Instant Pot Turkey Breast – Making Thanksgiving dinner has never been this easy! Quick, easy, and stress-free Thanksgiving dinner all done in less than an hour! Then off to enjoy tender, moist, and juicy turkey breast smothered in herb-infused butter and served with luscious homemade gravy.
Oh, look at that stunningly beautiful turkey breast. Aah! I can definitely feel Thanksgiving in the air as the lovely aroma of this instant pot turkey fills my kitchen. Truly breathtaking and mouthwatering.
The taste is really unparalleled! It exudes warm thanksgiving flavors from various herbs and spices. I can’t wait to make this again for Thanksgiving. 😉
And since it’s made in an instant pot… it’s even better! Hassle-free cooking for the win!
This pressure cooker turkey recipe has really made my life easier. A game-changer, for sure! Now, I even have more time to relax and freshen up before Thanksgiving dinner. Whew!
Instant Pot Turkey Breast Recipe
What you’ll really love about this pressure cooker turkey is its rich buttery herb-infused flavor from fresh herbs, such as sage, thyme, rosemary, and parsley. They’re such simple additions yet offer a lingering flavorful sensation.
Furthermore, the turkey breast turned out exceptionally juicy and flavorful because the moisture is all trapped inside along with the seasonings.
Plus, you can make a nice and lip-smacking gravy out of the drippings, too. And the best part is… it’s done in less than an hour!
This turkey breast recipe is not only easy and quick to make, but it also doesn’t require too many ingredients. This will be your new go-to Thanksgiving recipe, for sure! What you’ll need are:
- Turkey Breast – Our Thanksgiving superstar. I used boneless turkey breast for this recipe because it’s easier to work with. But, of course, you can also use the one with bone-in. 😉
- Salt and Pepper – They both give a flavor boost to our turkey. Our dish will taste bland without salt, while the pepper adds a nice kick of mild heat.
- Unsalted Butter – We’re going to saute everything in butter to add a wonderful buttery flavor to our instant pot turkey.
- Garlic, Fresh Sage, Rosemary, Thyme, and Parsley – All the best flavors of our instant pot turkey are here. But don’t worry if you don’t have fresh herbs available; you can just use dried herbs instead. Italian Seasoning or Creole Seasoning are good replacements, too.
- Paprika – Its pungent taste due to its pepper origins adds a nice flavor to our dish. It also offers a subtle sweetness similar to bell peppers.
- Onion and Celery – These are very aromatic veggie with a bold flavor. That’s what makes them popular ingredients in soups, stews, and salads.
- Chicken Stock – It is important to add liquid when using an instant pot to build and get the right pressure. I often use chicken stock for added flavor, but you can always substitute it with vegetable stock or water.
- Smoked Turkey – How can you not love its added smokey flavor combined with the citrusy brine? Just perfect!
- Roast Turkey Breast – If you don’t have a pressure cooker yet, you can try this oven-roasted version of turkey breast. Same juicy-licious turkey goodness. 😉
- Spiced Roast Turkey – Have you tried dry-brining your turkey? You’ll only need a few herbs and spices like allspice, curry, and paprika, parsley, thyme, and rosemary to make this. Plus, the turkey drippings make a flavorful gravy as well. Yummm!
- Easy Leftover Turkey Recipes – And, of course, you can make awesome recipes from your leftover instant pot turkey. My favorite would be Hoppin John which is perfect for the New Year. 😉
- Slow Cooker Turkey Breast – Use the same ingredients and procedure to prepare your turkey breast. Place in the slow cooker and cook on low for 5-6 hours, or until the internal temperature reaches 165℉/74℃.
Serving and Storage Instructions
If making this instant pot turkey breast ahead in preparation for Thanksgiving, you can:
- Store – Let the pressure cooker turkey cool completely. Then wrap it nicely with cling wrap and foil. Or in an air-tight container or freezer-safe ziplock bag.
- Refrigerate – Remember to refrigerate it within 2 hours after cooking and not more than that for food safety purposes. Store it in the fridge for up to 5 days.
- Freezer – Freeze it for up to 3 months.
Reheating Instant Pot Turkey
- Thaw – if frozen, let it thaw in the fridge overnight. Then let it sit on the counter for 15-20 minutes before reheating.
- Pressure Cooker – Pour 1 cup of water and place a trivet in the instant pot. Put the turkey in an oven-safe bowl or cake pan and heat on high pressure for 5 minutes with quick release.
- Oven – Place the turkey breast in a baking dish and pour gravy or chicken broth. Then cover it tightly with foil. Reheat in the oven at 325℉/163℃ for 20-30 minutes or until heated through. Heating time varies, depending on the size of the turkey breast.
- Microwave – Slice the instant pot turkey and lay the slices in a microwave-safe dish, and pour enough gravy or chicken broth over the top. Cover with a paper towel or microwave-safe lid. Heat on low power for 2-5 minutes or until hot.
Pro Tip: Do the same storing and reheating instructions for leftover instant pot turkey. Adjust reheating time accordingly.
Cooking time varies, depending on the size of the turkey breast. When using an instant pot or pressure cooker, it will take about 6 minutes per pound on a high setting. The internal temperature needs to reach 165℉/74℃.
Brining the turkey before cooking makes it more flavorful, juicier, and tender. But you can skip the brining when using the instant pot method.
Generally, any meat is tastier with the bone in, and this one is a good choice if you’re feeding a small crowd. In contrast, boneless is the best choice if you’re going to stuff it or you’re feeding a big crowd.
How to use Leftover Turkey?
