Instant Pot Turkey Breast Recipe – juicy turkey breast cooked in pressure cooker in just 35 minutes! The best way to save time preparing Thanksgiving dinner.
I serve this turkey breast with my Instant Pot Cranberry Sauce, Sweet Corn Casserole and use the leftovers to make Turkey Tetrazzini.
When I said, that the Instant Pot digital pressure cooker can change your life, I meant it. It’s been saving me time in the kitchen since I got it. But this Instant Pot Turkey Breast is a game-changer on a whole new level. I can cook a whole bone-in skin-on turkey breast in my pressure cooker in 1/3 of the time I would take me to roast it in the oven. I can bake side dishes in the oven in the meantime.
INSTANT POT TURKEY BREAST
The turkey comes out juicy and flavorful, the pan drippings are perfect to make the gravy and if the crispy skin is your favorite part, place the turkey breast under the broiler for a few minutes. I also have a recipe for a boneless turkey breast that cooks from frozen to juicy!
HOW TO COOK TURKEY BREAST IN INSTANT POT?
You won’t believe how easy it is to cook a turkey breast in the digital pressure cooker. I still can’t!
- Add two cups of broth or stock to the bottom of the Instant Pot insert. Add sliced onion, garlic and celery.
- Set the turkey breast side up in the trivet ( it came with your pressure cooker ) and brush it with herbed and spiced olive oil. It’s a simple mixture of oil, paprika, salt, pepper and poultry herb mix ( thyme, rosemary and sage ).
- Place lid on the Instant Pot, set valve to sealing position. Press “manual” and set it the timer.
- When the IP is done, let the pressure release naturally. It will keep the turkey moist. Once the pressure pin is down, carefully open the lid away from your face. Check the temperature of the turkey in it’s thickest part, not touching the bone. It should be at least 165 degrees F.
- Remove turkey from Instant Pot and broil for a crispy skin, if desired. For a low fat option, remove the skin and slice the meat.
- Make gravy with liquid remaining in the Instant Pot.
HOW LONG DO YOU COOK TURKEY BREAST IN INSTANT POT?
My turkey breast weighs about 7 lbs and the 35 minutes was perfect. You should check the turkey with a digital thermometer once done to make sure the temperature is at minimum 165 degrees F in the thickest part of the breast. This size of the turkey breast also fit perfectly in my 6 qt Instant Pot. After the timer beeps, let the pressure release naturally. It will keep the turkey juicy. If you do a quick pressure release, all of the juices will escape the meat. Set turkey on cutting board and let cool. Remove skin and slice the meat.
If the crispy skin is your favorite part of the Thanksgiving bird, place the cooked turkey breast on a baking pan or dish and set under the broiler for a few minutes. I set my broiler to 440 degrees F and watched the turkey the whole time.
I have the Instant Pot DUO60 6qt and love it. ( affiliate link )
HOW TO MAKE TURKEY GRAVY IN INSTANT POT?
To make the gravy, drain the pan drippings through a sieve to catch the onions and garlic. You can also press them through it to get all the flavor into the gravy. Measure out two cups of the liquid and place back in the Instant Pot insert. Add a mixture of 2 tablespoons or cornstarch with 1/4 cup of cold water and whisk well. Saute until thickens. You can use the rest of the liquid from cooking the turkey for soups later. I simply place it in ziploc bag once it completely cools. It’s a very flavorful broth and perfect for making soups during winter.
SIDE DISHES TO SERVE WITH TURKEY BREAST:
– mashed potatoes: If you are lucky and have two Instant Pots, I highly recommend making my IP Mashed Potatoes as a side dish. It’s the only way I cook them now. Perfect every time!
– roasted Brussels sprouts: my Garlic Parmesan Roasted Brussels Sprouts are perfect for Thanksgiving! Even the kids will love them.
– carrots: my Brown Sugar Roasted Carrots are a family favorite here. So easy and so delicious!
– green beans: my classic Green Bean Casserole made entirely from scratch yet still super easy and accidentally gluten free ( completely if you use GF fried onions ) is a must for a family holiday dinner.
– hashbrowns: this Hashbrown Casserole makes for a perfect side dish in place of mashed potatoes. It’s cheesy and creamy and everyone loves it!
– stuffing: my Slow Cooker Sausage Stuffing is another time and work saver in the kitchen during the holidays. It’s perfect for this Instant Pot Turkey Breast!
HOW TO USE LEFTOVER TURKEY?
After cooking up the big feast, you won’t feel like spending much time in the kitchen on the following days. Save the turkey meat, dice it and use in my One Pot Turkey Tetrazzini recipe. It’s perfect to use the leftover turkey meat!
Instant Pot Chicken Noodle Soup – use turkey in place of chicken for a perfect soul-comforting soup.
To see how to cook BONELESS turkey breast (from frozen) in the pressure cooker, check out my new recipe and video for Instant Pot Boneless Turkey Breast with Gravy.
MORE INSTANT POT RECIPES:
Instant Pot Spaghetti (fail-proof and no burn!)
