Pressure Cooker Turkey Breast and Gravy

Image of Caroline Chambers
Rated 5.0 based on 2 customer reviews
Pressure Cooker Turkey Breast and Gravy
Pressure Cooker Turkey Breast and Gravy


  • 1 teaspoon salt
  • 1 teaspoon fresh rosemary, minced 
  • ½ teaspoon black pepper 
  • 1 lemon, zested
  • 2 garlic cloves, minced
  • 1 (4 pound) boneless, skinless turkey breast
  • 1 tablespoon olive oil
  • 2 cups turkey stock
  • 1 large carrot, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 small yellow onion, roughly chopped 
  • 2 tablespoons cornstarch
  • 2 tablespoons water


For best results, we recommend using:


  1. Rub salt, rosemary, pepper, lemon zest, and garlic all over turkey breast. Allow breast to come to room temperature before cooking.
  2. Turn on Sauté mode of pressure cooker on Normal mode. When it reads HOT, add oil. Sear turkey breast on all sides until golden brown, 3 to 4 minutes per side. Press Cancel. Transfer turkey to a holding plate. 
  3. Add stock, carrot, celery, and onion to the pressure cooker and use a wooden spoon to scrape up any browned bits that are stuck to the pot. Place trivet over stock mixture, and place turkey breast on the trivet. 
  4. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 32 minutes on High Pressure. A thermometer inserted in the thickest part should read at least 165 degrees F (75 degrees C). (See below for formula to determine cook time based on turkey's weight.)
  5. Allow pressure to naturally release.
  6. Transfer turkey to a holding plate and remove trivet.
  7. Stir cornstarch and water together in a bowl until no lumps remain. 
  8. Press Sauté button on Normal and bring mixture to a boil.
  9. Blend vegetables and stock in the pressure cooker using an immersion blender until smooth. Add cornstarch mixture and cook, whisking occasionally, until gravy thickens, 4 to 5 minutes. It will continue to thicken as it cools. Season gravy with salt and pepper to taste.
  10. Serve turkey with gravy.
Mealthy Tip

Before you begin, make sure you know exactly how much your turkey breast weighs. Multiply that weight by 8 to get the exact number of minutes that you will pressure cook your turkey breast. For instance, a 3 pound turkey breast would cook for 24 minutes (3 pounds x 8 minutes = 24 minutes for cook time).

Goes perfect with our Pressure Cooker Cranberry Sauce!

Nutrition Facts

Per Serving: 385 calories; 7g fat; 6.2g carbohydrates; 70g protein; 183mg cholesterol; 583mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 385 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 9%
Trans Fat 0.1g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 2.9g
Cholesterol 183mg 61%
Sodium 583mg 24%
Total Carbohydrate 6.2g 2%
Dietary Fiber 1g 2%
Sugars 1.8g
Protein 70g
Vitamin A 21% Vitamin C 4%
Calcium 2% Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Jamie Bell

Jamie Bell says:

Delicious turkey breast and gravy! I am a fairly newer pressure cooker user but this recipe was not intimidating at all. It heats up quickly, which makes searing the turkey fast and simple. The best part is being able to put the lid on and walk away. This was also my first time trying a vegetable gravy and it was surprisingly delicious. The kids ate it, not even realizing it was made with vegetables.

Image of Nathalie D

Nathalie D says:

I made my own gravy but the turkey breast was nice and juicy. Sometime turkey breast can be a bit dry, but all in all this recipe came out really good, even better than expected.