This recipe allows you to prepare a tender turkey breast and potatoes using a single appliance. It is an efficient way to create a traditional holiday-style meal with minimal cleanup.
List of ingredients
- 1 cup water – used for steaming the meat.
- 1 Tablespoon olive oil – helps spices adhere to the turkey.
- 2 teaspoons poultry seasoning – provides a classic savory blend.
- 3 teaspoons rubbed sage – adds a distinct earthy aroma.
- 1 teaspoon coarse salt – enhances all natural flavors.
- ½ teaspoon black pepper – adds a subtle amount of heat.
- 1 turkey breast (2-6 lbs) – ensure it fits comfortably in your pot.
- 3-4 large potatoes – used for the side dish.
- 1 small onion, chopped – adds aromatic base flavor.
- 2 garlic cloves, minced – increases the savory profile.
- â…“ cup butter – for thickening the gravy.
- â…“ cup flour – for thickening the gravy.
step-by-step instructions
- Prepare the Pot: Pour 1 cup of water into the inner liner of the Instant Pot and place the wire rack or trivet inside.
- Season the Turkey: Coat the turkey breast with olive oil, then rub the poultry seasoning, rubbed sage, salt, and black pepper evenly over the entire surface.
- Arrange Ingredients: Place the turkey breast on the trivet in the position that fits best. Add the chopped onion and minced garlic around the meat.
- Seal the Lid: Close the lid and ensure the steam release knob is set to the Sealing position.
- Pressure Cook: Select the Pressure Cook or Manual button on High pressure. Set the time to 25 minutes for a 2-4 lb breast, 30 minutes for a 5-6 lb breast, or 40 minutes for a 7 lb breast.
- Natural Release: Once the cycle ends, let the pot sit for a 15-minute natural release. Manually release any remaining steam and open the lid once the pin drops.
- Verify Doneness: Use an instant-read thermometer to ensure the internal temperature is 165°F. If it is lower, seal the lid and cook for a few more minutes, followed by a 10-minute natural release.
- Remove Meat: Transfer the cooked turkey breast to a baking pan and remove the wire rack from the inner liner.
- Cook Potatoes: Place whole potatoes into the pot, seal the lid, and set the Manual or Pressure Cook button for 10 minutes. Perform a Quick Release of the pressure immediately after the cycle finishes.
- Brown the Turkey (Optional): Set the oven broiler to 425°F. Place the turkey skin-side up under the broiler for several minutes until the skin is golden brown.
- Make the Gravy: Press the Sauté button. Mix butter and flour in a microwave-safe dish and heat for 20-25 seconds. Stir this mixture into the simmering pot drippings until the gravy thickens.
Meat Preparation Guidelines
Selecting the Right Turkey Breast
Choose a turkey breast that fits comfortably in your pressure cooker without touching the sides or the lid. A bone-in breast generally stays juicier, while a boneless breast cooks slightly faster and is easier to carve. Check the weight carefully to determine the exact pressure cooking time required.
Trimming Excess Skin and Fat
Remove any loose flaps of skin or large deposits of excess fat before seasoning. While some fat is necessary for flavor, too much can lead to an overly greasy gravy. Ensure the skin is patted dry with paper towels before applying oil for better seasoning adhesion.
Tempering the Meat
Allow the turkey breast to sit at room temperature for about 30 to 60 minutes before cooking. This helps the meat cook more evenly from the edges to the center. Avoid leaving it out for too long to maintain food safety standards.
Potato Selection and Preparation
Choosing the Best Potato Variety
Yukon Gold potatoes are ideal for this recipe because they have a naturally buttery flavor and creamy texture. Russet potatoes are a good alternative if you prefer a fluffier, starchier consistency. Ensure the potatoes are similar in size so they cook at the same rate.
Uniform Sizing for Even Cooking
If you have a mix of very large and very small potatoes, cut the larger ones in half. This prevents the smaller potatoes from becoming mushy while the larger ones remain raw in the center. Aim for pieces that are roughly 2 to 3 inches in diameter.
Handling the Potato Skins
You can leave the skins on for added nutrients and a rustic appearance. If you prefer a smoother texture, peel the potatoes before adding them to the pot. Scrubbing them thoroughly under cold water is essential if you choose to keep the skins.
Gravy Perfection Techniques
Creating a Stable Roux
The butter and flour mixture acts as a roux, which is the thickening agent for the gravy. Microwaving it quickly creates a paste that incorporates more easily into the hot drippings. Avoid adding the flour directly to the pot, as this can cause clumps that are difficult to whisk out.
Adjusting Gravy Consistency
If the gravy is too thick, stir in a small amount of water or vegetable broth one tablespoon at a time. If it is too thin, continue to simmer on the Sauté setting for a few more minutes. Constant stirring is necessary to prevent the bottom from scorching.
Enhancing the Flavor Profile
You can add a pinch of extra black pepper or a dash of poultry seasoning to the gravy if the drippings are too mild. Stirring in a small amount of cornstarch slurry can provide a glossy finish. Ensure the gravy is fully integrated and smooth before serving.
Cooking Variations and Alternatives
Cooking from Frozen
If the turkey breast is frozen, increase the pressure cooking time by about 6 minutes for small breasts and 10 minutes for larger ones. Always use a meat thermometer to ensure the center has reached 165°F. You may need to add an extra 10-minute natural release period to ensure heat penetration.
Incorporating Other Root Vegetables
You can replace some of the potatoes with carrots, parsnips, or turnips. Since different vegetables have different cook times, add firmer roots like carrots at the same time as the potatoes. Softer vegetables should be added during the last few minutes of the potato cycle.
