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A white platter with two large turkey breasts sliced across in multiple slices with turkey gravy being poured over the top of the turkey breast. Fresh herbs and sage leaves in the middle between the two turkey breasts and cranberry sauce at each end of the oval plate. A bowl of mashed potatoes in the background.
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Instant Pot Turkey Breast and Gravy

Free up your oven by cooking your Thanksgiving Turkey Breast in the Instant Pot! You can even make the gravy in the Instant Pot. Forgot to thaw the turkey? No problem, our instructions cover that too!
Course Main Dishes
Cuisine American
Keyword Instant Pot Turkey, Instant Pot Turkey and Gravy, Instant Pot Turkey Breast, Instant Pot Turkey Gravy
Prep Time 5 minutes
Cook Time 1 hour
Natural Release 15 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 327kcal
Author Michele

Ingredients

For The Turkey Breast

  • 4 pound turkey breast thawed
  • 4 Tablespoons butter softened
  • 2 sprig rosemary finely diced
  • 2 sprigs thyme finely diced
  • 3 sage leaves finely diced
  • 1 teaspoon smoked paprika
  • 2 garlic cloves minces
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup chicken broth

For The Gravy

  • 3 tablespoon all purpose flour
  • 2 Tablespoons butter
  • 1-1/2 cups Drippings from the turkey (or the amount of turkey drippings available)
  • 1 cup chicken broth (measure the turkey drippings and add enough broth to make 2 ½ cups of total liquid)

Instructions

How To Make Instant Pot Turkey Breast

  • Remove the turkey from the packaging and any other item from the cavity of the turkey breast.
  • Place the trivet in the instant pot, pour the broth carefully into the pan, and set the turkey on the trivet.
    Overhead view of uncooked, unseasoned turkey breast sitting on a trivet in the Instant Pot
  • Then combine the softened butter, rosemary, thyme, sage, smoked paprika, garlic, salt, and pepper. Rub all over the outside of the turkey breast.
    Showing the uncooked turkey breast with the seasoning spice rub all over it.
  • Place the lid on the instant pot, set the seal. See notes above for cooking time.
  • When the turkey has finished cooking and the slow release time has finished, do a quick release and carefully remove the lid.
  • Remove the turkey and let rest for 10 minutes before slicing.
    Overhead view of seasoned turkey breast after pressure cooking.

How To Make Instant Pot Turkey Gravy

  • Pour the turkey drippings into a bowl and add enough chicken broth to make 2 ½ cups of liquid. Place the butter in the instant pot and set it to Sauté.
  • Using a whisk, add the flour to the melted butter and cook for 30 seconds.
    Overhead view of adding flour to the butter in the Instant Pot.
  • Slowly add the turkey drippings and broth back into the pan, whisking continuously, to keep clumps from forming.
    Overhead view of pouring turkey drippings and broth into the Instant Pot and whisking it with the butter and flour.
  • Let it cook until thickened, whisking often. This may take 5-7 minutes.
    Holding spoonful of Instant Pot turkey gravy over the rest of the gravy inside the Instant Pot.
  • Once thickened, remove from the pan immediately. Serve with turkey.
    Close up of pouring gravy on top of a turkey breast.

Video

Notes

Tips:
  • You can cook the turkey straight from the freezer, or thawed.
  • Make sure to cut the netting off and remove the gravy packet or anything else inside like giblets. Make sure to place the trivet to the bottom of the pan before cooking the turkey.
  • If removing the gravy from a frozen turkey, run under hot water to loosen the packet.
  • How long to cook a FROZEN turkey in the instant pot:
    4-5 pounds : 65 minutes
    5-6 pounds : 70 minutes
    6-7 pounds : 75 minutes
    7-8 pounds : 80 minutes
    8-9 pounds : 85 minutes
  • Let the pressure release naturally for 15 minutes, then do a quick release by moving the valve to venting. Once the pressure has been released, remove the lid. Let the turkey sit for 10 minutes before slicing. This will help keep the turkey from drying out.
  • How long to cook a THAWED turkey in the instant pot:
    6 minutes per pound, with 10 minutes of natural pressure release.
    EX: 5 pounds = 30 minutes + 10 minutes natural pressure release.
    A 6 quart IP can cook up to a 7-pound turkey breast. And an 8 quart IP can cook up to a 10-pound turkey breast.
    Save all the drippings from the turkey for the gravy.
Storage:
Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 327kcal | Carbohydrates: 4g | Protein: 51g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 851mg | Potassium: 620mg | Fiber: 1g | Sugar: 1g | Vitamin A: 452IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg