Herb Butter Instant Pot Turkey Breast
Easy herb butter Instant Pot turkey breast for Thanksgiving. Bone-in turkey breast rubbed with a garlic-herb butter that cooks up juicy and moist in no time, with gravy, in the pressure cooker.
Prep Time10 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr
Course: Main Course
Servings: 6 servings
- 3 to 4 pound bone-in turkey breast, with skin
- 2 tablespoons butter, very soft but not melted
- 2 tablespoons mixed fresh herbs, such as thyme, rosemary, sage and oregano, minced
- 1 clove garlic, minced
- Kosher salt
- 1 cup turkey or chicken stock, preferably homemade
- 2 tablespoons butter, or turkey fat from drippings
- 2 tablespoons flour
- More turkey/chicken stock, if needed, to add to pot drippings to make 2 cups
- ½ - 1 teaspoon dark soy sauce, optional
In small bowl, combine butter, fresh minced herbs and garlic. Loosen turkey breast skin, rub some butter under skin, and all over the turkey breast. Season all over with salt and pepper.
Place metal trivet in Instant Pot insert and 1 cup of turkey stock. Place turkey breast, skin side up, on rack and seal pot. Cook on high pressure for 25 minutes. Let pressure naturally release for 15 minutes.
Release any remaining pressure and remove turkey breast to sheet pan. Turn on broiler and brown turkey for about 5 minutes, watching closely so not to burn.
Meanwhile, make the gravy. Pour turkey broth in measuring cup, you should have two cups. If not, add more stock to reach two cups. Turn on sauté setting and add butter or turkey fat to pot, melt, then sprinkle with flour. Whisk and cook for a minute or two until golden and flour taste is cooked off. Whisk in about a half cup of stock until smooth and thick, then gradually whisk in remaining stock. Cook a couple of minutes until thickened. Add optional dark soy sauce and taste for seasonings.
Remove bone from turkey. Slice turkey, plate on serving platter and serve with gravy on the side. Enjoy.
- My turkey breast was 2½ pounds and cooked in 20 minutes. Plan on 25 minutes for 3 to 4 pounds, and 35 minutes for 4 to 7 pounds. Always check for doneness and if need be, seal and cook an additional 5 minutes or so.
- The dark soy sauce adds color and salty flavor, my turkey broth was unsalted to start. Start with ½ teaspoon, then taste. If you want more color and it needs salt, add another ½ teaspoon.
- Watch the turkey under the broiler carefully, it browns quickly.
- If you want more gravy, add another cup or two of stock, and add more flour for the roux, about ¼ cup.
Calories: 321kcal | Carbohydrates: 4g | Protein: 50g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 668mg | Potassium: 608mg | Fiber: 1g | Sugar: 1g | Vitamin A: 392IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg