooker.
6 - 7 lbs bone-in turkey breast
Seal the lid and set your pressure cooker to 30 minutes.
Allow the pressure to cook the turkey and release the steam naturally.
Carefully remove the turkey breast from the pressure cooker when the pressure has released.
Place the turkey on a baking sheet and put under the broiler for a few minutes to brown the skin.
Remove and wrap well with foil to rest.
Remove the steamer with the cooked vegetables and discard.

Make the Gravy

Meanwhile, melt the butter in a small saucepan. Add the flour and allow to cook for one minute.
2 tablespoon butter, 2 tablespoon flour
Ladle about a cup of the cooking liquid into the saucepan, whisking, to create a roux.
Reserved cooking liquid from the turkey breast
Add a little more liquid if needed. Once the roux has come together, set your pressure cooker to simmer and add the roux.
Allow to cook until thickened, 5 to 7 minutes. (If your pressure cooker does not have this option, continue to whisk the cooking liquid into the flour and butter mix and cook until thickened).
Serve the turkey breast sliced with the gravy on the side.

Video

Notes

Store leftovers in a resealable airtight container or wrapped well in foil in a refrigerator for up to 3 days.
To reheat, microwave the desired portion on 50% power on safe plate to avoid drying out any unneeded leftovers, in 45 second bursts until heated through.

Nutrition