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Instant Pot Turkey and Gravy on a plate
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5 from 16 votes

Instant Pot Turkey and Gravy

Make a whole turkey in just a fraction of the time as convention turkey in the oven with this Instant Pot Turkey. It takes less than an hour from start to finish. I've included an option to brown the turkey in the oven for a few minutes, while you make a homemade gluten-free turkey gravy too.
Prep Time5 mins
Cook Time30 mins
Time to Pressure15 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: instant pot turkey, turkey, turkey and gravy
Servings: 10 servings
Calories: 281kcal
Author: Don't Mess With Mama


Gluten-Free Turkey Gravy


  • Place a trivet in the inner pot of the Instant Pot, and pour chicken broth in the inner pot.
  • Mix all dry seasoning together in a small bowl and set aside.
  • Place the Turkey on the trivet, and sprinkle the seasoning mix on the turkey.
  • Place the lid on the Instant Pot turn until it locks into place. Make sure the pressure valve is set to Sealing, and press the Manual button, and set the time to 30 minutes (6 minutes per lb of turkey).
  • When the Instant Pot beeps, allow for a natural release for 10 minutes. This will help to infuse the flavors into the turkey.
  • When the pressure has been released, the pressure float valve will go all the way down. You can then turn the lid and gently lift out the turkey.
  • OPTIONAL: Place the turkey on an oven-safe dish and put in the oven at 375 degrees for 20-30 minutes to brown the turkey. This gives the turkey a nice golden brown color and will be delicious. While the turkey is in the oven, you can make the gravy.

Gluten-Free Turkey Gravy

  • In a medium-sized cast iron pan, add 1/2 cup diced onions and 1 tbsp avocado oil. Cook for a few minutes or until lightly brown.
  • Pour the juices from the bottom from the inner pot of the Instant Pot into the cast iron pan. Be sure to remove any pieces of the turkey that may have fallen into the juice while cooking. Place the cast iron pan on the stove.
  • Add 1 cup of broth or stock to the pan and bring to a boil, and then turn heat on low. Use a metal spatula to scrape the bottom of the pan to mix the turkey drippings with the broth.
  • Add 1 tbsp of arrowroot powder to a small bowl. Add 1-2 tbsp of water, and stir until smooth.  Add the mixture to the pan, and turn heat to medium. Continue to stir until thickened.
  • Add 2 tbsp of butter to the pan, 1/2 tsp thyme, 1/2 tsp garlic salt, and 1/2 tsp of freshly ground pepper. Stir the gravy until it is the consistency you want. If it's too thick, add a little more water, and if it's not thick enough, add 1 tsp of arrowroot powder mixed with water to the gravy to thicken.  


If you have a frozen turkey, thaw it out beforehand. It can take up to 24 hours to thaw in the refrigerator, so plan ahead. Be sure pat the turkey dry after thawing and then follow this recipe. 
You can also opt to just use turkey breast instead of a whole turkey. Just remember to cook at Manual pressure for 6 minutes per lb of turkey meat. 


Calories: 281kcal | Carbohydrates: 4g | Protein: 36g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 122mg | Sodium: 795mg | Potassium: 440mg | Fiber: 1g | Sugar: 1g | Vitamin A: 193IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 2mg