Instant Pot Turkey Roast
Servings 6 servings
Calories 312kcal
Equipment
Ingredients
- ½ tsp salt
- ½ tsp ground sage
- ½ tsp dried rosemary
- ½ tsp dried thyme
- ½ tsp ground paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ⅛ tsp black pepper
- 1 (3 lb) frozen boneless turkey roast (Yes, you cook it from frozen)
- 1 ¼ 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!
Nutrition
Serving: 1 serving | Calories: 312kcal | Carbohydrates: 3g | Protein: 50g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 144mg | Sodium: 908mg | Potassium: 611mg | Fiber: 1g | Sugar: 1g | Vitamin A: 378IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg