Instant Pot Turkey and Potato One-Pot Dinner (High Protein & Easy)

Chef Maxime here, and let me tell you a story about Sunday dinners at my grandmother’s house. Every week, she would roast a whole turkey with golden potatoes, filling the house with the most incredible aroma.

But here is the catch—it took her half the day! Fast forward to today, and I have reimagined that beloved meal as an Instant Pot Turkey and Potato One-Pot Dinner that captures all that nostalgic comfort in just 45 minutes.

Instant Pot Turkey and Potato One-Pot Dinner

A complete high-protein meal featuring tender turkey breast and herb-infused potatoes cooked in a savory gravy. Ready in 45 minutes, this one-pot dinner is pork-free and perfect for meal prep.

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Calories: 420

Ingredients Equipment Method Notes

Ingrédients

  

• 1 boneless turkey breast 3-4 lbs, 2 lbs baby potatoes (halved), 1 onion (quartered), 4 cloves garlic, 2 cups chicken broth, 2 tbsp olive oil, 2 tsp garlic powder, 1 tsp smoked paprika, 1 tsp poultry seasoning, 2 tbsp butter, 3 tbsp flour, salt and pepper.
• Instructions:

Equipment

• 6-quart Instant Pot, Trivet, Meat Thermometer, Knife.

Method

 

1. Pat turkey dry. Rub with oil and season generously with spices.
2. Set Instant Pot to Sauté. Sear turkey 3-4 mins per side until golden. Remove and set aside.
3. Add onion, garlic, celery, and broth. Scrape bottom to deglaze. Place trivet in pot.
4. Place turkey on trivet. Pressure cook on High for 6 minutes per pound (18-24 mins total).
5. Natural release for 15 mins, then quick release. Check turkey reaches 165°F internal temp.
6. Remove turkey. Add potatoes to broth and pressure cook 4 mins. Quick release.
7. Remove potatoes. Make gravy by whisking flour-butter slurry into hot broth on Sauté mode.
8. Slice turkey, arrange with potatoes, and drizzle with gravy.

Notes

For frozen turkey, double the cook time. Store leftovers for up to 4 days. Crisp turkey skin under broiler for 5 mins after cooking if desired.
Calories: 420
Protein: 35g

This recipe is a game-changer for busy families who crave high-protein, home-cooked meals without the marathon cooking sessions. By using turkey breast instead of a whole bird, we maximize lean protein while keeping the cooking time short. Moreover, this dish is entirely pork-free and alcohol-free, making it perfect for diverse dietary needs.

Cooking turkey breast in a pressure cooker locks in moisture and nutrients far better than traditional roasting. This method reduces cooking time by nearly 60% compared to oven roasting, making it ideal for weeknight dinners. The high-pressure environment helps break down tough fibers while keeping the meat incredibly tender and juicy.

Summary

This Instant Pot Turkey and Potato One-Pot Dinner combines succulent turkey breast with tender, herb-infused potatoes in a savory gravy. The pressure cooker technique ensures the turkey stays incredibly moist while the potatoes absorb all the delicious flavors from the aromatic broth.

What makes this recipe truly special is its simplicity—everything cooks in one pot with minimal hands-on time. The result is a complete, balanced meal featuring lean protein, complex carbohydrates, and vegetables all in one dish. It is perfect for meal prep and reheats beautifully, making it a top choice for protein-packed family dinners.

Equipment

To create this effortless Instant Pot Turkey and Potato One-Pot Dinner, you will need:

• 6-Quart or Larger Instant Pot: Essential for fitting a 3-4 pound turkey breast comfortably.
• Silicone Sling or Trivet: Helps lower and remove the turkey breast safely from the pot.
• Meat Thermometer: To ensure the turkey reaches a safe internal temperature of 165°F.
• Sharp Carving Knife: For slicing the turkey breast cleanly.
• Measuring Cups and Spoons: For accurate seasoning and liquid ratios.
• Wooden Spoon or Whisk: For making the gravy at the end.

Ingredients for Instant Pot Turkey and Potato One-Pot Dinner

Here is everything you need for this protein-packed dinner:

• Turkey Breast: 1 boneless turkey breast (3-4 lbs). Look for fresh or fully thawed turkey for best results.
• Potatoes: 2 lbs baby gold potatoes or Yukon Gold potatoes, halved or quartered depending on size.
• Aromatics: 1 large yellow onion (quartered), 4 cloves garlic (whole), 2 stalks celery (cut into large chunks), and 3 sprigs fresh thyme.
• Broth: 2 cups low-sodium chicken broth or turkey stock for maximum flavor.
• Seasonings: 2 tsp garlic powder, 1 tsp smoked paprika, 1 tsp dried rosemary (or 2 sprigs fresh), 1 tsp poultry seasoning, salt, and black pepper to taste.
• Fat: 2 tbsp olive oil or avocado oil for searing and moisture.
• Gravy Base: 2 tbsp butter (or olive oil for dairy-free), 3 tbsp all-purpose flour (or cornstarch for gluten-free), and 1 cup of the cooking liquid.
• Optional Garnish: Fresh parsley, chopped for serving.

