Instant Pot Turkey Breast is 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!
Have you ever had to eat dry turkey for Thanksgiving or Sunday dinner? You bake the turkey breast for hours, but no matter how many lemon wedges you stuff in, it still comes out dry. Now, you can say goodbye to dry turkey, thanks to your Instapot!
The first time I served this dish, my whole family was shocked. Is this turkey breast? But it only took 35 minutes. How is this possible? The instant pot method is a time-saver that locks in flavor and moisture. Pressure-cooking turkey breast gives it melt-in-your-mouth tenderness you don’t usually get with a baked turkey.
Why Instant Pot Turkey Breast is a Game Changer
Whether it’s Sunday dinner, a family gathering, or a holiday, spending all day in the kitchen is a given. I’m sure you’d rather spend time relaxing with your family. Cooking turkey breast in an Instant Pot gives you all the flavor and presentation you desire in a fraction of your time and effort. Win-win!
Recipe Ingredients
- Turkey Breast – I like to use boneless turkey breast because it’s easier to carve after it cooks. But bone-in works just as well.
- Butter – Unsalted butter works best since you’ll add herbs and seasonings for herb butter that you can rub all over the turkey for delicious browning.
- Garlic – Fresh minced garlic is my favorite, but you can also use minced garlic from a jar.
- Herbs – Fresh or dried sage, rosemary, thyme, parsley, and paprika help create an incredible savory punch of flavor and aroma.
- Veggies – Chopped onion and celery balance the flavor of your final dish, and they’re also healthy.
- Chicken Stock – Homemade or store-bought chicken stock adds flavor and moisture to your turkey breast.
How To Make Instant Pot Turkey Breast
- Prep the Turkey Breast – Season turkey breast with salt, slipping it under the skin where possible. Loosen up the skin by running your fingers carefully between the skin and the meat. (Photos 1-2)
- Herb Butter – Combine the butter, garlic, sage, rosemary, thyme, paprika, and parsley well. Let the herbed butter rest in the fridge until you’re ready to prep the turkey. You can make the herb mix a day or so in advance if desired. (Photo 3)
- Rub the Herb Butter – Generously rub the turkey breast with herb butter combination and seasoning under the skin of the turkey breast. You can do this step the day before. (Photo 4)
- Saute – In a 6- or 8-quart Instant Pot, press the saute function. Once hot, add oil and saute the chopped onion and celery. (Photo 5)
- Deglaze – Pour in chicken stock and stir, scraping the bottom of your pot with a spoon to remove any stuck pieces. (Photo 6)
- Cook – Place turkey breast on the trivet and close the lid with the vent set to seal. Cook on manual high pressure for about 20 minutes (or 6 minutes per pound) until your instant-read thermometer reads when 165℉/74℃ inserted into the thickest part of the turkey. The Instant Pot takes approximately 10 minutes to come under pressure. Then start the timer. (Photo 7)
- 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.
- Rest – Let the turkey breast sit for 10 minutes before carving. That way, the juices settle back into the meat. (Photo 8)
- Serve – This recipe goes great with mashed potatoes and gravy, mashed sweet potatoes, or roasted vegetables.
Recipe Variations
- If you can’t get enough of this holiday classic, transform it into a summer BBQ legend. Cook it in the instant pot and then finish it on the grill for some beautiful grill marks and smoky flavor.
- You can also adjust the seasonings to create a scrumptious turkey breast that is spicy, sweet, and tangy. Teriyaki is awesome, and so is Creole seasoning. With this cooking method, you have endless customization options.
Tips and Tricks
- Brine it the day before for a turkey breast that boasts flavor to the bone. That will make the meat extra juicy. 😋
- Save the drippings or pan sauces for an incredible gravy. You can use it now, freeze it for later, or add it to your homemade stock.
Make-Ahead Instructions
You can do most of the prep for your instant pot turkey breast ahead. The herb butter tastes even better if you make it a day or two before (keep it in the fridge). Whether you are brining your turkey breast or using a dry rub, you can season it the day before, and it will be ready to throw in your instant pot.
Pre-chopping your veggies will save you a ton of time. Then you will have more time for those show-stealing sides.
Serving and Storage Instructions
This instant pot turkey breast recipe is the best piping hot with delicious sides, like mashed potatoes, sweet potatoes, corn, green beans, or mac and cheese. You can store leftovers in the fridge for four days.
To reheat your turkey, you could zap it in the microwave. However, reheating in the oven, stovetop, or instant pot is much better. Bake it covered with foil in a 350℉/177℃ oven for about 20 minutes. Alternatively, you could cut it into 1-inch cubes, add a cup or so of gravy, and heat it in a saucepan large enough to hold what you want to serve.
FAQs
You can totally use a slow cooker to make turkey breast. A bone-in turkey breast takes about six hours on low, and a boneless turkey breast takes about three hours on low.
A pressure cooker (instant pot) is perfect for a tender, moist turkey. Brining turkey and ensuring you don’t overcook it are two other ways to guarantee a moist turkey. Oh, and adjust the cooking time to the size of the turkey breast.
Yes! Get a butcher to give you your turkey in pieces and cook them in your instant pot using the same method in this recipe. The results will always be juicy and delicious.
What to Serve with Instant Pot Turkey Breast
Finish your special meal with one of these desserts; pumpkin pie, sweet potato casserole, or peach cobbler.
More Incredible Instant Pot and Slow Cooker Recipes
Conclusion
Do away with dry turkey breast for good and usher in a new tradition of tender, juicy, mouthwatering turkey. Have you ever made a turkey breast in an Instant Pot? Let me know what amazing sides you served with it.
Watch How to Make It
[adthrive-in-post-video-player video-id=”3zPIHeBq” upload-date=”2021-10-05T11:58:12.000Z” name=”Instant Pot Turkey Breast” description=”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.” player-type=”collapse” override-embed=”false”]
This blog post was originally published in October 2021 and has been updated with additional tips, new photos, and a video.
Instant Pot Turkey Breast
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
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!
Tips & 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.
D. Stone says
Do you remove the netting before cooking?
imma africanbites says
Hi, D. You remove the netting once it’s cooked through.