Instant Pot Cajun Turkey Breast

Instant Pot Cajun Turkey Breast is nothing like you’ve ever had before! This is packed full of flavor and so juicy you’ll never want to make a turkey in the oven again. This recipe was adapted from a Cajun-injected turkey I made one year in the oven. Injecting a turkey makes the turkey more flavorful than a traditional turkey and is fully cooked in under an hour.

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Pressure Cook

The best part of making a turkey breast in the instant pot is it can be cooked in under an hour. Cooking a 6 lb turkey breast for 6 minutes per pound plus time to come to pressure and full natural release totals just under an hour. You can use these basic directions for cooking any bone-in turkey breast in the Instant Pot, but if you want to kick it up a notch try this recipe.

How to make Cajun Injected Turkey Breast

First, start by blending up all the injection ingredients in the blender. Next using a meat marinade injector like this draw up the mixture and inject it in multiple spots throughout the turkey breast. The breast will visually fill up as you do this. Stop when the marinade starts to seep back out and the breast is very plump.

Dry Rub

In a small bowl mix all the rub ingredients (spices) together. Pat the skin of the turkey breast dry with a paper towel and generously rub the spice mixture all over the turkey breast.

Instructions

Start by turning on the Saute function, add the EVOO. When the display reads HOT add minced garlic and onion. Saute until onion is translucent. Add 1 cup of low-sodium chicken stock and deglaze the bottom of the pot.

Add the remainder of the marinade to the broth in the Instant Pot. Cancel/Turn off the Instant Pot. Place the trivet in the bottom of the Instant Pot and place the turkey breast on the trivet breast side up. Lock the lid in place and vent to the sealing position. Set cook time according to the weight of your turkey breast. 6-7 min per lb.

When the cook cycle is finished let the pressure naturally release completely. Using a meat thermometer check that the internal temperature has reached 165° in the thickest part of the breast. When the trivet handles are cool enough to remove lift the turkey breast to a cutting board to cool.

Reserve stock in the Instant Pot for gravy. When the stock has cooled slightly pour it through a fine metal strainer to remove any tidbits. Place the turkey breast back in the Instant Pot with the air-fry lid on top for 5 minutes at 425° to crisp the skin. (alternatively, place it underneath the broiler) Let rest for 10 minutes before slicing.

How To Make Gravy In The Instant Pot

Return 2 cups of the reserved stock to the Instant Pot. Select the sauté setting and combine stock and 2 Tbs. butter. 18After the butter has melted slowly whisk in ¼ cup all-purpose flour. Continue whisking while the gravy reduces and thickens for about 3-4 minutes.

Ladle gravy over the turkey breast and serve with Instant Pot Mashed Potatoes, Instant Pot Cranberries, Air Fried Broccoli, Garlic Knots Stuffed With Cheese, or Instant Pot Corn on the Cob

Storage

Store leftover turkey breast in an air-tight container for up to 3-4 days or freeze in individual portions with Souper Cubes for up to 3 months.

How To Use Leftover Turkey?

Substitute leftover turkey breast for chicken in Green Chili Chicken Enchiladas, White Chicken Chili, Chicken, and noodles, or make easy turkey tacos or sandwiches.

Other Holiday Instant Pot Recipes

Instant Pot Cajun Turkey Breast

Amber

Instant Pot turkey breast done in less then 60 minutes. Incredibly moist and flavorful.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Additional Time 20 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Instant Pot Dinner

Cuisine Holiday

Servings 8 servings

Calories 156 kcal

Equipment

1 6 qt. Instant Pot

1 Marinade Injector

Ingredients

  

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For Injecting Into Turkey:

• 1 Tbs. Worchestershire
• ¼ Cup Apple Juice
• 1 Tbs. Honey
• 1 Tbs. Sea Salt
• 3 Tbs. Creole Seasoning
• ¼ tsp. Cayenne
• 2 tsp. Granulated Garlic
• 2 tsp. Onion Powder
• 1 tsp. Black Pepper
• 2 Cans Low Sodium Chicken Stock (divided)

Dry Rub Ingredients:

• 2 Tbs. Butter for rubbing on skin
• 1 tsp. Sea Salt
• 1 tsp. Black Pepper
• 1 tsp. Creole Seasoning
• 1 tsp. Cajun Seasoning
• 1 tsp. Granulated Garlic
• 1 tsp. Onion Powder

Other Ingredients:

• 2 Tbs. EVOO
• 1 White Onion Quartered
• 1 Tbs. Minced Garlic

Spicy Cajun Gravy:

• 2 cups Remaining Stock (strained)
• 2 Tbsp. Butter
• ¼ cup all-purpose flour

Instructions

 

• Completely thaw the turkey breast in the fridge.
• Remove packaging and discard sauce packet.
• Make the marinade by blending all of the ingredients together for 2-3 minutes from the first list.
• Using a marinade injector like this one fill the injector and inject turkey in the breast in multiple areas. You will have to fill the syringe numerous times.
• You will visually see the turkey breast plump up as you are injecting.
• There will be leftover marinade, do not discard.
• Pat the skin of the turkey with a paper towel then coat the outside with butter.
• Combine dry rub ingredients and rub generously all over the turkey breast.
• Turn on Saute function and add EVOO.
• When the display reads HOT add minced garlic and onion.
• Saute until onion is translucent.
• Add 1 cup of low sodium chicken stock and deglaze the bottom
  of the pan. Add the remainder of the marinade to the broth.
• Turn off the Instant Pot.
• Place the trivet in the bottom of the Instant Pot.
• Place turkey breast on the trivet breast side up.
• Lock lid in place and vent to sealing position.
• Set cook time according to the weight of your turkey breast. 6-7 min per lb.
• When the cook cycle is finished let the pressure naturally release completely.
• Using a meat thermometer check that the internal temperature has reached 165° in the thickest part of the breast.
• When trivet handles are cool enough to remove lift turkey breast to a cutting board to cool.
• Reserve stock in the Instant Pot for gravy.
• Place turkey breast back in the Instant Pot and place mealthy lid on top for 5 minutes at 425° to crisp the skin. (can alternately be placed underneath the broiler)
• Let the turkey rest for 10 minutes before slicing.

To make gravy

• When the stock has cooled slightly pour through a fine metal strainer to remove any tidbits.
• Return 2 cups reserved stock to the Instant Pot or saucepan.
• Using the saute setting or medium heat on the stovetop combine stock and 2 Tbs. butter.
• When the butter has melted slowly whisk in ¼ cup all-purpose flour. Continue whisking while gravy reduces and thickens about 3-4 minutes.
  
  

Notes

The turkey will have amazing flavor but won’t be too spicy, however, the gravy will be spicy due to the adding the marinade. If you prefer a more traditional gravy don’t add the remaining marinade to the instant pot prior to cooking and use turkey drippings to make your gravy.

 

Be sure to cook poultry to an internal temperature of 165° using an internal temperature probe in the thickest part of the breast.

Nutrition

Serving: 1gCalories: 156kcalCarbohydrates: 14gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 15mgSodium: 1698mgPotassium: 254mgFiber: 2gSugar: 4gVitamin A: 1586IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Keyword Dinner, Instant Pot, Main Dish, Thanksgiving, Turkey

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