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    Instant Pot Turkey Breast

    Allergy Friendly Recipes Easy Chicken Recipes Gluten Free Holiday Cuisine Instant Pot Kid Friendly Low Carb Main Courses Real Food October 7, 2021 | By Kristen Chidsey | 80 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    WOW your friends and family with this juicy, moist, and flavorful turkey breast recipe! This Instant Pot Turkey is the BEST way to make Turkey. It is healthy, lean and absolutely delicious--with directions for homemade gravy made right in the pressure cooker as well

    Instant Pot Turkey Breast is hands down the easiest, most flavorful way to prepare a turkey breast! This herb-seasoned turkey breast is cooked to perfection and is served with an easy gravy made right in the Instant Pot. 

    You will permanently say goodbye to dried-out turkey with this recipe for Instant Pot Turkey Breast. Not only is this turkey breast ready in a fraction of the time it takes in the oven, but it is also the juiciest turkey breast ever!

    Turkey Breast on Platter next to Instant Pot.

    Instant Pot Turkey Breast

    Cooking a turkey breast in the Instant Pot not only frees up space in the oven for things like Sweet Potato Casserole and Classic Bread Stuffing, but this cooking method also produces the best-tasting turkey breast you have ever had!

    The moist heat from the instant pot perfectly cooks the turkey, without drying out the meat, while the homemade herb butter infuses the turkey with flavor. Finished with a rich gravy, Instant Pot Turkey Breast is not only easy to make but also delivers impressive results.

    I highly recommend using this recipe for Instant Pot Turkey Breast for smaller holiday gatherings, a nice Sunday supper, or preparing to use for turkey sandwiches throughout the week.

    How to Cook a Turkey Breast in the Instant Pot

    Step One: Make sure your Turkey Breast Fits

    This may sound obvious, but the most important step to properly cooking a turkey breast inside an instant pot is to be sure it fits!

    I recommend placing the turkey breast, while still in its packaging, inside the instant pot on top of the metal trivet/rack to be sure the lid will fit and close properly. Don't worry about your turkey breast extending past the max fill line in your pressure cooker, this is one time that is okay!

    In my experience, an instant pot can hold the following sized turkey breasts:

    • For a 6-quart Instant Pot: 5-6.5 pounds
    • For an 8-quart Instant Pot: 7-8.5 pounds
    Turkey Breast inside inner pot with packaging.

    Step Two: Prepare Compound Herb Butter

    The easiest way to infuse flavor into the turkey breast is to season it with compound butter.

    A compound butter sounds complicated, but it is simply just softened butter mixed with herbs, salt, and pepper. You can use any herbs you like, but I find rosemary and thyme are the perfect compliments for turkey breast.

    Ingredients for compound butter in glass bowls.

    Step Three: Season Turkey Breast

    Instead of rubbing the butter over the surface of the turkey breast, it is best to gently loosen the skin on the turkey breast and rub the herb butter underneath the skin. The butter will melt into the meat of the turkey as it cooks and gives it an incredible flavor.

    Step Four: Pressure Cook

    • Pour the stock into the inner pot of the pressure cooker. You can use water in place of stock, but if you are planning on preparing gravy, the stock is key.
    • Place turkey inside Instant Pot, meat side DOWN on the inner rack. I do this so that the juices flow into the meat, keeping the turkey breast super juicy.
    • Place onion and celery stick in the cavity of the turkey breast, if you have it on hand. It just adds a bit of extra flavor, but don't stress if you don't have it on hand.
    • Close the lid on the instant pot and be sure the vent knob is pointed towards sealed.
    • Cook on high pressure for 6 minutes per pound.
    • Once cook time has elapsed, let the pressure release naturally for 10 minutes naturally, then release any remaining pressure.
    • Test turkey breast with a digital thermometer to be sure meat has reached at least 160 degrees F. (The turkey breast will continue to cook as it rests and needs to reach 165 degrees F.)
    • Remove turkey from instant pot and place on cutting board and tent with foil and allow the turkey to rest for 10-15 minutes before slicing. This will allow the juices to redistribute through the meat, keeping the meat super juicy.
    Side by side picture of turkey breast raw and cooked in instant pot.

