Craving those comforting, savory flavors of a holiday turkey dinner but don’t have hours to spend in the kitchen? Meet your new weeknight hero: Aromatic Instant Pot Turkey! This recipe delivers incredibly tender, juicy cubes of turkey breast infused with a fragrant blend of sage, thyme, and basil. The pressure cooker locks in all the moisture and flavor, creating a delicious, high-protein meal in under an hour with minimal effort and maximum taste.
Ingredients
• (Total Time: 50 MIN | Serves: 8)
• 2 pounds (about 900g) boneless, skinless Turkey Breasts, cut into 1-inch cubes
• 1 ½ cups Chicken Broth
• 2 fresh Thyme Sprigs
• 1 tsp Garlic Powder
• 2 tsp dried Sage
• 1 tsp dried Basil
• 1 Bay Leaf
• 1 tsp Onion Powder
• Cooking spray or 1 tbsp olive oil
Instructions
1. Directions
2. Set your Instant Pot to the SAUTE function. Once hot, coat the inner pot with cooking spray or oil. Add the cubed turkey and cook until browned on all sides, working in batches if necessary.
3. Press CANCEL to turn off the SAUTE function. Pour in the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pot.
4. Stir in the thyme sprigs, garlic powder, sage, basil, bay leaf, and onion powder.
5. Secure the lid, ensure the steam release valve is in the ‘Sealing’ position, and select the MANUAL or PRESSURE COOK mode.
6. Cook on HIGH pressure for 25 minutes.
7. When the timer finishes, allow the pressure to release naturally for at least 10 minutes before carefully moving the valve to ‘Venting’ to release any remaining steam.
8. Remove the bay leaf and thyme sprigs. Serve the turkey hot with your favorite veggies, and drizzle everything with the flavorful cooking liquid from the pot. Enjoy!
Nutritional Information
• Nutrition Per Serving
• Calories: 250
• Total Fat: 18g
• Net Carbs: 4g
• Protein: 31g
• Fiber: 0g
Pro Tips
• For a richer flavor, don’t skip the browning step! Searing the turkey creates a delicious crust and adds depth to the final dish.
• To create a simple gravy, remove the cooked turkey from the pot. Whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Set the Instant Pot to SAUTE and slowly whisk the slurry into the cooking liquid until it thickens.
• Feel free to use fresh herbs if you have them on hand. A general rule is to use one tablespoon of fresh herbs for every one teaspoon of dried.
• Leftover turkey can be stored in an airtight container in the refrigerator for up to 4 days. It’s great for adding to salads, wraps, or sandwiches.
FAQ
Q: Do I have to brown the turkey first
A: While you can skip the browning step if you are very short on time, we highly recommend it. Searing the turkey creates a delicious crust and adds a much deeper, richer flavor to the final dish.
Q: How can I make gravy from the cooking liquid
A: To make a simple gravy, remove the cooked turkey from the pot. Make a slurry by whisking 2 tablespoons of cornstarch with 2 tablespoons of cold water. Set the Instant Pot to SAUTE and slowly whisk the slurry into the cooking liquid until it thickens to your desired consistency.
Q: Can I use fresh herbs instead of dried
A: Absolutely! Fresh herbs will add a wonderful flavor. A good rule of thumb is to use one tablespoon of fresh chopped herbs for every one teaspoon of dried herbs called for in the recipe.
Q: What should I serve with this Instant Pot turkey
A: This versatile turkey pairs well with classic holiday sides like mashed potatoes, stuffing, and green beans. For a quick weeknight meal, serve it over rice, quinoa, or with a side of roasted vegetables like broccoli or carrots.
