Instant Pot Turkey Breast
A seasoned turkey breast that emerges juicy inside with a crispy exterior, cooked under pressure and finished under the broiler.
Ingredients
Method
Completed steps 0
Switch the cooker to SEAR mode. Coat the turkey breast with olive oil and add a little oil to the pot bottom.
Mix the Herbs de Provence, garlic powder, chili powder, salt, smoked paprika, and black pepper together, then coat the entire turkey with this blend, pressing gently with your fingertips.
Place the turkey in the pot and brown on all sides, turning as needed, for 4–5 minutes total.
Pour 2 cups water around the turkey (not directly on top) to avoid washing away the seasoning.
Secure the lid and move the vent valve to SEALED. Set to HIGH pressure for 30 minutes.
When the timer sounds, move the vent to RELEASE for an immediate quick release. Start preheating your oven to BROIL while steam vents.
Once the float valve drops, open the lid. Using two forks (not tongs, which can scrape the seasoning), lift the turkey onto a small sheet pan or roasting dish.
Add roughly ½ cup of the cooking liquid to the pan with the turkey and slide into the broiler for 3–5 minutes until the surface becomes crisp; monitor to prevent charring.
Transfer the turkey to a cutting board using two forks, drizzle the orange juice over it, and let it rest 10–15 minutes before slicing to preserve juiciness.
While the turkey rests, set the cooker to SOUP mode. Whisk the corn starch with ⅓ cup cold water until smooth.
Once the liquid in the pot reaches a rolling boil, stir in the corn starch mixture and let it bubble until it thickens.
Turn off the cooker, taste, and adjust salt and pepper as needed. Pour the gravy over the sliced turkey to serve.
Notes
The resting period after cooking is essential—it redistributes juices and keeps the meat tender.
If your turkey breast is under 5 pounds, reduce pressure cooking time to 25 minutes; if over 7 pounds, add 5 minutes.
A corn starch slurry thickens the gravy smoothly; whisk it well before adding to avoid lumps.
Calories: 417 kcal · Carbs: 3 g · Protein: 82 g · Fat: 9 g · Sodium: 1177 mg · Fiber: 1 g · Sugar: 1 g
Adapted from www.lecremedelacrumb.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.