Instant Pot Juicy Turkey Breast Recipe

Hello, friends — welcome to my first recipe post in a while. I took a break from posting recipes to regroup and simplify our eating habits. After nine years of food blogging I needed a reset, and my family and I are doing well. I plan to share more recipes and tutorials in the coming months, focusing on simple, healthy dishes with minimal fat, easy methods, and great flavor. If you’re looking for healthier, straightforward recipes, I hope you’ll join me on this journey.

Today I’m excited to share an Instant Pot adaptation of the long-loved Crock Pot Turkey Breast of Wonder. This version uses just a few common pantry herbs, an orange, some chicken broth, and a turkey breast. The result is a super juicy, easily shredded turkey that my family loved. Whether for Thanksgiving or any time you want a satisfying, effortless main, I hope you’ll try it.

This recipe is very easy to follow and yields tender, flavorful turkey every time.

Instant Pot Turkey Breast of Wonder

Prep Time: 5 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 35 minutes

Yield: 7-8 servings

Ingredients

1 (7-8 pound) turkey breast, completely thawed

1 tsp thyme

1 tsp rubbed sage

1/2 tsp salt

1 tsp pepper

1 tsp parsley

1 tsp rosemary

1 tsp poultry seasoning

1 large orange

1/2 cup chicken broth

For the gravy:

Drippings from the bird

5 Tbsp flour

7 Tbsp milk

Salt and pepper, to taste

Instructions

1. Make sure the turkey is completely thawed. Remove it from the packaging and set it in a 9×13 pan to catch any juices and avoid a mess.

2. With the breast side up, gently slide your fingers between the skin and the flesh to loosen the skin so you can season underneath it.

3. Combine the thyme, sage, salt, pepper, parsley, rosemary, and poultry seasoning. Use your fingers to work the mixture under the skin and rub any remaining seasoning over the meat, spreading it as evenly as possible.

4. Carefully place the turkey in the Instant Pot cavity-side up (breast side down).

5. Sprinkle any remaining seasoning over the bird.

6. Cut the orange in half and squeeze the juice into the cavity and around the sides of the turkey.

7. Pour the chicken broth into the cavity as well.

8. Secure the lid and set the Instant Pot to Manual (High) for 1 hour. It will take about 10 minutes for the pot to come to pressure. After cooking, allow the pressure to release naturally for about 20 minutes.

9. Remove the lid, transfer the turkey to a 9×13 pan, and tent with foil while you make the gravy.

10. Turn the Instant Pot to the Sauté setting. There should be about 1 cup of drippings in the pot. Add any gravy packet that accompanied the bird if you have one.

11. In a glass measuring cup, whisk together 5 tablespoons of flour and 7 tablespoons of milk until smooth.

12. When the drippings begin to simmer, whisk in the flour-milk mixture and continue whisking until the gravy thickens, about 2 minutes. Season to taste with salt and pepper.

13. Slice the turkey, serve with the gravy, and enjoy.

Recipe from www.jamiecooksitup.net

Recipe from Jamie Cooks It Up!