Herb Stuffed Turkey Breast
Servings Prep Time
4-5Servings 10Minutes
Cook Time
Servings Prep Time
4-5Servings 10Minutes
Cook Time
  • 3lb turkey breast roast
  • 2 large carrotsroughly chopped
  • 2 celery stalksroughly chopped
  • ½cup parsleyroughly chopped
  • 4 garlic clovessmashed
  • 8-9 thyme sprigs
  • 4tbsp unsalted butterroom temperature
  • 2cup chicken broth
  • 2tsp salt
  • Kitchen twine
Herb Butter:
  • 4tbsp unsalted butterroom temperature
  • 1tbsp sageminced
  • 1tbsp thymeminced
  • 1tsp salt
  • 3tbsp unsalted butter
  • 1/3cup flour
  • Salt to taste
  1. Mix all herb butter ingredients in a small bowl. If using whole turkey, butterfly the breast and stuff with herb butter. If using a roast, cover herb butter over all turkey pieces. Tie the breast together using kitchen twine. Rub remaining 4 tbsp butter over the skin.
  2. Place carrots, celery, parsley, garlic, thyme, and chicken broth in the Instant Pot. Layer the cooking rack on top of the vegetables. Salt the stuffed turkey breast, and place on the rack skin side up.
  3. Pressure Cook on High for 6 min per pound, setting the timer for a 10 minute natural release. Broil at 400°F for 20 minutes until the skin is golden and crispy. Turkey breast should read at least 165 on a meat thermometer.
  4. Remove the turkey breast and rest for 15-20 minutes, tenting with aluminum foil to keep warm.
  5. Strain the liquid and discard any vegetables or herbs. Keep leftover broth in a separate bowl.
  6. While the turkey is resting, make the gravy. Turn the Saute function on Level 3 for 10 minutes. Melt the butter for the gravy and whisk in the flour. Toast the flour and butter for 1-2 minutes, or until fragrant. Pour in reserved broth and whisk vigorously to eliminate all lumps. Bring to a boil and cook for 3-5 minutes , until thickened. Add salt to taste.
  7. Cut turkey into slices. Serve warm with gravy.