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 Marinade.  I 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

• 1 Cup Chicken Broth
• 2 – 3 lb. boneless Turkey Roasts
• Tony Chachere’s Original Creole Seasoning
• Tony Chachere’s Injectable Roasted Garlic and Herb Marinade

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

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