Ingredients

The following ingredients have 6 Servings
  • 5 lb bone-in turkey breast ((see notes in post for cooking a smaller or larger size))
  • 1 tablespoon canola oil
  • 1 teaspoon seasoning salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • 1½ cups low sodium chicken broth
  • ½ cup low sodium chicken broth
  • 1 tablespoon corn starch
  • salt and pepper to taste

Instruction

  • Remove turkey breast from packaging and rub with oil (this is just to get the seasoning to stick).
  • Combine seasoning salt, garlic powder, parsley, thyme, paprika and pepper in a small bowl and rub all over the turkey breast.
  • Pour 1½ cups chicken broth into the Instant Pot and add the trivet. Place the turkey breast on the trivet (you can do breast up or breast down - see additional tips in post).
  • Put the lid on, turn the valve to sealing and select Manual or Pressure Cook, high pressure, for 45 minutes. It will take about 10 minutes for the Instant Pot to come to pressure and begin counting down the cook time.
  • When the cook time is up, allow the pressure to release naturally (simply turn off the Instant Pot and wait for the pin to drop). Open the valve and remove the lid.
  • Check the internal temperature to ensure a minimum of 170 degrees F in the thickest part of the breast. If it is not at temperature, put the lid back on and pressure cook for 5-10 more minutes. (You can also finish in the oven if you desire a golden skin.)
  • If desired, place turkey breast skin side up on a baking sheet to brown the top (you may want to brush with an additional tablespoon of oil), or let rest for 10 minutes, remove the skin and slice to serve.