    Optional: Brown the Turkey Breast

    If you would like to get crispy skin or a golden brown appearance brown the turkey breast in the oven AFTER pressure cooking.

    • Place cooked turkey breast on a baking sheet and drizzle with a bit of olive oil.
    • Place under broiler for 5-6 minutes, watching closely so as not to burn, and brown up the skin of the turkey breast.
    • It is still important to let the broiled turkey rest for 10 minutes before cutting to allow the juice to redistribute through the turkey breast.
    Instant Pot Turkey breast on cookie sheet before and after browning.

    Instant Pot Frozen Turkey Breast

    If you have forgotten to thaw your turkey breast out, do NOT panic!

    You can cook a frozen turkey in the instant pot with a few modifications.

    • First, be sure to check for any packet of frozen gravy inside the cavity of the turkey breast. If so, run under cold tap water to loosen and discard, as you do not want to cook the turkey with any plastic packets inside the cavity of the turkey breast.
    • Because it is next to impossible to loosen the skin of a frozen turkey breast, skip the herb butter and simply season with salt and pepper.
    • To cook a frozen turkey breast in the instant pot, increase the cooking time from 6 minutes per pound on high pressure to 10 minutes per pound on high pressure. 

    How to Prepare Turkey Gravy

    If desired, you can easily make turkey gravy right inside your pressure cooker after the turkey breast has cooked.

    • Strain cooking liquid from the instant pot and return the inner pot back to Instant Pot.
    • Turn to Saute function and allow the instant pot to heat.
    • Once the pressure cooker is heated, add in butter and melt.
    • Add in flour to melted butter and whisk well to form a roux and cook for 1 minute to cook away raw flour flavor.
    • Add in dry white wine if using, and whisk well.
    • Slowly add ½ cup of the reserved cooking liquid to the instant pot and whisk well.
    • Allow the gravy to bubble and thicken, adding more cooking liquid as needed to reach the desired consistency.
    • Season and turn off the instant pot and serve.
    Collage of 4 pictures showing steps to make instant pot gravy.

    Serving Suggestions

    Instant Pot Turkey Breast is the perfect entree for smaller Thanksgiving, Christmas, or Easter celebrations when served with Mashed Potato Casserole, Cranberry Sauce, and Green Bean Casserole.

    Leftover Instant Pot Turkey Breast is great to use for sandwiches, wraps, or in recipes like Turkey Tetrazzini or Southwest Turkey Soup.

    Sliced Turkey Breast on white platter with mashed potatoes and green beans in background.

    Storing Leftover Turkey

    Leftover Turkey Breast can be stored in the refrigerator in an airtight container for up to 3-4 days. Freeze leftover cooked turkey for up to 3 months in the freezer.

    Recipe FAQs

    What if my turkey does not fit in the Instant Pot using a rack?

    If your turkey will not fit in the instant pot using the rack, you can cook directly inside the inner pot. HOWEVER, do not place the turkey breast meat side down in the pressure cooker, as this could cause a burn notice due to the compound butter under the turkey skin. Instead, cook meat side up OR skip the compound butter.

    Can I brine the turkey breast before pressure cooking?

    If you would like to brine this turkey breast before cooking, follow my Turkey Brine recipe. You can skip the herb butter if you opt to brine the turkey breast, as the brine will give it plenty of flavor.

    Can I make a whole turkey in the Instant Pot?

    If you have a small whole turkey, this recipe will work the exact same way--cook for 6 minutes per pound on high pressure. If your turkey won't fit in your Instant Pot, use my recipe for cooking a whole turkey in the oven.

    More Holiday Instant Pot Recipes

    • Instant Pot Mashed Potatoes
    • Instant Pot Pumpkin Cheesecake
    • Instant Pot Honey Baked Ham
    • Instant Pot Mashed Sweet Potatoes
    • Instant Pot Cranberry Sauce
    • Instant Pot Stuffing

    Want to make a fast holiday meal using ONLY your Instant Pot? Watch me prepare an entire Instant Pot Thanksgiving dinner, including this recipe for turkey breast, along with mashed potatoes, gravy, and green beans in just under 2 hours!

