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.
Prep Time5 minutesmins
Cook Time42 minutesmins
Time to come to pressure and release pressure25 minutesmins
In a small bowl, combine the butter with Mix together the butter with rosemary, thyme, 1 teaspoon of kosher salt, and ½ teaspoon of pepper until well combined.
Loosen the skin on the turkey breast using your hand. Rub the prepared herb butter underneath the skin of the turkey breast.
Season outside of turkey with remaining 1 teaspoon of salt and ½ teaspoon of pepper.
Pour 1 cup of stock into the inner pot of a 6-quart pressure cooker for a 6-quart instant pot and 1½ cups for an 8-quart instant pot. Place the rack or trivet inside the inner pot.
Place the seasoned turkey breast on the trivet (rack) inside the inner pot, meat side down. Place the onion halves and celery stick into the cavity of the turkey breast.
Close the lid on the instant pot. 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.
Once the cooking time has elapsed, let the pressure release for at least 10 minutes naturally, then release any remaining pressure.
Remove the lid and test the turkey breast with a digital thermometer to be sure the meat has reached at least 162℉. (The turkey breast will continue to cook as it rests and needs to reach 165℉.) 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.
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)
Strain cooking liquid from instant pot and reserve.
Return the inner pot back to the Instant Pot. Hit saute, add the butter, and let the butter melt. Once melted, whisk in the flour to form a thick paste. Let cook for 1 minute.
Add in dry white wine and whisk well. Then slowly add ½ cup 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 desired consistency. Season with salt, pepper, and Worcestershire sauce, and serve with turkey.
Video
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.