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Instant Pot Turkey Breast with Gravy

Instant Pot turkey breast with gravy is pressure-cooked with onion, garlic, and thyme, then served with a smooth gravy made from the cooking liquid. Searing the skin first adds color, while a 15-minute rest helps keep the turkey juicy for carving.
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Prep Time 10 minutes
Cook Time 50 minutes
Resting 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 turkey breast 4-pound, bone-in, skin-on, thawed
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 1 tbsp neutral oil
  • 1 yellow onion medium, quartered
  • 3 cloves garlic smashed
  • 2 cup low-sodium chicken broth divided
For the gravy
  • 3 tbsp cornstarch
  • 3 tbsp cold water

Equipment

  • 1 6-quart Instant Pot

Method
 

Cook the turkey
  1. Pat the turkey breast dry.
  2. Rub the turkey breast all over with the salt, pepper, and thyme.
  3. Set a 6-quart Instant Pot to Sauté and heat the oil.
  4. Sear the turkey skin-side down for 6–8 minutes, until browned, then transfer it to a plate.
  5. Add the onion and garlic to the pot and cook for 2–3 minutes, stirring, until the onion begins to soften.
  6. Pour in 1 cup of the broth and scrape up any browned bits.
  7. Place the rack in the pot and set the turkey on it, skin-side up.
  8. Lock the lid and cook at high pressure for 24 minutes.
  9. Let the pressure release naturally for 10 minutes before quick-releasing the rest.
  10. Check that the thickest part of the breast reaches 165°F without touching the bone.
  11. If needed, pressure-cook for 3 more minutes and check again.
  12. Transfer the turkey to a cutting board.
  13. Rest it for 15 minutes before carving.
Make the gravy
  1. Strain the cooking liquid into a heatproof measuring cup and skim off the fat.
  2. Discard the solids, then add the remaining 1 cup broth.
  3. Set the Instant Pot to Sauté and bring the liquid to a simmer.
  4. Whisk the cornstarch and cold water together until smooth.
  5. Whisk the slurry into the simmering liquid.
  6. Cook for 1–2 minutes, until thickened.

Notes

For juicy slices, let the turkey rest for the full 15 minutes before carving. Refrigerate leftovers for 3–4 days or freeze them; use certified gluten-free cornstarch and chicken broth if you need a gluten-free gravy.