Juicy Instant Pot Turkey Breast

Why Choose the Instant Pot for Your Turkey Breast?

The Instant Pot isn’t just a trendy gadget; it’s a game-changer for cooking poultry, especially turkey breast. Pressure cooking locks in moisture, ensuring that even lean turkey meat remains incredibly juicy. It also significantly reduces cooking time compared to traditional oven roasting, freeing up your valuable oven space – a huge plus during busy holidays. Plus, the hands-off nature of the Instant Pot means you can set it and forget it, allowing you to focus on other aspects of your meal preparation or simply relax.

Even if you’re just learning how to use an Instant Pot, this recipe is designed to guide you to perfect results. Its reliability makes it a favorite for both novice cooks and seasoned Instant Pot enthusiasts.

Unlock the Secret to a Perfectly Juicy Instant Pot Turkey Breast

Achieving a turkey breast that becomes the undeniable star of your meal, rather than one that requires excessive gravy to be palatable, boils down to a few critical details. These expert tips will ensure your Instant Pot turkey breast is always moist, flavorful, and unforgettable:

• Ensure the Perfect Fit: Before you even think about seasoning, confirm your turkey breast will fit comfortably inside your Instant Pot. A 6-quart model typically accommodates a 5 to 6.5-pound turkey breast, while an 8-quart pot can handle up to 8.5 pounds. A clever tip from our readers: bring your Instant Pot liner to the store to verify the fit before purchasing! This prevents any last-minute Thanksgiving day stress.
• Bone-In for Superior Flavor and Moisture: While you can use either, a bone-in turkey breast is highly recommended for its enhanced flavor and ability to retain moisture. The bone acts as a natural insulator, regulating heat distribution and preventing the meat from drying out during cooking. This small detail makes a significant difference in the final taste and texture.
• Don’t Skip the Flavorful Compound Butter: This step is non-negotiable for an exceptionally moist and seasoned turkey. Butter infused with fresh herbs melts into the turkey as it cooks, seasoning the meat from the inside out. It creates a rich, aromatic flavor profile that permeates every bite and helps keep the breast tender. It’s incredibly simple to prepare and truly makes a world of difference.
• Precise Cook Time is Key: For a perfectly cooked turkey breast, plan for 6 minutes of high-pressure cooking per pound if your turkey is thawed, or 10 minutes per pound if cooking from frozen. Remember to factor in an additional 30-40 minutes for the Instant Pot to build pressure, naturally release pressure, and allow for any post-cooking gravy preparation.
• Safe Cooking from Frozen: Cooking a frozen turkey breast in the Instant Pot is entirely possible and convenient! However, it is absolutely crucial to double-check for any hidden plastic packets (like gravy or giblets) inside the cavity before cooking. These must be removed. Once cleared, you’re good to proceed with the adjusted cooking time.

5-Star Reader Review

“Best Turkey Recipe EVER! This turkey is moist and flavorful. I highly recommend this. I followed all the instructions as noted in the recipe and I will keep this recipe forever.” – Bea ⭐⭐⭐⭐⭐

Step-by-Step Guide: How to Master Instant Pot Turkey Breast

Regardless of your Instant Pot experience, this comprehensive guide will walk you through each step, ensuring you achieve perfect results for a juicy and tender turkey breast that will impress everyone at your table.

Step 1: Ensure Your Turkey Breast Fits Perfectly

As emphasized in our key tips, verifying the turkey breast’s fit is the crucial first step to avoid any last-minute stress. Before unwraping your turkey, place it (still in its packaging) directly inside your Instant Pot’s inner pot, on top of the metal trivet or rack. Close the lid to ensure it seals properly. Don’t worry if the turkey breast extends slightly above the max fill line; this is acceptable for solid foods like poultry in a pressure cooker.

Step 2: Prepare Your Instant Pot & Flavorful Stock Base

Before handling any raw poultry, add 1½ cups of chicken stock or turkey stock to the inner pot of your electric pressure cooker. Then, place your metal trivet or rack inside. Preparing the liquid and rack first significantly reduces the risk of cross-contamination from raw turkey juices, ensuring a safer cooking process. If you’re not planning to make gravy, plain water can be used instead of stock to save your flavorful broth for other recipes.

Step 3: Crafting the Aromatic Herb Compound Butter

In a small bowl, combine 6 tablespoons of softened unsalted butter with 1 tablespoon of finely minced fresh rosemary, 2 teaspoons of thyme leaves, the zest of one small lemon, 3 teaspoons of kosher salt, and 1½ teaspoons of freshly ground black pepper. Mix these ingredients thoroughly until a fragrant, well-combined compound butter forms. This herb butter is the cornerstone of a juicy and flavorful turkey.

