Instant Pot Turkey and Gravy Recipe

• 1 (3 lb) FROZEN boneless turkey roast, (I use the Butterball savory herb all white meat)
• 1 1/4 cup chicken broth
• 4 tablespoons butter, melted
• 2 tablespoons turkey herb rub (herb chicken rubs work great too)
• 1 large onion, quartered
• 4 stalks celery, cut into large pieces
• 5 cloves garlic, crushed
• a few sprigs fresh herbs: rosemary, sage & thyme
• 2 (.87 oz) packets turkey gravy mix

Directions:

• Place trivet within the bottom of your instant pot insert. Place frozen turkey roast on trivet.

• Add broth. Pour butter on prime of turkey. Sprinkle with turkey herb rub seasoning.

• Place onion, celery and garlic round the turkey. Place herbs on prime and seal lid and shut vent.

• Cook on manual high for fifty five minutes. enable pressure to unleash naturally (wait for pressure pin to drop in itself before proceeding), concerning ten minutes.

• rigorously open the lid, take away the turkey, place on a platter and canopy with foil or in a very pot with a lid. Strain out remaining herbs and vegetables (with a slotted spoon or a filter looking on your preference).

• Set instant pot to sauté. Add gravy packets and whisk till sleek. bring around an occasional boil, and cook stirring till thickened, concerning five minutes.

• Slice turkey and serve with gravy!