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Sliced boneless turkey breast with gravy on a white platter beside an Instant Pot.
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
  

  • 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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