Instant Pot Guinness Beef Stew
If you want to learn more about the Instant Pot, check out my Guide for Beginners! Also, if you experienced the “burn” message, check out my Instant Pot Burn Message post to learn how to fix it and prevent it in the first place.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
INSTANT POT TURKEY BREAST RECIPE
Juicy turkey breast cooked in the pressure cooker in just 35 minutes! The best way to save time preparing Thanksgiving dinner.
- 7 lb bone-in skin-on turkey breast
- 3 Tablespoons olive oil
- 3/4 tsp paprika
- 2 tsp chopped poultry fresh herb mix rosemary, sage and thyme
- 1 tsp salt
- 1/2 tsp ground black pepper
- 2 cups chicken broth
- 1 medium onion chopped into large slices
- 4 garlic cloves
- 2 celery stalks
- Add chicken broth to Instant Pot insert. Place trivet inside. Arrange onions, garlic and celery.
- In a small bowl or measuring cup, mix oil, paprika, herb mix, salt and pepper.
- Wash the turkey breast, remove gravy pocket. Wash and pat dry. Brush turkey breast with olive oil mixture. Place in the trivet, breast side up.
- Place lid on Instant Pot. Set valve the sealing. Press "manual", set timer to 35 minutes High Pressure.
- When the IP beeps, press "cancel/off" and let the pressure release naturally. It will keep the turkey juicy.
- When pressure is released, open lid carefully, away from your face.
- Using large fork, remove turkey from pressure cooker. Set on a cutting board, serving platter or if desired on a baking pan, to crisp up the skin in the oven. To do so: place cooked turkey breast in the oven under broiler set to 440 degrees F. Broil until skin is golden and crispy, watching the turkey the whole time. You may have to rotate the pan during broiling.
To make the gravy, drain the pan drippings through a sieve to catch the onions and garlic. You can also press them through it to get all the flavor into the gravy. Measure out two cups of the liquid and place back in the Instant Pot insert. Add a mixture of 2 tablespoons or cornstarch with 1/4 cup of cold water and whisk well. Saute until thickens.
The cook time does not include the time it takes for the Instant Pot to come to pressure.
My turkey breast weighs about 7 lbs and the 35 minutes was perfect. You should check the turkey with a digital thermometer once done to make sure the temperature is at minimum 165 degrees F in the thickest part of the breast. This size of the turkey breast also fit perfectly in my 6 qt Instant Pot Duo60.
You can use the rest of the liquid from cooking the turkey for soups later. I simply place it in ziploc bag once it completely cools. It's a very flavorful broth and perfect for making soups during winter.
Disclosure: This post contains affiliate links. If you use my link and make a purchase on Amazon, I will make a small commission, without any extra cost to you.
Maureen says
OMGosh this was the best turkey breastMe and my family have ever eaten. I really wanted thanksgiving, yes, in July in, Florida. I came across this receipe. I did online shopping and went to pick up my order hoping my turkey breast was small enough to fit in the pot and big enough for my family of three. Well, the turkey was 7.25 pounds and I had to push and manipulate the great to fit. Had to place it on its side and squeezed it in. I was praying it would come to pressure and be as Religous as all the others that tried this receipe. Well we were NOT disappointed in the least bit. It was tender, moist and could cut it with your fork. As a matter of fact as I was pulling out of the pot after making sure it was cooked it was falling apart. I was going to crisp it under the boiler but decided we wanted to eat. Man was it great. My wife couldn’t get enough. We can’t wait until tomorrow to have the left overs. It took 35 minutes to cook about 20 minutes to come to pressure and 25 minutes to NR. EXCELLENT Thank you.
Rhonda Ball says
This is the third time I have made this turkey, and the best. I’ve never had a turkey breast so moist, tender, juicy and flavorful. I have shared it with others. Can’t wait to make it for company.
Anna says
Hi Rhonda! That’s fantastic! Thank you so much!
Allyson Wanner says
Hi Anna. Your recipe for turkey breast is
Very moist and tastey. We will make it again.
Thanks for the nutritional breakdown. For someone like me with medical issues (kidney failure and a diabetic) this allows me to know how much I can eat of the turkey – which I love, and where to cut down the sodium and potassium.
Again, thankyou, and I will try your other recipes.
Allyson
Ronda Sheldon says
OMFG!! Best Turkey EVER!!! Super moist and flavorful!! This is now my got to recipe for turkey! Anna you are a Goddess of food!!
Anna says
Yay! I am so happy you love it, Ronda! Thank you so much for trying my recipe!
Ingrid says
Can yhe turkey be frozen
Jim Fuite says
“remove the gravy pocket” What is a ‘gravy pocket? The first two pages of Google doesn’t know either.
Anna says
Hi Jim! When you buy turkey breast, there is often a packet of gravy attached to it or hidden inside. I hope this helps!
Laurie in NE says
Thanks for sharing this recipe! I’m still making friends with my IP, and this was my first attempt at a turkey breast. Fabulous! One of the tastiest (and moistest) turkey breasts I’ve ever had. I prefer dark meat, but I bought the breast thinking it was a semi-healthier option for sandwiches as opposed to the sodium-laden lunch meat type. So I cooked it this morning, and had a yummy sandwich for lunch. Will have more sandwiches, but am making soup out of the rest. I used 1 tsp each of dried herbs and paprika (didn’t have sage, so used an equal amount of poultry seasoning as its a lot of sage on its own), more onions, garlic, and celery as I like them, pressure cooked for 33 mins for a 6.79 lb thawed turkey breast. Perfect! I’m making a recipe card which will be added to my small-but-growing stack of IP recipes. Thanks again!
