Instant Pot Marinated Soy, Lime & Orange Butterball Turkey Roast

5 Minutes       1 Hour 2 Minutes       4 People


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1 Butterball Boneless Turkey Roast, unstuffed


Zest and juice of 2 limes (1 Tbsp. zest)Zest and juice of 1 orange (1 1/2 tsp. zest)5 cloves of garlic, smashed4 Tbsp. soy sauce2 Tbsp. olive oil


3 Tbsp. flour1 1/2 cups of chicken stock

Sautéed greens

1 Tbsp. olive oil1 bunch of winter kale, chopped & de-stemmed¼ cup water2 garlic cloves, sliced¼ cup water chestnuts


  1. Combine lime zest and juice, orange zest and juice, garlic, and soy sauce in a large freezer bag. Seal and toss to mix well. Add in the turkey roast and refrigerate for up to 1 hour.

  2. After roast has been marinated, place Instant Pot on sauté function. Add olive oil, place marinated turkey roast into Instant Pot and sear each side.
  3. Reserve ½ cup of marinade liquid.
  4. After all sides of Roast are browned, add in reserved marinade, and chicken stock.
  5. Close the lid, select high-pressure function, with 55-minute timer.
  6. After cooking program has ended, release pressure valve. Once steam has dissipated, open lid and remove roast and place on cutting board to rest for 10 minutes, covered with foil.
  7. To make gravy while Roast is resting, mix some flour and water together to create a slurry. Place Instant Pot back onto sauté setting. Bring cooking liquid to a boil, then add in slurry; stirring until combined. Let simmer for 5 minutes, or until thickened.
  8. For the wilted greens, place a small fry pan on high, add olive oil, chopped kale and sauté for one minute, then add water.
  9. Leave uncovered to cook for 5 minutes, stirring occasionally. After 5 minutes, add in garlic and water chestnuts. Let cook for another 2 minutes, or until all the water has evaporated.
  10. Slice Roast in ½” slices and serve with gravy and wilted greens.