2-3 lb frozen turkey breast
2 cups of chicken stock
Italian seasoning
Garlic salt
Olive oil

Brown Gravy Version

  • The turkey/chicken broth from cooking the turkey.
  • ½ cup cold water
  • 3 tbsp cornstarch
  • Salt ( to taste )

White Gravy Version

  • The turkey/chicken broth from cooking the turkey.
  • 3 tbsp flour
  • 3 tbsp butter
  • Salt ( to taste )


  1. Add the chicken stock to the pot.
  2. Place the trivet into the pot and set the frozen turkey breast on top of it.
  3. Brush or drizzle oil oil onto the turkey. This will help the seasoning stick.
  4. Sprinkle or rub the Italian seasoning and garlic salt until it makes a layer on top of the turkey. See image below. I personally put a lot on, because most of the actually seasoning will get pulled off when you remove the netting after the turkey is cooked.
  5. Set the Instant Pot timer to 65 minutes on high.
  6. When the timer goes off let it do a natural release for 10 minutes before releasing the valve and opening the lid.
  7. Remove the turkey.
  8. Strain the liquid from the pot if desired. It will likely be desired though, because there can be some white protein that can cook out of the turkey that isn’t very appetizing.
  9. Set the Instant Pot to saute ( or just use a separate sauce pan / pot ) with the turkey/chicken broth in it.

For the gravy I strain 2 cups of the liquid from the Instant Pot into a smaller pot. I simply use a measuring cup to get the liquid out of the Instant Pot and then pour it through a fine metal mesh strainer ( that I normally use to wash berries ).

Brown Gravy Version:

  1. Mix the cold water and cornstarch together in a small bowl.
  2. Add this mixture to your pot and stir until the gravy thickens.

White Gravy Version ( my favorite ):

  1. In a separate saucepan, add the butter and wait for it to melt.
  2. Mix in the flour with the melted butter, stiring quickly to make sure that it gets combined.
  3. Add the liquid from the Instant Pot. You can use a strainer over the saucepan to filter the liquid if desired.
  4. Continue mixing until the gravy it is boiling and smooth. Roughly 3 minutes.


You may want to add some more garlic salt to the gravy for more flavor.

It would be easy to also broil the turkey for a couple of minutes to brown the top.

I have tried this recipe for 50 minutes twice and the internal temperature was only 110 degrees both times. Recommendations on the Internet are all over the place, but for my Instant Pot here in the greater Seattle area it takes substantially more than time than 45-50 minutes. This is the only recipe that I’ve tried more than once where my results differ from other sources. It’s not a huge deal; I cut it in half, saw it was pink in the middle so I put it back in for another 10 minutes. No problem. As with most cooking methods, undercooking is normally salvageable; overcooking and your likely eating rubber!

Another note is that most of the seasoning will be pulled off when you remove the netting after it is cooked. Don’t worry, I personally can still taste it in the meat, but you can see that also don’t hold back on the seasoning! I’ll actually sprinkle some more garlic salt on top after the netting is removed.