Anna says
Hi Laurie! Welcome to the Instant Pot club! I am so glad you chose this recipe and love the results. That’s fantastic! Thank you so much for giving it a try! I hope you can find more IP recipes on my site!
Sandy says
I noticed that the picture of the whole breast in the Instant Pot is uncooked. What did you put on the turkey skin to give the browning? I have never accomplished browning on my turkey. It looks beautiful! That is the way I want my turkey to look.
Anna says
Hi Sandy! Yes, the turkey breast is raw and it has the seasoning mixed with oil rubbed all over. I popped it under the broiler to crisp up the skin after pressure cooking. I hope this helps!
Dottie Osborne says
Hi. If I don’t have olive oil can i use butter or conola oil?
Julia N. says
Absolutely! You can use any type of oil or butter (as long as it’s fit for human consumption). I use butter on mine every time, and it comes out perfect!
B says
Some other IP recipes suggest first using the saute function to sear all sides of the turkey, what are your thoughts on this before moving forward with hour recipe? The chicken broth is great for deglazing anything from the bottom of the pot.
Anna says
I didn’t find that necessary, but you can try that if you like. I broil the turkey breast under the broiler for crispy skin (after pressure cooking). Hope this helps!
Susan Joos says
I agree with other posters here, this turned out marvelously! I used a 4 1/2 pound turkey breast to be sure it would fit in my 6 quart. I kept it simple, because I honestly did not expect this to be as good as it was. I have had a lot of variation with cooking chicken breasts. So I actually just used water on the pot for my liquid, and rubbed the bird with garlic salt and pepper. It was the best turkey breast I’ve ever made. I can’t remember exactly how long I cooked it, but I think it was about 23 minutes. I will not bake these in the oven again. Next time I will try the ingredients you suggested. It can only get better!
Lisa says
This was a perfect recipe! The turkey partially fell off the bone as I removed it from the IP. I drizzled with olive oil & sprinkled a seasoning salt & poultry seasoning. So good & moist. Will use over & over & over again! Thank you!
Anna says
That’s wonderful, Lisa! Thank you so much!
Patricia says
Hi! Can I use two 3 pound turkey breasts and if so, how long should I cook them for? I couldn’t find anything bigger so I got two small ones. Thank you.
Anna says
Hi Patricia! I have not tested this recipe with two smalled breasts but it should work. Let me know how it goes!
Jane says
Hi Anna – I have so oven or hob for 2 weeks …. I have a 1.8 kg turkey breast I hope to try this recipe on as the reviews are so positive. How long should I cook it for and should I use less liquid? I believe it is on the bone but could you give me the time for both with & without the bone, just in case? It would be wonderful to still be able to have a traditional meal rather than bangers & mash on the BBQ as we were thinking. Might have to microwave veggies (ick)
Jane says
Sorry Anna, I had a couple of typos in my question. I was saying I have no stove or oven until Jan 3 and my turkey breast is 1.616 kg so was asking how long it should cook for and the amount of liquid I should use. Thanks and Merry Christmas!
Anna says
Hi Jane! I cook my turkey breast for about 5 minutes per pound. Looks like your turkey breast weighs about 3.5 pounds so I would set the timer for 18 minutes. I hope this helps!
Melanie Wolff says
I have a 7lb bone in skin on turkey breast. Does it have to thaw or can it go in the instant pot frozen?
Dean says
Unlike a slow cooker an instapot comes up to temperature quickly, so no reason you couldn’t put it in frozen. How long you need to cook it per pound is a different issue. Doubt 5mins/lb is quite enough. Think I would add another 5-10mins.
Becky says
I made this turkey breast recipe over Thanksgiving and it was FABULOUS! It was seasoned sooo good and the broth from it made the most delicious turkey gravy I ever had. The temperature when done was higher than needed, but the turkey was still moist and delicious. I did, as suggested in the recipe, 5 minutes per pound with a total natural release. My turkey breast was just shy of 7 lbs so I pressured it for 34 minutes. Next time I will take off a little more time. This is definitely Going to be my “go to” turkey recipe. Thanks!
Pamela G Cameron says
Hope to try this tomorrow. But is the calorie count correct? Over 900 for one serving?
Naomi M says
I was wondering the same thing … I dont understand how !!
Anna says
The nutrition value can vary depending on what product you use. In general, a turkey breast will feed 6 to 8 people. The information in the recipe box is an estimate. Always use calorie counter you are familiar with. I hope this helps!
Donna Brede says
Just made this…cant believe how moist this turkey is..Made it in my power pot..7#..35 min..took 10 min to come to pressure…let it release on its own for about 15min..Will be making this again..for sure
Anna says
Hi Donna! That’s wonderful! Thank you for trying my recipe!
