3-4 lbs (1.4-1.8 kg) skin-on, bone-in turkey breast
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 tsp poultry seasoning
1 medium yellow (cooking) onion, peeled and quartered
1 large carrot, roughly chopped
3 stalks (pieces) celery, roughly chopped
3 cloves garlic, peeled and left whole
5 stems parsley
2 stems rosemary
5-10 sage leaves
1 cup chicken broth
2 tbsp corn starch
2 tsbp cold water
Season turkey with poultry seasoning, salt, and pepper. Add oil to Instant Pot (IP) and set to Sauté for 7-10 minutes or until both sides of the breast are browned. Remove turkey from IP and set aside.
Turn IP to Off Add onion, carrot, celery, garlic, parsley, rosemary, sage, and chicken broth. Place IP trivet (metal rack) on top of herbs and vegetables and place seared turkey breast on top of trivet.
Place lid on IP with valve turned to Sealed. Set IP to manual Pressure Cook on high for 35 minutes. Once timer is done and has beeped, use the Quick Release Valve to release steam.
Once pressure is released, carefully open lid (open away from your body). Remove trivet with cooked turkey on it and allow to rest for about 5 minutes.
Carefully strain liquid from the IP and remove solids. Discard solids and place liquid back into IP. Turn IP to Sauté for 5 minutes.
Quickly whisk cornstarch with water until smooth. Pour into IP while whisking until well mixed. Bring to a quick boil to thicken and turn IP off.
Serve gravy alongside turkey breast.
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