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This Instant Pot Turkey Breast is juicy, tender, and hands-down the easiest way to get turkey breast on the table! With a flavorful herb butter and perfected timing, it is simple, dependable, and most importantly, delicious!
Whether you are looking for foolproof turkey breast recipe or just need to save space in the oven for sides like mashed potato casserole, sweet potato casserole, and bread stuffing, this Instant Pot Turkey Breast recipe delivers.
Kristen's Keys for Juicy Instant Pot Turkey Breast
The difference between a turkey breast that is the star of the show and one that needs to be slathered in gravy to be edible, comes down to a few key details.
- Make sure the turkey fits! Before you even season that turkey breast, make sure it actually fits inside your Instant Pot. A 6-quart pot can handle a 5 to 6½ pound breast; an 8-quart fits up to 8½ pounds. I've had readers tell me they bring their liner to the store--which is genius!
- Bone-in beats boneless.You can use either, but bone-in turkey breast stays juicier and has more flavor, as that bone helps regulate heat and keeps the meat from drying out.
- Don't skip the compound butter. Butter mixed with herbs melts into the turkey as it cooks, seasoning the meat from the inside out. It's simple to make and makes a world of difference.
- Don't skip the compound butter. Butter mixed with herbs melts into the turkey as it cooks, seasoning the meat from the inside out. It's simple to make and makes a world of difference.
- Size = Cook Time. Plan for 6 minutes per pound of thawed turkey or 10 minutes per pound if frozen. Don't forget to add about 30-40 minutes for pressure build-up, release, and gravy making.
- Cooking from frozen is okay, but double-check for plastic. If your turkey breast is frozen, make absolutely sure there are no plastic packets hiding inside. Once it's clear, you're good to go.
5-Star Reader Review
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. - Bea ⭐⭐⭐⭐⭐
How to Make Instant Pot Turkey Breast
Whether you are are just learning how to use an Instant Pot or a seasoned user, this recipe walks you through the step-by-step process of making turkey breast in the Instant Pot so ANYONE can achieve perfect results.
Step One: Make Sure the Turkey Breast Fits
I know I already stated this, but to prevent panic on Thanksgiving day, it is best to ensure your turkey breast fits inside your inner pot as soon as you purchase (or before purchasing) the turkey breast. 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.
👉🏻Note on Fit: Don't worry about your turkey breast extending past the max fill line in your pressure cooker, this is one time that is okay!
Step Two: Prepare Inner Pot
Before handling raw poultry, pour 1½ cups of chicken stock or turkey stock inside the inner pot of your electric pressure cooker and add a metal trivet or rack of choice. Doing this now, reduces the risk of cross contamination from raw turkey juices.
👉🏻Not Making Gravy? Save your stock for soup and use water.
Step Two: Prepare Compound Butter
In a small bowl, combine softened butter, minced rosemary, thyme, lemon zest, salt, and pepper.
👉🏻Flavor it Your Way: Feel free to swap in your favorite herbs here. Sage, parsley, or even a little minced garlic all work beautifully. Dairy-free butter works too, but cut the salt in half as non-dairy butter is typically already salted.
Step Three: Season the Turkey Breast
Loosen the turkey skin gently with your fingers and rub the herb butter under the skin and any leftover butter over the skin. The butter will melt into the meat of the turkey as it cooks and gives it an incredible flavor.
👉🏻My Personal Tip: Disposable gloves make this step feel much less messy.
Step Four: Add Aromatics
Set the turkey breast, meat-side down, on the trivet (this keeps it extra moist). Toss in a few onion wedges, lemon halves, or celery stalks if you have them. They aren't necessary, but help to flavor the meat from the inside out.
Step Five: Pressure Cook
Lock the lid, set the valve to sealing, and cook on high pressure for 6 minutes per pound or 10 if frozen. Once done, let the pressure release naturally for 10 minutes, which will ensure that turkey stays juicy!
👉🏻Temp Check: Insert a digital thermometer into the thickest part of the breast. It should read between 162-165°F (73-74°C). It will continue to rise in temperature a few degrees as it rests.
