Ingredients

The following ingredients have 4 Servings
  • 4 pounds turkey breast (boneless, thawed)
  • 1 tablespoon olive oil
  • 1 tablespoon smoked paprika
  • 1 tablespoon italian seasoning
  • 1 teaspoon tarragon
  • 1 teaspoon salt
  • 2 teaspoons pepper
  • 2 cloves garlic (minced)
  • 2 tablespoons butter (unsalted)
  • 2 tablespoons olive oil
  • 2 tablespoons butter (unsalted)
  • 2 tablespoons all-purpose flour
  • ½ cup chicken broth (low sodium or no sodium added)
  • ½ cup half and half

Instruction

  • Drizzle the tablespoon of olive oil all over the turkey breast and rub it in. I usually do this so that the spices stick to the turkey breast. Rub the turkey well with the smoked paprika, Italian seasoning, tarragon, salt, and pepper. Finish with the minced garlic. 
  • Turn the Instant Pot to the high sauté setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot). Add the 2 tablespoons of butter and oil and once your instant pot reaches the desired temperature (the timer will start to count down) add the turkey breast. Sear the turkey breast on all sides. Should take about 5 to 8 minutes. Transfer the breast to a plate or a cutting board. 
  • Add the Instant Pot's wire rack (the trivet), then place the turkey on top, as seen in the video.  Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 25 minutes on high pressure.
  • Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 to 15 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot. Transfer the breast to a cutting board, cover completely with aluminum foil and let it rest for 10 to 15 minutes before cutting into it. Make sure to remove the butcher twine before slicing it. If crispier skin is desired, broil it in the oven for an additional 5-10 minutes.