    I hope you enjoy this delicious, juicy Instant Pot Turkey Breast and I would love for you to leave a comment and review below. 

    Roasted Turkey Breast on Platter.

    Instant Pot Turkey Breast

    This herb seasoned Instant Pot Turkey Breast is juicy, tender, and seasoned to perfection. Directions are included for how to make turkey gravy right in the instant pot as well.
    4.84 from 48 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 42 minutes minutes
    Time to come to pressure and release pressure: 25 minutes minutes
    Total Time: 47 minutes minutes
    Servings: 12
    Calories: 251kcal
    Author: Kristen Chidsey

    Ingredients

    For the Turkey Breast

    • 1-1.5 cup chicken or turkey stock see notes
    • 1 5-6 pound turkey breast bone in
    • 4 tablespoons butter softened
    • ½ tablespoon rosemary chopped
    • 2 teaspoons thyme leaves
    • 2 teaspoon kosher salt divided
    • 1 teaspoon pepper divided

    For the Turkey Gravy

    • 2 tablespoons butter
    • 2 tablespoons flour
    • ⅓ cup dry white wine optional
    • 1-2 cups turkey drippings
    • salt and pepper to taste
    • 1 teaspoon Worcestershire sauce optional
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    For the Instant Pot Turkey Breast

    • Mix together the butter with fresh herbs and 1 teaspoon salt and ½ teaspoon pepper. 
    • Loosen skin on turkey breast using your hand. Rub herb butter underneath skin of turkey breast. And any remaining butter on top of turkey.
    • Season outside of turkey with remaining salt and pepper. 
    • Pour 1 cup stock into inner pot or pressure cooker for a 6 quart instant pot and 1.5 cups for an 8 quart instant pot. Place the rack or trivet inside the inner pot.
    • Place turkey inside Instant Pot, meat side DOWN. Place onion and celery stick in the cavity of turkey breast. 
    • Close lid on instant pot. Set vent knob to sealed. Cook on high pressure, using manual button, for 6 minutes per pound.
    • Once cook time has elapsed, let pressure release for 10 minutes naturally, then release any remaining pressure. 
    • Test turkey breast with a digital thermometer to be sure meat has reached at least 160 degrees. (The turkey breast will continue to cook as it rests and needs to reach 165 degrees.) 
    • Remove turkey from instant pot and place on cutting board and tent with foil. Allow to rest for 10-15 minutes before slicing. 
    • To brown turkey skin, Place cooked turkey breast on baking sheet. Place under broiler for 5-6 minutes, watching closely so as not to burn, and brown up the skin of the turkey breast. 

    For Turkey Gravy

    • Strain cooking liquid from instant pot and reserve.
    • Return inner pot back to Instant Pot. Turn to Saute function and allow instant pot to heat. 
    • Once pressure cooker is heated, add in butter and melt. Add in flour to melted butter and whisk well to form a roux. Cook for 1 minute. 
    • Add in dry white wine and whisk well. Then slowly add ½ cup reserved cooking liquid to instant pot whisk well. Allow gravy to bubble and thicken, adding more cooking liquid as needed to reach desired consistency. Season with salt, pepper, and Worcestershire sauce, and serve with turkey. 

    Equipment Needed

    • Electric Pressure Cooker (6 or 8 quart)

    Notes

    For the stock: Use 1 cup liquid for a 6 quart instant pot and 1.5 cups for an 8 quart instant pot. Stock is best if you are planning on preparing gravy, but water will work if you are not preparing gravy. 
    Using a Whole Turkey: If you have a small whole turkey, this recipe will work the exact same way--cook for 6 minutes per pound on high pressure.
    **An important note regarding the size of the turkey breast, if your turkey will not fit in the instant pot using the rack, you can cook directly inside the inner pot. HOWEVER, do not place the turkey breast meat side down in the pressure cooker, as this could cause a burn notice due to the compound butter under the turkey skin. Instead, cook meat side up or skip the compound butter. 
    For frozen turkey breast, simply season with salt and pepper and cook for 10 minutes per pound on high pressure. 
    Wine: Use a dry white wine, such as a Pinot Grigio or Chardonnay. Feel free to use chicken stock in place of white wine for the gravy. 
    Leftover Turkey Breast can be stored in the refrigerator for up to 3-4 days. Freeze leftover cooked turkey breast for 3 months in the freezer. 
    Celery/Onion: It is not necessary to add the onion and celery to the cavity of the turkey breast. 
    See Instant Pot High Altitude Conversion if cooking 2500+ feet above sea level.

