Turkey breast in the Instant Pot is quick, easy and comes out moist and juicy every time!
Ingredients
6 pounds turkey breast (bone in)
1½ cups chicken broth (low sodium)
1 celery rib (cut in 1" pieces)
1 onion (peeled and quartered)
1 teaspoon thyme
Salt and pepper
Instructions
Place the trivet/rack in your liner and add either one 14½ ounce can of low sodium chicken broth or 1½ cups of homemade bone broth, celery pieces, onion quarters and dried thyme.
Prep your turkey breast by washing and patting dry. Season lightly with salt and pepper, inside and out. Place the breast on the trivet.
Place your liner in the Instant Pot, cover with the lid and lock into place. Set pressure release to sealing. Plug in the unit, hit [Manual] making sure the time reads 30 minutes. Allow the pressure to release naturally (NPR) for at least 15 minutes.
Once the pressure has released use an instant read meat thermometer to check the internal temperature before removing from the pot. It should read 165 degrees. If it's not done, lock the lid and set the time for 5 more minutes with 10 minutes NPR. Recheck the temperature for the proper reading.
When your breast is done remove from the pot onto a serving platter or cutting board. Tent for 15-20 minutes before carving. To serve, remove the skin and slice. Or remove the meat from the bone and slice on a cutting board.