Craving that comforting, savory flavor of a turkey dinner without the all-day cooking marathon? This Pressure Cooker Turkey Breast with Garlic Gravy is your answer! In under an hour, you can have incredibly tender, juicy turkey breast infused with a fragrant blend of garlic, onion, and herbs. The best part? The pressure cooker magically transforms the cooking liquids into a rich, buttery garlic gravy right in the same pot. It’s the perfect solution for a smaller holiday gathering or a truly spectacular weeknight meal.
Ingredients
• 3 lbs / 1.4 kg boneless, skinless turkey breast
• 2 cups / 480 ml chicken stock
• 1 large onion, finely chopped
• 1 celery stalk, finely chopped
• 4 tbsp / 57 g unsalted butter
• 3 garlic cloves, crushed
• For the Spice Rub
• 1 tsp sea salt
• 1 tsp onion powder
• ½ tsp garlic powder
• ¼ tsp smoked paprika
• 1 fresh thyme sprig
Instructions
1. Directions
2. Create the Spice Rub: In a small bowl, thoroughly combine the sea salt, garlic powder, onion powder, and smoked paprika. Set aside.2. Prepare and Stuff the Turkey: Pat the turkey breast dry with paper towels. Using a sharp knife, carefully slice a deep pocket into the side of the turkey breast, being careful not to cut all the way through. Gently stuff the pocket with the finely chopped celery, onion, and crushed garlic.3. Season the Turkey: Rub the prepared spice blend generously over the entire outer surface of the stuffed turkey breast.4. Pressure Cook: Place the seasoned turkey breast into the inner pot of your pressure cooker. Pour in the chicken stock and add the fresh thyme sprig. Secure the lid and set the steam release valve to the ‘Sealing’ position.5. Set the Timer: Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 20 minutes.6. Natural Release & Finish Gravy: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure. Carefully open the lid. Transfer the turkey to a cutting board to rest. Stir the 4 tbsp of butter into the hot cooking liquid in the pot until it melts, creating a rich garlic gravy.7. Serve: Slice the rested turkey breast against the grain and serve immediately, drizzled with the warm garlic gravy from the pot.
Nutritional Information
• Per Serving: Calories 320 | Total Fats: 11.7g | Net Carbs: 10.9g | Protein: 39.3g | Fiber: 1.8g
Pro Tips
• For a richer flavor and color, sear the turkey breast on all sides using the sauté function of your pressure cooker before adding the stock and cooking.
• To create a thicker gravy, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk it into the cooking liquid on the sauté setting until it thickens.
• Let the turkey rest for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring every slice is moist and tender.
• Don’t overstuff the pocket. A gentle fill is all you need to infuse the meat with flavor without causing it to tear during cooking.
FAQ
Q: How long do you cook a 3 lb boneless turkey breast in a pressure cooker
A: For a 3 lb boneless turkey breast, this recipe calls for cooking on high pressure for 20 minutes, followed by a 10-minute natural pressure release before quick releasing the rest.
Q: Can I use a frozen turkey breast for this recipe
A: It is best to use a fully thawed turkey breast for this recipe. Thawing is necessary to be able to slice a pocket into the side for the onion, celery, and garlic stuffing.
Q: How do I get a thicker garlic gravy
A: To make a thicker gravy, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. After the turkey is cooked and removed, turn on the sauté function and whisk the slurry into the pot’s cooking liquid until it thickens.
Q: Should I sear the turkey before pressure cooking
A: Yes, for a richer flavor and more appealing color, you can sear the turkey breast on all sides using your pressure cooker’s sauté function before adding the stock and cooking under pressure.
