Instant Pot Turkey Breast
Instant Pot Turkey Breast is the perfect way to celebrate Thanksgiving for a small family, made with bone-in turkey breast seasoned with herbs and spices, and cooked until incredibly tender and juicy!
If you need to save oven space this year, this Instant Pot Turkey Breast is the best way to do it! This is perfect for 2-4 people if you don’t want to make a large turkey, plus it’s ready in a fraction of the time. The pressure cooker makes this turkey breast incredibly tender and juicy, rubbed with olive oil and herb seasoning, and ready in under an hour.
If you love this recipe, you’ll also love my Roasted Spatchcock Turkey, and my Slow Cooker Boneless Turkey Breast. Pair this with my Slow Cooker Mashed Potatoes!
Why You’ll Love My Instant Pot Turkey Breast Recipe
Perfect for Two – This recipe is perfect for two or three people with a little bit leftover, if you’re having a smaller Thanksgiving this year.
Free Up Oven Space – Making turkey in the instant pot is not only easier, it also frees up the space in your oven for all of the side dishes!
Ingredients Tips & Substitutions
Turkey Breast. I used a 5 pound bone-in turkey breast. The bigger the turkey breast, the more people it can feed. Remember, some of the weight is going to be the bone. A 5 pound turkey will feed about 3-4 people.
Make sure to remove and discard the gravy packet, it’s usually not gluten free. Also trim any excess skin or fat away from the ends.
Olive Oil. This helps the spices stick to the turkey and adds some moisture.
Spices. I’m using an easy spice mixture that adds a ton of flavor, including dried thyme, onion powder, garlic powder, smoked paprika, kosher salt, and black pepper. To make it easier, you could just use Italian seasoning.
Lemon Juice. I’m adding this for flavor, and to balance out some of the savory notes.
Chicken Broth. You need some liquid in the instant pot, and we can also turn this chicken broth into gravy after the turkey is done.
Onion & Celery. This adds flavor to the turkey and the gravy. The turkey will release some of its juices over the veggies, and both will give the broth an incredible flavor!
How to Make Instant Pot Turkey Breast
Place the trivet in the instant pot, pour in the broth, and place the onion and celery on top.
Place the turkey breast into the pot, resting on top of the onions. Adjust as-needed so it fits well in the pot.
Mix together the olive oil and spices, and pour over the turkey. Use your hands to rub the spices over and under the skin.
Cook on high pressure for about 30 minutes (or 6 minutes per pound of turkey). Let it naturally release, then remove the turkey and place it on a roasting pan.
Broil in the oven for 3-5 minutes, or until caramelized on top.
Let the turkey rest for a few minutes before carving and serving!
Recipe Variations
- Try mixing fresh herbs like thyme, parsley, or rosemary with softened butter and roasted garlic. Gently press the butter under the skin and on top of the turkey breast.
- Make it spicy with some cayenne pepper, red pepper flakes, or cajun seasoning.
- Add some maple syrup or dijon mustard to the seasoning mixture for more flavor.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
The turkey breast will take about 6 minutes per pound to cook. Cooking times can vary based on how big your bird is. If your turkey breast is 5 pounds, set the cooking time for 30 minutes.
How to Make Turkey Gravy
Once the turkey is removed from the instant pot, place a fine mesh sieve over a mixing bowl. Carefully pour the turkey drippings through the sieve, removing any leftover onions or celery from the instant pot, then pour the liquid back into the instant pot.
Turn the saute function on and bring the liquid to a simmer. In a small bowl, whisk together 4 tablespoons of cornstarch (or 1 tablespoon of cornstarch per 1 cup of turkey drippings) with 1/4 cup of cold water. Whisk the cornstarch slurry into the turkey stock.
Add any additional herbs or seasoning you’d like, including fresh thyme, sage, or rosemary. Whisk often until the gravy begins to thicken. Once it thickens, turn the instant pot off and ladle it into a gravy boat to serve. If you’d like it creamy, stir in a splash of heavy cream or half and half.
If you’re broiling the turkey after cooking it in the pressure cooker, watch it closely. The broiler can burn things quickly, so you’ll want to keep an eye on it! Time it perfectly for nice crispy skin.
Leftover Turkey Recipes
Tried this recipe? ⭐ Leave a review and share what worked best for you—your tips help other home cooks get the same delicious results!
Instant Pot Turkey Breast
Ingredients
- 5-7 pound bone-in turkey breast, gravy packet removed and discarded
- 2 cups chicken broth, gluten free
- 1 medium Vidalia onion, quartered
- 3 medium celery ribs, cut into 2-3 inch pieces
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- Place the trivet into the instant pot. Pour the broth into the pot, and place the onion and celery on top of the trivet. Place the turkey breast-side-up on top of the vegetables, adjusting as-needed to make sure everything fits into the pot.
- Whisk together the olive oil, lemon juice, and seasoning. Pour over the turkey breast, and rub the seasoning over the turkey, getting some under the skin as well.
- Place the lid on the pot in the locked position with the steam valve closed. Set the instant pot to manually pressure cook on high for 30 minutes (or 6 minutes per pound of turkey). It will take about 10 minutes for the instant pot to come to temperature, then it will start cooking.
- Once time is up, let it naturally release, about 10 minutes. When the pressure is fully gone, open the lid and transfer the turkey to a serving plate and carve.
- Optionally, place the turkey breast on a roasting pan and broil for 3-5 minutes, until caramelized on top.
Notes
- Store the turkey breast in the refrigerator overnight to let it defrost before cooking it.
- Test the turkey with a meat thermometer to make sure it has an internal temperature of 165°F in the innermost part of the meat.
- If you have a 6-quart instant pot, anything bigger than around 6-7 pounds may not fit right with the lid closed.
- Let the turkey breast rest for about 10 minutes before slicing, to let the juices redistribute.
- “Natural release” means to just leave the instant pot alone after time is up, until the pressure releases by itself. It usually takes 10-15 minutes. After 15 minutes, you can quick release the rest of the pressure by flipping the steam valve open for this recipe.
Nutrition
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle.