Flavor It Your Way: Feel free to customize this butter! Sage, parsley, or even a touch of minced garlic would make wonderful additions. If using dairy-free butter, remember that many brands are already salted, so reduce the added salt by half to avoid over-seasoning.

Step 7: Achieving Golden, Crispy Skin (Optional Broiling)

While the Instant Pot excels at tenderness, it doesn’t brown the skin. If you desire that beautiful golden, crispy skin, carefully transfer the cooked turkey breast from the Instant Pot to a baking sheet. Drizzle a tiny bit of oil over the skin, then place it under a preheated broiler for 3-5 minutes. Keep a very close eye on it, as broiler temperatures vary, and skin can burn quickly. This quick step adds a delightful textural contrast that elevates the dish.

Step 8: Rest, Slice, and Savor

After broiling (or if skipping the broiler step), loosely tent the turkey breast with foil and let it rest on a cutting board for 10-15 minutes. This resting period is vital: it allows the muscle fibers to relax and the internal juices to redistribute throughout the meat, resulting in an even more tender and succulent turkey. Skipping this step can lead to a drier breast. Once rested, slice the turkey breast against the grain and prepare to dig into perfectly juicy perfection!

Master the Art of Instant Pot Turkey Gravy

Even though your Instant Pot Turkey Breast will be incredibly flavorful and juicy on its own, a rich, homemade gravy made from the pan drippings is always a welcome addition. Who can resist a luscious gravy generously poured over fluffy mashed potatoes or alongside your succulent turkey? Making it right in the Instant Pot is both convenient and efficient!

1. Strain the Cooking Liquid: Carefully remove the inner pot from your pressure cooker. Pour all the cooking liquid and aromatics through a fine-mesh sieve into a heatproof bowl, discarding the solids (onion, celery, lemon, rosemary). Return the now empty and clean inner pot to the Instant Pot base.
2. Form a Rich Roux: Select the “Sauté” function on your Instant Pot. Add 2 tablespoons of unsalted butter and allow it to melt completely. Once melted, whisk in 2 tablespoons of all-purpose flour. Continue to whisk constantly for about 1 minute, creating a thick, golden-brown roux that will thicken your gravy beautifully.
3. Gradually Add Liquid: If desired, whisk in a splash (about ¼ cup) of dry white wine for an extra layer of depth; this step is optional but highly recommended for flavor complexity. Gradually pour the strained turkey drippings into the pot, about ½ cup at a time, whisking vigorously after each addition to prevent lumps. Continue adding until the mixture is smooth and reaches your desired consistency. Typically, about 2 cups of liquid total will yield a perfect gravy.
4. Season and Simmer: Once all the drippings are incorporated and the gravy begins to thicken, season it generously with salt, black pepper, a pinch of nutmeg (optional, but adds warmth), and a dash of Worcestershire sauce (optional, for umami). Allow the gravy to simmer gently for a few minutes, stirring occasionally, until it’s perfectly thick and glossy. Hit “Cancel” to turn off the Instant Pot, then serve warm!

Need it Gluten-Free? Easily make this gravy gluten-free by skipping the roux! Instead, whisk together 2 tablespoons of cornstarch with ¼ cup of cold water to create a slurry. Stir this slurry directly into the simmering turkey drippings on the “Sauté” function until the gravy thickens to your liking. Season as directed.

Storage and Creative Leftover Ideas

This Instant Pot turkey breast recipe is so versatile and delicious that you’ll want to make it often, not just for holidays! It’s fantastic for meal prepping throughout the week. The cooked turkey meat works perfectly as a substitute in any recipe calling for leftover rotisserie chicken. And of course, it shines in classic leftover turkey recipes, adding depth and flavor to dishes like comforting Instant Pot turkey noodle soup, zesty Southwest turkey soup, or a creamy turkey tetrazzini.

• Storage: Store any leftover cooked turkey breast in an airtight container in the refrigerator for up to 4 days. For longer preservation, freeze the turkey in a freezer-safe container or bag for up to 3 months. For best results, slice or shred the turkey before freezing.
• Reheating: If frozen, defrost the turkey overnight in the refrigerator. To reheat, avoid the microwave if possible, as it can dry out the meat. Instead, gently reheat slices of turkey breast by pouring hot chicken or turkey broth over them in a shallow pan on the stovetop or in the oven. This method warms the turkey beautifully without sacrificing its precious moisture, ensuring it remains tender and delicious for your next meal, whether it’s a quick turkey apple and cheddar sandwich, a savory turkey club wrap, or served as a main entree.

What if my turkey breast is not fully cooked after pressure cooking?

If, after the initial pressure cooking and natural release, your turkey breast hasn’t reached an internal temperature of 162-165°F (73-74°C), there’s no need to worry. Simply return the lid to the Instant Pot, ensure the venting knob is sealed, and cook for an additional 5 minutes on high pressure, followed by another 10 minutes of natural pressure release. Check the temperature again.

What if my turkey breast doesn’t fit in the Instant Pot with the trivet/rack?

If your turkey breast is too large to fit comfortably on the trivet with the lid closed, you can omit the rack. Instead, place the turkey breast directly into the inner pot. However, it’s crucial to cook it meat-side up if you’ve applied compound butter. Placing it meat-side down directly in the stock with butter could cause a burn notice. Cooking it meat-side up will still yield excellent results.

Do I need to make modifications if using a boneless turkey breast?

Yes, there’s a slight modification for boneless turkey breast. While the cooking time remains the same (6 minutes per pound), you won’t have skin to loosen for the compound butter. Instead, simply slather the entire surface of the boneless turkey breast generously with the seasoned herb butter. Place it on the trivet (or directly in the pot if it’s too large for the trivet), add any desired aromatics around it, and cook as directed.

Can I make a whole turkey in the Instant Pot?

If you have a small whole turkey that fits your Instant Pot (typically up to 8.5 pounds for an 8-quart pot), this recipe can be adapted! Season it in the exact same way with the herb butter and cook for 6 minutes per pound on high pressure, followed by natural release. If your turkey is too large for your Instant Pot, consider our alternative recipe for a delicious roast turkey.

Can I brine the turkey breast before pressure cooking?

Absolutely! Brining will add even more moisture and flavor. If you wish to brine your turkey breast before cooking, follow our detailed Turkey Brine recipe. If you opt for brining, you can skip the herb butter step in this recipe, as the brine will provide plenty of seasoning and ensure a flavorful, juicy result.

Delicious Sides to Complete Your Festive Meal

No turkey dinner is complete without an array of delectable side dishes. If you’re preparing this Instant Pot Turkey Breast for a holiday like Thanksgiving, be sure to browse our collection of easy Thanksgiving recipes or explore more Instant Pot Thanksgiving recipes to round out your festive spread. Here are a few of our personal favorites that pair perfectly with a juicy turkey breast:

• Creamy Crockpot Mashed Potatoes
• Homemade Corn Casserole without Jiffy
• Zesty Instant Pot Cranberry Sauce
• Roasted Butternut Squash Salad with Pears and Feta

Instant Pot Turkey Breast Recipe

By: Kristen Chidsey

Servings: 12

Prep Time: 20 mins

Cook Time: 36 mins

Time to come to pressure and release pressure: 25 mins

Total Time: 1 hr 21 mins

This Instant Pot Turkey Breast recipe delivers incredibly juicy and tender results with minimal effort, thanks to a flavorful herb butter and precise pressure cooking.

Ingredients

For the Turkey Breast

• 1½ cups low-sodium chicken stock, or turkey stock
• 6 tablespoons unsalted butter, softened
• 1 tablespoon fresh rosemary, chopped, plus 2 sprigs for cooking if desired
• 2 teaspoons thyme leaves
• 1 small lemon, zested and cut in half
• 3 teaspoons kosher salt, divided
• 1½ teaspoons pepper, divided
• 1 (5-6 pound) bone-in turkey breast (see notes for boneless turkey breast)
• 1 small yellow onion, peeled and cut in half
• 2 stalks celery

For the Turkey Gravy (Optional)

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• ¼ cup dry white wine, optional
• 2-3 cups turkey drippings (from cooking the turkey)
• Salt and pepper to taste
• 1 pinch nutmeg, optional
• 1 teaspoon Worcestershire sauce, optional

Instructions

For the Instant Pot Turkey Breast

1. Before handling the raw poultry, prepare the Instant Pot by pouring 1½ cups of low-sodium chicken stock into the inner pot and placing the metal rack or trivet inside.
2. In a small bowl, combine 6 tablespoons of softened unsalted butter with 1 tablespoon of chopped fresh rosemary, 2 teaspoons of thyme leaves, the zest of 1 small lemon, 3 teaspoons of kosher salt, and 1½ teaspoons of pepper until well combined.
   
3. Pat the 1 (5-6 pound) bone-in turkey breast dry with paper towels. Gently loosen the skin on the turkey breast using your hand. Using about half of the seasoned butter, rub the butter mixture underneath the skin of the turkey breast. (If using a boneless turkey breast, simply season the outside of the turkey with the butter).
   
4. Rub the remaining herb butter on the outside of the turkey breast over the skin. Then sprinkle the turkey with an additional 1 teaspoon of kosher salt and ½ teaspoon of pepper.
   
5. Place the seasoned turkey breast on the trivet (rack) inside the inner pot, meat side down. If desired, stuff the cavity of the turkey breast with a peeled onion half, a couple of celery stalks, the halved lemon from earlier, and a sprig or two of fresh rosemary.
   
6. Place the lid on the Instant Pot and ensure the vent knob is pointed towards “Sealed.” Hit the Manual or Pressure Cook button and set it to cook on high pressure for 6 minutes per pound for a thawed turkey and 10 minutes per pound for a frozen turkey.
7. Once the cooking time has elapsed, let the pressure release naturally for at least 10 minutes.
8. Remove the lid and test the turkey breast with a digital thermometer to ensure the meat has reached at least 163°F (73°C). The turkey breast will continue to cook as it rests and needs to reach 165°F (74°C). If it is not fully cooked, return the lid to the Instant Pot, seal the venting knob, and cook for an additional 5 minutes with 10 minutes of natural pressure release.
   
9. Remove the turkey breast from the Instant Pot and place it on a cutting board, tenting it loosely with foil. Allow it to rest for 10-15 minutes before slicing. Alternatively, if you desire golden, crispy skin, place the cooked turkey breast on a baking sheet, drizzle with a little oil, and place it under a broiler for 5-6 minutes, watching closely to prevent burning, until the skin is beautifully browned and crisp.
   

For Turkey Gravy (Optional)

1. Remove the inner pot from the pressure cooker. Strain the cooking liquid over a fine mesh strainer into a separate bowl, discarding the solids. Set the liquid aside.
2. Return the inner pot to the Instant Pot base. Select “Sauté,” add 2 tablespoons of unsalted butter, and let it melt. Once melted, whisk in 2 tablespoons of all-purpose flour to form a thick paste (a roux). Cook, whisking constantly, for 1 minute.
3. Slowly whisk in ¼ cup of dry white wine (if using) until well combined. Then, gradually whisk the strained turkey drippings into the inner pot, ½ cup at a time, until smooth. Allow the gravy to bubble and thicken, adding more cooking liquid as needed to reach your desired consistency. This is typically about 2 cups of liquid total.
   
4. Hit “Cancel” to turn off the Instant Pot. Season with a pinch of nutmeg (optional) and 1 teaspoon of Worcestershire sauce (optional). Taste the gravy and add more salt and pepper if needed or desired. Serve warm.

Equipment

• Electric Pressure Cooker (6 or 8 quart)
• Digital Meat Thermometer
• Fine-Mesh Sieve
• Whisk

Notes

• Size of Turkey/Turkey Breast: A 6-quart Instant Pot typically fits a 5-6.5 pound turkey breast or small whole turkey, while an 8-quart Instant Pot accommodates a turkey breast or whole turkey that is 7-8.5 pounds.
• Boneless Turkey Breast Modifications: If using a boneless turkey breast, the cooking time remains 6 minutes per pound. You won’t be able to rub herb butter under the skin; instead, slather the boneless turkey breast generously with the seasoned butter and place it on the trivet (or directly in the pot, meat-side up if no trivet). Add aromatics around the turkey breast and cook as directed.
• Using a Whole Turkey: For a small whole turkey that fits, this recipe works the same way – season and cook for 6 minutes per pound on high pressure.
• Important Note for Turkey Placement: If your turkey will not fit in the Instant Pot using the rack, you can cook it directly inside the inner pot in the stock. However, DO NOT place the turkey breast meat side down if you’ve applied compound butter, as this could cause a “burn notice.” Instead, cook it meat side up.
• Frozen Turkey Breast: First, thoroughly check the cavity for any plastic packets (like gravy or giblets). If found, run under cold tap water to loosen and discard them before proceeding. Skip the herb butter and simply season the frozen turkey breast with poultry seasoning or salt and pepper. Cook on high pressure for 10 minutes per pound.
• For the Wine in the Gravy: Use a dry white wine such as a Pinot Grigio or Chardonnay for excellent flavor. Alternatively, chicken stock can be used in place of white wine for the gravy.
• Leftover Turkey Breast: Cooked turkey breast can be stored in the refrigerator for up to 3-4 days in an airtight container. For longer storage, freeze in a freezer-safe container for up to 3 months.
• For cooking at high altitudes (2500+ feet above sea level), please consult an Instant Pot High Altitude Conversion guide for necessary adjustments.

Nutrition

Nutrition information is automatically calculated and should be used as an approximation:

• Calories: 251 kcal
• Carbohydrates: 1g
• Protein: 40g
• Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 117mg
• Sodium: 827mg
• Potassium: 462mg
• Vitamin A: 230IU
• Vitamin C: 0.5mg
• Calcium: 29mg
• Iron: 1.2mg