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Have you ever wondered why so many homes across America serve for the Thanksgiving holiday? I love to dive into history and learn as much as I can about our holidays and Thanksgiving is no exception! One source that I was reading from says one of the main reasons that the turkey has became so famous for our holiday meal is the fact that it is affordable. 

Sarah Joseph Hale, also known as “The Godmother” of Thanksgiving was known for her accounts and tales about early New England settlers and gave tribute to a roast turkey, which eventually became the famous centerpiece for the holiday, after Abraham Lincoln declared it a holiday in 1863! However, there are several other stories and wives tales about how this bird became a staple of conversation at American dinner tables everywhere. One such conversation centered around Benjamin Franklin and his opinion that the turkey was a more respectable bird than the bald eagle! However, since this delicious entree was introduced, it has become a tradition for most of us and we just couldn’t imagine the holiday without it! 

(Good times! Couple of my husbands Soldiers. Came and got a full meal, took back leftovers to the barracks and some fresh, home-canned jam!)

When we lived in the state of Washington, we always opened our home up to Soldiers who couldn’t go home for the holidays and I always took food to the Soldiers who were required to work. The turkey took hours to cook in the oven. The bigger the bird, the longer the cooking time! After our first Thanksgiving there, we purchased a large indoor deep fryer and that is how we prepared our turkey. It was a game changer! No longer was the oven tied up for hours while cooking the delicious bird! 

Join: Instant Pot For Busy People on Facebook! 

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Now that we are no longer on post and have so many coming over every holiday, I wanted to come up with a recipe that I could use for our Instant Pot! This recipe is simple to follow and absolutely delicious! If you are looking for more holiday recipes and only want to subscribe to only my Instant Pot posts, you can do that here! 

Also, I have something exciting to share with you before I get to the recipe. I put together a Thanksgiving Planner! This will hopefully make your holiday planning a little bit easier! This planner has a budget sheet, shopping list, blessings chart, guest list, cooking schedule and cheat sheet, and more!  Just go HERE or click the picture below. 

Read: Instant pot Green Beans! Another great addition to your holiday dinner! 

Ingredients:

  • 1 cup chicken broth 6-7 lb. turkey breast (defrosted enough to easily remove the plastic, gravy bag, and inners)
  • 1 tsp parsley
  • 1 tsp rosemary
  • 1 tsp sage
  • 1 tsp thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp. butter
  • 1/2 cup flour

Directions:

1) Rinse and pat dry the turkey. Mix together the parsley, rosemary, sage, thyme, salt, and pepper to make a rub. Cover the turkey in the seasonings.

2) Add chicken broth to the Instant Pot and insert the trivet. Arrange the turkey on top of the trivet. The turkey went right up to the fill line.

3) Lock the lid into place and turn the pressure valve to sealing. Using the poultry setting cook the turkey on high pressure for 45 minutes. Let the pressure release naturally then transfer the turkey to a baking dish. ***NOTE: If your instant pot doesn’t have a poultry setting- never fear! Just use Manual****

4) Turn the oven to broil and let the turkey broil for 5-10 minutes until the turkey is to your desired goldenness. Remember the longer the turkey sits under the broiler the dryer it will be. I let it broil until it was medium gold, about 7 minutes. The turkey is fully cooked, so if you want to skip the broiler you can.

5) To make the gravy, keep the liquid from the turkey in the Instant Pot and turn it to sauté. 

Add the butter and whisk until it is melted. Slowly whisk in the flour until the gravy is to your desired thickness.

I made about 4 cups of turkey gravy. You could also use the gravy packet that came with the turkey. Add salt and pepper to taste.

Enjoy!!! 

Don’t Forget To Print The Recipe! 

The Best Instant Pot Turkey

 

Ingredients

  • 1 tsp parsley
  • 1 tsp rosemary
  • 1 tsp sage
  • 1 tsp thyme
  • 1 tsp salt
  • 1 /2tsp black pepper
  • 2 tbsp. butter
  • 1 /2cup flour
  • 1 cup chicken broth 6-7 lb. turkey breast (defrosted enough to easily remove the plastic, gravy bag, and inners)

Instructions

1) Rinse and pat dry the turkey. Mix together the parsley, rosemary, sage, thyme, salt, and pepper to make a rub. Cover the turkey in the seasonings.
2) Add chicken broth to the Instant Pot and insert the trivet. Arrange the turkey on top of the trivet. The turkey went right up to the fill line.
3) Lock the lid into place and turn the pressure valve to sealing. Using the poultry setting cook the turkey on high pressure for 45 minutes. Let the pressure release naturally then transfer the turkey to a baking dish. ***NOTE: If your instant pot doesn't have a poultry setting- never fear! Just use Manual****
4) Turn the oven to broil and let the turkey broil for 5-10 minutes until the turkey is to your desired goldenness. Remember the longer the turkey sits under the broiler the dryer it will be. I let it broil until it was medium gold, about 7 minutes. The turkey is fully cooked, so if you want to skip the broiler you can.
5) To make the gravy, keep the liquid from the turkey in the Instant Pot and turn it to sauté. Add the butter and whisk until it is melted. Slowly whisk in the flour until the gravy is to your desired thickness. I made about 4 cups of turkey gravy. You could also use the gravy packet that came with the turkey. Add salt and pepper to taste.

by

Recipe Notes

 

In Awe,

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