Instant Pot Maple Mustard Turkey Breast is the perfect solution to a smaller Thanksgiving dinner! It has an easy overnight marinade of butter, maple syrup, dijon mustard, and garlic, and is cooked in your Instant Pot in 35 minutes. Then you make the gravy right in the Instant Pot – you won’t believe how easy it is!
This post is sponsored by the Minnesota Turkey Growers Association. All opinions are my own.
If you follow me on Instagram, you might know that this Instant Pot Turkey recipe is a long time coming. Okay, well a couple of weeks coming. I had it in my mind that I really wanted to do an entire turkey in my Instant Pot.
It turns out, even the smallest turkey you might find won’t fit in a 6-quart Instant Pot. I’ve seen some people have luck in their 8-quart Instant Pots, but I’m pretty sure the majority of Instant Pot users have the 6-quart. It’s just more practical and cheaper.
So, I took things down a notch and tried a bone-in turkey breast. And ladies and gentlemen, we have Instant Pot Turkey Breast success!
The reason why I really wanted to do a full turkey in the Instant Pot, was because I feel like most households do a full turkey on Thanksgiving. However, the more I thought about it, the more instances I could think of that a turkey breast might be more practical.
For one, if you’re having a smaller Thanksgiving gathering. If there are 4-6 people at your Thanksgiving table, a turkey breast would be perfect for you.
In the opposite instance, maybe you’re having a large Thanksgiving but not big enough that you need two full turkeys. Then maybe you could do a turkey AND a turkey breast. Or maybe you have more white meat lovers than dark meat. Make an extra Instant Pot Turkey Breast!
OR (last scenario, I promise) you just want more leftovers to make turkey sandwiches/turkey soup/the two recipes I have coming up using turkey leftovers? Make the extra Instant Pot Turkey Breast!
In all these scenarios, this Instant Pot Maple Mustard Turkey Breast is the solution because it doesn’t take up any oven space. Can I get a hallelujah?!
For all of us who aren’t fancy enough to have a double oven, that oven space is precious real estate in the kitchen on Thanksgiving. The Instant Pot saves the day here, and gives us more room for those sweet potato casseroles and green bean casseroles!
Easy Gravy in the Instant Pot!
Another great thing about this recipe for Instant Pot Turkey Breast? You can also make the gravy in the Instant Pot!
What happens is, you’ll remove the turkey breast from the oven and place it on a baking sheet or in a roasting pan. If you want crispy skin, I recommend baking it at 425 for about 10 minutes. You can do this after you get all of the other dishes out of the oven and get them ready to serve.
Then, while the turkey skin is getting all crispy, you’ll make the gravy. Just turn the Instant Pot to the Sauté setting, add some butter, flour, and cream, and let it thicken up. I also added some more dijon mustard to balance out the sweetness from the maple syrup in the gravy. It could not be easier!
Where Does My Turkey Come From?
Since this post is sponsored by the Minnesota Turkey Association, I wanted to share some fun turkey facts with you!
Did you know:
- Minnesota ranks #1 in turkey farming in the U.S.? Turkey farm families in Minnesota raise 42.5 million turkeys a year!
- About 95% of families make a turkey at Thanksgiving!
- The Minnesota Turkey Growers Association recommends 1 lb of turkey per person you are serving! So this turkey breast is perfect for a group of 6-7 people.
- Follow Minnesota Turkey Growers on Instagram or Facebook for more fun facts!
I know I keep on saying this, but – chalk up another win for the Instant Pot! This Instant Pot Maple Mustard Turkey Breast turned out super tender and flavorful, and could not have been easier!
Looking for other Thanksgiving recipes? Check these out!
- 7 lb turkey breast thawed
- 4 tablespoons butter melted
- 1/4 cup maple syrup
- 2 tablespoons dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 cup chicken broth
- 1 onion quartered
- 2 celery stalks cut into 1" chunks
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/3 cup heavy cream or half and half
- 1 tablespoon dijon mustard
- Combine melted butter, maple syrup, dijon mustard, garlic powder, and sea salt.
- Place the turkey breast in a large tupperware and pour butter mixture over turkey, rubbing under the skin and on both sides.
- Cover and refrigerate at least 4 hours, up to overnight.
- Once ready to cook, stuff onion and celery stalks (as much as you can) into the turkey breast cavity. If you can't fit it all, just place it on the bottom of the Instant Pot/around the turkey breast.
- Place trivet in Instant Pot.
- Add chicken broth to Instant Pot.
- Place turkey onto trivet, along with any onion/celery that didn't fit inside of the turkey breast.
- Place lid on Instant Pot, making sure it is sealed.
- Cook on high for 35 minutes, and let pressure naturally release for 15 minutes.
- Preheat oven to 425.
- Place turkey breast onto baking sheet and bake in oven for 10 minutes, until skin is browned.
- While turkey is in oven, make the gravy.
- Strain out the celery and onion.
- With turkey drippings/liquid still in the Instant Pot, turn the Instant Pot to saute setting.
- Add butter and melt.
- Whisking vigorously, slowly add the flour. You don't want it to be clumpy so be sure to add slowly and to whisk the entire time.
- Let it cook for 1 minute.
- Slowly add the cream and dijon, whisking constantly. Let cook until thickened, about 3-5 more minutes. Season with salt and pepper, to taste.
- Slice turkey breast and serve with gravy.
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