Becky says
Is “poultry fresh herb mix” something you make or bought in a typical grocery? The word “fresh” has me wondering. If homemade, what ratio? Thanks!
Anna says
Hi Becky! I used a herb mix from the grocery store. It is called fresh because the herbs are not dried (like what you can buy in little bottles). I hope this helps!
Donna Brede says
P.s..just seasoned with salt..pepper and garlic powder with a few pads of butter sitting on top…put under broiler for only a few minutes…to brown slightly
Stephanie Gilbert says
Do you have to use the trivet or can you just set the turkey in the pot? Also I have a 10-Qt pot, does that change anything?
Anna says
Hi Stephanie! If you won’t use the trivet, the bottom of the turkey will be submerged in the liquid and in a way it will “boil”. Also, check your instructions to make sure what is the required amount of liquid for a 10 qt Instant Pot. I used 6 qt. Hope this helps!
Hanna says
Was it defrost or frozen?
Elyssa says
I was wondering if you can use it frozen as well
Noemi says
I purchased an IP JUST to try this recipe. I will do a practice run before Thanksgiving. How long did it take to come to pressure? How many minutes did your turkey take during the natural release? I’m just trying to get an idea so I know how long before dinner I should start cooking.
If my turkey is not to proper temp (165 degrees) after the cook time and natural pressure release….what should I do?
Also, can I used dried herbs?
Sorry for all the questions….I would greatly appreciate your help!!
Anna says
Hi Noemi! I am so excited for you to try this recipe! Definitely do a test run so you know what to expect. For example, you may want to adjust the seasonings to your likings so the Thanksgiving bird is perfect.
It’s hard to say exactly how many minutes it will take for the Instant Pot to come to pressure but I would expect it to be anywhere from 12 to 16 minutes. Same for natural pressure release. I would add at least 30 more minutes to the cooking time to include both of those. If the turkey is not at 165 degrees F (most likely it will be higher), close the lid and add 5 to 10 more minutes to cooking time. You can use dried herbs and increase the amount to 3 teaspoons.
I hope this helps! Let me know. I am always happy to help!
Noemi says
Thank you so much for your help!! First time ever using the instant pot. I used an almost 6 lb turkey and it took almost 20 mins to come pressure.
I did have a question. After my turkey was done there was a ton of liquid in the pot….like half full. My turkey looked like it was stewed and the skin was quite soggy (I had the breast sitting cavity side down in the IP, but had to lay it on it’s side slightly because it was pretty tall). I tried to crispy up the skin under the broiler but it took almost 10-15 minutes to get it brown but it never got crispy. Is that pretty typical of using a pressure cooker?
Linda S. says
I’ll be darned! It was amazingly delicious…Weight Watchers doesn’t assign many points to turkey breast so I decided to make it for sandwiches. Husband likes dark meat so I didn’t figure him in at all. Well, I made the gravy and the aroma floating through the kitchen persuaded him to try it. He really liked it – as did I. I only cut back on the herbs/spices for he doesn’t like a lot. It was still delicious. Definitely a keeper!! Thank you for posting.
Anna says
Hi Linda! Yay! That’s absolutely wonderful! I am so glad the turkey was a success and such a hit. Thank you for trying my recipe!
Michele A says
This will be my first time preparing Thanksgiving and I’m going to use this recipe. My question is how long do I thaw out a 7 lb Turkey breast before putting it in the IP? Thanks ahead of time for helping out a Turkey Day newbie!!! 🙂
Anna says
Hi Michele! I always give myself at least 24 hours to thaw a turkey breast. Just remember to defrost it in the fridge. If it still has some frozen parts after you take it out of the packaging, place it in cold water until it is completely defrosted. I hope this helps!
Michele A says
Thank you so much!!!
Carol says
I usually do not make Turkey Breast because it is always dry. This was the best one I have ever made. The seasoning was perfect and the meat was moist and delicious. My family loved it.
Anna says
Hi Carol! That is wonderful! Thank you so much for trying my recipe and for letting me know. I am so glad it was a success!
Kimberly P says
i just got an instant pot and plan on using it this thanksgiving. I have never used it before so i was wondering how to know when the instant pot is fully pressurized to start the actual cook time for the turkey?
Anna says
Hi Kimberly! The Instant Pot will beep a few seconds after you close the lid. It will start coming to pressure. Depending on the model of your Instant Pot, it may beep when it is done and it will start the cooking time (the timer will start). I hope this helps! I suggest you do the water test and a few simple recipes before cooking the turkey breast for Thanksgiving. It will help you familiarize yourself with the pressure cooking process.
Stephanie says
Do you leave the “keep warm” button on to keep it warm after it cooks or do you just use the pressure cook and let the pressure come down without the added warmth?
Anna says
Hi Stephanie! Once the timer is done, press “cancel/off” button and let the Instant Pot release the pressure. Do not switch the valve. Once the pin drops, you can open the lid. I do not keep it at warm during that time.
Becky says
I had no idea that turkey breast has that many calories! 918 per serving and 45g of fat? Is that right?
Anna says
Hi Becky! The nutritional value is an estimate. A 6 to 7 lb turkey breast will feed 6 to 8 people, so it all depends on how many servings you will serve.
