Ninja Foodi or Instant Pot Turkey Breast + Gravy
Ninja Foodi or Instant Pot Turkey Breast + Gravy
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At the time of this post, Pressure Luck exclusively uses Better Than Bouillon/Southeastern Mills for all soup bases and bouillon
- 4-7 lbs of a turkey breast (bone-in or boneless), thawed (NOTE: I would only go up to 6 lbs if using a 6 or 6.5qt pot and up to 7 lbs if using an 8qt)
- 3 tbsp of olive oil
- 1/2 tbsp of paprika (optional)
- 1 tbsp of rubbed sage
- 1 tsp of thyme
- 1 tsp of tarragon
- 1 tsp of seasoned salt
- 2 tsp pepper
- 1 tbsp of crushed garlic
- 2 cups of turkey or chicken broth
- 1-2 large carrots, sliced into discs
- 2-3 stalks/ribs of celery, sliced
- 1-2 small yellow onions, quartered longways
- Two 1oz packets of gravy mix (optional, but I used 2 packets of Chicken Better Than Gravy)
- 2 tbsp cornstarch + 2 tbsp water, for a cornstarch slurry
- A few drops of Gravy Master or Kitchen Bouquet
These roasting lifters are SUPER handy for removing your turkey easily and worry-free!
This carving knife is absolutely spectacular for carving any kind of meat.
Goes great with my amazing stuffing!
NOTE: With the exception of yogurt, ANYTHING made in an Instant Pot can be made in the Ninja Foodi by following the exact same steps as the buttons/controls are all very similar. But if you make something in the Foodi that calls for a crisp right in the same device and you wish to do the same with something cooked in an Instant Pot, you’ll just need to transfer the contents from the Instant Pot to an oven or air fryer to crisp for a few moments at the end.
- Unwrap the thawed turkey from the package and remove anything that may have come inside it from the cavity (like a turkey thermometer). Rinse the turkey breast well under warm water and pat dry and set on a place
- Mix together the olive oil, paprika (if using), rubbed sage, thyme, tarragon, seasoned salt, black pepper and crushed garlic in a mixing bowl. Use a silicone brush to brush it all over the turkey breast
- Place trivet inside the pot, pour in the broth and carefully lay in the turkey breast, breast side-up. Add the onions, carrots and celery around the side of the turkey breast (really stuff them in there to the sides of the turkey the best you can)
- Secure the lid, and hit “Pressure Cook” or “Manual” for 35 minutes at High Pressure. Allow a 12 minute natural release when done (meaning you do nothing for 12 minutes) and then follow with a quick release
- Now for a final quick roasting of the turkey:
- If using a Ninja Foodi, pierce the turkey with roasting lifters and transfer to a plate. Lift out the trivet, allowing all of the veggies to fall into the drippings and then carefully pour all the drippings from the liner pot into a large bowl or container. Return the emptied liner pot to the Foodi and place the turkey breast, breast side-up directly back into the pot (without trivet or roasting basket inserted). Using a brush, dab on a little Gravy Master or Kitchen Bouquet (a little goes a long way), lower the TenderCrisp lid, hit “Bake/Roast” at 400 degrees and go for 10 minutes, lifting the lid and checking on it midway through. If you want it crispier, go for a few minutes longer until you’ve reached the desired crispiness. (NOTE: If your turkey breast is small enough where the TenderCrisp lid can close on it with no problems, you can bypass removing the turkey, trivet and transferring of the drippings before crisping and just dab the Gravy Master on the turkey directly in the pot as is. After you remove the turkey when done crisping, then remove the trivet and allow the veggies to fall into the drippings in the pot)
- If using an Instant Pot, pierce the turkey with roasting lifters and transfer to a foil-lined baking sheet with non-stick spray. Lift out the trivet, allowing all of the veggies to fall into the drippings and and leave them in the pot. Meanwhile, dab on a little Gravy Master or Kitchen Bouquet (a little goes a long way). Pop into a pre-heated oven at 400 degrees. Roast the turkey in the oven for 5-10 minutes until golden in color. Keep an eye on it as ovens vary and we don’t want it to darken too much in color. (NOTE: Gravy Master/Kitchen Bouquet not only gives the turkey a gorgeous color and a little extra flavor, but will also make it look like it was cooking in the oven for HOURS!)
- When the turkey’s done roasting/crisping, set on a carving board and allow it to cool down before carving
- As the turkey’s cooling, let’s turn the broth drippings into gravy! If you used a Ninja Foodi, pour the drippings back into the liner pot (and if there’s some Gravy Master still in it after roasting, leave it there). If you used an Instant Pot, the drippings should still be in the liner pot as there was no need to remove it. Hit “Sauté” and Adjust to “More” or “High,” add in the gravy packets by stirring in well. Once it begins to bubble, add in the cornstarch slurry, stir well and let bubble for 1 minute. Then, turn the pot off and the gravy will thicken beautifully. Transfer to a gravy boat when done
- Lastly, carve up that turkey with a good knife, transfer the meat to a serving plate and serve with gravy poured over everything!
- Gobble Gobble! Goes great with my amazing stuffing!