This Instant Pot Turkey Breast Recipe makes juicy turkey breast in the pressure cooker in just 35 minutes! It's 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.
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Why this method works
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 ⅓ of the time it would take me to roast it in the oven. I can bake side dishes in the oven in the meantime.
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 the 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 broth or stock, sliced onion, garlic, and celery to the bottom of the Instant Pot insert.
- 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 the lid on the Instant Pot, and set the valve to a sealing position. Press "manual" and set 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 its 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 the liquid remaining in the Instant Pot
How long do you cook turkey breast in the 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 a minimum of 165 degrees F in the thickest part of the breast. This size of the turkey breast also fits 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 the 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 it 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.
How to make turkey gravy in the 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 ¼ 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.
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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: a 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 meat?
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 it 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:
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, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Instant Pot Turkey Breast Recipe
Ingredients
- 7 lb bone-in skin-on turkey breast
- 3 Tablespoons olive oil
- ¾ teaspoon paprika
- 2 teaspoon chopped poultry fresh herb mix rosemary, sage and thyme
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups chicken broth
- 1 medium onion chopped into large slices
- 4 garlic cloves
- 2 celery stalks
Instructions
- Add chicken broth to Instant Pot insert. Place trivet inside. Arrange onions, garlic and celery.2 cups chicken broth, 1 medium onion chopped into large slices, 4 garlic cloves, 2 celery stalks
- In a small bowl or measuring cup, mix oil, paprika, herb mix, salt and pepper.3 Tablespoons olive oil, ¾ teaspoon paprika, 2 teaspoon chopped poultry fresh herb mix, 1 teaspoon salt, ½ teaspoon ground black 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.7 lb bone-in skin-on turkey breast
- 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 ℉. 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 ¼ cup of cold water and whisk well. Saute until thickens.
Notes
- 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.
Nutrition
Donna Mexicotte says
I have used this recipe at least 5 or more times and it turns out so juicy and stays moist. I never used to like turkey breast because they were dry, not this one! Try it!
Cheryl says
I had a 4-1/2 lb turkey breast and cooked it 25 minutes. It fell apart when I took it out and was difficult to cut; it basically shredded. What a disappointment. I will use what is left and make soup.
Rachel Bibeault says
Wow! I honestly didn't think it would come out so moist! I cooked a 7 pound breast, followed all directions and it came out perfect! Will defiently be doing this again. Thanks for the great recipe.
Jenelle D. says
I don't know how many times I've made this recipe - 4, 8, 12? Obviously it's that good that I keep coming back to it. I wait for turkey breast to go on sale, buy one and make an almost-Thanksgiving meal on a weeknight in nearly no time. Serve it with some mashed potatoes (made in my other IP), gravy, microwave veggies and canned cranberry sauce and voila - awesome meal. Thank you for this recipe!
Carla says
I made this turkey recipe tonight and am so impressed with how it turned out. The flavor and juiciness really stands out, it was delicious. I will definitely make this recipe again.
Thank you.
Anna says
I'm so glad you enjoyed it, Carla! Thank you for the comment!
Joanne says
This is a full proof recipe and works great for a full turkey breast. I do add a few more minutes on cook time but other than that, what a great find!