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The completed Instant Pot Turkey Breast with Garlic Butter Gravy sliced and ready to serve on a white platter set in front of the Instant Pot
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Instant Pot Turkey Breast with Garlic Butter Gravy

Learn how to make delicious Thanksgiving quality turkey and gravy in less than an hour!
Course Dinner, Main Course
Cuisine American, Western
Diet Gluten Free
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 people
Calories 386kcal
Author Bintu Hardy

Equipment

Ingredients

Turkey

  • 5-6 pounds (2.267kg) boneless turkey breast
  • 6 tablespoons unsalted butter at room temperature
  • 1 ½ tablespoons finely chopped rosemary
  • 1 tablespoon finely chopped thyme
  • 1 tablespoon finely chopped cilantro (coriander leaves)
  • 2 teaspoons crushed coriander seeds optional
  • 1 teaspoon garlic purée
  • 1 teaspoon salt
  • 1 cup (236ml) chicken stock

Keto Gravy

  • ¼ lemon juiced
  • ¼ teaspoon xanthan gum

Regular Gravy

  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instructions

To make the turkey:

  • Mix together butter, herbs, coriander seeds, garlic purée and salt to form a paste.
  • Rub ⅓ of the butter paste under skin and ⅓ butter on top, and reserve final ⅓.
  • Add stock to the Instant Pot insert.
  • Add trivet to the Instant Pot and then place the turkey breast on top of trivet, skin side up.
  • Place the lid on the Instant Pot and turn valve to the sealing position.
  • Set to manual/high pressure for 35 minutes. When cook time is completed, allow for a full natural pressure release.
  • Take turkey out of the Instant Pot and place on a baking tray. Rub with remaining butter paste and broil until it is browned to your liking, approximately 8-10 minutes.

To make Keto gravy with xanthan gum:

  • Transfer broth from Instant Pot into a small saucepan (add 2-3 tablespoons of stock if you don’t have enough liquid).
  • Add xanthan gum and lemon juice. 
  • Simmer until the gravy thickens, 4-5 minutes.
  • Adjust the seasonings to taste, and serve.

To make gravy with cornstarch:

  • Transfer the broth from the Instant Pot into a small saucepan.
  • In a small bowl, make a paste with your cornstarch by mixing 1-2 tablespoons with an equal amount of water.
  • Whisk the paste into the broth and simmer until the gravy thickens. 
  • Mix in the lemon juice, adjust seasonings to suit your taste, and it's ready to serve.

Video

Notes

  • Instant Pot frozen turkey breast needs to be thawed in the fridge before pressure cooking.
  • Instant Pot boneless turkey breast will be just as moist and flavorful as bone-in turkey breast. Use a meat thermometer to check for doneness. Instant Pot boneless turkey breast may cook faster than bone in breast.
  • Let the turkey rest for at least 10-15 minutes on a cutting board or serving platter before slicing. You want to make sure all the delicious turkey juices stay in the meat to make the turkey moist.
  • I recommend slicing the meat thinly and against the grain.
  • For skin on turkey breast, you can still get crispy skin when cooking in a pressure cooker. Crisp skin with a kitchen torch (if you have one), or you can broil the whole turkey breast for a few minutes until golden brown.
  • Storage - keep in an airtight container inside the fridge for up to 5 days.
  • There are 6 WW Blue Plan SmartPoints in one serving of this.

Nutrition

Calories: 386kcal | Carbohydrates: 4g | Protein: 62g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 177mg | Sodium: 922mg | Potassium: 743mg | Fiber: 1g | Sugar: 1g | Vitamin A: 377IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 2mg