What I love about cooking turkey breast is having leftovers afterward because I can repurpose them and make amazing dishes like:
Or just replace Shredded Chicken with leftover turkey and try these recipes:
- Chicken Enchiladas
- Quiche Lorraine
- Chicken Noodle Soup
- Fiesta Chicken Casserole
- Chicken Tortilla Pinwheels
More Easy Thanksgiving Recipes
- Best Thanksgiving Meat Dinner Recipes
- Cranberry Sauce
- Sweet Potato Pie
- Garlic Mashed Red Potatoes
- Southern-Style Cornbread
How to Cook Turkey Breast in an Instant Pot
Season Turkey Breast
- Season Turkey Breast – all over with salt and pepper, slipping salt under the skin where possible. You may skip this part if you are going to brine the turkey. You may skip this part if you are going to brine the turkey. See How To Brine Turkey HERE). (Photos 1-2)
- Combine Butter and Fresh Herbs – Combine butter, minced garlic, sage, rosemary, thyme, paprika, and parsley. (Photo 3)
- Let it Rest – in the fridge until ready to use. You can make the herb spice a day or so in advance if desired.
- Loosen up the Turkey Skin – by carefully running your fingers between the skin and the meat.
- Rub Turkey Breast with Herb Butter – Generously rub the turkey breast with herb butter combination and seasoning the under the skin of turkey breast. You can do this step the day before cooking it. (You may opt to tie the turkey breast around with kitchen twine.) (Photo 4)
- Saute – In a 6- or 8-quart Instant Pot, press the saute function.
Cook the Seasoned Turkey Breast in an Instant Pot
- Saute – Once hot, add oil saute chopped onion and celery. (Photos 5-6)
- Pour in Chicken Stock and Stir – making sure to scrape the bottom of the pot to remove any stuck pieces.
- Seal – Place turkey breast inside on the trivet and close the lid with the vent set to sealing. (Photos 7-8)
- Cook on Manual High Pressure – for about 20 minutes (or 6 minutes per pound) until an instant-read thermometer inserted into the thickest part of the turkey reads 165℉/74℃. It will take about 10 minutes for the Instant Pot to come under pressure. The timer starts after this.
- Release Pressure – When the cooking time is up, let the Instant Pot pressure release naturally for 15 minutes, then turn the knob to vent to release any remaining pressure.
- Broil. Optional: If you want the turkey to look like in the photos, low broil it for 1-2 minutes. Do not take your eyes off it as it burns easily.
- Rest – Let turkey breast sit for 10 minutes before carving. So the juices settle back into the meat.
- Serve – with mashed potatoes and gravy, mashed sweet potatoes, and vegetables.
Watch How To Make It
Instant Pot Turkey Breast
- 3-6 pound (1.3-2.7 kls) boneless turkey breast ( I used 3 pound boneless turkey breast )
- salt, to taste
- pepper, to taste
- 2 ounces ( 57 g) unsalted butter, softened
- 1 teaspoon (5 g) garlic, minced
- 2 leaves fresh sage, minced
- 1-2 sprig rosemary, leaves removed and minced, (about ½ tablespoon)
- 1-2 thyme, minced (about ½ tablespoon)
- ½ teaspoon (1 g) paprika
- ½ tablespoon (2 g) parsley, chopped
- 1 tablespoon (14 ml) oil
- 1 medium onion, sliced
- 1 stalk celery, chopped
- ½ cup (120 ml) chicken stock
- Season turkey breast all over with salt, slipping salt under the skin where possible. You may skip this part if you are going to brine the turkey. See How To Brine Turkey HERE).
- Combine butter, minced garlic, sage, rosemary, thyme, paprika, and parsley.
- Let it rest in the fridge until ready to use. You can make the herb mix a day or so in advance if desired.
- Loosen up the turkey skin by carefully running your fingers between the skin and the meat.
- Generously rub the turkey breast with herb butter combination and seasoning under the skin of turkey breast. This step can be done the day before cooking it. (You may opt to tie the turkey breast around with kitchen twine.)
- In a 6- or 8-quart Instant Pot, press the saute function.
- Once hot, add oil and saute the chopped onion and celery.
- Pour in chicken stock and stir, making sure to scrape the bottom of the pot to remove any stuck pieces.
- Place turkey breast inside on the trivet and close the lid with the vent set to sealing.
- Cook on manual high pressure for about 20 minutes (or 6 minutes per pound) until an instant-read thermometer inserted into the thickest part of the turkey reads 165℉/74℃. It will take about 10 minutes for the Instant Pot to come under pressure. The timer starts after this.
- When the cooking time is up, let the Instant Pot Pressure release naturally for 15 minutes, then turn the knob to vent to release any remaining pressure.
- Optional: If you want the turkey to look like in the photos, low broil it for 1-2 minutes. Do not take your eyes off it as it burns easily.
- Let the turkey breast sit for 10 minutes before carving so that the juices settle back into the meat.
Tips & Notes:
- If you have more time to spare, I suggest brining your turkey breast first. This ensures tender and juicy turkey meat. See my How To Brine Turkey HERE.
- I used boneless turkey breast for this recipe but it works well with the bone-in, too. Just place the meat side down.
- Cooking time varies depending on the size of the turkey breast. Ideally, it will take about 6 minutes per pound to cook turkey breast on a high setting when using an instant pot or pressure cooker. Just to be on the safe side, make sure that the internal temperature of the meat reaches 165 degrees Fahrenheit.
- Save the drippings. You can use the drippings to make a gravy or soup stock.
- You can amp up the flavor of your instant pot turkey by adding Italian Seasoning or Creole Seasoning.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.