Instant Pot® Boneless Turkey Breast with Savory Gravy
Elevate your turkey game with this succulent Instant Pot® recipe. Whether you're preparing for a festive feast or simply craving a delicious turkey meal, this dish promises moist and flavorful results without the need for an oven.
Ingredients
| 1 | tablespoon ground paprika |
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| 1 | tablespoon herbes de Provence |
| 1 | teaspoon seasoned salt |
| salt and ground black pepper to taste | |
| 1 | (3 pound) boneless turkey breast in mesh, thawed, with gravy packet reserved |
| 2 | tablespoons extra-virgin olive oil, divided |
| 1 ½ | cups chicken stock |
| 3 | stalks celery, cut into 4-inch pieces |
| ½ | onion, cut into ½-inch slices |
| ½ | cup water, or as needed |
| 2 | tablespoons unsalted butter |
| 2 | tablespoons all-purpose flour |
Instructions
Cooking Instructions | |
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| 1. | Combine ground paprika, herbes de Provence, seasoned salt, and a dash of salt and pepper in a small bowl. Place the trivet inside the multi-functional pressure cooker (such as Instant Pot®) on a clean work surface. |
| 2. | Pat the thawed boneless turkey breast dry with paper towels, keeping the mesh intact to hold it together. Rub the turkey with 2 teaspoons of olive oil, followed by the dry seasonings. Set aside the gravy packet for later use. |
| 3. | Switch on the cooker and select the Saute function. Once the inner pot is hot (after 1 to 2 minutes), add the remaining oil. Brown the turkey on all sides for about 5 minutes. Transfer the turkey to the trivet. Deglaze the pot by adding chicken stock and scraping up any browned bits. Place the trivet with the turkey inside the pot, surrounding it with celery and onions. Cancel the Saute function. |
| 4. | Secure the lid, set the valve to seal, and choose high pressure as per the manufacturer's instructions. Set the timer for 25 minutes, allowing 10 to 15 minutes for pressure to build. |
| 5. | Naturally release the pressure by following the manufacturer's guidelines, approximately 15 minutes. Use the quick-release method for any remaining pressure. |
| 6. | Check the turkey's internal temperature with an instant-read thermometer; it should reach at least 165°F (74°C). Transfer the turkey to a cutting board, cover with foil, and remove the trivet. Turn off the cooker. |
| 7. | Strain the cooking liquid into a glass measuring cup, adding water to total 1 1/2 cups. |
| 8. | Place the inner pot back into the cooker, add butter, and select the Saute function. Sprinkle flour into the melted butter and whisk vigorously to avoid lumps. Whisk the bubbling mixture for about 2 minutes, then gradually incorporate the cooking liquid, stirring continuously. Add the contents of the reserved gravy packet, cook until the mixture boils and slightly thickens (5 to 10 minutes). Turn off the Saute function and transfer the gravy to a serving container. |
| 9. | Slice the turkey and serve warm with the savory gravy. |
Published on Aug 10, 2024 by Luminița