Celebrate the holidays with ease with my delicious and easy recipe for Instant Pot Turkey Breast with Carrots and Homemade Gravy recipe.
I know it’s only September, but we are about to approach another holiday season. Since I’ve fully embraced my Instant Pot over the past year I decided to finally start testing recipes for a turkey breast in the Instant Pot. Once again, I’ve got another game-changing recipe. This recipe for Instant Pot Turkey Breast with Carrots and Homemade Gravy not only has your turkey breast done within an hours time. It gives you a side of fork-tender carrots and the most delicious from-scratch gravy.
What size turkey breast can you fit in an Instant Pot?
I’ve tested this recipe two times now and feel very confident with it. Especially since my husband proclaimed this recipe to be better then my oven-roasted recipe. Your cooking times will vary a little bit depending on the size of your turkey breast. You can cook a 5.5 pound turkey breast for 20 minutes with a 10 minute rest time. Now–remember, you need to count on an additional 20-30 minutes for the Instant Pot to come to pressure before the count down on the 20 minute timer begins. I like to start this recipe 1.5 hours before. I also like to let the turkey rest while the gravy is being made before I carve the turkey.
What size Instant Pot do you use to cook a turkey breast?
I have a 6 quart Instant Pot. Before you go to cook your turkey breast I suggest you put it inside the Instant Pot to ensure it will fit inside. Keep the wrapper on–this is a great step to do before you start to brine. If you have an 8 quart you can definitely cook a little bit larger of a turkey breast. The largest I’ve been able to cook to date is a 6.5 pound bone-in turkey breast. Remember if you cook a larger turkey breast you will need to adjust your time by 5-10 minutes longer.
To brine or not to brine?
I tested this recipe both ways, and by far the winner of the two was the brined turkey breast. It was not only moist but much more flavorful. I recommend you let the turkey sit in brine for 12-24 hours. Brining not only gives the meat additional flavors, but it helps keep the white meat moist.
I’ll gladly trade slaving over the oven for 2.5-3.5 hours for only an hour of cook time. Even better, no basting, turning, and all that jazz which comes with roasting a turkey in the oven. My family doesn’t eat the skin–so crispy skin isn’t something I need to worry about. However, if you like crispy skin all you need to do is throw the cooked turkey breast under the broiler in your oven for 1-2 minutes or until golden brown. Do not step away from your oven–watch that skin like a hawk watching it’s pray.
What sides should I make with a turkey breast?
- Sour Cream and Chive Mashed Potatoes
- Buttermilk mashed potatoes
- Gluten free green bean casserole
- Slow Cooker Honey Glazed Carrots
- Whole wheat pumpkin dinner rolls
So if you’re like me, and always trying to find ways to simplify your meals you will definitely want to try this recipe for Instant Pot Turkey Breast with Carrots and Homemade Gravy.
Instant Pot Turkey Breast with Carrots and Homemade Gravy
Ingredients
- 8 large carrots
- 5.5 bone-in turkey breast
- 1 tablespoon salted butter melted
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon dried ground sage
- 1 teaspoon dried thyme leaves
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 cup water
For the gravy:
- 1 cup water
- 1/4 cup cornstarch
- salt and pepper to taste
Instructions
- Peel and cut carrots in half. Place half in the Instant Pot and leave the other half out.
- Rinse and pat dry turkey breast (remove interior packaging if your bird has that). Place the turkey breast into the Instant Pot. Drizzle on the melted butter. Then in a small dish combine the black pepper, salt, dried ground sage, dried thyme leaves, garlic powder, onion powder, and paprika. Mix together.
- Then massage the rub onto the exterior of the bird. Tear open the skin and massage in the inside as well. Position the bird so it fits inside the 6-quart Instant Pot. Then place the remaining carrots around the turkey. Pour 1/2 cup water in the Instant Pot and add the fresh thyme around the turkey breast.
- Close the lid and seal the pressure valve. Select “manual” and then press the up arrow button to 25 minutes. It will take 25-30 minutes just to get to pressure. Once the Instant Pot is done and beeps let it sit for 10-15 minutes before forcing pressure. Carefully remove the turkey and the carrots and let rest on a serving platter for an additional 10 minutes (while your making the gravy — tent the turkey breast with aluminum foil).
For the gravy:
- Place the Instant Pot on saute mode. Let the turkey drippings begin to come to a boil. Make a slurry of cornstarch and water. Mix well and then begin to add the slurry to the Instant Pot whisking in until thickened to your desire. Taste the gravy and season with additional salt and pepper as needed.
- Cut the turkey with a carving knife and serve with carrots and homemade gravy on the side.
How much fresh thyme? And your note at the end—isn’t a 5 1/2 lb. turkey breast the same as 5.5 lbs? What am I missing?
Hi Valerie, Yes both are the same. In the recipe I use 1 teaspoon dried thyme for the rub. Hope you enjoy this recipe as much as my family did!