Can I use a bone-in turkey breast instead?

Yes, but you'll need to adjust the cooking time. For a 3-pound bone-in breast, increase the cooking time to 7-8 minutes per pound (about 25 minutes for a 3-pound breast). Always verify the internal temperature reaches 165°F.

What if my turkey isn't frozen?

If your turkey roast is thawed, reduce the cooking time to 6 minutes per pound (about 18 minutes for a 3-pound roast). The results will be equally delicious, just faster!

Can I make this with turkey thighs?

Absolutely! Turkey thighs work wonderfully in this recipe. For bone-in thighs, use the same cooking time as the recipe suggests. For boneless thighs, reduce cooking time by about 5 minutes.

My gravy is too thin. How can I fix it?

If your gravy isn't thick enough after adding the packets, create a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water. Add this to the simmering gravy and cook for 1-2 more minutes until it reaches your desired consistency.

Instant Pot Turkey and Gravy Recipe

Name: Instant Pot Turkey and Gravy Recipe
Prep time: 5 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 (3 lb) frozen boneless turkey roast (Butterball savory herb all white meat recommended); 1 ¼ cups chicken broth; 4 tablespoons butter, melted; 2 tablespoons turkey herb rub (or herb chicken rub); 1 large onion, quartered; 4 stalks celery, cut into large pieces; 5 cloves garlic, crushed; A few sprigs of fresh herbs: rosemary, sage, and thyme; 2 (0.87 oz) packets turkey gravy mix

Description

This Instant Pot Turkey and Gravy recipe is the ultimate one-pot meal for a tender, juicy turkey roast and flavorful gravy made effortlessly in your Instant Pot. Perfect for a festive meal or any hearty dinner, it’s a hassle-free way to impress your guests.

Ingredients

Units Scale

Turkey Roast

- 1 (3 lb) frozen boneless turkey roast (Butterball savory herb all white meat recommended)
- 1 1/4 cups chicken broth
- 4 tablespoons butter, melted
- 2 tablespoons turkey herb rub (or herb chicken rub)
- 1 large onion, quartered
- 4 stalks celery, cut into large pieces
- 5 cloves garlic, crushed
- A few sprigs of fresh herbs: rosemary, sage, and thyme

Gravy

2 (0.87 oz) packets turkey gravy mix

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Instant Pot: Place the trivet into the bottom of your Instant Pot insert and position the frozen turkey roast on top of it.
Add Liquid and Seasoning: Pour chicken broth into the Instant Pot. Drizzle the melted butter over the turkey roast, then sprinkle it with the turkey herb rub for added flavor.
Add Aromatics: Surround the turkey with the quartered onion, celery pieces, and crushed garlic. Place the fresh rosemary, sage, and thyme sprigs on top.
Cook the Turkey: Seal the lid and close the vent. Cook on manual high pressure for 55 minutes. Once cooked, allow the pressure to naturally release, waiting about 10 minutes for the pressure pin to drop.
Remove and Strain: Open the Instant Pot carefully, remove the turkey, and place it on a platter. Cover with foil or a lid to keep it warm. Use a strainer or slotted spoon to remove the remaining herbs and vegetables from the broth.
Make the Gravy: Set the Instant Pot to sauté mode. Add the gravy packets to the broth, whisking to combine until smooth. Bring the gravy to a low boil, stirring frequently, until thickened (about 5 minutes).
Slice and Serve: Slice the turkey roast and serve it with the prepared gravy for a delicious, hassle-free meal.

Notes

If your turkey roast is not completely frozen, reduce the cook time by 10-15 minutes.
Ensure the Instant Pot vent is closed properly before starting the pressure cooking.
You can adjust the seasoning and gravy consistency based on your taste preferences.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 1 g
Sodium: 750 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 80 mg