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.