If you’re looking for a succulent, juicy turkey breast that’s ready in a flash, you’re in for a real treat with my Instant Pot Turkey Breast with Creamy Gravy Recipe. This isn’t your typical turkey – it’s packed with flavor, incredibly tender, and topped off with a luscious, dreamy gravy that brings the whole meal together. I absolutely love how this turns out every time, and I think you’ll find it’s the easiest way to get a meal worthy of celebration any night of the week.
Why You’ll Love This Recipe
- Speedy and Convenient: You’ll get perfectly cooked turkey breast in under an hour, thanks to the Instant Pot magic.
- Juicy, Not Dry: This method locks in moisture so the turkey comes out tender every single time.
- Rich Creamy Gravy: The homemade gravy is silky and made right in the Instant Pot using those flavorful drippings.
- Simple Ingredients: No fancy or hard-to-find ingredients—just pantry staples that combine perfectly.
Ingredients You’ll Need
Each ingredient here plays a role in creating that perfect balance of seasoning and richness. I like using smoked paprika for a subtle smoky touch and Italian seasoning to bring a herby aroma that pairs beautifully with turkey.
- Turkey breast (boneless, thawed): Boneless makes slicing easier and faster to cook evenly in the Instant Pot.
- Olive oil: Helps the spices stick and adds a nice flavor base when searing.
- Smoked paprika: Gives a subtle smoky flavor without overpowering the turkey.
- Italian seasoning: A blend of herbs like oregano, basil, and rosemary to infuse the turkey with warmth.
- Tarragon: Adds a delicate, slightly sweet herbal touch that enhances the savory flavor.
- Salt: Essential for bringing out the meat’s natural flavor.
- Pepper: For a gentle kick and balance.
- Garlic (minced): Fresh garlic brings that unmistakable aroma and taste everyone loves.
- Butter (unsalted): Used both for searing and in the gravy for richness and smoothness.
- All-purpose flour: Creates the perfect base to thicken your creamy gravy.
- Chicken broth (low/no sodium): Adds depth and moisture without too much saltiness.
- Half and half: Makes the gravy luxuriously creamy; you can skip it for a lighter version.
Variations
I love how versatile this recipe is! Whether you’re into bold spices, more herbs, or dietary tweaks, you can make this your own while keeping all those delicious flavors intact.
- Herb Variations: I’ve swapped in rosemary, thyme, or sage for an earthier profile—each gives a lovely twist that makes the recipe feel fresh.
- Dairy-Free Gravy: For friends avoiding dairy, I’ve replaced the half and half with almond milk or coconut milk and the gravy still comes out creamy and tasty.
- Bone-In Turkey Breast: Occasionally, I use bone-in for more flavor—just increase cooking time a bit and use the meat side down on the trivet.
- Spicy Kick: Adding a pinch of cayenne pepper or chipotle powder to the rub ups the heat in a way my family devours.
How to Make Instant Pot Turkey Breast with Creamy Gravy Recipe
Step 1: Season and Sear for Flavor
First things first, drizzle a tablespoon of olive oil all over your turkey breast—you want to help those spices cling well. Then mix smoked paprika, Italian seasoning, tarragon, salt, pepper, and garlic and give that turkey a good rub. This step fills your kitchen with aromas that get your appetite going while building flavor layers. Now, set your Instant Pot to the high sauté mode and melt butter with olive oil. Once nice and hot, sear the turkey breast on all sides for about 5 to 8 minutes to get that golden crust that locks in juices. I won’t skip this step because it makes such a difference in taste and presentation.
Step 2: Pressure Cook to Juicy Perfection
Place the Instant Pot’s wire rack inside, then set your turkey breast on top. Seal the lid and set the pot to Manual High Pressure for 25 minutes. Once done, let it naturally release pressure for 10 to 15 minutes—this gentle finish helps the turkey stay tender and juicy. If you’re in a hurry, you can quick release, but be mindful it may slightly affect juiciness. Carefully remove the turkey, tent it with foil, and let it rest for 10 to 15 minutes before slicing. If you want crispier skin, pop it under the broiler for 5 to 10 minutes; I do this when I’m serving guests, and it’s always a hit.
