Juicy, tender turkey can be on the table in less than an hour with this Instant Pot turkey breast. The pressure cooker helps lock in moisture while cooking the meat quickly, making it a convenient option for easy dinner recipes when you want the comforting feel of a holiday meal without spending hours in the kitchen.
A whole turkey isn’t always necessary, especially for smaller gatherings or regular weeknight dinners. This turkey breast takes about 55 minutes from start to finish, with plenty of that time being hands off while the pressure cooker does the work.
The Instant Pot offers a useful middle ground between different cooking methods. A slow cooker provides a true set it and forget it approach, while an air fryer is great when speed and crispy skin are the priority. The Instant Pot delivers a faster cooking process along with the deeper flavor associated with slower roasting.
The seasoning keeps the turkey flavorful without making things complicated. Butter, garlic, herbs, and a little paprika add savory flavor throughout the meat, helping create the kind of comforting taste that feels right at a holiday table.
This recipe works well for Thanksgiving, Friendsgiving, smaller gatherings, or an ordinary weeknight when you want something a little more special. It gives you the feeling of a traditional turkey dinner without requiring a whole bird or hours of oven time.
The cooking liquid left in the Instant Pot is another bonus. Those flavorful drippings can be used to make a rich gravy right in the same pot, giving you an easy way to round out the meal while making the most of everything left behind after cooking the turkey.
Also try other holiday dinner recipe : Tender and juicy baked chicken breast
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
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4 pound boneless turkey breast, completely thawed
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3 tablespoons olive oil, divided
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1 tablespoon chopped poultry fresh herb mix; rosemary, sage, and thyme
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1 tablespoon sweet or smoked paprika
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1 teaspoon garlic powder
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1 teaspoon salt
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1 teaspoon fresh ground pepper
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1/2 teaspoon chili powder, or to taste
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1/2 teaspoon onion powder
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1 cup chicken broth
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1 whole garlic head, cut in half, crosswise (optional)
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2 sprigs fresh thyme, optional
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turkey drippings
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chicken broth
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2 tablespoons butter
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2 tablespoons all-purpose flour
Instructions
For the Turkey Breast
- Start by drizzling a small amount of olive oil over the turkey breast, rubbing it evenly over the entire surface. Set aside.
- In a small bowl, combine the herbs, paprika, garlic powder, salt, pepper, chili powder, and onion powder. Generously coat the turkey breast with the seasoning mixture, rubbing it all over to ensure an even coating.
- Set the Instant Pot to Sauté and add the remaining olive oil. Once the oil is hot, place the turkey breast in the pot and sear for 2–3 minutes per side, until browned on all sides. Remove the turkey and set aside.
- Pour 1 cup of chicken broth into the Instant Pot and use a wooden spoon to scrape up any browned bits from the bottom. Add the halved head of garlic and fresh thyme sprigs to the broth.
- Place the Instant Pot trivet or wire rack inside the pot, then set the turkey breast on top. Secure the lid and seal the Instant Pot according to the manufacturer's instructions.
- Select the Manual setting and cook for 24 minutes on High Pressure. Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
- Set the oven broiler to HIGH. Remove the lid from the Instant Pot and transfer the turkey breast to a roasting pan or baking dish. Let it rest for 5 minutes.
- Place the turkey under the broiler and cook for 6–8 minutes, or until the top is nicely browned. Keep a close eye on it to prevent burning.
- Remove the turkey from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 15 minutes before slicing. If the turkey breast has butcher's twine or netting around it, remove it before cutting.
For the Gravy
- While the turkey rests, strain the drippings from the Instant Pot through a mesh sieve into a measuring cup, discarding the large solids. Add enough chicken broth to the drippings to make a total of 2 cups of liquid.
- Return the inner pot to the pressure cooker and select Sauté. Add the butter and allow it to melt, then whisk in the flour. Cook for 1 minute, whisking constantly.
- Gradually whisk in the 2 cups of liquid and continue cooking for 2–3 minutes, stirring constantly, until the gravy is smooth and thickened.
- Taste the gravy and adjust the seasoning as needed. Transfer it to a gravy boat and serve alongside the turkey.
Notes
- Place seasoned turkey breast in the slow cooker; cover and cook on low for 5 to 6 hours.
- Using a meat thermometer, check for doneness; thermometer should read 160˚F.
- For crispy browned skin, broil in the oven for 6 to 8 minutes.
- Remove from oven and let stand 15 minutes before cutting.
If you would like to cook a larger turkey breast, the general rule of thumb for cooking poultry in the Instant Pot is 6 minutes per pound with a 10 minute Natural Pressure Release (NPR).
- Turkey Breast: Always begin with a fully thawed turkey breast. For this recipe, a boneless turkey breast is recommended, as bone-in turkey requires additional cooking time. For a bone-in turkey breast, cook it in the Instant Pot for 7 minutes per pound with a 12-minute natural pressure release. For example, a 4-pound bone-in turkey breast should cook for 28 minutes followed by a 12-minute natural pressure release.
- Rest After Cooking: Give the turkey a full 15 minutes to rest after cooking before slicing. This helps keep the meat moist and tender.
- Storage: Store leftover turkey in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it for up to 3 months. Thaw completely before reheating.
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