This Instant Pot turkey breast became my weeknight hero the first winter I wanted turkey but didn't want the commitment of roasting a whole bird. I discovered this method while juggling work nights and a busy household: the pressure cooker gives that tender, juicy interior in a fraction of the time, and a quick sear before cooking builds color and flavor that you might expect only from a long roast. The result is slices that stay moist, a subtly smoky spice layer, and a gravy that soaks into every bite. I remember the first time I served it: my spouse closed their eyes after the first forkful and said, "This tastes like Thanksgiving in 30 minutes." That memory sealed this as a rotating favorite on our menu.

What makes this version special is the combination of smoked paprika and Italian seasoning with a touch of tarragon — a balance of warm, savory, and slightly herbaceous notes that lift the turkey without hiding its natural flavor. Using the Instant Pot saves time and captures juices that become the base for a rich, velvety gravy. The pan-sear step is optional but recommended; it adds Maillard browning and crispness if you finish the slices briefly under the broiler. Over the years I've tweaked the seasoning ratios, learned how long to rest the meat, and perfected a quick stovetop gravy that transforms the drippings into a silky sauce. This write-up includes those small techniques: measuring tips, troubleshooting, and make-ahead ideas that make this method reliably excellent every time.

Ingredients

• 4 lb boneless turkey breast: Choose a high-quality, thawed boneless breast. Look for even thickness for uniform cooking; if one end is much thinner, fold or loosely tie it so the bird cooks evenly. A branded, pasture-raised option tastes richer but a supermarket turkey breast works well here.
• Olive oil: Use a neutral extra-virgin or light olive oil for rubbing the turkey so spices cling and the meat doesn't stick during searing.
• Smoked paprika & Italian seasoning blend: Smoked paprika adds depth and a subtle smokiness; combine with a balanced dried Italian blend for rosemary, oregano, and basil notes that complement poultry.
• Dried tarragon: A little tarragon (about 1 teaspoon) brings a bright, anise-tinged lift that pairs beautifully with turkey's mild flavor.
• Salt & black pepper: Essential for seasoning — salt enhances natural flavors while coarse black pepper contributes mild heat and aroma.
• Garlic: Two cloves, minced and pressed into the meat; garlic opens the flavor profile and holds exceptionally well when cooked under pressure.
• Butter and oil for sautéing: A mix of unsalted butter and olive oil gives a higher smoke point and buttery flavor for browning.
• Gravy ingredients: Butter and all-purpose flour form a quick roux; low-sodium chicken broth and half & half make a creamy gravy. Substitute as needed for dietary restrictions.

Instructions

Prepare and season: Pat the thawed turkey breast dry with paper towels. Drizzle 1 tablespoon olive oil and rub all over to help the spices adhere. Generously sprinkle 1 tablespoon smoked paprika, 1 tablespoon Italian seasoning, 1 teaspoon dried tarragon, 1 teaspoon salt, and 2 teaspoons black pepper. Massage the seasonings into all sides and work 2 minced garlic cloves into crevices. Dry skin and tight seasoning improve browning and flavor absorption. Sear the turkey: Set the Instant Pot to High Sauté. Add 2 tablespoons unsalted butter and 2 tablespoons olive oil. When the butter is melted and the pot is hot, carefully add the seasoned turkey and sear 2 to 3 minutes per side, rotating to brown all surfaces — about 5–8 minutes total. Look for a deep golden-brown color; this step builds the base flavor but don't worry if the turkey isn't crisped through. Pressure cook: Place the metal trivet into the Instant Pot, set the seared turkey breast on top, and add 1/2 cup low-sodium chicken broth to the pot bottom. Close the lid and seal the vent. Cook on Manual/High Pressure for 25 minutes. Allow a natural release for 10–15 minutes to preserve juices; use quick release only if necessary and follow your Instant Pot guide. Rest and optional broil: Carefully remove the turkey to a cutting board and tent loosely with foil for 10–15 minutes before slicing. This rest redistributes juices. For a crisper exterior, transfer to a rimmed sheet and broil 5–10 minutes in a preheated oven, watching closely to avoid burning. Make the gravy: Keep the Instant Pot on Sauté. Add 2 tablespoons unsalted butter to the drippings and melt. Sprinkle 2 tablespoons all-purpose flour and whisk continually for 2 minutes to cook the raw flour taste. Slowly whisk in 1/2 cup chicken broth, then 1/2 cup half & half, and simmer about 3 minutes until thickened. Season to taste with salt and pepper. For a thinner gravy, add more broth; for richer, stir in a touch more half & half. Slice and serve: Slice the turkey against the grain into 1/4- to 1/2-inch slices for best texture. Serve with warm gravy spooned over top and any preferred sides.

