Go Back

Instant Pot Turkey Breast with Onion Gravy

Instant Pot turkey breast with onion gravy cooks over sliced onions and broth for tender, juicy meat with a thick, savory gravy. The pressure cooker keeps the method straightforward, while a 15-minute rest makes the turkey easier to carve.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 59 minutes
resting 15 minutes
Total Time 1 hour 29 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the turkey
  • 1 turkey breast 4-pound, bone-in, skin-on, fully thawed
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
For the onion gravy
  • 2 tbsp unsalted butter
  • 2 yellow onions medium, thinly sliced
  • 1.5 cup low-sodium chicken broth divided
  • 1 tsp dried thyme
  • 0.25 cup all-purpose flour

Equipment

  • 1 6-quart Instant Pot

Method
 

Season the turkey
  1. Pat the turkey breast dry.
  2. Season the turkey breast all over with the salt and pepper.
Make the onion base
  1. Set a 6-quart Instant Pot to Sauté and melt the butter.
  2. Add the onions and cook for 6–8 minutes, stirring often, until softened and lightly golden.
  3. Add 1 cup of the broth and the thyme, scraping the bottom of the pot to loosen any browned bits.
Pressure-cook the turkey
  1. Set the trivet over the onions and broth.
  2. Place the turkey breast on the trivet skin-side up.
  3. Lock the lid with the valve set to Sealing and cook at High Pressure for 30 minutes.
  4. Let the pressure release naturally for 10 minutes.
  5. Carefully quick-release the remaining pressure.
  6. Check the thickest part of the breast, away from the bone, for 165°F.
  7. If it is below 165°F, reseal and cook at High Pressure for 3 minutes.
  8. Let the pressure release naturally for 5 minutes and check again.
  9. Transfer the turkey to a cutting board and rest for 15 minutes before carving.
Finish the onion gravy
  1. Whisk the remaining 1/2 cup broth with the flour until smooth.
  2. Set the Instant Pot to Sauté.
  3. Whisk the mixture into the pot liquid and onions.
  4. Simmer, whisking often, for 3–5 minutes until the gravy is thickened and no longer tastes of raw flour.
  5. Serve the gravy with the carved turkey.

Notes

For the most reliable doneness check, measure in the thickest part of the breast away from the bone. Refrigerate leftovers for 3–4 days; the turkey and gravy can be frozen. For gluten-free gravy, substitute a 1:1 gluten-free flour blend.