This simple, moist Instant Pot turkey breast is a flavorful, easy recipe that is a great twist on traditional turkey.
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- Instant Pot Turkey Breast Ingredients
- How To Make This Instant Pot Turkey Breast Recipe
- How To Serve
- Storage
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This juicy Instant Pot turkey breast is such an easy twist on the traditional way of cooking a turkey. With the perfect balance of herbs and seasonings, you’ll love how fast and quick it is to make thanks to the Instant Pot — it’ll be ready in about an hour!
Instant Pot Turkey Breast Ingredients
You’ll need:
- One bone-in turkey breast, 5 to 6 pounds
- 2 tablespoons olive oil, divided
- 2 tablespoons butter
- 1 teaspoon dried sage
- 1 teaspoon rosemary
- ½ teaspoon thyme
- ½ teaspoon paprika
- ½ teaspoon seasoned salt
- ½ teaspoon black pepper
- 2 cups water
- 2 cloves garlic
- 1 rib of celery, cut into big chunks
- ½ small onion, sliced
For the Gravy
- Leftover broth and turkey drippings to equal 2 cups
- 2 tablespoons cornstarch
- ¼ cup cold water
SUBSTITUTIONS AND ADDITIONS
TURKEY BREAST: You could also cook a boneless turkey breast in your Instant Pot. You would have to adjust the cooking time for this. Consult the manual for your specific model to determine how long to cook it.
How To Make This Instant Pot Turkey Breast Recipe
STEP ONE: Remove any gravy package that might be included with the turkey breast. Pat dry the turkey breast with paper towels.
OUR RECIPE DEVELOPER SAYS
Don’t rinse your turkey – this can lead to the spread of bacteria around the kitchen! Make sure you wash your hands after handling raw turkey and disinfect any surfaces or spice containers you may have touched along the way. You’ll also want to use clean plates and utensils to prevent cross-contamination. Also, use separate cutting boards for raw protein and produce.
STEP TWO: Mix together the sage, rosemary, thyme, paprika, seasoned salt, and pepper.
STEP THREE: Drizzle 1 tablespoon of olive oil all over the turkey breast and rub it in. You don’t have to measure the olive oil, just drizzle the turkey all over.
STEP FOUR: Sprinkle the spice mixture all over the turkey and pat it onto the skin. Start on one side, turning the breast to add spices to all sides. You can do several sprinkles.
STEP FIVE: Place 1 tablespoon of olive oil and 2 tablespoons of butter in the bottom of the Instant Pot. Set the Instant Pot to saute, and once the butter has melted, sear the turkey breast on all sides, about 5 to 6 minutes on each side. Once the sides are seared, remove the turkey to a plate.
STEP SIX: Turn the Instant Pot off.
STEP SEVEN: Add the celery, onion, and garlic to the bottom of the pot.
STEP EIGHT: Place the wire trivet that came with the Instant Pot in the bottom of the pot, leaving the handles available for later to lift the turkey out.
STEP NINE: Carefully and slowly add 2 cups of water to the Instant Pot.
STEP TEN: Place the turkey breast into the Instant Pot.
STEP ELEVEN: Place the lid on the Instant Pot with the vent in the closed position. Set the Instant Pot to the manual setting for about 33 to 40 minutes, about 6 to 7 minutes per pound.
STEP TWELVE: Once the cooking time has transpired, let the Instant Pot pressure release naturally, meaning don’t open the currently closed vent. Let it release naturally for at least 10 to 15 minutes or until you are ready to take it out.
PRO TIP:
Use a meat thermometer to ensure your turkey reaches the safe internal temperature of 165°F. If you’re cooking a whole turkey, check the temperature in at least three places. We recommend the innermost part of the thigh, the thickest part of the breast, and the innermost part of the wing.
Carving the Turkey
STEP ONE: Remove the turkey to a cutting board, tent it with aluminum foil, and let it rest before slicing. You’ll want to let it rest before you slice it to keep all those delicious juices inside. If you slice it too soon, you’ll lose that incredible moisture!
STEP TWO: Run your knife along the bone for a nice even slice. Once you’ve removed the meat from the bone, you’ll be able to make uniform slices of the turkey breast to serve.
Gravy
STEP ONE: Strain the liquid that remains in the Instant Pot using a fine-meshed strainer to remove the chunks of onion, garlic, and celery. Measure out 2 cups of juices (or more if you need it, adjust cornstarch/water accordingly). Place the strained liquid back into the Instant Pot.
STEP TWO: Set the Instant Pot to saute to reheat the liquid.
STEP THREE: While the liquid is reheating, whisk the cornstarch and cold water together.
STEP FOUR: Once the liquid is boiling, whisk in the cornstarch/water mixture and whisk until desired thickness. Serve immediately.
How To Serve
Serve this juicy turkey breast for Thanksgiving dinner, along with the classic side dishes, including cranberry sauce, mashed potatoes, and cornbread dressing. Add dinner rolls to mop up all the gravy from your plate.