    Nutrition

    Calories: 251kcal | 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
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This post was originally published in 2017 but was updated with new tips and a video in 2020. 

     

     

    « Sweet Potato Biscuits
    Perfect Homemade Mashed Potatoes »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. Dawn

      January 18, 2022 at 5:56 pm

      5 stars
      First time ever cooking a Turkey in the Instant Pot and WOW that was AMAZING!! So tender and juicy. Scrumptious! Thank you for the great recipe.

      Reply
    2. Robert

      December 04, 2021 at 12:08 pm

      I did a 7 lb. turkey breast in an 8 qt. IP when elk hunting in colorado. We had no oven in our wall tent but did have a generator for the IP. Everyone thought it was very moist and delishous. Had to cook a little longer due to the elevation. Thanks

      Reply
      • Kristen Chidsey

        December 05, 2021 at 7:49 am

        So happy to hear you all enjoyed Robert! Thanks for sharing.

        Reply
    3. Martha

      November 28, 2021 at 8:00 pm

      I cooked my fresh, never frozen 5 lb. turkey breast high pressure 30 min with 10 min natural release, and it was raw in the center.

      Reply
      • Kristen Chidsey

        November 29, 2021 at 7:47 am

        Hi Martha! I hate hearing that happened. Did you use cold water/stock in the inner pot. Using warm water will change the cooking time. That said, you can always put the lid on the inner pot and cook for an additional 10 minutes.

        Reply
    4. Bea Bea

      November 24, 2021 at 1:07 pm

      5 stars
      Best Turkey Recipe EVER, this turkey is moist and flavorful. I highly recommend this. I followed all the instruction as noted in the recipe and I will keep this recipe for ever. The only different that I did, Is that I lined the bottom of my pot with parchment paper, to avoid the turkey to sticking to the bottom of the pot.

      Reply
    5. Cindy

      November 13, 2021 at 6:08 pm

      It’s just 2 of us so I bought a Butterball frozen boneless turkey breast. Will this work once it is thawed? Timing? Thanks.

      Reply
      • Kristen Chidsey

        November 13, 2021 at 6:22 pm

        Hi Cindy! Yes, this recipe will work for your thawed boneless turkey breast roast. I would cook for 6 minutes PER pound as directed.

        Reply
        • Sheila

          November 25, 2021 at 8:27 pm

          5 stars
          I admit I had my doubts about cooking a turkey in the IP but this was delicious! I will be making turkey in the IP from now on. Thanks for the quick and easy recipe!

          Reply
          • Kristen Chidsey

            November 26, 2021 at 6:33 am

            I love hearing that Sheila! Thanks for taking the time to leave a comment.

            Reply
    6. Denny Zeszutek

      November 13, 2021 at 10:55 am

      Could I use the turkey breast Recipe for 2- large turkey thighs ??

      Reply
      • Kristen Chidsey

        November 13, 2021 at 12:49 pm

        Yes! But I would actually cook for 7 minutes per pound and would calculate the timing based on the largest turkey thigh. Enjoy!

        Reply
    7. Tracy

      November 26, 2020 at 9:07 pm

      5 stars
      Oh my gosh, I made the turkey in the IP for the first time. I don’t care for turkey, but I am a changed person after this recipe.... melt in my mouth delicious. I will be following for more recipes

      Reply
      • Kristen Chidsey

        November 27, 2020 at 7:50 am

        This makes me so happy Tracy! I am so glad you enjoyed so much. I hope you find many more recipes to enjoy!

        Reply
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    WOW your friends and family with this juicy, moist, and flavorful turkey breast recipe! This Instant Pot Turkey is the BEST way to make Turkey. It is healthy, lean and absolutely delicious--with directions for homemade gravy made right in the pressure cooker as well

    Meet a Mind "Full" Mom

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    Hi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

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