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Instant Pot Turkey Breast

Lindsey Cochran
Print Recipe Pin Recipe
Prep Time 3 days
Cook Time 30 minutes
Total Time 3 days 30 minutes
Course Main Course
Servings 4

Equipment

  • 1 Instant Pot

Ingredients
  

Dry Brine

  • 1 (3-4 pound) boneless turkey breast
  • 1 tablespoon pink salt
  • 2 tablespoons freshly chopped parsley
  • 1 tablespoon freshly chopped sage
  • 1 tablespoon freshly chopped rosemary
  • 1 tablespoon freshly chopped thyme
  • 1/2 stick butter, room temperature

Instant Pot Ingredients

  • Turkey breast that has been dry brined
  • 2 cups turkey or chicken broth
  • 1 (10 ounce) bag Frozen Mirepoix Blend (Cascadian Farm Organic) or 1 small onion chopped, 1⁄2 cup chopped carrots, and 1⁄2 chopped celery

Gravy

  • 2 tablespoons tapioca starch

Instructions
 

Dry Brine

  • Chop all of the fresh herbs (parsley, sage, rosemary, and thyme) and combine them together in a small mixing bowl.
  • Add the butter to the herbs and whip the butter into the herbs, set aside.
  • Remove the turkey from the package and rinse well under cold water.
  • Pat turkey breast dry with a paper towel.
  • Evenly sprinkle the pink salt over the entire turkey breast including under the skin.
  • Rub the herb butter over the turkey and under the skin.
  • Place the turkey in a glass dish and cover tightly with cling wrap.
  • Allow the turkey to brine for 24-72 hours before cooking.

Day of Cooking the Turkey Breast

  • The morning of cooking the turkey, remove the cling wrap from the glass dish and allow the turkey to set in the refrigerator uncovered for 4-6 hours before cooking. (This allows the skin to dry out so it's crispy.)

Instant Pot Instructions

  • Lay the Instant Pot trivet in the bottom of the pot.
  • Add the mirepoix to the pot (Chopped onion, carrots, and celery) and arrange it under and around the trivet.
  • Pour the turkey or chicken broth into the pot.
  • Place the turkey breast onto of the trivet, breast side up.
  • Place the lid on pot, turn to locked position, and set vent to sealed position.
  • Set the Instant Pot to pressure cook for 30 minutes.
  • When cooking time is complete, allow the pot to naturally release pressure for 15 minutes.
  • Once the 15 minutes is up, quick release the rest of the steam by turning the vent to venting position and allow steam to vent until the floating valve drops.
  • Turn lid to unlock it, and remove it from the pot.
  • Using oven mittens, remove the trivet and turkey breast from the pot and slide the turkey breast onto a baking sheet.
  • Set your oven to broil and place the turkey breast in the oven and allow it to broil for about 8 minutes until the skin is golden brown.
  • Once the skin has browned, remove it from the oven and place foil over the turkey allowing it to rest until you're ready to cut and serve it.

Gravy

  • Remove the vegetables in the Instant Pot using a slotted spoon and discard them.
  • Set the Instant Pot to sauté mode and bring the broth to a boil.
  • Once the broth is boiling, remove 1⁄2 cup of the broth into a small mixing bowl and to that mixing bowl slowly stir in 2 tablespoons of tapioca starch until the broth forms a slurry.
  • Once the slurry is formed, slowly add the slurry back into the Instant Pot broth and whisk until the broth thickens and becomes gravy.

Notes

Turkey needs to reach an internal temperature of 165 degrees in the center.