Joyce says
The calorie count states 918. Is this the calorie count for a 7 lb. breast devoured by ONE person or do you divide 918 by the number of actual servings to determine the calorie count per person?
Anna says
Hi Joyce! The calorie count is per serving, which means if you slice the turkey breast and divide it into 6 servings. Please keep in mind that it is an estimate. You should always use a calorie counter that you are familiar with. I hope this helps!
Joyce says
Thank you for responding. Fortunately I will not be consuming 1.16 Lbs. of turkey per serving. The average serving of turkey is approximately 4 ounces so the calories consumed will be reasonable for anyone that is concerned about their intake. I’m looking forward to trying this recipe.
Vickie says
I have a 6.5 lb. turkey breast that is thawing in the fridge. I am going to use your recipe tomorrow in my 8 qt. Crock Pot Express Pot. I also have a 8.5 lb. turkey breast. I know the 6.5 lb. will fit but wondering if you think the 8.5 lb. would work in my 8 qt. pot.
Debra Jurcek says
I just made it and it is the best turkey breast I have ever eaten. It was so moist and flavorful. I usually don’t care for turkey breasts but this recipe won me over,. I will only make it this way from now on.
Joanna says
Hands down the best turkey I’ve ever made! It was such a hit with everyone! Thank you for the recipe!
Nicole says
Amazing!’ I used a 5lb turkey because it was all I could find and cooked as directed for 32 minutes. This was my very first turkey and “the pressure was on” because my in-laws were coming for Christmas dinner. My in-laws LOVED it, and my husband went to bed talking about it! Thank you so much for this recipe! It will now be a staple on our home!
Anna@CrunchyCreamySweet says
Hi Nicole! YAY! That’s a huge win! I am so happy to know it was such a success. Amazing! Thank you so much for trying my recipe and for leaving this sweet comment!
Pam says
How would I adjust this to a boneless, skinless turkey breast?
Nancy says
I just got a Strata brand electric pressure cooker, and all the buttons are different from the insta pot, so having problems figuring out the cooking times. Can you help please. Thank you.
Anna@CrunchyCreamySweet says
Hi Nancy! I am not familiar with Strata but if it’s a digital pressure cooker (not stove-top), the cooking times stay the same. I hope this helps! Let me know if there is anything else I can help with!
Lori says
Five stars! I made this tonight and it came out great. The weight tag on my bird was torn off, so I wasn’t exactly sure of the weight. To be safe I cooked it for 38 minutes and did a 10 minute NR. I probably didn’t need quite that long, the internal temp was closer to 180 degrees. BUT! Boy was this bird delicious! I didn’t bother to broil. The meat was super tender and juicy. I used some fresh sage, rosemary, and dried thyme, plus tons of black pepper and garlic powder in addition to the other seasonings. I made more of the seasoning rub since I ran out on the first side of the bird. Also, I cooked mine breast-side down and stuffed the cavity with a head of garlic, onion, carrots, and celery. I stacked the bird on more veggies and didn’t bother with the trivet. Perfect result. Thanks for this super fast and easy recipe for a quick Thanksgiving dinner.
Anna@CrunchyCreamySweet says
Hi Lori! Yay! That’s fantastic! I am so glad I was able to help. Thank you!
Marcie says
Wow! Great recipe. I had a 5.20 lb turkey breast. I cooked it for 28 minutes. Took forever to depressurize, but it was juicy and delicious. And the gravy was so good!! It made a small Thanksgiving dinner easy to prepare 🙂
Faith says
How long would I cook a 7.56lb turkey
Anna@CrunchyCreamySweet says
Hi Faith! I would set the timer for 38 minutes. Make sure the turkey is at least 165 degrees F when done. Hope this helps!
Diane says
How long for a fresh 4.4 lb turkey breast?
Anna@CrunchyCreamySweet says
Hi Diane! I would set it for 23 minutes. Hope this helps!
Diane says
Thank you, going in the pot right now. Lol
Anna@CrunchyCreamySweet says
Good luck! Let me know how it goes, Diane!
Sylvia says
Anna I made your turkey. Omg big hit. I wish I could and you a pic.
Anna@CrunchyCreamySweet says
Hi Sylvia! Woohoo! That’s wonderful! Thank you so much!
La says
I’ve never used fresh herbs. Can someone tell me how to prepare them? I found package in store but they are actual pieces of the herb. Do you take it off the wood? Do I crumble. I feel dumb but I have no clue
Anna@CrunchyCreamySweet says
Not a dumb question at all! Gently pull the leaves off and chop on a cutting board. Hope this helps!
La says
This sounds so tasty. My first time making dinner on thanksgiving. Weee but nervous. Old school cooks have made dinners previous.
So, with that said, I’m feeding traditional people. Who want traditional turkey. Sooo would you say this flavoring and way of cooking will be approved by my guests?!? 😂 I’ve only used IP a handful of times and I’m not confident with times. I need to make sure this is DONE. I read turkey is 6 min per pound plus 10 min NPR. Which would be 55 total. Would that be way too long?
