Turkey isn’t just for feeding small armies at holiday dinners. Instant Pot Turkey Breast is the perfect fast, easy, right-sized way to gobble up your favorite bird. Whether it’s Sunday family dinner or just the two of you for Thanksgiving, you can get juicy meat straight from the pressure cooker and save your oven for pie instead!
Jump to:
Not to be a killjoy (since some people looove turkey and since we are, in fact, presenting this recipe) but turkey breast can be pretty uninspired.
Sure, family feuds have been waged across dining room tables over light and dark meat, but some of us view turkey as merely the canvas on which more robust meals are painted.
Don’t get me wrong – I like turkey as a protein. It goes with practically everything. I don’t know about you, but my list of Thanksgiving sides is endless and don’t even get me started on sandwiches. (What can’t you slap between two pieces of bread with sliced turkey breast?) But that’s really more a glowing review of the accoutrements, n’est ce pas?
So, that’s why this Instant Pot turkey breast recipe was worth getting right.
It works with potatoes and stuffing just as well as it works with greens and cornbread. It works with bacon, lettuce, and tomato just as well as it works with avocado and sprouts.
And I’ll be damned if it doesn’t just work on its own as a moist, juicy meaty main.
For a condensed post, click to view the web story for this quick and easy Instant Pot Turkey Breast!
Why the Instant Pot?
- It’s Quick. A 4-lb turkey breast cooks in under 25 minutes! Even factoring in time for the pot to come to pressure and release, it’s so much faster than roasting in the oven.
- It’s Easy. No basting, no temperature adjustments, and no need to check for doneness every 15 minutes towards the end of the cooking time range.
- It’s Delicious. This instant pot turkey breast recipe leaves your meat incredibly moist and tender, while bones, skin and compound butter infuse tons of flavor.
Flavor Boost: Garlic Herb Butter!
I’m pretty sure the poor lad pining away in “Scarborough Fair” lost his true love because he forgot the garlic.
It’s parsley, sage, rosemary, and thyme, and garlic, Paul. Get your head on straight. And we know the real hierarchy should actually be garlic then parsley, sage, rosemary, and thyme.
Add minced garlic and finely-chopped fresh herbs to softened butter (pliable, not pudding-like) and mix until well-combined. Behold the finest seasoned compound butter for juicy turkey breast this side of, well, Scarborough.
Rub it generously under the skin of the turkey breasts and let it infuse your turkey with flavor!
How to Cook a Turkey Breast in the Instant Pot
It’s not a downgrade, it’s a downsize! Tender, juicy Instant Pot Turkey Breast is the perfect portion for an easy meal. This quick pressure cooker turkey breast pairs with an endless combination of sides. Optional crispy skin hack included.
Dry brine the turkey. Rub garlic butter under skin. Add broth, celery, onion, and bay leaf to inner pot. Position turkey breast on trivet in pot. Pressure cook. Broil in oven until skin crisps. Carve breasts from bone. Slice. Strain drippings for gravy.
- DRY BRINE. Pat turkey dry, and dry brine on a plate or platter. (See tips below.) Before cooking, pat dry again and season with salt.
- HERB BUTTER. Make the herb butter, then spread evenly under the skin.
- ADD AROMATICS. Pour broth into the inner pot, then add the onion, celery, and bay leaf.
- ADD TURKEY. Fit the inner pot with a trivet, then position the turkey breast onto the trivet cavity side up.
- PRESSURE COOK. Pressure cook 6 minutes per pound and allow for a natural release (a natural release creates juicier meat!). (See cooking times below.)
- CRISP. Place the turkey breast onto a foil lined baking sheet; transfer to the oven and broil 5-8 minutes, rotating once, until the skin is crisped to your liking.
- CARVE. Carve the breasts from the bone. If you’re unsure, this video shows you how to carve turkey breasts from the bone step-by-step!
- SLICE. Slice into half in thick slices.
- STRAIN. Strain the pot liquid to separate the solids, then use the drippings to make gravy.
How Long to Cook a Turkey in the Instant Pot?
First, a note about sizes. The average bone-in turkey breast portion is between 4-8 pounds. A 5-lb turkey is the max that can fit into a 6-quart Instant Pot. For a bigger breast, you’ll need to move up to an 8-quart Instant Pot.
Cook a turkey breast in the instant pot at High Pressure for 6 minutes per pound. Add 3 additional minutes per half pound as needed. The internal temperature should read 165°F when inserted into the thickest portion of the breast after pressure cooking.
Allow for a 15 minute natural pressure release to allow the juices to settle.
- 4 pound turkey breast = 24 minutes high pressure
- 5 pound turkey breast = 30 minutes high pressure
- 6 pound turkey breast = 36 minutes high pressure
- 7 pound turkey breast = 42 minutes high pressure
- 8 pound turkey breast = 48 minutes high pressure
Chef’s Tips!
- If starting from frozen, defrost completely before dry brine. It should take about a day in the fridge to completely defrost.
- Don’t skip the dry brine! This turkey brine method is super simple and doesn’t leave a vat of salmonella water behind. Pat your turkey breast dry, then season generously with kosher salt. Leave to sit at room temperature for 1 hour, or transfer to the fridge for 24-72 hours. Time permitting, the extended dry brine in the fridge is the way to go!