Alternative Herb Blends
If you do not have rubbed sage, a combination of dried thyme and rosemary works well. Ensure you use dried herbs rather than fresh when pressure cooking for long periods, as fresh herbs can lose their potency. Adjust the quantities based on the strength of the spice blend.
Storage and Reheating Advice
Safe Refrigeration Practices
Allow the turkey and potatoes to cool slightly before placing them in airtight containers. Store them in the refrigerator for up to 3 to 4 days. Keep the gravy in a separate container to prevent the potatoes from absorbing too much moisture.
Freezing Leftovers
Turkey breast and gravy can be frozen for up to 3 months. Wrap the meat tightly in foil and then place it in a freezer-safe bag to prevent freezer burn. Potatoes do not freeze well as they often become grainy or watery upon thawing.
Best Reheating Methods
To reheat the turkey, place it in a baking dish with a splash of water or broth and cover with foil. Heat in the oven at 325°F until warmed through to avoid drying out the meat. The gravy can be reheated on the stove over low heat, stirring frequently.
Troubleshooting Common Issues
Preventing Dry Turkey
Dryness usually occurs due to overcooking or skipping the natural release phase. Always use a meat thermometer rather than relying solely on the timer. If the meat feels dry, slice it thinly and serve it with extra gravy to add moisture.
Fixing Lumpy Gravy
If the gravy develops lumps, you can use a whisk to vigorously beat the mixture while it simmers. For very stubborn lumps, pour the gravy through a fine-mesh strainer into a clean bowl. This will result in a perfectly smooth sauce.
Handling Underdone Potatoes
If the potatoes are still firm after the 10-minute cycle, return them to the pot for another 2 to 3 minutes. Ensure the seal is tight and the pressure reaches the required level. Overcooking potatoes can lead to them falling apart, so check them carefully.
Frequently Asked Questions
Can I use a different pressure cooker?
Yes, this recipe works in most electric pressure cookers. Simply follow the same timing and pressure settings. If using a stovetop pressure cooker, ensure you monitor the pressure gauge closely.
How do I prevent the turkey from sticking?
Using the trivet or wire rack is essential as it keeps the meat above the water level. Rubbing the turkey with olive oil also creates a barrier that reduces sticking. Ensure you do not overcrowd the pot.
What if I do not have a trivet?
You can create a makeshift rack by folding pieces of aluminum foil into thick strips. Place these strips at the bottom of the pot to lift the meat off the base. This ensures the turkey steams rather than boils in the water.
Can I make this without the broiler step?
Yes, the browning step is entirely optional and only affects the appearance and texture of the skin. The turkey will be fully cooked and juicy without it. You can skip directly from cooking the meat to cooking the potatoes.
Is it possible to use a boneless turkey breast?
Boneless breasts work well but may cook slightly faster than bone-in versions. Keep a close eye on the internal temperature toward the end of the cooking cycle. You may need to reduce the cook time by 3 to 5 minutes.
Print
Easy One-Pot Pressure Cooker Turkey and Potato Feast
- Total Time: 60 minutes
- Yield: 4–6 servings 1x
- Diet: General
Description
Instant Pot Turkey Breast Potato Dinner is a one pot meal that you can make in your electric pressure cooker. Suitable for Thanksgiving, or any special occasion. And I didn’t forget the gravy!
Ingredients
- 1 cup Water
- 1 Tablespoon Olive Oil
- 2 teaspoons Poultry Seasoning
- 3 teaspoons Rubbed Sage
- 1 teaspoon Coarse Salt
- ½ teaspoon Black Pepper
- 1 2-6 lb Turkey Breast
- 3–4 Large Potatoes
- 1 Small Onion, chopped
- 2 Garlic Cloves, minced
- â…“ cup Butter
- â…“ cup Flour
Instructions
- Prepare Pot: Put the water in the inner liner of the Instant Pot, and put the wire rack/trivet in also.
- Season Turkey: Rub the turkey breast with the olive oil and rub the spices all over it.
- Add Turkey: Place the turkey breast in the pressure cooker, however it fits best. Also add in the onion and garlic, if using.
- Seal: Put the lid on the IP and set the steam release knob to the Sealing position.
- Pressure Cook: Press the Pressure Cook, or Manual button, and then the + or – button to choose the time in minutes (25 minutes for 2-4 pound breast, 30 minutes for 5-6 pound breast, 40 minutes for 7 lb breast). High pressure.
- Release: When the cooking cycle has ended, let the pot sit and naturally release for 15 minutes. Then manually release the remaining steam.
- Check Temp: Take the temperature and determine if it is fully cooked (165 degrees F). If below, cook for a couple more minutes and naturally release for 10 minutes.
- Remove Turkey: Remove the turkey breast to a baking pan. Also remove the wire rack/trivet.
- Cook Potatoes: Put the whole potatoes in the pot, close the lid and set the steam release knob to the Sealing position. Press the Manual, or Pressure Cook button for 10 minutes.
- Quick Release: When cooking cycle is done, do a Quick Release of the pressure. Remove potatoes and set aside.
- Brown Turkey: (Optional) Set oven rack to the lowest position. Broil turkey skin side up at 425 degrees F for a few minutes.
- Prepare Roux: Press the Sauté button (Normal heat) on the pressure cooker. In a microwave safe dish, mix the butter and flour and microwave for about 20-25 seconds.
- Make Gravy: When the drippings in the pot start to simmer, stir in the butter/flour mixture. Keep stirring until the gravy thickens.
Notes
If cooking from frozen, add about 6 minutes for a smaller breast, and 10 minutes for a larger breast.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 48 g
- Cholesterol: 110 mg