Instant Pot Turkey Breast with Gravy

• Gluten free

• Meat

  • 6 1/2 lb Turkey breast, bone-in skin-on

• Produce

  • 3 cloves Garlic
  • 1 Onion, large
  • 1 Stock celery
  • 1 sprig Thyme

• Canned Goods

  • 1 (14 oz. can Turkey or chicken broth

• Baking & Spices

  • 3 tbsp Cornstarch

• Liquids

  • 3 tbsp Water

Found on earthmamasworld.com

Description

Ingredients

• 6.5 lb. bone-in, skin-on turkey breast
• Spices: salt, pepper, garlic powder, onion powder, and paprika
• 1 (14 oz.) can turkey or chicken broth
• 1 large onion, quartered
• 1 stock celery, cut in large pieces
• 1 sprig of thyme
• 3 cloves of garlic
• 3 tablespoons cornstarch
• 3 tablespoons cold water

Directions

• Season turkey breast liberally with spices.
• Stuff with onion, celery, garlic and thyme.
• Brown turkey breast if desired with a bit of butter on saute mode. Leave turkey breast side up when done
• Add chicken broth.
• Lock lid in place, select High Pressure and 30 minutes cooking time.
• When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes, then do a quick pressure release to release any remaining pressure.
• When valve drops carefully remove lid. Use an instant read thermometer to check to see if the turkey is done. It should be 165°. If it isn’t 165°, lock the lid in place and cook it for a few more minutes.
• When turkey has reached 165°. Carefully remove turkey and place on large plate. Cover with foil. OR put in a cooking dish and place under a broiler to brown the turkey breast.
• Strain and skim the fat off the broth if desired.
• Whisk together corn starch and cold water then add to broth in cooking pot.
• Select Sauté and stir until broth thickens. Add salt and pepper to taste.
• Remove breast from broiler if you used this feature and slice the turkey and serve immediately.