Description
This Instant Pot Turkey Roast recipe delivers a juicy, tender turkey breast cooked to perfection under pressure, infused with savory herbs and spices. The dish is complemented by a rich, creamy gravy made right in the Instant Pot, perfect for an easy and satisfying family meal in just 90 minutes.
Ingredients
Scale
Turkey Roast
- 1 (3 pound) fresh boneless turkey breast roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon Italian seasoning
- 1 tablespoon garlic, minced
- 1/2 cup water
Gravy
- 2 tablespoons cornstarch (or flour)
- 1/2 cup poultry broth
- 2 tablespoons butter
- 1/4 cup heavy cream
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
Instructions
- Prepare and Season the Turkey: Use a paper towel to pat the turkey roast dry, keeping the netting or butcher’s twine on. Rub the olive oil, salt, black pepper, paprika, rosemary, Italian seasoning, and minced garlic evenly over the entire surface of the turkey. Set aside on a plate for at least 15 minutes to allow the flavors to absorb.
- Set Up the Instant Pot: Pour 1/2 cup water into the inner pot of the Instant Pot to prevent drippings from burning and to help create steam. Place a heat-proof wire rack inside the pot and set the turkey roast on top of this rack.
- Pressure Cook the Turkey: Seal the Instant Pot lid and ensure the steam release valve is in the sealed position. Set to manual pressure cooking mode and cook for 45 minutes. After cooking, allow the pressure to release naturally for about 15 minutes, then quick-release any remaining pressure.
- Check Doneness: Insert a digital meat thermometer deep into the turkey; it should read 165°F (74°C) to confirm it’s fully cooked. If desired, transfer the turkey to an oven-safe dish and broil for 10 minutes to crisp the skin.
- Rest the Turkey: Transfer the turkey onto a plate, cover loosely with aluminum foil, and let rest for 10 minutes to allow juices to redistribute.
- Make the Gravy: Switch the Instant Pot to the Sauté function on high. In a small bowl, whisk together the cornstarch and poultry broth until smooth. Add this mixture to the Instant Pot along with butter and heavy cream. Stir continuously for 2-3 minutes until the gravy thickens to your desired consistency. Season with salt and pepper to taste.
- Serve: Remove the netting or butcher’s twine from the turkey. Slice the roast and serve it drizzled with the creamy gravy.
Notes
- For a crispier skin, broil the turkey after pressure cooking as directed.
- Using fresh herbs enhances flavor, but dried herbs can be substituted if needed.
- Make sure to pat the turkey dry before seasoning to help the oil and seasonings stick better.
- Resting the turkey before slicing ensures juicy, tender meat.
- Gravy can be thickened further by adjusting the amount of cornstarch or flour.
- Leftover turkey and gravy can be refrigerated for up to 3 days or frozen for longer storage.
Nutrition
- Serving Size: 1 slice of turkey with gravy (about 6 oz)
- Calories: 350
- Sugar: 1g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 120mg
