Description
A flavorful and tender Instant Pot Turkey Roast cooked with aromatic herbs and spices, finished with a rich homemade gravy. This easy-to-make recipe ensures juicy turkey in under 90 minutes, perfect for a family meal or special occasion.
Ingredients
Scale
Turkey Roast
- 1 (3 pound) fresh boneless turkey breast roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon Italian seasoning
- 1 tablespoon garlic, minced
- 1/2 cup water
Gravy
- 2 tablespoons cornstarch (or flour)
- 1/2 cup poultry broth
- 2 tablespoons butter
- 1/4 cup heavy cream
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
Instructions
- Prepare and Season the Turkey: Pat the turkey roast dry with paper towel while still in its netting or butcher’s twine. Rub the olive oil, salt, pepper, paprika, rosemary, Italian seasoning, and minced garlic evenly over the entire surface. Let it rest on a plate for at least 15 minutes to absorb flavors.
- Set up the Instant Pot: Pour 1/2 cup water into the inner pot to prevent drippings from smoking and help with pressure cooking. Insert a heat-proof wire rack inside the Instant Pot, and place the seasoned turkey roast on top.
- Pressure Cook the Turkey: Seal the Instant Pot with the lid, ensuring the steam release knob is in the sealed position. Set the pressure cooking mode to manual and cook the turkey for 45 minutes. Once cooking is complete, allow a natural pressure release for about 15 minutes or perform a quick release by turning the steam valve to venting.
- Check for Doneness: Using a digital meat thermometer, confirm the turkey’s internal temperature has reached 165°F (74°C) to ensure it is fully cooked.
- Optional Broil for Crispy Skin: For a crispy exterior, transfer the turkey roast to an oven-safe dish and broil under high heat for 10 minutes.
- Let the Turkey Rest: Transfer the turkey onto a plate, cover with aluminum foil, and let it rest for 10 minutes to redistribute juices and improve tenderness.
- Make the Gravy: Switch the Instant Pot to Sauté mode on high to start making the gravy. In a small bowl, whisk together cornstarch and poultry broth until smooth. Add this mixture along with butter and heavy cream to the turkey drippings in the Instant Pot. Stir constantly until the gravy thickens to your desired consistency, about 2–3 minutes. Season with salt and pepper to taste.
- Serve: Remove the netting or butcher’s twine from the turkey roast. Slice the turkey and serve it hot with the creamy homemade gravy.
Notes
- Using fresh rosemary enhances the aroma but dried rosemary can be substituted if unavailable.
- To get crispier skin without broiling, you can also sear the roast in a hot skillet before pressure cooking, but this step is optional.
- Make sure the turkey reaches 165°F internally for safe consumption.
- Leftover gravy can be refrigerated and reheated gently on the stove.
- If you prefer a thicker gravy, increase the cornstarch quantity slightly.
Nutrition
- Serving Size: 1 slice (approximately 4 ounces)
- Calories: 280
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 90 mg
