One 3-7 lb turkey breast
1 Tbsp oil
1/2 tsp ground sage
1 tsp dried basil
1 tsp dried tarragon
1/2 tsp thyme
^^ these are just my favourite herbs with poultry. Feel free to use your own.
1 tsp salt
1/2 tsp pepper
1 1/2 cups turkey or chicken broth (or water)
1 carrot, cut into 2” pieces
1 stalk celery, cut into 2” pieces
1 small onion, cut into 8 pieces
1 small apple, in 8 wedges (optional)
2 – 4 russet potatoes, peeled and quartered
For the gravy, two methods:
2 1/2 Tbsp butter or oil
2 Tbsp flour
2 Tbsp cornstarch
3 Tbsp water
Wash and pat the turkey dry. Make a paste out of the oil, herbs and salt and pepper. Rub this all over the turkey breast.
Toss the cut vegetables (except the potatoes) and apple into the Instant Pot and add the broth/water. Place the trivet over the veg/apple mixture and put the seasoned turkey breast on top. Put the potatoes in a steamer basket if it will fit in on top or beside the turkey. If not, make a tin foil boat to hold the potatoes and fit them in wherever you can.
Close the pot, set the valve to Sealing and push the Pressure Cook (or Manual) button. Adjust time using the + and - buttons:
3 lb turkey 24 minutes
4 lb turkey 28 minutes
5 lb turkey 32 minutes
6 lb turkey 36 minutes
7 lb turkey 40 minutes
When it beeps that it's done, leave it for a 15-minute natural release. If you're planning to brown and crisp the turkey skin, turn the oven's broiler on now and line a baking sheet with tin foil.
After the 15 minutes, press Cancel, flip the valve to Venting and when the pin drops, open the Instant Pot and smell the yumminess. If you're browning the breast, place it on the baking sheet and put it under the broiler. Keep an eye on it – it will brown quickly (3-5 minutes) and can burn. Don't turn on the news or start texting or anything. You'll be cussing yourself when the smoke detector goes off.
Mash the potatoes adding the butter, milk or sour cream, salt and pepper as you like it. (Are you keeping an eye on that turkey breast under the broiler?)
For the gravy, strain the cooking liquid and discard the vegetables.
Flour roux method: Press Saute and put the butter or oil in the pot. Whisk in the flour and keep whisking for a minute to cook the roux. Add the strained cooking liquid all at once and whisk vigorously as it comes to the boil and thickens.
Cornstarch method: Whisk the cornstarch and water into a smooth slurry. Press Saute and add the strained cooking liquid. When it's boiling, add about half the slurry and bring it back to the boil. Add more slurry if you like a thicker gravy.
Taste and add salt and pepper if needed. That's it. You're done. Now think of happy Christmases and enjoy your turkey dinner.