Easy & Juicy Instant Pot Boneless Turkey Breast

Ingredients

• 1 tablespoon ground paprika
• 1 tablespoon herbes de Provence
• 1 teaspoon seasoned salt
• salt and ground black pepper to taste
• 1 (3 pound) frozen boneless turkey breast in mesh, thawed, with gravy packet reserved
• 2 tablespoons extra-virgin olive oil, divided
• 1.5 cups chicken stock
• 3 stalks celery, cut into 4-inch pieces
• 0.5 onion, cut into 1/2-inch slices
• 0.5 cup water, or as needed
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour

Instructions

1. In a small bowl, mix together paprika, herbes de Provence, seasoned salt, salt, and pepper. Place the trivet inside your multi-functional pressure cooker (like an Instant Pot®).
2. Pat the thawed turkey breast dry with paper towels. Leave the mesh netting on, as it helps the turkey hold its shape. Rub the turkey with about 2 teaspoons of olive oil, then coat it evenly with the dry seasoning mixture. Set the gravy packet aside for later.
3. Turn on the Instant Pot and select the Saute function. Let the inner pot heat up for 1 to 2 minutes. Add the remaining olive oil to the hot pot, then carefully place the turkey breast in the pot and brown it on all sides, about 5 minutes. Remove the turkey breast and place it on the trivet. Pour chicken stock into the pot and scrape up any browned bits from the bottom with a wooden spoon. Place the trivet with the turkey breast back into the pot and arrange the celery and onions around it. Cancel the Saute function.
4. Close and lock the lid, making sure the valve is set to seal. Select high pressure according to the manufacturer's directions. Set the timer for 25 minutes. Allow 10 to 15 minutes for the pressure to build inside the pot.
5. Let the pressure release naturally for 15 minutes, according to the manufacturer's instructions. Then, carefully release any remaining pressure using the quick-release method, following the manufacturer's instructions.
6. Open the pot and check the internal temperature of the turkey with an instant-read thermometer. The safe internal temperature is at least 165 degrees F (74 degrees C). Carefully lift the turkey out of the pot and place it on a cutting board; cover it loosely with aluminum foil. Remove the trivet from the pot and turn off the Instant Pot.
7. Strain the cooking liquid into a glass measuring cup. Add enough water to the liquid to reach a total of 1 1/2 cups.
8. Return the inner pot to the Instant Pot, add the butter, and select the Saute function. Sprinkle the flour into the melted butter and whisk quickly to prevent lumps from forming. Continue whisking the bubbling mixture for about 2 minutes, then slowly pour in the cooking liquid, stirring constantly. Stir in the contents of the gravy packet, then cook and stir until the mixture comes to a boil and thickens slightly, about 5 to 10 minutes. Cancel the Saute function and pour the gravy into a serving dish.
9. Slice the turkey and serve it warm with the prepared gravy.

Nutrition

• Calories: 353 kcal
• Fat Content: 18 g
• Fiber Content: 1 g
• Sugar Content: 1 g
• Sodium Content: 369 mg
• Protein Content: 43 g
• Cholesterol Content: 117 mg
• Carbohydrate Content: 3 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g