Ingredients

The following ingredients have 5 Servings
  • 1 (14.5 oz) can chicken broth
  • 3 Tbsp butter
  • 1 (5 pound) bone-in turkey breast, thawed
  • 1 (1 ounce) envelope dry onion soup mix
  • Cornstarch
  • Salt and pepper, thyme, sage (optional)

Instruction

  • Pour the chicken broth into the Instant Pot. Add the butter into pot.
  • Place your trivet* in the pot.
  • Use kitchen shears* to cut off any excess skin, but leave the skin covering the breast.
  • Rub onion soup mix all over outside of the turkey and under the skin. Place the turkey into the Instant Pot.
  • Cover and secure the pot. Make sure valve is set to sealing. Set the manual/pressure cook time to 25 minutes for 3-4 pound turkeys and 27 for 4-5 pound turkeys and 30 minutes for 6+ pound turkeys. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
  • Check the turkey for doneness. Insert thermometer* into the thickest part of the breast. It should be at least 165° F. Remove the turkey and place on a platter.
  • Use foil to loosely tent the turkey and let it rest for 10-15 minutes.
  • While it is sitting use the drippings in the Instant Pot to make gravy. Pour the juices in the bottom of the Instant Pot through a mesh strainer and into a bowl. Pour the drippings back into the Instant Pot. Turn the Instant Pot to the saute function.
  • In a small bowl mix together 2-3 Tbsp of cornstarch and the same amount of cold water until smooth. Add the cornstarch mixture into the Instant Pot. Whisk until thickened. Salt and pepper to taste. Add in a pinch of thyme and a pinch of sage.
  • Slice the turkey breast and serve with gravy.