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Cooked Instant Pot turkey breast sliced and served on a platter.

Instant Pot Turkey Breast

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.
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Pressure Release 10 minutes
Total Time 50 minutes
Servings 6
Calories 388kcal
Author Sara Welch


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.



Calories: 388kcal | Carbohydrates: 8g | Protein: 86g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 260mg | Sodium: 726mg | Potassium: 891mg | Fiber: 1g | Sugar: 1g | Vitamin A: 875IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 3mg