- Don’t skip the compound butter either! It replaces the regular baste and ensures very flavorful meat.
- Always rest your turkey after cooking. This is done quite easily if you allow the pressure to release naturally after cooking instead of performing a manual release.
Boneless vs Bone in Turkey Breast
Survey says…? Skip the boneless turkey breast or turkey “roast” (as some stores call it. *hint hint* – that means it’s processed).
White meat tends to need all the help it can get, and the skin and bones provide plenty of built-in flavor and a little extra fat.
Can I use a Frozen Turkey Breast?
You can use a frozen turkey breast, but we don’t recommend cooking a frozen turkey breast. I.e. Defrost it first (about 24 hours in the fridge, depending on size).
The garlic butter aids in keeping fickle white meat moist, tender, and flavorful, and you can’t rub that into a frozen breast.
Can I Make Gravy, Too?
Not only can you make gravy, you SHOULD totally make gravy! It’s super delicious and super easy since you can do it right in the Instant Pot:
- Strain the drippings and skim the fat if desired.
- Melt 3 tbsp butter in the inner pot using the Saute setting. Sprinkle 3 tbsp flour over the butter, then use a rubber spatula to work the flour into the butter, forming a roux. Saute until the roux turns golden brown.
- Pour in 2 cups of strained drippings.
- Simmer, whisking occasionally, until thickened. Taste for seasoning and adjust with salt and pepper.
Double It! This gravy recipes easily doubles, and you should you have plenty of drippings to yield four cups. If you don’t, top it up with a bit of chicken or turkey broth.
Make it a Meal with Sweet & Savory Sides
- Maple Roasted Root Vegetables
- Sausage Stuffing with Herbs and Apples
- Air Fryer Butternut Squash
- Heathy Honey Cornbread
- Bourbon Maple Brussels Sprouts with Bacon
- Honey Roasted Carrots
Did you try turkey in the Instant Pot this Thanksgiving? I’d love to know how it turned out! Leave a comment and a rating below.
While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.
Recipe
Instant Pot Turkey Breast
Print Recipe Rate this Recipe Pin RecipeRecommended Equipment
- Mesh Strainer
- Rubber Spatula
Ingredients
- 1 5-lb turkey breast
- 1 tbsp kosher salt, divided
- 1 c broth, chicken or turkey
- 1 medium onion, roughly chopped
- 2 stalks celery, roughly chopped
- 1 whole bay leaf
Garlic Herb Butter
- 4 tbsp butter, softened to room temperature
- 2 cloves garlic, minced
- 1 tsp chopped parsley
- 1 tsp chopped sage
- 1 tsp chopped rosemary
- 1 tsp chopped thyme
Turkey Gravy
- 3 tbsp butter
- 3 tbsp all purpose flour
- 2 cups turkey drippings
Instructions
- Set turkey on a plate or platter. Pat dry, then season generously with 2 teaspoons kosher salt. Leave to sit at room temperature for 1 hour, or transfer to the fridge for 24-72 hours.
- After dry brining, again pat the turkey dry and season with additional salt to taste (I use an additional one teaspoon).
- Make the herb butter. Combine the butter, garlic, parsley, sage, rosemary, and thyme in a small bowl. Mix until well combined.
- Gently pull up the skin along the cavity opening. Rub the garlic butter under the skin and evenly over each breast.
- Pour the broth into the inner pot. Add the onion, celery, and bay leaf to the pot.
- Position a trivet in the pot, then place the turkey breast on trivet cavity side up.
- Seal the pot, ensure the valve is set to “sealing”, then program to HIGH pressure for 6 minutes per pound (add 3 minutes per additional half pound). See notes for specific cooking times. It will take approximately 15 minutes for the pot to come to pressure.
- Allow for a 15 minute natural pressure release, then release the remaining pressure manually. Check the temperature – it should read at least 165°F when inserted into the thickest portion of the breast. Make sure you're not hitting bone when checking the temperature.
- Position a rack in the center of the oven, then heat the oven to HIGH broil. Line a baking sheet with foil or parchment paper. Remove the trivet and transfer the whole turkey breast, including the trivet, to the baking sheet. Transfer to the oven and broil for 5 minutes, or until the skin is golden brown and crisp.
- Rest 10 minutes, then carve and serve with gravy to taste.
Instant Pot Turkey Gravy
- Strain the liquid to remove the solids, then skim fat (if desired).
- Press the SAUTE function on the instant pot, add the butter, and heat until it melts then foams. Sprinkle the flour over the melted butter. Use a rubber spatula to work the flour into the butter; continue cooking until the roux turns golden brown, 2-3 minutes.
- Slowly pour in 2 c strained drippings, whisking while you pour in a steady stream. Whisk until smooth, then simmer until thickened, 2-3 minutes more. Taste for seasoning and adjust with salt and pepper to taste. If the gravy is too thick, add stock and thin to preference.
Notes
Cooking Times
Allow for a 15 minute natural pressure release to allow the juices to settle.- 4 pound turkey breast = 24 minutes high pressure
- 5 pound turkey breast = 30 minutes high pressure
- 6 pound turkey breast = 36 minutes high pressure
- 7 pound turkey breast = 42 minutes high pressure
- 8 pound turkey breast = 48 minutes high pressure
Leave a Reply