Instant Pot

Dump and Go Instant Pot Turkey Roast

This Dump and Go Instant Pot Turkey Roast is so easy to make and very moist! With Thanksgiving just around the corner, I am trying a few new Instant Pot recipes to make for Thanksgiving dinner.  I started with a hunt for an 8 lb. whole turkey that would fit in my 8 qt. Instant Pot.

However, the smallest size the grocery store had was a 12 lb. turkey so I decided to try these two butterball turkey roasts instead.  They are boneless, white and dark meat at about 3 lbs. per roast.  I figured that would be about the same as an 8 lb. turkey without the bones.

 

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Please Note – The printable Dump and Go Instant Pot Turkey Roast Recipe is at the bottom of the post.

 

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Now to keep this recipe as a completely no hassle, dump and go recipe you would need to get your roast pre-seasoned.

We purchased two roasts that were not pre-seasoned and injected them myself with this Tony Chachere’s Injectable Roasted Garlic and Herb MarinadeI Injected my roast once and then added Tony Chachere’s Creole Seasoning to the remaining liquid marinade.   I shook it up and then injected the rest into the Turkey Roasts.  It didn’t take me more than five minutes to do this.

I know this might seem like a lot of seasoning for most people, but we live in Louisiana and like for our food to be well seasoned! 😉

Maybe I should have titled this post Instant Pot Cajun Turkey Roast….

 

One more thing I would like to mention is that we use a digital cooking thermometer like this.  If you have any questions about what temperature something should be cooked at or reheated at you can check out FoodSafety.gov.  That’s what we use.

 

 

 

 

 

 

 

 

Ingredients – Dump and Go Instant Pot Turkey Roast

 

 

 

 

 

Instructions – Dump and Go Instant Pot Turkey Roast

#1. This first step is optional.  If you purchased your roast pre-seasoned then you would not need to do this.

I injected one roast with a little of Tony Chachere’s Injectable Roasted Garlic and Herb Marinade.  I added some Tony Chachere’s Original Creole Seasoning to the rest of the injectable liquid marinade and shook it up.  Then I injected the rest of the remaining marinade into both of my boneless turkey roasts.

#2. Next, place your trivet inside of your Instant Pot and pour in your 1 cup of chicken broth.  I used the trivet that came with my Instant Pot.

 

 

#3. Then place both of your Turkey roasts on top of your trivet.

#4. Then close the lid and turn the steam release valve to the “sealing” position.

#5. Next, press the chicken/poultry cook button.  Then set your timer for 48 minutes if you have 6 lbs. of turkey roast.  I used the Instant Pot cook time of 8 minutes per pound.

#6. After the timer has completed let it do a natural release of pressure for 10 minutes then turn the steam release valve to “venting” for a quick release of steam.   **Warning – The steam is very hot, use a towel to turn the release valve so it does not burn you.

#7. Now your turkey roast is ready to serve just as it is.  But, if you want to make the outer edges and any skin that your roast may have a crispy dark color you can add this step.

Place both roast on a pan and drizzle some of the dripping from your Instant Pot on the top of both roast. Sprinkle additional seasoning on the top of both roast and place in the oven with the broiler on high for 5 minutes.

 

 

 

Final Thoughts

Thanks so much for visiting The Peculiar Green Rose today!  Please don’t forget to subscribe and get your free monthly calendar, meal plan template, grocery list, to do lists, and daily planner.  Scroll to the bottom of this post and you will see it! 😊

 

Dump and Go Instant Pot Turkey Roast

4.50 from 2 votes

Equipment

  • Pressure Cooker - Instant Pot

Ingredients
  

  • 1 Cup Chicken Broth
  • (2) 3 lb. Turkey Roasts
  • 2 Tbsp. Tony Chachere's Original Creole Seasoning (not needed if you got a pre-seasoned roast)
  • 1 bottle Tony Chachere's Injectable Roaasted Garlic and Herb Marinade (not needed if you got a pre-seasoned roast)

Instructions
 

  • This first step is optional.  If you purchased your roast pre-seasoned then you would not
    need to do this.
    I injected one roast with a little of Tony Chachere’s Injectable Roasted Garlic and Herb Marinade.  I added some Tony Chachere’s Original Creole Seasoning to the rest of the injectable liquid marinade and shook it up.  Then I injected the rest of the remaining marinade into both of my boneless turkey roasts.
  • Next, place your trivet inside of your Instant Pot and pour in your 1 cup of chicken broth.  I used the trivet that came with my Instant Pot.
  • Then place both of your Turkey roasts on top of your trivet.
  • Then close the lid and turn the steam release valve to the “sealing” position.
  • Next, press the "poultry" cook button.  Then set your timer for 48 minutes if you have 6 lbs. of
    turkey roast.  I used the Instant Pot cook time of 8 minutes per pound.
  •  After the timer has completed let it do a natural release of pressure for 10 minutes then turn the steam release valve to “venting” for a quick release of steam.   **Warning – The steam
    is very hot, use a towel to turn the release valve so it does not burn you.
  • Now your turkey roast is ready to serve just as it is.  But, if you want to make the outer edges and any skin that your roast may have a crispy dark color you can add this step.
    Place both roast on a pan and drizzle some of the dripping from your Instant Pot on the top of both roast. Sprinkle additional seasoning on the top of both roast and place in the
    oven with the broiler on high for 5 minutes.

Two butterball turkey roast in packaging, Tony Chachere's Seasoning, Tony Chachere's Injectable Marinade all sitting in front of an Instant Pot

 

A black plate with two Turkey roasts sitting in front of an Instant Pot on a counter.

3 Comments

  • Gary Kaetzel

    5 stars
    I never had occasion to know that you can fit 2 of those roasts in the IP! I’ve only made them one at a time! Thanks for putting me on to that in the event I need more than one roast at one time!

  • Robin

    4 stars
    I have made this a few times and found that the Poultry setting for 8 min/lb still is not enough time to cook the turkey thoroughly. Can I use the regular pressure cook setting vs poultry?

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