Instapot Turkey Breast

Sunday dinner was a precursor to next weekend’s Thanksgiving feast.  I have been wanting to try cooking a turkey breast in my Instapot since I got it!

I finally did it on Sunday night and served it with some mashed potatoes, veggies and cheese and a nice gravy…. the only thing missing was the stuffing lol!

It turned out moist and flavourful and I know Chris is looking forward to taking the rest of it to work for lunch this week!

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Sandie

This is what I started with to make it. Somehow I ended up with parsley in the picture instead of the garlic powder???
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I cut a slit in the turkey breast and stuffed it with minced garlic and quartered onion before tying it closed.
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I sprinkled the turkey breast with salt, pepper, poultry seasoning and garlic powder.
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I put olive oil in the Instapot bowl and browned both sides of the turkey breast using the Sauté function.

 

I poured in the chicken broth and switched the Instapot to Pressure Cook for 30 minutes.
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When the 30 minutes was done I allowed the pot to release naturally for about 15 minutes before removing the turkey breast to a pan to place in the oven to brown the skin.

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I sliced it up and served it…. everyone was so anxious to taste it that I forgot to take pictures once it was sliced lol!


 

Recipe

Instapot Turkey Breast

Preparation Time: 10 minutes  Cooking Time: 30 minutes  Natural Release: 15 minutes  Servings: 4

Ingredients

  • 1 turkey breast, bone in, approx. 3 lbs.
  • 1 onion, peeled and quartered
  • 3 tsp. minced garlic
  • 2 tsp. garlic powder
  • 1 tsp. poultry seasoning
  • salt and pepper to taste
  • 1 1/2 cups chicken broth
  • 1 tbsp. corn starch and 1/4 cup water, optional for gravy

Directions

  1. Cut slit in turkey breasts, only going about 3/4 deep.
  2. Stuff slit with quartered onion and minced garlic and tie closed.
  3. Sprinkle salt, pepper, poultry seasoning and garlic powder on top and bottom of turkey breast.
  4. On Sauté function, add the olive oil to the bowl of the Instapot and brown both sides of the turkey breast.
  5. Add chicken broth and switch to Pressure Cook for 30 minutes with vent set to seal.
  6. After 30 minutes, allow steam to naturally release for about 15 minutes.
  7. Remove turkey breasts to oven safe pan and brown at 375 degrees until skin is desired crispiness.
  8. Slice and serve.
  9. To make gravy, mix together corn starch and cold water to bowl with broth and drippings and on Sauté mode, whisk until thickened and smooth.

 

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