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Turkey Breast with Gravy – Instant Pot Turkey Breast Roast

This Turkey Breast with Gravy – Instant Pot Turkey Breast Roast is the answer to getting beautiful turkey meat without too much inconvenience.
5 from 1 vote
Prep Time 5 mins
Cook Time 1 hr 20 mins
Course Main Course
Cuisine American
Servings 6


  • Instant Pot



  • 2 tbsp oil of choice (divided)
  • 3 pounds Boneless turkey breast (either fresh or frozen butterball turkey breast)
  • 1/2 tbsp coriander seeds 
  • 1/2 tbsp  fennel seeds
  • 1 and 1/4 tbsp whole black peppercorns
  • 1 and 1/4 tsp salt
  • 2 tsp light brown sugar
  • 2 and 1/2 tbsp butter (unsalted)
  • 1 garlic head (minced)
  • 1/2 cup chicken broth


  • 2 tbsp all-purpose flour
  • 1/2 cup half and half



  • For frozen turkey breast, run warm water over the frozen turkey breast to thaw. Keep it in warm water for 5 minutes.
  • If you want to thaw it completely before cooking, generally, a totally frozen turkey breast will thaw in about 24 hours. Place the frozen turkey breast in the bottom of your fridge and let it thaw. Thawing will reduce the cooking time. You could also use fresh turkey breast.
  • Coarsely grind coriander seeds, fennel seeds, peppercorns, brown sugar and salt, in coffee grinder or spice grinder.
  • Also, Keep the butcher twine intact. It helps the turkey stay together. We will remove it after the turkey is cooked. Further, rub the turkey with 1 tablespoon oil. Furthermore, rub the turkey well with the spices. Finish with the minced garlic. 


  • Select sauté on the instant pot and adjust to high. Then add in 2.5 tbsp butter, 1 tbsp oil add the turkey breast.
  • Sear the turkey breast on all sides continually for a few minutes for about 5 minutes. Press cancel. Transfer the breast to a plate or a cutting board.
  • Add half cup chicken broth to the inner pot. Mix well and make sure nothing is stuck to the bottom of the pot.
  • Add the Instant Pot's wire rack, then place the turkey on top. At this time secure the lid on the pot and close the pressure-release valve. Select manual and cook at high pressure for 50 minutes. (in case of frozen turkey) or 30 minutes for turkey thawed for 24 hours, or fresh turkey breast.
  • When cooking is complete, let the pressure release naturally. 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. Remove the butchers twine before cutting into it.
  • If crispier skin is desired, place the cooked turkey breast on a baking pan or dish and set under the broiler for about 5 to 10 minutes. I typically, set my broiler to 440 degrees F and watched the turkey the whole time. Cut into it after broling.


  • Do not discard the chicken broth with turkey dripping from the inner pot. Select saute on the instant pot with the chicken broth and turkey dripping in the inner pot. Adjust to normal. Add in flour and whisk well continually to remove any lumps.
  • Further add in half and half and sauté for about 2 to minutes. Keep whisking to prevent it from sticking to the pot.
  • Additionally, season with salt and pepper as desired. Transfer to a gravy boat.


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