Description
Ever have a thanksgiving alone and want to make yourself a nice thanksgiving meal without the giant turkey to deal with? No problem. We usually have thanksgiving dinner every year at my brother’s house but I must admit that I do enjoy a thanksgiving dinner at any time during the year. So for all you out there that wants to make a nice thanksgiving dinner with yourself when you aren’t with your family, here’s a great recipe for you.
One of the best things about this recipe is that you’re going to get some super moist turkey breast without having to worry about the particulars of overcooking the bird. Ever be at thanksgiving and the bird comes out and you take a bite into it and it’s just absolutely dry? The only answer is to just dump gravy on it.
The instant pot will do all the heavy lifting for you and you just throw it in and walk away. No need to carefully measure everything or spend hours and hours over the oven.
Enjoy!
Ingredients
- 1 bone in skin on split turkey breast, 2 1/2 to 3 pounds
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp sweet paprika
- 1 tbsp avocado oil or other oil with high smoke point
- 2 yellow onions, chopped
- 4 cloves garlic
- 1 tsp poultry seasoning
- 2 cups low sodium chicken broth or turkey broth
- 2 tbsp all purpose flour
Instructions
- Pat turkey breast dry with paper towels, then season on both sides with salt, pepper, and paprika
- Put instant pot trivet on a plate
- Select the saute setting on the instant pot and heat the oil
- Place the turkey breast, skin side down, in the pot and sear for 5 minutes until browned
- Using tongs, transfer turkey breast skin side up to the trivet
- Add the onions and garlic to the pot and saute for 5 minutes, until the onions have softened
- Add the poultry seasoning and broth and stir
- Wearing heat mitts, lower the trivet with the turkey breast into the instant pot, resting it on top of the onions
- Secure the lid and set the pressure release to sealing
- Press the cancel button to reset the cooking program, then select the poultry setting and set the cooking time for 25 minutes at high pressure
- Perform a quick release by moving the pressure release to venting
- Open the pot and insert an instant read thermometer into the center of the breast away from the bone
- The reading should register at least 160F (if lower, cook the turkey on the manual setting for a few more minutes)
- Wearing the heat mitts, lift the trivet with the turkey breast out of the pot
- Transfer the turkey breast to a carving board and tent it with aluminum foil
- Sprinkle the flour into the pot, then use an immersion blender to blend the onion mixture until smooth
- Press the cancel button to reset the cooking program, select the saute setting, and simmer the gravy for 1-2 minutes, until thickened
- Press the cancel and season with salt and pepper if needed
- Carve the turkey and arrange on a nice platter and serve with the gravy
