Instant Pot Turkey
Take away all of the hassle of baking a turkey and make the holidays easy with this Instant Pot Turkey recipe! A perfect and moist turkey that cooks in an hour!
Servings: 8 servings
Calories: 587kcal
Equipment
Ingredients
- 8 lb turkey breast
- 6 Tbsp butter softened
- 1 tsp sage
- 1 tsp thyme
- 1 tsp rosemary
- 2 tsp parsley
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 2 cups chicken broth
- 1 large onion peeled and quartered
- 5 medium carrots cut into 2 inch pieces
- 4 celery stalks cut into 2 inch pieces
Instructions
- Set the instant pot trivet into the bottom of your instant pot.
- Remove the turkey from the packaging and set any included gravy packet aside and pat down the turkey with paper towels.
- In a small bowl mix together the butter, sage, thyme, rosemary, parsley, salt and pepper to create a rub for the turkey.
- Rub the butter mixture over the outside of the turkey.
- Place the turkey with the large cavity side up into the Instant Pot. Pour the chicken broth inside and around the turkey. Scatter the onions, carrots, and celery around the turkey.
- Set the Instant Pot lid in place and seal/lock the lid. Close the vent.
- Cook on manual high for 1 hour, and make sure the keep warm setting is off. Allow the pressure to release naturally and wait for the pressure pin to drop before opening. This will take about 10 minutes. Once the pressure pin has dropped it is safe to open the Instant Pot.
- Remove the turkey by lifting the trivet and set it on a cutting board or in a large bowl to cool until you can handle it.
- Finally slice, and serve with your favorite dressing and enjoy!
Video
Nutrition
Serving: 1serving | Calories: 587kcal | Carbohydrates: 6g | Protein: 114g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 307mg | Sodium: 959mg | Potassium: 167mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6658IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg