I can’t get over how tender and juicy this Instant Pot Turkey Breast Recipe turns out every single time. The pressure cooker locks in all that savory flavor, and the turkey comes out perfectly cooked without hours of waiting.
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Why You'll Love This Recipe
Honestly, this Instant Pot Turkey Breast Recipe quickly became my go-to for any occasion when I want juicy turkey without fuss. The combination of herbs and paprika adds just the right touch of flavor, and the method is surprisingly quick.
- Speedy yet succulent: Get a full 7-pound turkey breast done in under an hour, including prep.
- Hands-off cooking: The Instant Pot does the heavy lifting, so you don't have to hover.
- Flavorful herb blend: Rosemary, sage, and thyme infuse the meat beautifully without overpowering.
- Perfect for any occasion: Whether a holiday dinner or weeknight meal, this recipe impresses every time.
Ingredients & Why They Work
The magic in this Instant Pot Turkey Breast Recipe isn’t just the pressure cooking—it’s how the simple ingredients come together to create a juicy, flavorful meal. Knowing why I use each one helps me tweak the recipe if needed and shop smart.
- Turkey breast: Bone-in and skin-on is key for moisture and richer taste—plus, the skin crisps so nicely afterward!
- Olive oil: Helps the seasoning stick and locks in juiciness while cooking.
- Paprika: Adds subtle smokiness and beautiful color without overwhelming the palate.
- Fresh herb mix (rosemary, sage, thyme): Classic poultry herbs that bring out that unmistakable savory aroma.
- Salt and pepper: Simple but essential for enhancing all the natural turkey flavors.
- Chicken broth: Creates the moisture needed for pressure cooking and serves as the base for the delicious gravy.
- Onion, garlic, celery: Classic aromatics that add depth to the cooking liquid, infusing the turkey with savory notes.
Make It Your Way
I know we all like to put our own spin on things, and this Instant Pot Turkey Breast Recipe is no exception. I occasionally add a splash of white wine to the broth for a little extra depth, but it’s just as fabulous without it.
- Variation: One time, I switched up the herb blend with just thyme and oregano for an Italian twist—turned out fantastic and super fragrant.
- Spicy kick: If you like some heat, sprinkle a pinch of cayenne or chili powder in your oil mix before coating the turkey.
Step-by-Step: How I Make Instant Pot Turkey Breast Recipe
Step 1: Prepare the Instant Pot Base
Start by pouring chicken broth into the Instant Pot insert—this liquid is crucial because it generates the steam necessary for pressure cooking. Next, place the trivet inside, then scatter the onion slices, garlic cloves, and celery stalks underneath. This creates a flavorful bed for your turkey while keeping it out of the broth.
Step 2: Season the Turkey
In a small bowl, mix together olive oil, paprika, your fresh poultry herbs, salt, and pepper. I like to get my hands in there and really massage the mixture onto every surface of the turkey breast—especially the skin. Don’t forget to give the turkey a good rinse and pat dry before seasoning to ensure your rub sticks well.
Step 3: Cook Under Pressure
Place the turkey breast on the trivet inside the Instant Pot, breast side up. Seal the lid, making sure the valve is set to “Sealing.” Hit the “Manual” or “Pressure Cook” button and set the timer for 35 minutes on high pressure. Trust me, this timing works perfectly for a 7-pound breast, but always check with a meat thermometer to confirm it’s at least 165°F internally.
Step 4: Let It Rest and Optional Crisping
Once the timer beeps, hit “Cancel” and let the pressure release naturally. This step is critical—it keeps the turkey juicy and avoids drying it out. When safe, open the lid carefully, lift the turkey out with a large fork, and transfer it to a board or baking pan. If you love crispy skin as much as I do, pop it under a 440°F broiler for a few minutes, watching closely to avoid burning.
Step 5: Make the Gravy
Drain the pan drippings through a sieve, pressing the onions and garlic to get every last bit of flavor. Measure two cups of this liquid, pour it back into the Instant Pot insert, then whisk in a cornstarch slurry (cornstarch mixed with cold water). Hit “Sauté” and stir until your gravy thickens up—perfect for drizzling over your turkey.
Top Tip
From my experience, the key to this Instant Pot Turkey Breast Recipe turning out consistently great is patience during pressure release and ensuring proper seasoning upfront. Here are my go-to tips to keep it foolproof:
- Natural Pressure Release: This extra waiting helps juices redistribute so the meat stays tender and moist.
- Season Generously: Don’t skimp on the salt and herbs—they really bring out the turkey’s flavor.
- Crisp the Skin Last: Broiling at high heat for just a few minutes transforms the skin from soft to irresistibly crunchy.
- Use a Meat Thermometer: To avoid under or overcooking, always check the thickest part of the breast; 165°F is the safe temp.
How to Serve Instant Pot Turkey Breast Recipe
Garnishes
I love to sprinkle fresh chopped parsley or a little extra thyme on top for a pop of color and freshness. Sometimes, I drizzle a little lemon juice to brighten all those rich flavors. Simple touches like these make the dish feel extra special.
Side Dishes
This pressure-cooked turkey pairs beautifully with creamy mashed potatoes, roasted Brussels sprouts, or a crunchy autumn slaw. I often serve it alongside stuffing or buttery corn on the cob for a comforting, complete meal.
Creative Ways to Present
For holidays, I like to slice the turkey breast and fan the pieces on a large platter, garnished with rosemary sprigs and cranberries for a festive look. Another favorite is serving the slices stacked on warm dinner rolls with gravy as a delicious turkey sandwich bar.
Make Ahead and Storage
Storing Leftovers
After dinner, I let the leftover turkey cool completely before placing it in airtight containers. It stores beautifully in the fridge and stays juicy and flavorful for 3-4 days. Pro tip: slice the leftovers before refrigerating—they reheat more evenly that way.
Freezing
I’ve also frozen sliced turkey breast successfully. Wrap portions tightly in plastic wrap and foil, then store in freezer bags. When thawed, the texture remains surprisingly tender, making it perfect for quick lunches or soups on busy days.
Reheating
To reheat without drying out the meat, I cover the turkey slices with foil and warm them gently in a 325°F oven. Adding a splash of broth or gravy keeps everything moist. Microwave works too, but I keep the time short and use a covered dish for best results.
Frequently Asked Questions:
The easiest and safest way is to use a digital meat thermometer. The turkey is done when it reaches 165°F in the thickest part of the breast. Pressure cooking times are a great guide, but temperature ensures perfect doneness.
Yes, you can use a boneless turkey breast, but reduce the cooking time to about 25 minutes on high pressure. Always check the temperature to avoid overcooking since boneless meat tends to cook faster.
Not at all. Broiling is optional and only needed if you want crispy, golden skin. If you prefer, you can serve the turkey straight from the Instant Pot—it will be juicy and flavorful either way.
Absolutely! You can strain and refrigerate or freeze the drippings before making gravy. When ready, reheat and thicken with cornstarch or flour as usual. This makes meal prep easier on busy days.
Final Thoughts
This Instant Pot Turkey Breast Recipe has been a game changer in my kitchen—what used to be a long, stressful cooking process is now a simple, speedy one that yields tender, delicious results every time. I’m excited for you to try it and discover how easy, flavorful, and satisfying turkey can be with the magic of the Instant Pot.
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Instant Pot Turkey Breast Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Turkey Breast recipe features a juicy and flavorful bone-in, skin-on turkey breast cooked quickly under high pressure. The turkey is seasoned with a fresh herb mix, paprika, and garlic, then cooked with aromatic vegetables and chicken broth. The turkey breast can be crisped under the broiler for perfect golden skin, and the drippings are used to make a rich gravy. This method delivers a delicious and tender turkey breast ideal for a holiday dinner or special occasion.
Ingredients
Turkey and Seasoning
- 7 lb bone-in skin-on turkey breast
- 3 tablespoons olive oil
- ¾ teaspoon paprika
- 2 teaspoons chopped poultry fresh herb mix (rosemary, sage, thyme)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instant Pot Base
- 2 cups chicken broth
- 1 medium onion, chopped into large slices
- 4 garlic cloves
- 2 celery stalks
Gravy Thickening
- 2 tablespoons cornstarch
- ¼ cup cold water
Instructions
- Prepare Instant Pot Base: Add 2 cups of chicken broth to the Instant Pot insert. Place the trivet inside. Arrange the chopped onions, garlic cloves, and celery stalks on the bottom of the pot.
- Make Seasoning Mixture: In a small bowl or measuring cup, combine olive oil, paprika, fresh herb mix, salt, and black pepper. Mix well to create a seasoning oil.
- Prepare Turkey Breast: Wash the turkey breast and remove the gravy pocket if present. Pat dry with paper towels. Brush the turkey breast evenly with the olive oil seasoning mixture. Place the turkey breast on the trivet, breast side up.
- Set Up Instant Pot: Place the lid securely on the Instant Pot and set the valve to sealing. Press the manual or pressure cook button, set to high pressure for 35 minutes.
- Cook and Release Pressure: When cooking completes and the Instant Pot beeps, press cancel/off and allow the pressure to release naturally. This helps keep the turkey juicy and tender.
- Remove Turkey: Carefully open the lid away from your face. Using a large fork, remove the turkey from the Instant Pot and place it on a cutting board or serving platter.
- Crisp the Skin (Optional): To crisp the skin, preheat the oven broiler to 440 ℉. Place the cooked turkey breast on a baking pan and broil until the skin is crispy and golden, rotating the pan as needed. Watch carefully to prevent burning.
- Make Gravy: Drain the liquid from the Instant Pot through a sieve to catch onions and garlic, pressing them to extract flavor. Measure out 2 cups of the strained liquid and return it to the Instant Pot insert. Mix cornstarch with cold water and whisk into the liquid. Use the sauté function to cook and thicken the gravy, stirring constantly.
Notes
- Cook time does not include the time for the Instant Pot to come to pressure.
- A 7 lb turkey breast is ideal for a 6-quart Instant Pot. Cooking time of 35 minutes yields a perfect juicy result.
- Check internal temperature with a digital thermometer; it should be at least 165 °F in the thickest part.
- Use leftover cooking liquid as a flavorful broth for soups or other dishes. Once cooled, store in a sealed bag or container.
- Crisping the skin under the broiler is optional but enhances texture and appearance.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
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