Let the Instant Pot do its magic with this quick and flavorful Instant Pot turkey breast recipe.
Prep Time25 minutesmins
Cook Time35 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: American
Servings: 6
Author: I Don't Have Time For That
Equipment
6 qt Instant Pot
Ingredients
1 ½cupschicken stock
2large onions quartered
3large carrotscut into 1 ½” slices
2stalkscelerycut into 1 ½” slices
4tablespoonsbuttersoftened (¼ cup)
2clovesgarlicminced
1tablespoonfresh parsleyminced
2teaspoonsfresh sageminced
1 teaspoonfresh thymeminced
1teaspoon fresh rosemary minced
1boneless skin-on turkey breast (3 pounds)
2tablespoonsolive oil
2 teaspoonskosher salt
1teaspoon black pepper
Instructions
Add the trivet insert to the Instant Pot followed by the chicken stock, onions, carrots, and celery. Make sure the vegetables are in an even layer so they create a bed for the turkey breast to sit on.
In a small bowl, mix together the butter, garlic, parsley, sage, thyme, and rosemary until combined.
Pat the turkey breast dry with a paper towel and gently lift the skin away from the meat. Rub the butter mixture between the skin and the breast meat making sure to cover it evenly.
Drizzle the outside of the turkey breast with olive oil and sprinkle it with salt and pepper. Rub seasoning all over the turkey to make sure it’s evenly coated on all sides.
Place the turkey breast in the Instant Pot skin side up.
Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook - Manual for 35 minutes.
Once the Instant Pot has finished cooking, allow the pressure to release naturally for 15 minutes. Then, release any additional pressure by switching the valve to the venting position.
Remove the turkey from the Instant Pot and slice into your desired size. Enjoy.
Notes
Store any leftover turkey in an airtight container in the fridge for up to three days.