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Instant Pot Turkey Breast with Gravy

Instant Pot turkey breast with gravy is pressure-cooked until tender, then served with a smooth gravy made from the savory cooking liquid. Browning the turkey first adds flavor, and an instant-read thermometer helps ensure it reaches 165°F.
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Prep Time 15 minutes
Cook Time 42 minutes
Resting 10 minutes
Total Time 1 hour 7 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 tbsp olive oil
  • 1 boneless turkey breast roast 3-pound, fully thawed, with cooking netting left on if present
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 0.5 tsp dried thyme
  • 0.5 tsp paprika
  • 1 yellow onion medium, quartered
  • 1 celery rib cut into 2-inch pieces
  • 2 cups low-sodium chicken broth divided
For the gravy
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour

Equipment

  • 1 6-quart Instant Pot

Method
 

Cook the turkey
  1. Pat the turkey dry and season all over with the salt, pepper, garlic powder, thyme, and paprika.
  2. Set a 6-quart Instant Pot to Sauté and heat the olive oil; brown the turkey on all sides for 8–10 minutes total.
  3. Transfer the browned turkey to a plate.
  4. Add the onion, celery, and 1 cup of the broth to the pot, scraping up any browned bits.
  5. Turn off Sauté and set the trivet in the pot.
  6. Place the turkey on the trivet, seal the lid, and cook on High Pressure for 18 minutes.
  7. Let the pressure release naturally for 10 minutes.
  8. Carefully release the remaining pressure.
  9. Check the thickest part of the turkey with an instant-read thermometer; it must reach 165°F.
  10. If needed, pressure-cook for 2 more minutes.
  11. Let the pressure release naturally for 5 minutes, repeating until it reaches 165°F.
  12. Transfer the turkey to a cutting board and remove any netting.
  13. Let the turkey rest for 10 minutes.
Make the gravy
  1. Strain the cooking liquid into a heatproof measuring cup and discard the solids.
  2. Set the Instant Pot to Sauté and melt the butter.
  3. Whisk in the flour and cook for 1 minute.
  4. Gradually whisk in the strained cooking liquid and the remaining 1 cup broth.
  5. Simmer for 3–5 minutes, whisking, until the gravy thickens and coats the back of a spoon.
  6. Slice the turkey and serve with the gravy.

Notes

For the juiciest result, use an instant-read thermometer to check the thickest part and cook until it reaches 165°F. Refrigerate leftovers for 3–4 days; freezing is suitable. For a gluten-free gravy, replace the all-purpose flour with a gluten-free flour blend.