Step 3: Whip Up the Creamy Gravy
Don’t toss those turkey drippings! Switch your Instant Pot back to sauté mode and melt butter right in the pot. Whisk in the flour and cook for a couple minutes until it loses that raw flour taste. Slowly whisk in chicken broth and half and half, stirring constantly until the gravy thickens—about 3 minutes. For a lighter option, just use broth and skip the half and half, but I love that silky creaminess it adds. Finish with salt and pepper to taste. This gravy is what truly takes the recipe from everyday dinner to something special.
Pro Tips for Making Instant Pot Turkey Breast with Creamy Gravy Recipe
- Searing Magic: Don’t rush this step—it adds caramelization that boosts flavor dramatically.
- Natural Pressure Release Patience: Waiting for the natural release avoids drying out your turkey, trust me, it’s worth those extra minutes.
- Gravy Thickness Control: Adjust flour and liquids to your desired consistency; start with less and add more broth if needed.
- Avoid Burn Notice: If your Instant Pot signals “burn,” add a splash of broth before cooking—some models are touchy with thick drippings.
How to Serve Instant Pot Turkey Breast with Creamy Gravy Recipe
Garnishes
I usually sprinkle a handful of freshly chopped flat-leaf parsley or thyme over the sliced turkey and gravy, adding a pop of color and a fresh herbal note that brightens the plate. Sometimes a little lemon zest goes on top if I want a subtle zing that cuts through the richness just beautifully.
Side Dishes
My favorite sides to serve with this Instant Pot Turkey Breast with Creamy Gravy Recipe are mashed potatoes (of course!), especially my crockpot cheesy mashed potatoes for extra indulgence. Cranberry sauce adds a touch of sweetness that balances the savory gravy perfectly. Roasted green beans or maple-glazed carrots round out the meal with fresh and vibrant textures.
Creative Ways to Present
For special occasions, I like to arrange the sliced turkey fan-style on a beautiful platter with the gravy poured lightly over it and extra on the side. Adding a few sprigs of rosemary and some whole roasted garlic bulbs gives a rustic touch that always impresses guests without any fuss.
Make Ahead and Storage
Storing Leftovers
I store leftover turkey breast in an airtight container in the fridge for up to 3 days, keeping the gravy separate when possible. This way, the meat doesn’t get soggy or lose its texture. When I make sandwiches or wraps, I drizzle a bit of warmed gravy for extra moistness.
Freezing
This turkey breast freezes beautifully. I slice it first, then portion it with some gravy in freezer bags or containers. It defrosts quickly overnight in the fridge and reheats well—perfect for busy weeknights or impromptu guests.
Reheating
To warm up leftovers, I gently reheat turkey slices in a covered skillet over low heat with a splash of broth or gravy to keep the meat moist. The gravy can be reheated on the stovetop or microwave, whisking occasionally to revive its creamy texture.
FAQs
-
Can I use frozen turkey breast for this Instant Pot recipe?
Yes, you can! Although I usually prefer thawed turkey for even seasoning and cooking, the Instant Pot is amazing for cooking from frozen. Just add about 10 extra minutes to the cooking time, and be sure to check the internal temperature to reach a safe 165°F.
-
Do I have to sear the turkey breast before pressure cooking?
Searing is optional but highly recommended. It adds a beautiful golden color and a depth of flavor that you just can’t get from pressure cooking alone. I skip it sometimes when I’m short on time, but I notice the flavor difference immediately when I do sear.
-
What if my Instant Pot displays a burn warning?
This can happen if the turkey drippings or flour stick to the bottom. To avoid this, add a splash of broth or water before pressure cooking, and make sure to deglaze the pot well after searing. Stir all those delicious browned bits off the bottom to prevent the warning.
-
Can I make this recipe in a slow cooker instead?
Absolutely! Season the turkey as usual, place it in your slow cooker, and cook on low for 5 to 6 hours. Use a meat thermometer to ensure it hits 165°F. For crispy skin, broil it in the oven for a few minutes before serving.