Anna@CrunchyCreamySweet says
Hi! I’ve made many turkeys in the oven and the ones I’ve made in my Instant Pot are always the best. The turkey will be juicy and delicious. You can pop it under the broiler to get the skin crispy. In my experience, bone-in turkey breast needs 5 minutes per pound. The natural release takes about 12 minutes for me. Always check the temperature to make sure it’s at least 165 degrees F. I hope this helps! If you have any questions, feel free to email me anytime. I am always happy to help! Good luck! You got this!
Emily says
I’m so excited to make this for Thanksgiving this year! I have an 8 lb bone in turkey breast. I am planning on cooking it for 40 minutes and doing a natural release. How long should I plan for the natural release to take? I’m just trying to plan accordingly! Thanks!
Anna@CrunchyCreamySweet says
Hi Emily! The natural release for me takes about 12 minutes. I hope this helps! Let me know how it goes. Thank you!
Pamela Swiger says
I am planning to make this turkey breast ( size 8.61 lbs.) this Thanksgiving. I have an 8 quart InstaPot . How many minutes should I set it for and how long will it take the pressure to release naturally? Thank you very much for your help. I am cooking this year for my new husbands family.
Anna@CrunchyCreamySweet says
Hi Pamela! For that size turkey, I would set the timer to 43 minutes. Pressure release takes about 12 minutes for me. Check the temperature of the turkey after you open the IP. It should be 165 degrees F. I hope this helps! Let me know if you have any other questions. Feel free to email me anytime. Good luck!
Pamela Swiger says
Oh my. I forgot to ask you about how long it takes for the pressure to rise before starting to cook? Hope I’m not too late in asking. Thank you so much.
Anna@CrunchyCreamySweet says
At least 10 minutes. I believe mine took 12. Good luck! Let me know how it goes! I am always happy to help.
Sonya says
How long do you cook if frozen?
Cyrus F Atkinson says
You dont. Must thaw before this type of cooking.
Anna@CrunchyCreamySweet says
Hi Sonya! I recommend thawing the turkey breast. Frozen will take at least 50 minutes but I did not test this recipe using frozen bone-in breast so I can’t say for sure. I do have a boneless turkey breast recipe that was around 3lbs. It’s linked in my post!
Aj says
Am I seeing correctly that it is OK to go above the max line? I have never gone above the max line but your turkey looks absolutely delicious and it seems to be above that line. Please let me know! Thank you!
Anna@CrunchyCreamySweet says
The “above the max line” rule goes more for liquidy dishes, like soups, as well as beans, grains, rice. This recipe works, even if your turkey breast is above the max line in the insert. Let me know if you make it!
Ericka says
I could not figure out how to leave a comment so I will try it under reply. Wanted to know if you have done potatos under the Turkey for mashed potatoes? Would I need to adjust the time? Thanks
Anna@CrunchyCreamySweet says
Hi Ericka! I did not try that but I would love to know if it works. Sorry I am no help.
Laldchi says
Hi,
Would you adjust cook time if it is a boneless turkey breast?
Kathy says
Well I have cooked over 45 years and my gravy never turned out this good!! Thank you! Loved the turkey breast and my Instant Pot!!
Anna@CrunchyCreamySweet says
Hi Kathy! I am so happy to know you love this recipe! Thank you so much for making it and for letting me know!
Emma Reed says
This is freaking amazing! Super moiste turkey and the gravy was even better than I expected! Thanks so much for this recipe! I love my IP even more now 😍
(Only change I made was butter instead of olive oil because we’re a butter family)
Anna@CrunchyCreamySweet says
Hi Emma! YAY! That’s fantastic! I am so happy to know you loved the turkey and the gravy. I am obsessed with my IP so I totally understand the excitement. 😀
Cindy says
Made this tonight with a wild turkey breast. out great. When my husband dressed out the turkey he cut the breast in half, so mine was only 3.5# and I cooked it for 20 min. Turned out great. Was really moist, wuild turkey can be dry but this wasn’t. Will use this recipe again.
Pam says
Your 3/5# for 20 minutes, was it frozen or thawed?
C Edmonds says
Fast, easy and delish! Thanks for a new go-to dish.
Anna@CrunchyCreamySweet says
Awesome! Thank you!!
Mary says
Hi,
Thank you for this fantastic recipe!! I used a frozen 7lb bone in breast for mine. The breast was so big I couldn’t use the trivet 😊
I followed the recipe except the frozen part. I cooked mine for 40 minutes and it turned out PERFECT!!
Anna@CrunchyCreamySweet says
Hi Mary! That’s awesome! I am so happy to know you made it and love it! Thank you!!
Cynthia says
Hi Anna… thank you for sharing your turkey recipe, I made it yesterday. I followed your recipe almost exactly… I didn’t have fresh herbs so I used dry, I let them soak in the olive oil for about 20 minuets before covering the breast. It came out wonderful! I did a 100% n/r, when I checked the internal temperature it was well over 200* but still moist and yummy. Normally I never cook just the breast but I wanted to try your recipe and something other than a pasta recipe in my IP… I would like to add a word of CAUTION: please be very careful when slicing and serving. Due to the process of removing the breast from the rest of the turkey, I’ve found numerous small-very small bone fragments!
