I made this turkey breast a few days after Thanksgiving, because, we didn't cook on Thanksgiving! WHAT! Yep! I turned the reins over to my children a few years ago and they are doing a great job with planning and executing a perfect holiday! However......no left over turkey! So, I made a turkey breast in my Instant Pot. Juicy and delicious!
I served with my JJ's favorite Instant Pot Cranberry Sauce and mashed potatoes. The mashed potatoes link will give you timing for potatoes in the IP, you can choose to peel the russets or not peel the red potatoes. Rice the potatoes or smash with a potato masher; add cream, butter, salt and pepper.
Instant Pot Turkey Breast
5- 6 1/2 lb bone in turkey breast
1 can/ 14 ounces chicken broth
1 large onion
1 stock celery cut into 2 inch pieces
1 sprig fresh rosemary
salt and pepper
3 T cornstarch
1/4 c. water
Season the breast with salt and pepper
Optional- Brown the turkey breast in IP on saute mode.
With turkey breast side up, add the chicken broth, onion, rosemary and celery to the pot.
Put the lid on and close the valve.
Press High pressure and set timer to 30 minutes cooking time. When finished, allow a natural release for 10 minutes and then, turn the valve to do a "Quick Release".
Remove the lid. Use a meat thermometer to check the interior temperature of the breast. It should be 165 F degrees. If it isn't, lock the lid back on, close the valve and cook a few more minutes.
When the turkey has reached 165 F degrees, remove the turkey and place on the cutting board for carving. *Optionally you could brown under the broiler at this point. Tent with foil.
Skim the fat off the broth if desired.
Mix together the slurry of cornstarch and water and add to the Instant Pot, set on saute. Whisk until thick. Season with salt and pepper to taste.
Here is one happy hubster!