Instant Pot Boneless Turkey Breast with Gravy

“The turkey is so moist and juicy. The gravy is delicious!” — Dr. J

This Instant Pot boneless turkey breast with gravy brings the turkey-and-gravy centerpiece to a dinner for four to six, using a 3-pound breast instead of a whole bird. Dr. J’s paprika-and-herb seasoning coats the turkey before browning, and the same pot supplies the cooking liquid for homemade gravy.

Carrots, onion, celery, garlic, and a bay leaf flavor the broth beneath the turkey. After pressure cooking, strain that liquid and whisk it into butter and flour for a smooth gravy. It’s a practical option for a smaller Thanksgiving dinner or a family meal when you want turkey without roasting a whole bird.

The pressure-cooking setting is 28 minutes, followed by a 15-minute natural release. Allow extra time for preparation, browning, the pot to come to pressure, and the gravy. Follow along with Dr. J in the video below.

Dr. J’s Kitchen

Instant Pot Boneless Turkey Breast with Gravy

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Seasoned boneless turkey breast with homemade gravy, cooked in the Instant Pot. This recipe serves 4–6 and includes Dr. J’s all-purpose seasoning blend.

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Servings: 1 batch (serves 4–6)

Ingredients Equipment Method Video Notes

Ingredients

  

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• 1 boneless turkey breast 3 pounds; keep the netting on
• 2 tablespoons Dr. J’s All-Purpose Seasoning recipe in notes, or your favorite spice rub
• 1 teaspoon kosher salt
• 2 tablespoons extra virgin olive oil
• 2 carrots peeled and cut into large pieces
• 1 small onion quartered, root end intact
• 1 celery stalk cut into 3 pieces
• 1 clove garlic lightly smashed
• 1 bay leaf
• 1 1/2 cups low-sodium chicken broth or stock
• 2 tablespoons flour
• 2 tablespoons unsalted butter

Equipment

• Instant Pot (6- or 8-quart)
• Tongs
• Measuring cup
• Fine-mesh strainer
• Whisk
• Food thermometer

Method

 

1. Set the Instant Pot to Sauté, Normal. Leave the netting on the turkey, pat it dry with paper towels, and discard the supplied gravy packet.
2. Combine the 2 tablespoons seasoning and 1 teaspoon salt in a small bowl. Coat the turkey on all sides.
3. When the pot reads HOT, add the olive oil and turkey. Brown on all sides, about 5–7 minutes. Remove the turkey.
4. Slowly add the chicken broth, scraping the bottom to release all browned bits and help prevent a burn notice. Press Cancel.
5. Add the onion, carrots, celery, garlic, and bay leaf. Set the turkey on top of the vegetables.
6. Close the lid and set the vent to Sealing. Select High Pressure, More, for 28 minutes. Allow a natural release for 15 minutes, then carefully release the remaining pressure. Open only after the pin drops.
7. Check that the turkey reaches at least 165°F in the thickest part with a food thermometer; continue cooking if needed. Transfer to a platter and let it rest while making the gravy.
8. Strain the cooking liquid into a large measuring cup and discard the vegetables. There is no need to remove the fat. Measure 1 1/2 cups of broth for the gravy.
9. Wipe out the pot and select Sauté, Normal. When HOT, add the butter. Once melted, add the flour and whisk continuously for 2 minutes to form a paste and cook the flour.
10. Slowly whisk in the measured broth. Whisk until smooth and at a low boil, then let thicken for 3–5 minutes. Pour into a gravy boat.
11. Remove the netting, carve the turkey, and serve with the gravy.

Video

Notes

Yield: Serves 4–6.

Equipment: Dr. J uses an 8-quart Instant Pot; a 6-quart also works.

Timing: Pressure cooking takes 28 minutes followed by 15 minutes natural release. Allow additional time for preparation, browning, coming to pressure, and making gravy.

Dr. J’s All-Purpose Seasoning: Makes approximately 1 1/2 cups. Use only 2 tablespoons of this mixture in the turkey recipe.

• 2 tablespoons smoked paprika
• 2 tablespoons paprika
• 3 tablespoons ground black pepper
• 3 tablespoons garlic powder
• 3 tablespoons onion powder
• 2 tablespoons dried oregano
• 2 tablespoons dried thyme
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 tablespoons kosher salt

Combine in a mason jar and shake. Store in the spice cabinet for up to a year. This blend also works with chicken and pork.

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Tips for turkey breast and homemade gravy

Brown the seasoned turkey on all sides before pressure cooking. Those browned bits contribute flavor and color to the gravy. When you add the broth, scrape the bottom thoroughly so the bits release; this also helps prevent a burn notice.

Keep the cooking netting on while browning and pressure cooking, then remove it before carving. Let the turkey rest on a platter while you prepare the gravy.

Measure 1½ cups of the strained cooking liquid for the gravy. Whisk the flour into melted butter for 2 minutes, then add the broth gradually while whisking. Let it reach a low boil and thicken for 3–5 minutes.

What to serve with turkey breast and gravy

Serve sliced turkey with mashed potatoes to make the most of the gravy. Cranberry sauce adds a tart contrast, while green beans or roasted vegetables round out the plate. For a smaller holiday meal, this 4–6-serving recipe can be the centerpiece without preparing a whole turkey.

Frequently asked questions

What size Instant Pot does Dr. J use?

Dr. J uses an 8-quart Instant Pot for this recipe and notes that a 6-quart model also works. The turkey breast in the recipe weighs 3 pounds.

Does the turkey cook in just 28 minutes?

The 28 minutes is the pressure-cooking setting, not the total time. The recipe also calls for browning, a 15-minute natural release, and making the gravy. Preparation and the time the pot takes to reach pressure are additional.

Can I use my own spice rub?

Yes. Dr. J lists 2 tablespoons of her all-purpose seasoning or your favorite rub. Her blend makes a larger jar; use only 2 tablespoons of that mixture for the turkey. The full seasoning recipe is in the recipe notes.

Do I use the gravy packet that comes with the turkey?

Dr. J discards the supplied packet. This gravy is made with 1½ cups of strained cooking liquid, 2 tablespoons butter, and 2 tablespoons flour.

Do the vegetables stay in the gravy?

No. The onion, carrots, celery, garlic, and bay leaf flavor the cooking liquid. Strain the liquid and discard the vegetables before making the gravy.

Products used

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Instant Pot Duo 7-in-1 Electric Pressure Cooker

OXO Good Grips 16-Inch Locking Tongs

Luvan 4-Cup Glass Measuring Cup

Makerstep Fine Mesh Strainer Set of 3

Pyrex 4-Cup Glass Measuring Cup

OXO Good Grips 11-Inch Balloon Whisk