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Instant Pot Turkey Breast
Moist and tender turkey breast is quick and easy to make thanks to your Instant Pot. Get flavorful turkey cooked to perfection in about an hour.
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Juicy, tender, and quick-cooking, Instant Pot turkey breast is the easiest way to cook a turkey. No more dried-out turkey, this flavorful turkey breast is cooked to perfection in about an hour. Serve it with gravy made right in the Instant Pot.
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Dreading making the Thanksgiving turkey? Take the pressure off yourself by making turkey breast in the Instant Pot! This simple twist on a traditional turkey is delicious with tender white meat, flavored with the perfect balance of herbs and seasonings.
Instant Pot turkey breast is the best way to save time making Thanksgiving dinner. Less time in the kitchen means more time enjoying the holidays. Made in a fraction of the time it takes to bake a turkey in the oven, this super easy recipe results in a juicy, never dried-out, turkey.
By cooking your turkey in the Instant Pot you also leave your oven open for making all your other Thanksgiving side dishes like stuffing or green bean casserole. Don’t forget you’ll also need open space in your oven to make pumpkin pie.
Instant Pot Turkey Breast Ingredients
- Turkey breast - bone-in turkey breast, 5 to 6 pounds
- Olive oil - to drizzle over the turkey and to cook with
- Butter - to sear the turkey, with some of the olive oil
- Sage - dried sage
- Rosemary - dried rosemary
- Thyme - dried thyme
- Paprika - a spice made from milder red peppers
- Seasoned salt - a blend of table salt, herbs, and spices
- Pepper - ground pepper
- Garlic - cloves
- Celery - rib celery cut into big chunks
- Onion - small onion, sliced
- Water - for the turkey breast and for the gravy
- Broth and juices - leftover from the turkey, to use for the gravy
- Cornstarch - for the gravy
Flavored with sage, rosemary, thyme, and paprika, the flavorful herbs and spices are sprinkled all over the outside of the turkey breast. Before sprinkling the herbs over the turkey, you first need to rub the outside of the turkey with olive oil. There’s no need to measure, just drizzle all over the turkey.
When you’re finished cooking your turkey, make sure to use a meat thermometer to ensure the turkey reaches an internal temperature of 165 degrees. If you’re cooking a whole turkey in the Instant Pot, rather than just the turkey breast, check the temperature in at least three places.
Once the turkey is finished you can make an easy homemade gravy in the same pot. Make turkey gravy using leftover broth and juices, cornstarch, and water. While an Instant Pot turkey is a timesaver for the holidays, it would also make a perfect weeknight dinner any time of the year.
How to Make Instant Pot Turkey Breast
FIRST STEP: Remove any gravy package that might be included with the turkey breast.
SECOND STEP: Pat dry the turkey breast with paper towels.
THIRD STEP: Mix together the sage, rosemary, thyme, paprika, seasoned salt, and pepper.
FOURTH STEP: Drizzle 1 tablespoon of olive oil all over the turkey breast and rub it in. You really don’t have to measure, just drizzle the turkey all over.
FIFTH STEP: Sprinkle the spice mixture all over the turkey and pat it onto the skin. Start on one side and just turn and add spice. You can do several sprinkles.
SIXTH STEP: Place 1 tablespoon of olive oil and the 2 tablespoons of butter in the bottom of the instant pot. Set the Instant Pot to saute and once the butter has melted sear the turkey breast on all sides, about 5 to 6 minutes on each side. Once the sides are seared, remove the turkey to a plate.
SEVENTH STEP: Turn the Instant Pot off.
EIGHTH STEP: Add the celery, onion, and garlic to the bottom of the pot.
NINTH STEP: Place the wire trivet that came with the Instant Pot in the bottom of the pot leaving the handles available for later to lift the turkey out.
TENTH STEP: Carefully and slowly add 2 cups of water to the instant pot. Be careful with hot oil and water.
ELEVENTH STEP: Place the turkey breast into the instant pot.
TWELFTH STEP: Place the lid on the Instant Pot, vent in the closed position. Set the Instant Pot to the manual setting for about 33 to 40 minutes, about 6 to 7 minutes per pound.
THIRTEENTH STEP: Once the cooking time has transpired let the Instant Pot pressure release naturally (meaning don’t open the currently closed vent). Let it release naturally at least 10 to 15 minutes or until you are ready to take it out.
FOURTEENTH STEP: Remove the turkey to a cutting board, tent with aluminum foil and let it rest before slicing.
