a close up of slices of instant pot turkey roast with mashed potatoes and gravy
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4.43 from 7 votes

Instant Pot Turkey Roast

This quick and simple turkey roast covered in a homemade turkey gravy is so tender, juicy and flavorful. It's perfect for an easy, no-fuss fall or holiday dinner.
Prep Time5 mins
Cook Time25 mins
Full NPR31 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Boneless Turkey, Butterball Turkey, Fall Recipes, Gravy, Mashed Potatoes, Pressure Cooker, Thanksgiving, Thanksgiving Dinner, Thanksgiving Recipes, Turkey, Turkey Drippings, Turkey Gravy
Category: Poultry
Cooking Method: Instant Pot
Difficulty: Super Easy
Development Status: Finished
Servings: 8
Calories: 631kcal
Author: Valerie Cooper

Ingredients

for the Spice Rub

  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 tablespoon Italian seasoning
  • 2 teaspoons paprika
  • 1 teaspoon ground mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper

for the Turkey Gravy

  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • 2 cups turkey drippings strained
  • ½ cup heavy whipping cream

Instructions

  • Prepare Spice Rub: In a small mixing bowl combine the olive oil, minced garlic, Italian seasoning, paprika, ground mustard, salt, and pepper.
  • Prepare Roast: Rub the olive oil with spices all over the turkey roast. Place the roast on the trivet. Add the chicken stock to the pressure cooker and lower the roast into the pot on the trivet.
  • 25-Minute Cook Time: Close the Instant Pot, set the pressure release valve to 'Sealing' and cook on 'Manual' or 'Pressure Cook', 'High Pressure' for 25 minutes.
  • FULL NPR: Once the cooking time has completed, allow for a Full Natural Pressure Release which can range from 12 to 15 minutes. After the NPR has finished and the pin has fallen, open the pot.

for a Crispy Skin

  • CrispLid Method: For a more crispy skin, first turn off and unplug your pressure cooker. Place the CrispLid on top of the pressure cooker, set it to 500° F, and broil for 8 to 10 minutes or until the skin is nice and crispy.
  • Broiler Method: Transfer the roast to a greased sheet pan or baking dish. Set on the middle rack of an oven under 'Hi Broil' and cook for 6 to 8 minutes or until the skin is nice and crispy.
  • Remove the roast from the pot and allow to rest for 8 to 10 minutes, then remove the twine, slice and serve!

to make the Turkey Gravy

  • Prepare Roux: Reserve two cups of the chicken stock with turkey drippings from the pot. Remove and clean the liner and then return it to the pressure cooker. Turn the Instant Pot on 'Sauté' and push the 'Adjust' button until 'Normal' is selected. Allow the pot to heat up until the digital display reads 'Hot'. Add the three tablespoons of butter to the pot. Allow it to melt. Slowly whisk the flour, a little at a time, into the butter until it is fully combined. Continue cooking and whisking until the flour just begins to turn a light golden brown.
  • Add Turkey Drippings & Cream: Gradually pour the reserved turkey drippings into the pot and bring to a gentle boil while continually whisking. Whisk in the heavy cream and continue to simmer for 4 or 5 minutes. Add salt and pepper to taste.

Notes

Test 1 October 22, 2019: Came out perfect!!
Inspiration:
https://www.crunchycreamysweet.com/instant-pot-boneless-turkey-breast/#wprm-recipe-container-21613
https://www.crunchycreamysweet.com/instant-pot-turkey-breast-recipe/
https://www.jocooks.com/recipes/instant-pot-turkey-breast/#wprm-recipe-container-15827
https://natashaskitchen.com/turkey-gravy-recipe/#jump-to-recipe

Nutrition

Calories: 631kcal | Carbohydrates: 9g | Protein: 77g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 247mg | Sodium: 1323mg | Potassium: 969mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1282IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 3mg