Don’t want to roast a whole turkey? Try Instant Pot lemon rosemary turkey breast because it takes under an hour start to finish. The turkey breast is great on its own or in a salad or sandwich.
I did it. I said turkey. It means that Thanksgiving is right around the corner. Then it’s all downhill from there until New Year when we all look at our midsections and ask the question, “What happened this holiday season?”
Trust me. It happens every single year.
Halloween candy is the thing that starts to tip the scale, so to speak.
These are all problems for our future selves though. Today we are talking turkey.
I come from a family of 5, including myself. The after holiday dinner leftover plays are always high stakes and watched by all my siblings. Ask my mom. Afterwards, if one sibling got more turkey or stuffed shells than the other, we will ask her about it.
Actually, truth be told, me and my brothers do this regardless of a holiday or not. “Mom made taco salad, did you get any?” “MOM! Why did you make Nick taco salad and not me?”
My poor mother. We really let her have it sometimes.
All that being said explains why sometimes, after a turkey-centric holiday, we are left wanting more turkey.
In my second cookbook, I shared an easy method for turkey breast without the long cook time in the oven. Instant Pot garlic lemon rosemary turkey breast is an easy solution to wanting just a little more turkey for sandwiches or salads after a holiday.
Prepare the lemon rosemary turkey breast just as you would for the oven. Rub the turkey down with oil and butter, salt, pepper, garlic, fresh rosemary, and lemon zest. Place the turkey breast upon the trivet in the Instant Pot. Cook for 25 minutes at high pressure.
When the turkey is cooked through, you have the option of slicing it as is and saving for sandwiches or taking an extra step to crisp the skin in the oven for a few minutes. Either way, the turkey still stays flavorful and juicy.
I say, if the turkey is being served for your own little Thanksgiving dinner, then crisp the skin. If the turkey is just for sliders, which is my favorite after Thanksgiving use of turkey, then skip the oven step.
Or, forget the holidays and make this for meal prep on Sundays.
Instant Pot Lemon Rosemary Turkey Breast
Garlic lemon rosemary turkey breast made simply and easily in the Instant Pot.
Ingredients
- 1 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter
- 1, 3 lb, turkey breast, spine and neck removed
- 2 tbsp chopped fresh rosemary
- zest of 1 lemon
- 2 garlic cloves, grated
- 1 tsp salt
- 1/4 tsp fresh black pepper
- 1 cup of water
Instructions
- Pour the olive oil onto the turkey. Rub the butter all over and even under the skin of the turkey breast. Sprinkle the rosemary, lemon zest, garlic and generous amounts of salt and pepper all over the turkey breast. Use your hands to rub the seasonings all over the turkey and under the skin.
- Pour the water into the Instant Pot and insert the steam trivet. Place the turkey on top of the trivet, breast side up.
- Secure the lid with the steam vent in the sealed position. Press pressure cook until the display light is beneath high pressure. Use the plus and minus buttons to adjust the time until the display reads “25 minutes.”
- If you are choosing to crisp up the skin, preheat the oven to 450°F (230°C)
during this time. Line a large baking sheet with foil. - When the timer sounds, quick release the pressure. Remove the lid. Use two sets of tongs to carefully transfer the turkey breast to the prepared baking sheet.
- Bake the turkey breast in the oven until the skin is nice and golden and crispy, about 15 minutes.
- Let the turkey rest for 10 minutes before removing the meat from the bones and
Notes
Use kitchen shears to cut along each side of the spine to remove the neck and spine. Discard or add to a freezer safe storage bag and save to make stock.
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