Instant Pot Turkey Breast with Mashed Potatoes and Gravy
Try this Instant Pot Turkey Breast with Mashed Potatoes and Gravy recipe
Try this Instant Pot Turkey Breast with Mashed Potatoes and Gravy recipe
- 1 tbsp lemon juice
- 1 tbsp salt
- 1 tbsp olive oil
- 1 tbsp pepper
- 1 tbsp cornstarch
- 1/2 tsp parsley
- 1 tbsp poultry seasoning
- 3 lb frozen butterball boneless turkey beast
- 2 1/2 lb white potatoes ((can use whatever you prefer))
- 1 cup turkey broth (( can also use chicken if you pref
- 1 packet that comes with the breast
- 1 tbsp butter (cut into 3-4 slices)
- 1/2 tsp rosemerry
- Carbohydrate 9.39605270588126 g
- Cholesterol 0 mg
- Fat 3.82480205362379 g
- Fiber 1.45597757468651 g
- Protein 0.843166988820868 g
- Saturated Fat 0.646168526205402 g
- Serving Size 1 1 recipe (2518g)
- Sodium 3.51610897934121 mg
- Sugar 7.94007513119475 g
- Trans Fat 0.145833718096298 g
- Calories 69 calories
Step-by-step
- Wash and skin potatoes. Cut into large chunks and place them into the bottom of the Instant Pot.
- Cut open Butterball turkey breast bag and rinse breast under warm water until you can remove the gravy pouch. Do not cut the inner netting of the breast, it will help it keep it's shape. Run gravy pouch under warm water and set aside.
- Add in gravy packet that comes with the breast and turkey broth to the bottom of the pot with the potatoes. Place in high legged trivet.
- In a small bowl combine all of the spices, lemon juice, and olive oil to make a rub. Either brush or rub spice mixture onto your turkey breast leaving no place untouched.
- Place the breast on the trivet and top with butter slices.
- Close and seal Instant Pot. Set for 50 minutes on manual high pressure. When timer is done, allow for a full natural pressure release.
- Remove breast and set aside to rest. Scoop out potatoes into a large bowl straining out as much juice as possible and set aside. I just use a slotted spoon for this.
- Remove about 1/2 cup of liquid from the Instant Pot and mix with cornstarch. Please note, if you like a thicker gravy you can mix in another tablespoon of cornstarch. but the gravy will thicken as it sits. Turn Instant Pot onto saute and add cornstarch mixture back to pot. Heat until boiling and stir constantly. Turn pot off and continue to stir for another minute. Then let it sit for a minute or two to thicken.
- While gravy is sitting, return to potatoes and mash. Add salt and pepper to taste. BE CAREFUL with the salt because the potatoes cooked in a salty broth. Cut up turkey breast and enjoy!
Using frozen meat in a pressure cooker removes the requirement for advance thawing planning. Combining the poultry and white potatoes in a single vessel simplifies the cooking process while generating the foundational liquid for a pan gravy. Thermal energy transfers efficiently through sealed steam environments, rendering dense root vegetables tender in minutes.
- Position the high-legged trivet above the potato chunks to keep the meat elevated and promote even heat circulation.
- Allow a full natural pressure release for 50 minutes to prevent muscle fibers from seizing up and losing moisture.
- Whisk a cornstarch slurry into the residual cooking liquid on the sauté setting, simmering until the starches gelatinize completely.
- Store leftover sliced turkey submerged in a portion of the broth inside an airtight container for up to three days to retain juiciness.
- Swap turkey broth for chicken stock at a one-to-one ratio if availability requires, adjusting final salt levels accordingly.
Proper resting intervals let internal juices redistribute evenly throughout the protein. Subsequent reheating works best at moderate temperatures to avoid drying the meat.
