If you have a small family, this turkey tenderloin Instant Pot recipe is perfect for your holiday meal! Using the pressure cooker ensures a perfectly juicy turkey breast tenderloin every time. The best part about this turkey tenderloin recipe is that the poultry, potatoes, and gravy all cook together in one pot!
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Why We Love This Recipe
- It’s the perfect Thanksgiving turkey recipe for a small family.
This recipe makes enough to serve 6 people, so it’s a great holiday meal for small families or just a nice and easy weeknight meal. - It doesn’t use up premium space in the oven!
Save your oven space for baking things like crispy roasted sweet potatoes, stuffing, and a batch of sourdough rolls from starter. - Nearly impossible to overcook.
One of our favorite things about Instant Pot cooking is the ability to set it and forget it! When you remove the lid, your turkey and potatoes are ready to serve.
Are you new to Pressure Cooking?
Before you jump into this recipe, we have some helpful tips on using an electric pressure cooker. Check out our post, Instant Pot how to use it.
Turkey Tenderloin vs. Turkey Breast
Turkey tenderloins are a section of meat attached to the turkey breast. Because it is an area that doesn’t get much of a workout, the tenderloins are known for being wonderfully tender.
Ingredient Notes and Substitutions
- Turkey tenderloins – We love using the Jennie O brand. You can find them year-round at Walmart stores or most grocery stores and retailers in the fall and winter. Most packages contain two and weigh about 1 1/2 pounds in total.
- All-purpose seasoning – Use your favorite blend of spices like salt, black pepper, onion powder, garlic powder, paprika, and any other spices you like.
- Olive oil – is used for searing meat. You can also use any type of oil, such as vegetable or canola oil.
For the Potatoes
- Chicken broth – This enhances the flavor of our sauce.
- Potatoes – Russet, Red, or Yukon Gold work best with this recipe.
- Milk – this gives the sauce a rich and creamy taste. You can also use half and half or light cream.
- Butter – This can be substituted with margarine or ghee for a nutty flavor.
- Garlic butter – Mix your garlic butter by mixing softened butter with minced garlic or garlic powder.
- Cornstarch slurry – Just mix cornstarch and cold water to thicken the sauce for making gravy.
🎯 TFN Pro Tip
If you don’t own an IP, skip the pressure cooker and make a roasted turkey tenderloin recipe, or use our recipe for turkey tenderloin in crock pot instead.
The Juiciest Turkey Breast Tenderloin – Recipe Tips
- Cook the turkey on all sides for the most flavor.
Set the instant pot to sauté and add olive oil. Rub the tenderloins with the seasoning. Then sear the turkey breast tenderloins so that each piece is evenly browned.
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2. Deglaze the pan with the broth.
This starts the process of making flavorful gravy.
3. Use a slotted spoon to scoop out the cooked potatoes, leaving the broth behind.
You want to keep that broth goodness in the pot to make the gravy later.
4. Thick the broth with cornstarch and water.
Mix the cornstarch and cold water in a cup. Whisk this mixture into the broth until smooth. Continue to whisk as the gravy gets thick and bubbly. When it reaches the thickness you like, carefully ladle the gravy into a serving dish and turn off the IP.
Serving Suggestions
Serve with carrots and asparagus, parmesan asparagus casserole, or candied brussel sprouts. And, of course, no dinner table is complete without best Bisquick biscuits or our easy biscuits made with self rising flour, and a serving of our Bisquick apple cobbler with canned pie filling.
Recipe FAQs
The temperature should be at least 165ºF. Check for doneness by inserting a meat thermometer into the thickest part of the tenderloin breast.
After pressure cooking, the meat should rest for at least 10 minutes before it’s cut. This lets the juices redistribute and keeps the turkey nice and juicy. Once rested, slice the tenderloin into 1-inch sections.
Leftovers will last for up to 4 days in the refrigerator. Let everything cool completely and transfer to individual airtight containers before placing them in the fridge.
More Tenderloin Recipes To Love…
- Instant Pot Pork Tenderloin With Potatoes and Gravy
- Sheet Pan Pork Tenderloin
- Cajun Chicken Tenders
- Baked BBQ Chicken Tenders Dinner
If you tried this turkey tenderloin recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Turkey Tenderloin (Instant Pot Recipe)
Equipment
- Instant Pot - or other electric pressure cooker
Ingredients
For the Turkey Tenderloins
- 1 ½ pounds turkey breast tenderloin (about 2 tenderloins)
- 1 tablespoon all-purpose seasoning
- 2 tablespoons olive oil
For the Mashed Potatoes
- 6 potatoes red or Yukon Gold, cut into 3-inch quarters (peeling is optional)
- 3 cups chicken broth or stock, low sodium or regular
- ⅓ cup whole milk half and half, or cream
- 4 tablespoons butter
- 1 Tablespoons garlic powder
- salt and black pepper
For the gravy
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
For the Turkey and Potatoes:
- Set Instant Pot to sauté mode by pushing the sauté button. Add olive oil. Rub all-purpose seasoning over all sides of the turkey tenderloins.
- When the pot is ready, brown each tenderloin on all sides, until lightly golden. This takes about 3-4 minutes. While the turkey is searing, prepare the potatoes.
- Remove the breast tenderloins and let rest on a plate. Add the broth to the pot and stir to deglaze the pan.
- Press the cancel button. Add potatoes to the bottom of the pot and place the turkey tenderloins on top. Twist on the Instant Pot lid, turn the pressure lever to seal (if needed), then press the high-pressure button and set for 8 minutes.
- When pressure cooking is complete, do a natural release for 10 minutes (let the pot rest undisturbed), then perform a quick release (turn or depress the pressure valve).
- Transfer turkey to a serving platter and cover loosely with foil.
Mash the Potatoes:
- Using a slotted spoon, add the potatoes to a large mixing bowl. Add milk/cream, butter, and seasoning. Mash the potatoes with a potato masher or hand mixer. Cover with foil or a lid.
Make the gravy:
- Press the sauté button until it says HIGH. In a cup, mix the corn starch and cold water. Using a whisk, stir the mixture with the broth until smooth. Continue stirring until the gravy is thick and bubbly.
Serving Tips
- Slice tenderloin breasts into 1" slices before serving. Drizzle gravy over. Add a sprig of rosemary to the serving platter for garnish.
Michele Corrigan says
This recipe wasa huge hit at my house! I served it with an Asian Zucchini Saute.
Barbara says
Loved it! I didn’t have any corn starch so I used 2 packets of chicken gravy mix. Perfect!