Gotta love freezer to Instant Pot!

Love being able to have the turkey in the freezer!


  • 1 (3lb) Butterball Turkey Breast Roast
  • 1 tbsp poultry seasoning
  • 2 tbsp butter, cut into pats
  • 2 lemon slices (optional)
  • 1 sprig rosemary
  • 1 onion, quartered
  • 3 stalks chopped celery
  • 2 cups chicken broth
  • 4 garlic cloves
  • 2 McCormick Turkey Gravy packets (I used the gravy packet and Cream of Mushroom soup)



  1. Remove the packaging from the turkey then run it under warm water until you can separate and remove the gravy packet from the turkey breast. You can leave the inner netting on while cooking. Rub the outside of the chicken with the poultry seasoning and set aside.
  2. Place the celery, onion, garlic cloves, and chicken broth in the bottom of the pressure cooker pot.  Place the trivet in and set the turkey breast roast on top of it.  Place the butter pats, lemon slices and rosemary on top of the turkey breast.
  3. Close the lid to the pressure cooker and set the valve to sealing. Then use poultry mode and adjust the time to 55 minutes and let cook (see note section for altitude adjustments.)  When cooking is done, natural release for an additional 20 minutes.  Then open the lid and check the temperature which should be 170˚F throughout.
  4. Remove the roast and strain the vegetables, reserving the broth and pour it back into the pressure cooker pot and add both gravy mixes. Turn the pot on to sauté and whisk continuously until it comes to a boil and then about 3-5 additional minutes until it thickens.  Turn the pressure cooker off and remove the gravy from the heat.
  5. Cut off the netting and serve warm with as little or as much gravy as you want!  Enjoy!

To prepare this recipe as written the turkey must be frozen. If the turkey is thawed you can use the same method with a reduced cook time.

Original Recipe: