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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.

Course Dinner, Main Course
Cuisine American
Keyword holidays, Instant Pot turkey breast, turkey
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 people
Calories 918 kcal
Author Anna

Ingredients

  • 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
US Customary - Metric

Instructions

  1. Add chicken broth to Instant Pot insert. Place trivet inside. Arrange onions, garlic and celery.
  2. In a small bowl or measuring cup, mix oil, paprika, herb mix, salt and pepper.
  3. 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.
  4. Place lid on Instant Pot. Set valve the sealing. Press "manual", set timer to 35 minutes High Pressure.
  5. When the IP beeps, press "cancel/off" and let the pressure release naturally. It will keep the turkey juicy.
  6. When pressure is released, open lid carefully, away from your face.
  7. 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.
  8. 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.

Recipe 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 Facts
Instant Pot Turkey Breast Recipe
Amount Per Serving
Calories 918 Calories from Fat 405
% Daily Value*
Total Fat 45g 69%
Saturated Fat 11g 55%
Cholesterol 343mg 114%
Sodium 998mg 42%
Potassium 1606mg 46%
Total Carbohydrates 3g 1%
Sugars 1g
Protein 117g 234%
Vitamin A 4.7%
Vitamin C 9.5%
Calcium 9.1%
Iron 37.9%
* Percent Daily Values are based on a 2000 calorie diet.