Instant Pot Thanksgiving Turkey Breast With Gravy Recipes

INSTANT POT TURKEY GRAVY

Instant Pot Turkey Gravy image

An Instant Pot® guarantees deep flavor, from your turkey stock to an intense savory turkey gravy that you can make ahead.

Provided by Food Network Kitchen

Categories condiment

Time 1h55m

Yield 8 cups

Number Of Ingredients 17

Ingredients

1 stick unsalted butter
3/4 cup all-purpose flour
7 cups Instant Pot® Turkey Stock, warm, plus more if needed, recipe follows
Kosher salt and freshly ground black pepper
2 to 3 tablespoons canola oil
3 turkey wings (about 3 pounds) cut into 2 pieces at the drumette joint
1 turkey neck (or another turkey wing)
4 large cloves garlic, peeled
2 stalks celery, cut in half crosswise
1 medium carrot, cut in half crosswise
1/2 large onion
5 fresh sage leaves
3 bay leaves
2 small sprigs (or 1 large) fresh rosemary
2 sprigs fresh thyme
2 teaspoons black peppercorns
Kosher salt

Steps:

Add the butter to a 6-quart Instant Pot® and set to saute on high (see Cook's Note). Melt the butter completely, then add the flour and whisk to combine until smooth. Continue cooking, whisking constantly, until the roux is the color of peanut butter, 5 to 8 minutes. Slowly whisk in the warmed stock and bring to a simmer, whisking, until smooth and thickened. Season with salt and pepper. Serve hot or cool down completely and store tightly covered in the fridge.
When you're ready to serve, reheat the gravy over medium heat. If you have pan drippings from roasting a bird that you want to use, whisk them in when reheating the gravy. If the gravy is too thick, thin to the desired consistency with additional turkey stock.
Preheat a 6-quart Instant Pot® using the saute setting on high (see Cook's Note). Add 2 tablespoons oil to the pot and brown your turkey pieces in batches, adding more oil as needed, until golden brown on all sides, 3 to 5 minutes per side. Add all the browned turkey pieces back to the pot along with the garlic, celery, carrot, onion, sage, bay leaves, rosemary, thyme, peppercorns, 2 quarts water and 2 teaspoons salt.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high 45 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Strain the stock through a fine mesh strainer and skim any fat off the top before using.

INSTANT POT® TURKEY BREAST

Instant Pot® Turkey Breast image

The Instant Pot® made the moistest turkey breast I have ever made. I usually let this cook in the slow cooker all day, but this turned out so much better. I couldn't believe that I had such a wonderful meal ready in less than an hour total!

Provided by Tammy Lynn

Categories Meat and Poultry Recipes Turkey Breasts

Time 1h3m

Yield 8

Number Of Ingredients 7

Ingredients

1 (1 ounce) package onion soup mix
1 (6 pound) turkey breast, thawed
2 ribs celery, cut into large chunks
1 onion, cut into large chunks
1 cup chicken broth
2 tablespoons water
1 tablespoon cornstarch, or more as needed

Steps:

Sprinkle onion soup mix all over turkey breast and place in the pot of an electric pressure cooker (such as Instant Pot®). Place celery and onion chunks over and around turkey breast. Pour chicken broth over turkey breast.
Seal pressure cooker and bring to high/low pressure on the 'Poultry' setting or according to manufacturer's instructions; cook until juices run clear, about 30 minutes. Release pressure through natural-release method for about 20 minutes. Transfer turkey breast to a plate and slice.
Change the electric pressure cooker setting to 'Saute.' Mix water and cornstarch together in a bowl; add a small amount of hot liquid from the pot. Mix until dissolved; pour into the pot and whisk well until thickened, about 3 minutes. Serve gravy alongside turkey.

Nutrition Facts : Calories 583.6 calories, Carbohydrate 5 g, Cholesterol 220.1 mg, Fat 22.1 g, Fiber 0.7 g, Protein 85.7 g, SaturatedFat 6.2 g, Sodium 655 mg, Sugar 1.2 g

INSTANT POT TURKEY BREAST WITH GRAVY

Instant Pot Turkey Breast With Gravy image

Don't want to spend hours cooking a big turkey for just a few people? Try this delicious and moist turkey recipe all done in an Instant Pot!

Provided by Jonathan Melendez

Categories Poultry

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

2 teaspoons salt
1 teaspoon black pepper
1 teaspoon granulated garlic
1 teaspoon granulated salt
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon paprika
2 (4 -6 lb) turkey breast, bone-in and skin-on
3 tablespoons olive oil
1 large onion
2 celery ribs
2 medium carrots
1 cup chicken or 1 cup turkey stock
3 sprigs fresh thyme
3 sprigs fresh rosemary
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 tablespoon fresh parsley, chopped

Steps:

In a small bowl, mix together the salt, pepper and spices until evenly combined. Pat the turkey breasts dry with paper towels. Sprinkle both sides of each turkey breast with the seasoning mix and massage it inches.
Press the sauté function on a 6-quart or larger Instant Pot. Once hot, add the olive oil and brown the turkey breasts for about 3 to 4 minutes on each side, working with one at a time. Transfer the turkey onto a plate.
Turn the machine off and add in the chicken or turkey stock, stirring with a wooden spoon to scrape up all the browned bits from the bottom. Carefully place the wire steaming trivet on the bottom of the pot. Cut the onions, celery and carrots into large pieces and place them on the rack in an even layer. Nestle in the browned turkey breasts into the Instant Pot, you might have to stand them up to make them fit. Place the thyme and rosemary sprigs on top and then lock on the lid. Set the valve to seal and then pressure cook on high for 45 minutes. Allow the pressure to naturally release until the lid unlocks. Do not rush the release or else the turkey will dry out.
Carefully open the lid and transfer the turkey breasts onto a baking sheet, skin side up. If you want to crisp up the skin, you can place them under the broiler to brown them, but that's optional. Cover loosely with foil to keep warm while you make the gravy.
Remove the steaming trivet and then carefully strain the stock into a large bowl through a fine mesh sieve. Discard the onions, carrots and celery. Set the bowl back into the Instant Pot and wipe it clean with a paper towel. Press the sauté function on medium and then add the butter. Once melted, whisk in the flour and cook for about 30 seconds or so. Then whisk in the strained stock and cook until the gravy has thickened. Season with a pinch of salt and pepper and the Worcestershire sauce. To serve, slice the turkey and pour the gravy over the top. Garnish with parsley.

Nutrition Facts : Calories 1650.1, Fat 82.7, SaturatedFat 24.3, Cholesterol 612.6, Sodium 2362.3, Carbohydrate 13.4, Fiber 2.4, Sugar 3.9, Protein 200.3

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