Final Thoughts
This Instant Pot Turkey Breast with Creamy Gravy Recipe has become one of my go-to meals when I want something impressive yet hassle-free. It’s perfect for family dinners, holidays, or when you just crave comfort food without the fuss. I genuinely hope you enjoy making and eating it as much as my family and I do. Give it a try and watch how quickly it becomes a favorite in your kitchen, too!
Print
Instant Pot Turkey Breast with Creamy Gravy Recipe
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Turkey Breast recipe features a juicy, flavorful boneless turkey breast seasoned with smoked paprika, Italian seasoning, and tarragon, then perfectly cooked under high pressure for tender results. The turkey is seared before pressure cooking to develop rich flavor and a beautiful golden crust. A creamy homemade gravy made from the turkey drippings complements the dish perfectly. This recipe offers a quick and easy way to prepare a classic holiday or family dinner turkey breast using the Instant Pot, with optional slow cooker and broiling steps for finishing.
Ingredients
Turkey Breast
- 4 pounds turkey breast (boneless, thawed)
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon Italian seasoning
- 1 teaspoon tarragon
- 1 teaspoon salt
- 2 teaspoons pepper
- 2 cloves garlic (minced)
- 2 tablespoons butter (unsalted)
- 2 tablespoons olive oil
Gravy
- 2 tablespoons butter (unsalted)
- 2 tablespoons all-purpose flour
- ½ cup chicken broth (low sodium or no sodium added)
- ½ cup half and half
Instructions
- Prepare and Season the Turkey: Drizzle 1 tablespoon of olive oil over the turkey breast and rub it in thoroughly so the spices will stick well. Then, rub the turkey evenly with smoked paprika, Italian seasoning, tarragon, salt, pepper, and finish with the minced garlic for deep flavor infusion.
- Sear the Turkey in the Instant Pot: Turn the Instant Pot to the high sauté setting. Add 2 tablespoons butter and 2 tablespoons olive oil, and once hot, sear the turkey breast on all sides. This should take about 5 to 8 minutes, creating a golden brown crust. After searing, transfer the turkey breast to a plate and set aside.
- Pressure Cook the Turkey: Insert the Instant Pot’s wire rack (trivet), place the turkey breast on top, then close the lid securely. Set the Instant Pot to Manual High Pressure for 25 minutes. Once the cooking cycle is complete, allow a natural pressure release for 10 to 15 minutes before carefully opening the lid.
- Rest the Turkey: Transfer the cooked turkey breast to a cutting board and cover it tightly with aluminum foil. Let it rest for 10 to 15 minutes to allow juices to redistribute, ensuring juicy, tender meat. Remove butcher’s twine before slicing. For crispier skin, optionally broil the turkey in the oven for an additional 5-10 minutes.
- Make the Gravy: Without discarding the drippings, switch the Instant Pot back to high sauté. Add 2 tablespoons butter and melt. Whisk in 2 tablespoons flour and cook for a couple of minutes to remove the raw flour taste. Gradually whisk in ½ cup chicken broth and ½ cup half and half, cooking for about 3 minutes until thickened. Season with salt and pepper to taste. For a lighter gravy, omit half and half and use 1 cup broth instead.
Notes
- This recipe uses a boneless turkey breast often sold with butcher twine, which should be removed before slicing. Bone-in turkey breast can also be used, placing meat side down.
- No additional liquid is needed in the Instant Pot for pressure cooking since the turkey provides moisture, but if your Instant Pot has trouble reaching high pressure or triggers a burn notice, adding 1 cup of water or chicken broth is an option.
- Do not use the poultry preset on the Instant Pot; use manual high pressure for best results.
- Alternative herbs that complement turkey are thyme, rosemary, sage, oregano, or marjoram and can be used instead of or in addition to the listed seasonings.
- Searing the turkey before pressure cooking is optional but highly recommended for enhanced flavor and browning.
- As a slow cooker alternative, season the turkey and cook on low for 5 to 6 hours until internal temperature reaches 165°F; then optionally broil for crisp skin.
- This turkey pairs beautifully with mashed potatoes, cheesy mashed potatoes, and cranberry sauce.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 280
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 30g
- Cholesterol: 85mg
