Q1: Why do you make the roux for the gravy at the beginning?

This is a brilliant and unique technique! By making your roux first and setting it aside, you accomplish two things. First, you get the most time-consuming part of the gravy-making process out of the way early, which reduces last-minute stress. Second, adding a cool or room-temperature roux to a hot liquid (the simmering broth at the end) is a classic, foolproof method for creating a perfectly smooth, lump-free gravy .

Q2: How do I get the turkey skin even crispier after it comes out of the Instant Pot?

The initial sear in the Instant Pot will create a beautiful, golden-brown skin. However, the pressure-cooking process uses steam, so the skin will soften. For an extra-crispy, oven-roasted finish, you can place the cooked and rested turkey breasts on a baking sheet and put them under your oven's broiler for just 2 to 4 minutes, watching them very carefully, until the skin is perfectly browned and crispy.

Q3: Can I cook a whole, bone-in turkey in my Instant Pot?

No, a whole turkey, even a small one, will not fit inside a standard 6- or 8-quart Instant Pot. This recipe, using boneless or a small bone-in breast, is the perfect way to get that classic turkey flavor using your pressure cooker.

Q4: What does "deglaze" mean, and why is it important?

Deglazing is the simple but crucial act of adding a liquid (in this case, wine) to a hot pan after you have seared meat. This allows you to use a spoon or spatula to scrape up all the delicious, caramelized, brown bits (known as the "fond") that are stuck to the bottom of the pan. Those brown bits are pure, concentrated flavor, and deglazing is the secret to incorporating all that deliciousness into your final pan gravy.

Q5: Can I make this recipe without the wine?

Yes. The wine adds a wonderful, bright acidity that helps to balance the richness of the gravy, but if you prefer to cook without it, you can simply deglaze the pan with an equal amount of your turkey or chicken stock .

The Juiciest & Easiest Instant Pot Turkey Breast and Gravy

A recipe for a juicy and flavorful Thanksgiving turkey breast with a rich, homemade gravy, all prepared in a single Instant Pot. Boneless, skin-on turkey breasts are seasoned with a fresh herb rub of sage, thyme, and rosemary that is placed directly under the skin. The recipe cleverly starts by making a dark, nutty roux in the pot, which is set aside. The turkey is then seared, and the pot is deglazed with white wine before the turkey is pressure-cooked until tender. The final step involves whisking the reserved roux into the flavorful cooking liquid to create a smooth, delicious gravy.

Author: Evelyn
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 2 hours 15 minutes (includes resting/marinating time)
Yield: 8-10 servings
Category: Main Course
Method: Pressure Cooking, Searing
Cuisine: American

Ingredients

1 tablespoon light brown sugar
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 clove garlic, finely grated
Kosher salt and freshly ground black pepper
2 skin-on, boneless turkey breasts (about 2 1/2 pounds each)
7 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 cup dry white wine
2 cups turkey stock or low-sodium chicken broth

Instructions

Prepare the Turkey: In a small bowl, whisk together the brown sugar, sage, thyme, rosemary, garlic, 5 teaspoons of salt, and 1/2 teaspoon of pepper.
Gently lift the skin from each turkey breast to create a pocket, leaving it attached around the perimeter. Rub half of the herb mixture under the skin of each breast, massaging it evenly over the meat. Let the turkey sit uncovered at room temperature for at least 1 hour or chilled for up to 3 days.
Make the Roux: Set a 6- or 8-quart Instant Pot® to the high sauté setting. Melt 6 tablespoons of butter. Add the flour and cook, stirring constantly, for 4 to 6 minutes until the roux is a deep golden brown. Scrape the roux into a heatproof bowl and set it aside.
Sear and Cook the Turkey: Add the remaining 1 tablespoon of butter to the pot. Working one at a time, place a turkey breast skin-side down and cook, undisturbed, for 6 to 8 minutes until deep golden brown. Transfer to a baking sheet and repeat with the second breast.
Pour the white wine into the pot to deglaze, scraping up any browned bits from the bottom. Cook for 3 to 4 minutes until the alcohol smell has cooked off.
Add the stock to the pot. Place the cooking rack in the pot and position both turkey breasts on the rack side by side.
Follow the manufacturer’s guide to lock the lid. Set to pressure cook on high for 15 minutes. After the cycle, perform a quick pressure release.
Make the Gravy and Serve: Carefully remove the lid. Transfer the turkey to a baking sheet and let it rest.
Set the Instant Pot® back to the high sauté setting and bring the cooking liquid to a boil. Whisk in the reserved roux and cook for about 5 minutes, until the gravy boils and thickens. Turn off the pot.
Cut the rested turkey crosswise into 1/2-inch-thick slices and serve topped with the gravy.

Notes

This entire meal of turkey and gravy is made in a single Instant Pot, simplifying the cooking process.
Making the roux first and setting it aside is a unique technique that allows you to sear the turkey and build flavor in the pot before finishing the gravy.
Letting the seasoned turkey rest at room temperature for at least an hour acts as a dry brine, resulting in a more flavorful and juicy bird.
The article references a ‘Cook’s Note’ that is not included in the provided text.

Find it online: https://cookupjoy.com/instant-pot-turkey-breast/