GRAVY INSTRUCTIONS
FIFTEENTH STEP: Strain the liquid that remains in the Instant Pot using a fine-meshed strainer to remove the chunks of onion, garlic, and celery. Measure out 2 cups of juices (or more if you need it, adjust cornstarch/water accordingly). Place the strained liquid back into the Instant Pot.
SIXTEENTH STEP: Set the Instant Pot to saute to reheat the liquid.
SEVENTEENTH STEP: While the liquid is reheating, whisk the cornstarch and cold water together.
EIGHTEENTH STEP: Once the liquid is boiling whisk in the cornstarch/water mixture and whisk until desired thickness.
Best side dishes to serve with Instant Pot Turkey Breast?
Mashed potatoes, glazed carrots, stuffing, hashbrown casserole, broccoli cauliflower salad, and dinner rolls, are just a few delicious side dishes to serve with your turkey breast.
How do I use leftover turkey?
Use leftover turkey to make chili, sliders, soups, and casseroles.
What can I make with leftover broth?
Use leftover broth from your turkey breast to make homemade gravy. You can also save the leftover broth to make soups.
How to Store Instant Pot Turkey Breast?
IN THE FRIDGE: Leftover turkey can be covered and stored in the refrigerator for 3 to 4 days.
IN THE FREEZER: Wrap any leftover turkey well and freeze for several weeks. Reheat turkey in the microwave or wrap in foil and heat in the oven.
Instant Pot Turkey Breast
Moist and tender turkey breast is quick and easy to make thanks to your Instant Pot. Get flavorful turkey cooked to perfection in about an hour.
Ingredients
- 1 bone-in turkey breast 5 to 6 pounds
- 2 tablespoons olive oil divided
- 2 tablespoons butter
- 1 teaspoon dried sage
- 1 teaspoon rosemary
- ½ teaspoon thyme
- ½ teaspoon paprika
- ½ teaspoon seasoned salt
- ½ teaspoon pepper
- 2 cups water
- 2 cloves garlic
- 1 rib celery cut into big chunks
- ½ small onion sliced
DIRECTIONS
- Remove any gravy package that might be included with the turkey breast.
- Pat dry the turkey breast with paper towels.
- Mix together the sage, rosemary, thyme, paprika, seasoned salt, and pepper.
- Drizzle 1 tablespoon of olive oil all over the turkey breast and rub it in. You really don’t have to measure, just drizzle the turkey all over.
- Sprinkle the spice mixture all over the turkey and pat it onto the skin. Start on one side and just turn and add spice. You can do several sprinkles.
- Place 1 tablespoon of olive oil and the 2 tablespoons of butter in the bottom of the instant pot. Set the Instant Pot to saute and once the butter has melted sear the turkey breast on all sides, about 5 to 6 minutes on each side. Once the sides are seared, remove the turkey to a plate.
- Turn the Instant Pot off.
- Add the celery, onion, and garlic to the bottom of the pot.
- Place the wire trivet that came with the Instant Pot in the bottom of the pot leaving the handles available for later to lift the turkey out.
- Carefully and slowly add 2 cups of water to the instant pot. Be careful with hot oil and water.
- Place the turkey breast into the instant pot.
- Place the lid on the Instant Pot, vent in the closed position. Set the Instant Pot to the manual setting for about 33 to 40 minutes, about 6 to 7 minutes per pound.
- Once the cooking time has transpired let the Instant Pot pressure release naturally (meaning don’t open the currently closed vent). Let it release naturally at least 10 to 15 minutes or until you are ready to take it out.
- Remove the turkey to a cutting board, tent with aluminum foil and let it rest before slicing.
Notes
Gravy Ingredients:
- Leftover broth and juices to equal 2 cups
- 2 tablespoons cornstarch
- ¼ cup cold water
- Strain the liquid that remains in the Instant Pot using a fine meshed strainer to remove the chunks of onion, garlic and celery. Measure out 2 cups of juices (or more if you need it, adjust cornstarch/water accordingly). Place the strained liquid back into the Instant Pot.
- Set the Instant Pot to saute to reheat the liquid.
- While the liquid is reheating, whisk the cornstarch and cold water together.
- Once the liquid is boiling whisk in the cornstarch/water mixture and whisk until desired thickness.
Nutrition
Calories: 404kcal | Carbohydrates: 1g | Protein: 73g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 875mg | Potassium: 842mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg
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