Instant Pot Turkey Breast

The perfect solution for the most tender, juicy, and fall-off-the-bone turkey breast you've ever served. And even better, creating this delicious main course for the holidays takes less than an hour. Delicious and super fast for the win!

Course dinner, Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 30

Resting Time 10

Total Time 50

Servings

Calories 253kcal

Author Imma

Ingredients

3-6 pound (1.3-2.7kg) boneless turkey breast (I used a 3-pound boneless turkey breast )
Salt to taste
2 ounces (57g) unsalted butter, softened
1 teaspoon (5g) garlic, minced
2 leaves fresh sage, minced
1-2 sprigs rosemary, leaves removed from stem and minced (about ½ tablespoon)
1-2 sprigs thyme, minced (about ½ tablespoon)
½ teaspoon (1g) paprika
½ tablespoon (2g) parsley, chopped
1 tablespoon (14ml) oil
1 medium onion, sliced
1 stalk celery, chopped
½ cup (120ml) chicken stock

Instructions

Season turkey breast all over with salt. See How To Brine Turkey for the brine recipe.
Combine softened butter, minced garlic, sage, rosemary, thyme, paprika, and parsley. You can also melt the butter before adding the ingredients and brush them on the turkey breast.
Generously rub the turkey breast with the herbed butter. This step can be done the day before cooking it.
Let it marinate in the fridge until ready to use. You can make the herbed butter a day or so in advance if desired.
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 20-35 minutes (6 minutes per pound) until an instant-read thermometer inserted into the thickest part of the turkey reads 165℉/74℃. The Instant Pot will take about 10 minutes to come under pressure, and the timer starts after this.
When your 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 because it burns easily.
Let the 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, or vegetables. Enjoy!

Notes

If you have time, I suggest brining your turkey breast first for a more tender and juicy turkey. Instructions are in How To Brine Turkey.
I used boneless turkey breast for this recipe, but it also works well with the bone-in. Just place the meat side down.
Cooking time varies depending on the size of the turkey breast. Usually, it will take about 6 minutes per pound to cook turkey breast on a high setting in an instant pot or pressure cooker. To be on the safe side, make sure the meat's internal temperature reaches 165℉/75℃.
Save the drippings because they make a delicious 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.

Nutrition