Instant Pot Turkey Breast

4.86 from 56 votes

With a flavorful herb butter and perfected timing, this Instant Pot Turkey Breast is juicy, tender, and the easiest way make turkey breast!

Prep Time20

Cook Time36

Time to come to pressure and release pressure25

Total Time1 21

Course: Main Course

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

Electric Pressure Cooker (6 or 8 quart)

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

US Customary - Metric

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.

Video

Notes

Size of Turkey/Turkey Breast: A 6-quart Instant Pot will typically fit a 5-6.5 pound turkey breast or turkey, while an 8-quart Instant Pot fits a turkey breast/turkey that is 7-8.5 pounds.

Boneless Turkey Breast Modifications: 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.

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** If your turkey will not fit in the instant pot using the rack, you can cook directly inside the inner pot in the stock. 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.

Frozen Turkey Breast: 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. Skip the herb butter, season with poultry seasoning or salt and pepper, and 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 additional flavor or keep it simple and 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.

See Instant Pot High Altitude Conversion if cooking 2500+ feet above sea level.

Nutrition