Instant Pot Turkey Breast

Step 1

Wet Brine for Moist Turkey: Depending on the size of your turkey breast, mix '90g (3.17oz) salt with 1500ml (6 cups) of cold running water' or '120g (4.23oz) salt with 2000ml (8 cups) cold running water' in a large mixing bowl. Make sure the salt has fully dissolved. Fully submerge the turkey breast in the salted water, then place it in the fridge for at least 4 to 8 hours.

Step 2

Sauté Onion, Garlic, Celery, Carrot: Heat up Instant Pot by using Sauté More function. Wait until the indicator says 'HOT'. Add 1 tbsp (15ml) olive oil in Instant Pot. Make sure the oil is coating the whole bottom of the pot. Add diced onion in Instant Pot, then sauté for roughly 2 minutes until softened. Add in minced garlic, then sauté for another 30 seconds until fragrant. Season with kosher salt and ground black pepper.Add in chopped celery and carrot. Sauté until the vegetables are slightly browned (roughly 5 to 7 minutes).

Step 3

Deglaze: Add a dash of sherry wine in Instant Pot, then deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.

Step 4

Add Turkey Breast: Add 1 cup (250ml) unsalted chicken stock, 2 bay leaves, a pinch of dried rosemary, a pinch of dried thyme, and a pinch of dried sage in Instant Pot. Give it a quick stir. Carefully place the bone-in turkey breast in Instant Pot. With the turkey's skin side up and the bone submerged in the liquid.

Step 5

Optional - Add Pot-in-Pot Potatoes (If Making Mashed Potatoes): Place a stainless steel bowl on top of the turkey breast, then add in halved Yukon gold potatoes in the bowl.

Step 6

Pressure Cook Turkey Breast: With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Close lid and pressure cook at High Pressure for 28 to 34 minutes, then Natural Release for 15 minutes. Turn Venting Knob to Venting Position to release the remaining pressure. Open the lid carefully.

Step 7

Make Mashed Potatoes: Remove the bowl of potatoes, then place all the potatoes in a large mixing bowl. Mash the potatoes with a fork or masher. Add 1 – 2 tbsp (14g – 28g) unsalted butter, 30g grated Parmesan cheese (optional), and 100ml milk or cream. Continue mashing and mixing until desired consistency. Season with kosher salt and ground black pepper to taste. For creamier mashed potatoes, use more whole milk or cream.

Step 8

Check Turkey Breast Temperature: Use a meat thermometer to make sure the thickest part of the turkey breast registers over 161°F (72°C). Remove turkey breast and set it aside on a chopping board to rest for 15 minutes. The carryover heat will continue to cook the turkey breast to 165°F (74°C).

Step 9

Make Turkey Gravy: Heat up Instant Pot by pressing the Saute button. Mix 2½ tbsp cornstarch with 3 tbsp cold water. Stir the cornstarch mixture into the turkey gravy one third at a time until desired thickness. Taste gravy, then season it with salt and ground black pepper if necessary.

Step 10

Optional - Brown Turkey Breast Skin: Pat dry the turkey breast skin with paper towels. Mix 1 tbsp honey with 1½ tbsp regular soy sauce, then apply it on the turkey breast skin. Use a blowtorch or place turkey breast under broiler for a few minutes to brown the skin.

Step 11

Serve: Thinly slice the turkey breast at an angle. Drizzle turkey gravy over the turkey breast & mashed potatoes. Serve immediately. Enjoy a wonderful Thanksgiving and Christmas~