Alexa says
The 5 mins per pound didn’t work for me, the turkey was slightly underdone. I’m new to the whole instant pot thing. I let the steam naturally escape and then checked the temp. What should I have done? Put it back on for 5 more mins? I was hesitant to because I know it takes a bit of time to rebuild up the steam. Any advice would be great as I’m thinking the same could happen with potatoes as well (check them after natural escape and them being underdone). Thanks so much.
Anna@CrunchyCreamySweet says
Hi Alexa! I am so sorry you had trouble with this recipe. Anytime the food is underdone after cooking in the Instant Pot, it is recommended to set it back for a few minutes. It will have to build up pressure again so make sure there is enough liquid at the bottom. Potatoes are actually easy to be overdone unless you are making baked potatoes. I hope this helps!
Sara says
Hi! I noticed a couple people asked similar questions as the one I have back in January and last November so I’m wondering if, since then, anyone has made this recipe with a boneless frozen turkey breast and if so did you need to make any adjustments on cooking time??
Thanks in advance!
Anna@CrunchyCreamySweet says
Hi Sara! I know your question was posted in May but I just shared my new recipe for boneless frozen turkey breast. Here is the link: https://www.crunchycreamysweet.com/instant-pot-boneless-turkey-breast/ I hope this helps!
Denise says
Great recipe! Best turkey breast ever ! I set the time for 5 minutes per pound , 40 minutes for the 9 lb turkey breast.
Anna@CrunchyCreamySweet says
Hi Denise! Yay! That’s wonderful! Thank you so much for the comment!
Pam says
Is your turkey breast frozen or thawed?
Suzzanna says
I don’t often review recipes, but this time I felt compelled to do so. This recipe was FANTASTIC. I followed the directions pretty much to a T, and the turkey was, by far, the best I’ve ever eaten… juicy and flavorful. The gravy was out of this world. Thank you, thank you, thank you for this great recipe! I can’t wait to make it again.
Anna@CrunchyCreamySweet says
Hi Suzzanna! THANK YOU! Your comment just made my day! I am so happy to know you love this recipe and the turkey was perfect. Thank you for giving my recipe a try!
Susan says
I am struggling with figuring out how much time to allow so that I can serve dinner with other dishes. How do I determine how long it will take to get to temperature?
Elizabeth says
How long do you cook an 8 1/2 almost 9lb bone in turkey breast in a 6qt Pressure Cooker? And do you do a natural release or quick release?
Joy Golden says
From what I’m reading here, it sounds like you should plan on about 45 minutes. It appears that you’re supposed to allow 5 min. per lb. and do a natural release.
Laurie says
I thought this was a great recipe, and will use again! I had a 9 lb. bone-in turkey breast, so I cooked it 50 minutes. I think I could have knocked that down by about 5 minutes – it was plenty done and a tad dry, but the flavor was awesome. Made a gravy from the broth and used arrowroot powder instead of cornstarch, since I’m on an anti-inflammatory diet right now and can’t have corn. Thanks!
Vanessa says
Wow! I never made these kinds of dinners because they take way too long. Not anymore!
Lonnie says
I made this last night. The turkey was AMAZING!!
Anna@CrunchyCreamySweet says
Hi Lonnie! YAY! That’s fantastic! Thank you so much for letting me know!
Patricia Thomas says
This was my first attempt using an IP. My turkey breast was about 7.25 lbs.. I followed the recipe as is and this came out so delicious! I cooked it 40 minutes instead of 35 since my turkey breast with a slight bit larger. I put under the broiler to brown the skin a little more for about five minutes. The turkey breast came out perfect, very moist just the right mix of seasonings! I would definitely make this one again
Anna@CrunchyCreamySweet says
Hi Patricia! That is fantastic! I am so happy to know you love it! Woohoo! Thank you for letting me know!
Stacy says
Hi! I have a small fresh turkey breast thats about half of a breast. Can you tell me a suggested cook time? It also has a pop up timer. Should I remove that?
cantstopcooking says
Stacy, I have a 3lb fresh turkey breast that I am planning on 10 minutes max in my IP. Anna had a 7lb turkey that cooked at 35 minutes – this equals 5 minutes per lb. I am cooking mine a little less than 10 min cause it’s easier to add cooking time and avoid a dry turkey. Hope it works!!!
Did you cook the turkey you mentioned in your comment? If so, what did you do and how did it work. Thanks
Tom Green says
It came out perfectly! I appreciate the simplicity of the recipe as I have been solely using my Instant pot while our family deals with the flu. Some good old comfort food was very welcome!
Anna@CrunchyCreamySweet says
Hi Tom! First of all, I am so sorry your family is having the flu. It’s awful this year! Second, thank you so much for making my recipe and for the comment. I am so happy to know you love it! I hope your family feels better soon!
Erica says
What do you think time should be for a frozen turkey breast? Double?
Anna@CrunchyCreamySweet says
Hi Erica! I did not test this recipe with frozen turkey breast but from my research it seems as it will just take longer to come to pressure and the cooking time should be the same. Always check with meat thermometer to make sure it is cooked through. Sorry if this is no help! Thank you for the question!