Want more delicious turkey recipes? Try this hearty, old-fashioned turkey chili made with the perfect balance of spices. Our gang loves these turkey tenders. They are perfect for dipping.
MORE INSTANT POT RECIPES
Sausage Appetizers
Instant Pot Little Smokies
Pasta Recipes
Instant Pot Lasagna
Storage
IN THE FRIDGE: Leftover turkey breast can be stored in the fridge and should be used within 3 to 4 days.
IN THE FREEZER: Freeze your turkey in an airtight container for use over the next several weeks.
As a busy mom, I am always trying new recipes to help me get hearty, delicious meals on the table for my family in record time. This Instant Pot turkey breast is a new favorite — it’s perfect for a weeknight dinner or for Thanksgiving.
FREQUENTLY ASKED QUESTIONS
Should I thaw the turkey before cooking it in the Instant Pot?
You should make sure your turkey is thawed before adding it to the Instant Pot.
How long should I cook the turkey in the Instant Pot?
You should plan for about 6-7 minutes per pound to ensure your turkey is cooked.
Can I freeze leftover turkey?
Leftover turkey is a great thing to freeze and can be used for soup, casserole, or stews later.
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Instant Pot Turkey Breast
5 from 4 votes
This simple, moist Instant Pot turkey breast is a flavorful, easy recipe that is a great twist on traditional turkey.
Prep Time 20 minutes minutes
Cook Time 40 minutes minutes
Total Time 1 hour hour 10 minutes minutes
Servings 8
Ingredients
- 1 bone-in turkey breast, 5 to 6 pounds
- 2 tablespoons olive oil, divided
- 2 tablespoons butter
- 1 teaspoon dried sage
- 1 teaspoon rosemary
- ½ teaspoon thyme
- ½ teaspoon paprika
- ½ teaspoon seasoned salt
- ½ teaspoon pepper
- 2 cups water
- 2 cloves garlic
- 1 rib celery, cut into big chunks
- ½ small onion, sliced
Gravy
- 2 cups Leftover broth and turkey drippings
- 2 tablespoons cornstarch
- ¼ cup cold water
Instructions
Remove any gravy package that might be included with the turkey breast. Pat dry the turkey breast with paper towels.
Mix together the sage, rosemary, thyme, paprika, seasoned salt, and pepper.
Drizzle 1 tablespoon of olive oil all over the turkey breast and rub it in. You don’t have to measure the olive oil, just drizzle the turkey all over.
Sprinkle the spice mixture all over the turkey and pat it onto the skin. Start on one side, turning the breast to add spices to all sides. You can do several sprinkles.
Place 1 tablespoon of olive oil and 2 tablespoons of butter in the bottom of the Instant Pot. Set the Instant Pot to saute, and once the butter has melted, sear the turkey breast on all sides, about 5 to 6 minutes on each side. Once the sides are seared, remove the turkey to a plate.
Turn the Instant Pot off.
Add the celery, onion, and garlic to the bottom of the pot.
Place the wire trivet that came with the Instant Pot in the bottom of the pot, leaving the handles available for later to lift the turkey out.
Carefully and slowly add 2 cups of water to the Instant Pot.
Place the turkey breast into the Instant Pot.
Place the lid on the Instant Pot with the vent in the closed position. Set the Instant Pot to the manual setting for about 33 to 40 minutes, about 6 to 7 minutes per pound.
Once the cooking time has transpired, let the Instant Pot pressure release naturally, meaning don’t open the currently closed vent. Let it release naturally for at least 10 to 15 minutes or until you are ready to take it out.
Carving
Remove the turkey to a cutting board, tent it with aluminum foil, and let it rest before slicing. You'll want to let it rest before you slice it to keep all those delicious juices inside. If you slice it too soon, you'll lose that incredible moisture!
Run your knife along the bone for a nice even slice. Once you've removed the meat from the bone, you'll be able to make uniform slices of the turkey breast to serve.
Gravy
Strain the liquid that remains in the Instant Pot using a fine-meshed strainer to remove the chunks of onion, garlic, and celery. Measure out 2 cups of juices (or more if you need it, adjust cornstarch/water accordingly). Place the strained liquid back into the Instant Pot.
Set the Instant Pot to saute to reheat the liquid.
While the liquid is reheating, whisk the cornstarch and cold water together.
Once the liquid is boiling, whisk in the cornstarch/water mixture and whisk until desired thickness. Serve immediately.
Notes
- Don’t rinse your turkey – this can lead to the spread of bacteria around the kitchen! Make sure you wash your hands after handling raw turkey and disinfect any surfaces or spice containers you may have touched along the way. You’ll also want to use clean plates and utensils to prevent cross-contamination. Also, use separate cutting boards for raw protein and produce.
- Use a meat thermometer to ensure your turkey reaches the safe internal temperature of 165°F. If you’re cooking a whole turkey, check the temperature in at least three places. We recommend the innermost part of the thigh, the thickest part of the breast, and the innermost part of the wing.
Nutrition
Calories: 69kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 173mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.1mg
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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!
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