Instant Pot Turkey Breast
Ingredients
The turkey
-
3-6
pound
boneless turkey breast
-
to taste
N/A
salt
The herb butter
-
2
ounces
unsalted butter, softened
-
1
teaspoon
garlic, minced
-
2
leaves
fresh sage, minced
-
1-2
sprigs
rosemary, leaves removed from stem and minced
-
1-2
sprigs
thyme, minced
-
½
teaspoon
paprika
-
½
tablespoon
parsley, chopped
The vegetables and stock
-
1
tablespoon
oil
-
1
medium
onion, sliced
-
1
stalk
celery, chopped
-
½
cup
chicken stock
Instructions
- Season the turkey breast with salt, ensuring to get some under the skin.
- Combine softened butter, garlic, sage, rosemary, thyme, paprika, and parsley to create the herb butter.
- Generously rub the turkey breast with the herb butter mixture and let it marinate in the fridge.
- In the Instant Pot, select the sauté function and heat oil, then sauté the chopped onion and celery.
- Pour in the chicken stock and scrape the bottom of the pot to deglaze.
- Place the turkey breast on the trivet in the pot and seal the lid with the vent set to sealing.
- Cook on manual high pressure for 20-35 minutes, depending on the size of the turkey, until it reaches an internal temperature of 165℉.
- Allow the pressure to release naturally for 15 minutes, then vent any remaining pressure.
- Let the turkey rest for 10 minutes before carving.
Nutrition Facts (estimated)
Servings
8
Calories
253
Total fat
11g
Total carbohydrates
2g
Total protein
37g
Sodium
378mg
Cholesterol
108mg
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