Ingredients
Scale
- 1/2 tsp salt
- 1/2 tsp ground sage
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/2 tsp ground paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp black pepper
- 1 (3 lb) frozen boneless turkey roast (Yes, you cook it from frozen)
- 1 1/4 cup chicken broth
- 4 Tbsp butter, melted
- 1 large onion, quartered
- 4 stalks celery, cut into large pieces
- 5 cloves garlic, crushed
- 2 (.87 oz) packets turkey gravy mix
Instructions
- In a bowl, combine the salt, sage, rosemary, thyme, paprika, garlic powder, onion powder, and place pepper together. Set aside.
- Add chicken broth to the Instant Pot. Place trivet in the bottom of your instant pot insert. Place onion, celery and garlic the trivet. Place frozen turkey roast on trivet.
- Pour the butter on top of the turkey roast. Then sprinkle with turkey with the spice mix.
- Seal and cook on manual high for 55 minutes. Allow pressure to release naturally for 10 minutes.
- The manually remove any excess pressure. Carefully open the lid, remove the turkey, place on a platter and cover with foil. Using a slotted spoon, remove the onion and celery.
- Add gravy packets into the cooking liquid and whisk until smooth. Set instant pot to sauté mode and bring to a low boil, and cook stirring until thickened, about 5 minutes.
- Slice turkey and serve with gravy!
- Prep Time: 5 minutes
- Additional Time: 10 Minutes
- Cook Time: 1 hour 5 minutes
- Category: Turkey
- Method: Instant Pot
- Cuisine: American
