This Instant Pot turkey breast is seasoned with butter, garlic and herbs, then pressure cooked to tender and juicy perfection. A super easy way to prepare a holiday main course that’s sure to get rave reviews.
When I’m looking for an elegant and delicious meal for a smaller group during the holidays, I turn to beef tenderloin, rack of lamb or this simple yet satisfying Instant Pot turkey breast, complete with homemade gravy!
You can never go wrong serving a whole turkey breast for a special occasion. It tastes delicious, looks elegant and is a great way to feed your family and friends. This Instant Pot turkey breast takes less than an hour to cook, and it produces perfect turkey each and every time.
How do you make Instant Pot turkey breast?
Start by mixing together butter, garlic, herbs and spices. Coat a bone-in, skin-on turkey breast with the butter mixture. Pour chicken broth into the bottom of the pot, then add carrots, onion and celery. Place the turkey breast on a trivet inside the pot, then seal and pressure cook until turkey is cooked through. Let the pressure release naturally for about 10 minutes, then manually release the pressure. If you prefer turkey with crispy skin, place the turkey under the broiler until the skin is browned and crisp. Slice the turkey, then serve and enjoy.
How long do you cook turkey in an Instant Pot?
You will want to plan on cooking your turkey breast for about 5 minutes per pound. A typical double turkey breast is about 6-7 pounds in size, so plan on a cook time of about 30-35 minutes, plus the 10 minute natural pressure release.
Can you cook frozen turkey breast in an Instant Pot?
You can cook a frozen turkey breast in a pressure cooker, although I think the flavor is better if you thaw your turkey first. To cook a turkey breast from frozen, follow the directions in the recipe, except increase the cooking time to 7 minutes per pound and increase the manual pressure release to 20 minutes.
Tips for the perfect turkey breast
- Try brining your turkey breast for 12 hours before you cook it for even more flavor!
- While I typically use a whole turkey breast for this recipe, you can also use a half breast or a boneless turkey roast. You can season these other cuts the same way, just reduce the cooking time accordingly.
- Leftover turkey will stay fresh in the refrigerator for up to 3 days and can be frozen for 2 months.
- I recommend using a meat thermometer to confirm that your turkey is cooked all the way through. Simply insert the thermometer probe into the thickest part of the breast. The temperature should read at least 165 degrees F.
- You should plan to purchase 1 pound of turkey per guest. For example, a 6 pound breast will serve 6 people. If you want to make sure you have leftovers at the end of the night, aim for 1 1/2 pounds per person.
- This recipe calls for a trivet which keeps the turkey from sitting in the liquid in the bottom of the pot. Some pots come with a trivet in the box, or you can purchase a trivet online for your Instant Pot and it’s definitely a handy tool to have in the kitchen!
Instant Pot turkey gravy
The great part of this recipe is that there is plenty of liquid at the end to make gravy with! To make your gravy, use a slotted spoon to remove the carrots, celery and onions from the Instant Pot. Turn the pot to saute mode and bring the liquid to a simmer. Whisk together corn starch with cold water, then add that mixture to the pot. Let the gravy simmer for a few minutes until just thickened. Stir in some butter, salt and pepper, then transfer the gravy to a serving container.
You simply can’t go wrong with this turkey recipe – it’s full of flavor and is sure to please any crowd!
Side dishes to serve with your turkey
- Corn Souffle
- Mashed Sweet Potatoes
- Cream Cheese Mashed Potatoes
- Honey Glazed Carrots
- Cauliflower Casserole
Instant Pot Turkey Breast Video
Instant Pot Turkey Breast
For the turkey
- 6 lb bone-in, skin-on turkey breast
- 7 tablespoons butter softened, divided use
- 3/4 teaspoon garlic powder
- 1 1/4 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 cups chicken broth
- 1 onion peeled and cut into 1 inch thick slices
- 1 carrot peeled and cut into 1 inch pieces
- 1 stalk celery cut into 1 inch pieces
- 2 tablespoons corn starch
- fresh herbs for garnish optional
- Place the 5 tablespoons of butter, garlic powder, onion powder, smoked paprika, thyme, salt and pepper in a bowl. Stir until combined.
- Loosen the skin of the turkey. Spread half of the butter mixture under the skin of the turkey and spread half all over the top of the turkey.
- Pour the chicken broth into the bottom of an Instant Pot. Add the onion, carrot and celery to the broth.
- Place a trivet in the pot, then place the turkey breast in the trivet.
- Close the lid of the pot and turn the vent to the sealing position.
- Set the pot to manual high pressure for 30 minutes (add 5 more minutes per pound if you're using a larger turkey breast)
- After the cook time has ended, let the pressure release naturally for 10 minutes, then manually release the pressure.
- Transfer the turkey breast to a baking sheet. Preheat the broiler.
- Broil the turkey for 4-5 minutes or until skin is browned and crispy.
- Use a skimmer or slotted spoon to remove the vegetables from the pot. Discard the vegetables.
- Set the pot to the Saute function and bring the liquid to a simmer. Whisk together the corn starch with 3 tablespoons cold water.
- After the liquid has come to a simmer, whisk in the corn starch mixture. Bring to a boil, and cook for 1-2 minutes or until gravy has thickened. Whisk in the remaining 2 tablespoons of butter, plus salt and pepper to taste.
- Slice the turkey and serve with the gravy. Garnish with fresh herbs if desired.