Frances says
How do you adjust times for smaller turkey breast? Or another way to ask, how many minutes per pound? Mine was small, only 2.33 pounds. (I was making it just to have some turkey for a recipe) and went 22 minutes but was really done much sooner.
thank you,
Pressure cookers are wonderful.
Richard says
A million thanks. 5stars. I’m a single guy and not a gourmet cook. I was on my own this holiday season and decided to give your recipe a try. I cooked a 7lb bone in turkey breast in the instant pot, made gravy like you suggested on the sauté setting and used your Garlic Parmesan Roasted Brussels Sprouts and Brown Sugar Roasted Carrots recipes for side dishes. I added homemade mashed potatoes and stuffing (from a box, sorry) and cranberry sauce. The dinner was outstanding. The instructions are on the money and if I can do it anyone can. 35 minutes cook time; internal temp was about 170 degrees. I did put it in the oven for just a short time to brown it up. Excellent recipes. Thanks again.
Anna@CrunchyCreamySweet says
Hi Richard! Wow! I am so happy to know you love the recipe! Thank you so much for giving it a try and my other two recipes too. That’s wonderful! Also, we love stuffing from a box so no judgment here! 😀 Thank you so much for the comment!
Shelley says
Does using boneless vs. bone-in usually increase or decrease cooking time?
Michelle says
Can you give an estimate of how long it takes to build and release pressure?
Joseph Massimino says
The time it takes to build is related to the temperature, and mass of what’s in the pot. The time it takes to release is also related to what’s in the pot. More would hold more heat, so it would take longer to cool down. I cook artichokes, really big artichokes, and after trial and error, I came up with 60 minutes on steam. The cool down was speed up by releasing the pressure from the valve on the pot. That would not be suggested for cooking meat, where you would want the pressure to release slowly.
Renee T. says
What a dream! Total prep and cooking time from the moment I put the breast in the pot until the pressure pin dropped was 1-1/2 hours (the 35 minute cooking time on pressure was perfect!)…which means you could be carving and serving this bird within 2 hours! I removed the skin, but the breast meat was moist and flavorful. And, the gravy was delicious. This recipe will make it possible to serve turkey on more than just holidays and special occasions. A keeper, for sure! Thanks for posting!
Lauren says
Is it possible to start with the turkey breast frozen?
Jannik says
How long in an 8qt?
Anna@CrunchyCreamySweet says
Hi! The time remains the same.
Sandra McFadin says
Will this recipe work with a conventional, stove top pressure cooker?
Anna@CrunchyCreamySweet says
No. This recipe is made for the digital pressure cooker, like the Instant Pot.
Brittany says
Do you double the time for frozen?
Joseph Massimino says
No, the pot will not start the timer until it reaches the proper pressure. The pressure comes from heating the pot. At first you will hear the steam escape as the pot heats. Once the pot gets hot enough, the pressure will close the valve, then start the timer. This is the process for pressure cooking, the non-pressure modes are what set the Instant Pot apart from conventional pressure cookers.
Deborah says
Thank you for this wonderful recipe! Our Thanksgiving turkey breast was so juicy! And I appreciate having another great recipe for my Instant Pot…
Sharon says
I have a boneless/skinless Butterball turkey that is one of those you take from freezer to oven. Should I thaw it out before cooking it in my instapot?
Barb says
This was the best turkey I’ve ever made! Very moist and tender. Thanks so much for sharing the recipe.
Althea says
Omg! It was truly the best! Completed an eight lb adding 5 more minutes! Could not be happier!
Anna@CrunchyCreamySweet says
YAY! That’s wonderful! Thank you so much, Althea! I am so happy to know you love it! PS: Did you make the gravy too?
Tricia says
What about a 6 lb boneless? Time wise?
Anna@CrunchyCreamySweet says
Hi Tricia! I am not sure as I didn’t try this recipe with boneless turkey breast. I would be guessing here by saying that it will probably come to pressure faster and I would still set the timer to 30 minutes. I hope this helps! Let us all know how it goes! Happy holidays!
Sarah says
How long would you recommend for a 5lb turkey?!
Anna@CrunchyCreamySweet says
Hi Sarah! I think it will come to pressure faster and you can decrease the cooking time to 25 minutes. Still check with meat thermometer to make sure it is done. I hope this helps!
kikidee says
Looks great – is the bone-in turkey breast frozen or thawed?
Anna@CrunchyCreamySweet says
Hi! I used thawed bone-in turkey breast. Thank you for the question!
Abeer says
This looks yummy and I am going to try it out!
Anna@CrunchyCreamySweet says
Thanks, Abeer!
Cathy says
I just got an IP! Can’t wait to try this!
Anna@CrunchyCreamySweet says
Yay! You will love it, Cathy!
Paula - bell'alimento says
I’m obsessed with my instant pot. Can’t wait to try this one!
Amanda says
I’ve still yet to use my Instant Pot, but I think this is going to be the dish I try first!!
Kimberly says
That looks so perfectly moist and I can almost smell it through the screen, YUM!
Jen says
This would be so perfect for us to enjoy a Thanksgiving meal all year long. I really need to use my IP more. It seems like such a time saver!