Step Six: Broil for Crispy Skin (Optional)
Transfer the turkey to a baking sheet, drizzle with a little oil, and broil for 3-5 minutes until the skin turns golden and crisp. Keep an eye on it so it doesn't burn.
Step Seven: Rest and Serve
Let the turkey rest for 10 minutes before slicing. This short rest allows the juices to redistribute so every bite is tender and juicy. Then slice it up and dig into juicy perfection!
How to Make Turkey Gravy in the Instant Pot
While Instant Pot Turkey Breast is so flavorful and so juicy it is delicious without gravy, you can easily make gravy right inside your Instant Pot. And hey, even if the turkey doesn't need the gravy, who doesn't like a little gravy on their mashed potatoes?
- Strain Cooking Liquid. Strain the drippings through a fine mesh sieve, discard the solids, and return the empty pot to the pressure cooker.
- Form a Roux. Turn the Instant Pot to the sauté function, melt 2 tablespoons of butter, whisk in 2 tablespoons of flour, and cook for 1 minute.
- Add Liquid. Whisk in a splash of white wine (optional, but so good) and gradually pour in the strained drippings until smooth.
- Season. Add salt, pepper, and a dash of Worcestershire. Let it simmer until thickened, then serve warm.
👉🏻Need it gluten-free? Skip the roux and whisk together 2 tablespoons of cornstarch with ¼ cup water, then stir it into the simmering drippings and sauté until thickened.
Storage Tips
I love this Instant Pot turkey breast recipe so much that I always grab one when on sale simply to use to create meals. The turkey breast meat works perfectly in any recipe calling for leftover rotisserie chicken. And of course it is delicious used in classic leftover turkey recipes like turkey noodle soup, southwest turkey soup, or turkey tetrazzini.
- Storage: Store leftovers in an airtight container for up to 4 days in the refrigerator or in an freezer-safe container up to 3 months in the freezer.
- Reheat: If needed, defrost overnight in the refrigerator. Use in any recipe calling for leftover turkey, to make a turkey sandwich or wrap, or reheat to serve as an entree. But instead of reheating turkey breast in the microwave, I recommend reheating turkey breast by pouring hot broth or stock over it. This will warm the turkey up without drying it out.
Instant Pot Turkey Breast FAQs
If your turkey breast has not reached 162-165°F (73-74°C) after pressure cooking, don't panic. 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.
Skip the rack, BUT cook meat side up directly in stock. This will prevent the compound butter from causing a burn notice.
While the cooking time will remain the same (6 minutes per pound), you won't be able to rub an herb butter under the skin. Simply slather the the boneless turkey breast with the seasoned butter and place on the trivet. Add aromatics around the turkey breast and cook as directed.
If you have a small whole turkey, this recipe will work the exact same way! Season and cook for 6 minutes per pound on high pressure. If your turkey won't fit in your Instant Pot, use my recipe for roast turkey.
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.
Complete Your Meal
Preparing this Instant Pot Turkey Breast for Thanksgiving? Browse my collection of easy Thanksgiving recipes or Instant Pot Thanksgiving recipes to complete your holiday meal, or grab one or two of my favorites below.
Instant Pot Turkey Breast
Video
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 recipe notes if using a 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
- salt and pepper to taste
- 1 pinch nutmeg, optional
- 1 teaspoon Worcestershire sauce, optional
Instructions
For the Instant Pot Turkey Breast
- Before touching the raw poultry, prepare the Instant Pot by pouring in 1½ cups low-sodium chicken stock into the inner pot and placing the rack or trivet inside the inner pot.
- In a small bowl, combine 6 tablespoons unsalted butter with 1 tablespoon fresh rosemary, chopped, 2 teaspoons thyme leaves, 3 teaspoons kosher salt, 1½ teaspoons pepper, and the zest of 1 small lemon until well combined.
- Pat 1 (5-6 pound) bone-in turkey breast dry with paper towels. Gently loosen the skin on the turkey breast using your hand and then using about half of the seasoned butter, rub the butter mixture underneath the skin of the turkey breast. (Skip this step if using a boneless turkey breast and simply season the outside of the turkey.)
- Rub the remaining herb butter on the outside of the turkey breast over the skin. Then sprinkle the turkey with and additional 1 teaspoon of kosher salt and ½ pepper.
