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Paleo Turkey and Gluten Free Gravy (Pressure Cooker)

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5 from 2 reviews

  • Author: Jaime Hartman
  • Total Time: 1 hour 15 mins
  • Yield: 6 1x


Use a pressure cooker to make turkey and gluten free gravy with intense flavor in just 90 minutes!


  • 1 4-5 pound bone-in, skin-on turkey breast
  • salt
  • black pepper (omit for AIP)
  • 2 tablespoons ghee or butter (use coconut oil for AIP)
  • 1 medium onion, cut into medium dice
  • 1 large carrot, cut into medium dice
  • 1 celery rib, cut into medium dice
  • 1 garlic clove, peeled and smashed
  • 2 teaspoons dried sage
  • 1/4 cup dry white wine
  • 1 1/2 cups bone broth (preferably from chicken or turkey bones)
  • 1 bay leaf
  • 1 tablespoon tapioca starch (optional)


  1. Pat turkey breast dry and generously season with salt and pepper. Melt cooking fat in pressure cooker bot over medium high heat. [If using an Instant Pot, use the “saute” function. If using another brand of electric pressure cooker, consult your user’s manual.] Brown turkey breast, skin side down, about 5 minutes, and transfer to a plate, leaving fat in pot.
  2. Add onion, carrot, and celery to pot and cook over medium heat [“saute” function on Instant Pot] until softened, about 5 minutes. Stir in garlic and sage and cook until fragrant, about 30 seconds.
  3. Pour in wine and cook until slightly reduced, about 3 minutes. Stir in broth and bay leaf. Using wooden spoon, scrape up all browned bits stuck on bottom of pot.
  4. Place turkey skin side up in post with any accumulated juices.
  5. Lock lid in place and set electric pressure cooker for 35 minutes on high pressure. If using a stovetop pressure cooker, adjust heat as necessary to maintain high pressure for 35 minutes.
  6. Use quick release method (see manufacturer directions) and carefully remove lid.
  7. Transfer turkey breast to carving board or plate and tent loosely with foil, allowing it to rest while you prepare the gravy.
  8. Use an immersion blender or carefully transfer cooking liquid and vegetables to blender and puree until smooth. Return to medium high heat and cook until thickened and reduced to about 2 cups. Adjust seasoning to taste.
  9. OPTIONAL: If you prefer a thicker gravy. Combine a tablespoon of tapioca starch with a tablespoon of warm water and whisk into the gravy at the very end of your cooking time.
  10. Slice turkey breast and serve with hot gravy.


Depending on the size of your pressure cooker pot, you may need to cut the breast off the bone to make it fit properly. If so, place the bone in the pot along with the breast to add flavor and nutrients to the gravy.

  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Category: Entree
  • Cuisine: American