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 ⅓ 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 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.
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
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.
- 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 ¼ cup of cold water and whisk well. Saute until thickens.
Notes
Nutrition
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.
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!
Ang says
If I have a 4 pound breast, should I half all the other ingredients or keep them the same and just reduce cooking time?
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?