Storage Tips

Cool any leftover turkey and gravy to room temperature within two hours and store separately if possible. Use airtight containers or vacuum-seal bags for best longevity. Refrigerated slices keep well for up to 4 days; gravy will thicken in the fridge — reheat gently on low with a splash of broth to loosen it. For freezing, place slices flat in a single layer on a baking sheet until firm, then transfer to freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat slices without drying, warm them in a low oven (275°F) covered with foil, or quickly sauté in a skillet with a little butter and a splash of stock.

Ingredient Substitutions

If you need dairy-free gravy, replace the 1/2 cup half & half with 1/2 cup unsweetened almond or oat milk and thicken slightly with an extra tablespoon of flour or a cornstarch slurry. For gluten-free, use a 1:1 gluten-free flour blend or cornstarch (use half the amount and whisk into a cold liquid before adding). To remove smoked flavor, swap smoked paprika for sweet paprika and increase Italian seasoning by 1/2 teaspoon. If you prefer a lighter sauce, skip the half & half and add an extra 1/2 cup chicken broth plus a teaspoon of Dijon mustard for body and tang.

Serving Suggestions

Serve thin slices alongside buttery mashed potatoes or creamy polenta to soak up the gravy. A bright green vegetable like steamed broccoli or sautéed green beans cuts through the richness. For a casual meal, slice the turkey and layer on crusty rolls with gravy for open-faced sandwiches. Garnish with fresh parsley and a squeeze of lemon to brighten the plate. This scaled-down turkey works well as the centerpiece for small holiday dinners, paired with roasted root vegetables and a cranberry relish for contrast.

Cultural Background

Turkey has been a centerpiece of North American holiday tables for generations. This method marries traditional seasoning and gravy with modern pressure-cooking convenience. Instant Pot cooking became popular for compressing long braises and roasts into shorter timeframes while preserving tenderness. The spices here — smoked paprika and Italian herbs — reflect a contemporary, pantry-driven approach rather than a single regional tradition, borrowing smoky Spanish paprika and classic Mediterranean herbs to support the turkey's natural flavors.

Seasonal Adaptations

In winter, serve with roasted squash, cranberry sauce, and a warm gravy; in spring, use lighter sides like lemony asparagus and a green pea salad. For summer meals, cool slices for salads with arugula, cherry tomatoes, and a mustard vinaigrette. Holiday versions benefit from a drizzle of pan juices mixed with orange zest or a spoonful of apple butter for seasonal depth.

Meal Prep Tips

Cook the turkey on Sunday, slice, and portion into lunch-size servings with a small container of gravy. Store in clear, labeled containers for grab-and-go meals. Reheat one portion in the microwave covered with a damp paper towel for 60–90 seconds, or rewarm in a skillet with a splash of broth for 3–4 minutes. The slices also freeze well individually for quick protein additions to grain bowls or casseroles.

Whether you make this for a busy weeknight or a cozy small celebration, the Instant Pot method reliably produces tender, flavorful turkey with a gravy that feels indulgent. Try it once, and chances are it will reappear on your home menu for months to come.