- 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 a peeled onion, a couple celery stalks, halved lemon, and a sprig or two of fresh rosemary.
- Place the lid on the Instant Pot and be sure 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.
- Once the cooking time has elapsed, let the pressure release for at least 10 minutes naturally.
- Remove the lid and test the turkey breast with a digital thermometer to be sure the meat has reached at least 163℉ (73℃). The turkey breast will continue to cook as it rests and needs to reach 165℉ (74℃). 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 natural pressure release.
- Remove the turkey breast from the instant pot, it place on a cutting board, and tent it with foil. Allow to rest for 10-15 minutes before slicing. Alternatively, if you desire golden, crispy skin on the turkey, place the cooked turkey breast on a 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 (Optional)
- Remove inner pot from pressure cooker and strain over a fine mesh strainer and set the liquid aside.
- Return the inner pot back to the Instant Pot. Hit sauté, add 2 tablespoons unsalted butter, and let the butter melt. Once melted, whisk in 2 tablespoons all-purpose flour to form a thick paste. Let cook, whisking constantly for 1 minute.
- Slowly whisk in ¼ cup dry white wine and whisk well. Then slowly whisk the turkey drippings into the inner pot, ½ cup at a time. Allow the gravy to bubble and thicken, adding more cooking liquid as needed to reach desired consistency. This is typically about 2 cups of liquid total.
- Hit cancel to turn off the Instant Pot. Season with a 1 pinch nutmeg and 1 teaspoon Worcestershire sauce, Taste the gravy and add salt and pepper if needed/desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2017 but was updated with new tips and a video in 2025.
I made this on 5/1/19 and again on 1/26/20 and it was excellent both times. Family just loves it.
I love hearing this Jeff! Thank you for sharing!
I’ve been using my IP religiously for five years. One of the best things about the pot is that there is no need to adjust cooking time for varying poundage. The pot cooks based on the food product, alone. Its weight has nothing to do with it.
Hi Leslie, I would have to respectfully disagree with you. I try out every recipe in 3 various models several times and I can tell you that poundage on a large cut of meat does change the cook time. As for cooking individual cuts of meat, no it does not matter how many you add, the cook time then remains the same.
This recipe is one of my family’s favorites! I won’t cook a turkey breast unless it is in my electric pressure cooker because of you! I sometimes switch the herbs a bit but this is my go-to whenever I’m making turkey breast. Thank you!
I love hearing this is one of your family's favorites Jen!
Thanks for the recipe. Made a 6.5 pound turkey in the ip last night. My very picky husband commented that it was the moistest turkey he has ever had. He felt the gravy was just okay.(Probably the wine, next time I'll just use chicken stock.) I found it very easy to slice. Can't wait to eat the left overs. Only problem was the recipe didn't say to use the trivet. After I had already started the ip I was reading the comments and saw that it was suppose to have the trivet in. So I stopped it and put it in. I am an IP beginner. I am making turkey stock out of the bones today. Since it was so tender there is not much meat on the bones. Thanks again. I will never make a turkey breast in the oven again. Loved having to clean only one pan.
Hi Rene. I am glad you enjoyed. The trivet is optional. I suggest it for those who want to keep the turkey breast out of the liquid, but placing directly in the inner pot is fine as well.
Hi there. I'll be doing this recipe in a day or two but was wondering if the same timing principles apply to the drumsticks.
Thx
The Smiths
Hi Mrs Smith! I have not tried turkey drumsticks. However, most poultry cooks in 6 minutes per pound.
Hi, I’m going to bribe my 8.3 turkey breast for about 6 hours before following this recipe. Other than omitting the salt from the butter compound, do you have any other suggestions?
Hi Jen! I use my turkey brine to brine my turkey breast and it is AWESOME--even without butter. I would just be sure to rinse the turkey breast so it is not too salty. Happy Thanksgiving!
Thank you and happy thanksgiving!
Can I cook a turkey breast in my 3 quart pot
As long as it fits Betty! You would need a fairly small Turkey breast in order to fit in a 3 quart instant pot. I suggest placing the turkey breast (while still in packaging) in the pressure cooker to see if it fits. If it does, remove from packaging and and proceed with the recipe.