Directions for Instant Pot Turkey and Potato One-Pot Dinner

Follow these steps to create a memorable family dinner:

1. Season the Turkey:
   Pat the turkey breast completely dry with paper towels. This is crucial for getting a good sear. Rub the entire breast with olive oil, then generously season all sides with garlic powder, smoked paprika, poultry seasoning, rosemary, salt, and pepper. Let it sit at room temperature for 10 minutes while you prep the vegetables.
2. Sauté for Flavor:
   Turn your Instant Pot to the « Sauté » setting on high. Once the display reads « Hot, » place the turkey breast in the pot. Sear for 3-4 minutes per side until golden brown. This step creates a beautiful caramelized exterior that adds depth to the final dish. Transfer the turkey to a plate and press « Cancel. »
3. Build the Base:
   Add the onion quarters, celery, and whole garlic cloves to the pot. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom—this is liquid gold for your gravy! Place the trivet or silicone sling in the pot.
4. Pressure Cook the Turkey:
   Place the seared turkey breast on the trivet, breast side up. Secure the lid and set the valve to « Sealing. » Select « Manual » or « Pressure Cook » on High for 6 minutes per pound. For a 3-pound breast, that is 18 minutes; for a 4-pound breast, cook for 24 minutes.
5. Natural Release:
   When the timer beeps, allow a 15-minute Natural Pressure Release. This step is essential—it prevents the turkey from drying out and keeps it incredibly tender. After 15 minutes, carefully turn the valve to « Venting » to release any remaining pressure.
6. Check Temperature:
   Use your meat thermometer to check that the thickest part of the breast has reached 165°F. If not quite there, close the lid (no pressure) and let it sit in the residual heat for 5 more minutes.
7. Cook the Potatoes:
   Remove the turkey breast and set it on a cutting board to rest (tent with foil). Remove the trivet. Add the halved potatoes directly to the broth in the pot. Secure the lid again and pressure cook on High for 4 minutes. Quick release the pressure when done.
8. Make the Gravy:
   Remove the potatoes with a slotted spoon and set aside. Turn the Instant Pot to « Sauté. » In a small bowl, whisk together the butter and flour (or cornstarch) with 1/4 cup of the hot cooking liquid to make a slurry. Pour this into the pot while whisking constantly. The gravy will thicken in 2-3 minutes. Taste and adjust seasoning.
9. Serve:
   Slice the turkey breast against the grain. Arrange slices on a platter with the potatoes. Drizzle generously with gravy and garnish with fresh parsley.

Tips and Variations

• Ground Turkey Option: For a budget-friendly twist, substitute the turkey breast with 1.5 lbs of ground turkey. Brown it on « Sauté, » then add broth and potatoes and pressure cook for just 8 minutes.
• Vegetable Boost: Add 2 cups of chopped carrots or green beans along with the potatoes for extra nutrition and color.
• Dairy-Free Gravy: Use olive oil instead of butter in the gravy. The flavor is slightly different but equally delicious.
• Crispy Skin: If using a bone-in turkey breast with skin, after pressure cooking, place it under the broiler for 5-7 minutes to crisp up the skin beautifully.
• Meal Prep Magic: This Instant Pot Turkey and Potato One-Pot Dinner stores wonderfully in the fridge for up to 4 days. Portion it into containers with gravy for easy grab-and-go lunches.
• Flavor Variations: Try adding 1 tsp of dried sage or 1/2 tsp of dried thyme to the seasoning mix for a more traditional Thanksgiving flavor profile.

Nutrition Facts in Instant Pot Turkey and Potato One-Pot Dinner

(Estimates based on 6 servings)

Nutritional Highlights

This Instant Pot Turkey and Potato One-Pot Dinner is a nutritional powerhouse. Turkey breast is one of the leanest protein sources available, providing all nine essential amino acids your body needs for muscle repair and recovery. With 35g of protein per serving, this meal supports satiety and helps maintain stable blood sugar levels throughout the evening.

The potatoes contribute resistant starch, especially when cooled and reheated, which supports gut health and provides sustained energy. Additionally, the garlic and herbs offer anti-inflammatory compounds that boost overall wellness.

Dietitian Tips

« When cooking turkey in a pressure cooker, the high moisture environment actually helps preserve more B vitamins compared to dry-heat methods like roasting. Turkey is also naturally rich in tryptophan, which supports serotonin production—your brain’s ‘feel-good’ neurotransmitter. That is why this meal leaves you feeling satisfied but not sluggish! »

FAQs « 6 Frequently Asked Questions »

1. Can I use a frozen turkey breast?
Yes, but you need to double the cooking time. For a frozen 3-pound breast, pressure cook for 36 minutes instead of 18, with the same 15-minute natural release.

2. What if my turkey breast doesn’t fit?
If you have a smaller 3-quart Instant Pot, use a 2-pound turkey tenderloin instead. Adjust the cook time to 12 minutes total.

3. Can I cook the potatoes at the same time as the turkey?
Only if your turkey breast is 3 pounds or smaller. Otherwise, the potatoes will become mushy. It is better to cook them separately in step 7 for perfect texture.

4. How do I prevent the « Burn » notice?
Always deglaze the pot after searing by scraping the bottom thoroughly with your wooden spoon. Make sure there are no stuck-on bits before pressure cooking.

5. Is this recipe Whole30 compliant?
Almost! Just skip the flour-based gravy or use arrowroot powder instead of flour. Use ghee instead of butter, and ensure your broth is Whole30-approved.

6. Can I make this in a slow cooker instead?
Absolutely. Sear the turkey in a skillet first, then transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the potatoes in the last 2 hours of cooking.

Conclusion for Instant Pot Turkey and Potato One-Pot Dinner

I truly hope this Instant Pot Turkey and Potato One-Pot Dinner brings joy and nourishment to your table.

It is proof that healthy, protein-rich meals do not have to be complicated or time-consuming. Whether you are feeding a hungry family on a Tuesday night or prepping meals for the week ahead, this recipe has you covered. If you try this recipe, tag me on Pinterest or Instagram—I love seeing your creations!

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