Description

This Instant Pot Turkey Breast recipe offers a juicy, flavorful, and tender turkey cooked effortlessly using pressure cooking. It features a blend of smoked paprika, Italian seasoning, and tarragon with a rich sear for depth of flavor. The turkey is served with a luscious homemade gravy crafted from pan drippings, butter, flour, chicken broth, and half and half for a creamy finish. Perfect for a holiday meal or any special occasion, this recipe saves time while delivering a delicious roast turkey breast with minimal fuss.

Ingredients

Scale

Turkey and Seasoning

4 pounds turkey breast (boneless, thawed)
1 tablespoon olive oil
1 tablespoon smoked paprika
1 tablespoon Italian seasoning
1 teaspoon tarragon
1 teaspoon salt
2 teaspoons pepper
2 cloves garlic (minced)
2 tablespoons butter (unsalted, divided)
2 tablespoons olive oil (divided)

For Gravy

2 tablespoons butter (unsalted)
2 tablespoons all-purpose flour
½ cup chicken broth (low sodium or no sodium added)
½ cup half and half

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Instructions

Prepare the Turkey: Drizzle 1 tablespoon of olive oil evenly over the turkey breast and rub to coat. Generously season the turkey with smoked paprika, Italian seasoning, tarragon, salt, pepper, and minced garlic, ensuring all surfaces are covered for maximum flavor infusion.
Sear the Turkey: Turn the Instant Pot to the high sauté setting. When hot, add 2 tablespoons butter and 2 tablespoons olive oil. Sear the turkey breast on all sides for 5 to 8 minutes until golden brown. Once seared, remove and set aside on a plate or cutting board.
Pressure Cook the Turkey: Place the Instant Pot’s wire rack (trivet) inside the pot. Lay the seared turkey breast on top of the trivet. Seal the lid properly according to your Instant Pot’s instructions. Select the Manual (Pressure Cook) setting and set the timer for 25 minutes on high pressure.
Release Pressure and Rest: Once the cooking cycle completes, allow the pressure to release naturally for 10 to 15 minutes. After natural release, carefully unlock and open the lid. Transfer the turkey breast to a cutting board, cover with aluminum foil, and let it rest for 10 to 15 minutes. Remove butcher twine before slicing. For crispier skin, broil in the oven for 5 to 10 minutes.
Make the Gravy: Using the Instant Pot on high sauté again, add 2 tablespoons butter to the drippings and melt. Whisk in 2 tablespoons of flour and cook for a couple of minutes, stirring constantly to eliminate the raw flour taste. Gradually whisk in ½ cup chicken broth and ½ cup half and half, cooking until thickened (about 3 minutes). Season with salt and pepper to taste. Optionally, half and half can be omitted for a lighter gravy by using 1 cup broth instead.

Notes

Boneless turkey breast sometimes comes with butcher twine; remove it before slicing.
No additional liquid is needed in the Instant Pot, but adding 1 cup of water or chicken broth may help prevent burn notices for some Instant Pot models.
Use the Manual high pressure setting—do not use the poultry preset.
Alternative herbs such as thyme, rosemary, sage, oregano, or marjoram pair beautifully with turkey.
Searing is optional but enhances flavor and appearance with a caramelized golden crust.
Slow cooker alternative: cook seasoned turkey on low for 5 to 6 hours until internal temperature reaches 165°F; finish under broiler for crispy skin.
Serve with mashed potatoes, cheesy mashed potatoes, or cranberry sauce for a complete meal.

Nutrition

Serving Size: 1 slice (approx. 6 oz cooked turkey with gravy)
Calories: 290
Sugar: 1 g
Sodium: 420 mg
Fat: 16 g
Saturated Fat: 7 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 0.2 g
Protein: 33 g
Cholesterol: 95 mg