Instant Pot Turkey Breast

Make this Instant Pot turkey breast your new favorite set-and-forget dinner! Tender, juicy turkey infused with savory flavors as it gently cooks in your pressure cooker. Perfectly cooked, unbelievably moist turkey breast ready without the hassle of roasting.

Why you’ll love this Instant Pot turkey breast

• It’s quick. The cook time is much faster than roasting turkey in the oven, so you can have a delicious and satisfying meal on the table in no time.
• It’s convenient. Set-and-forget cooking in the Instant Pot means dinner is made with the minimum of hassle. Plus clean up is easy since everything is contained in the inner pot.
• It’s delicious! The instant pot cooks the turkey breast evenly for very moist, tender meat. You can easily crisp it up under the broiler for traditional roasted-style turkey if you prefer.

Scroll down for the printable card for this Instant Pot turkey breast recipe, or read on for all the details.

What do you need?

Turkey breast

Use raw boneless turkey breast for this recipe. Be sure to choose a turkey breast that will fit in your Instant Pot with the trivet in place.

Tip: Make sure you check inside the turkey breast, and remove any turkey pieces or gravy packets that may have been included inside the turkey breast before you start cooking.

If you want to use frozen turkey breast, thaw it completely before using it, as a frozen one may not cook evenly. Thaw the turkey breast in the refrigerator, it will take approximately 24 hours for every 4-5 pounds of meat.

Stock

You can use either chicken or turkey broth, depending on your preference. Alternatively, you can use water, but stock is a better option if you want to use the leftover cooking liquid to make gravy.

Lemons

Lemon halves are used to stuff the turkey breast and infuse flavor into the meat.

Olive oil

When it comes to oil, olive oil is the most common choice for this dish. However, if you don’t have olive oil on hand, you can also use other neutral cooking oils like canola or avocado oil.

Fresh herbs

This recipe uses fresh rosemary and thyme. You can substitute dried herbs if you need to, adjust the quantities: use two teaspoons of dried thyme, and one teaspoon of dried rosemary.

Dried seasonings

This recipe uses a simple herb seasoning mix made from garlic powder, black pepper, dried thyme, ground sage, dried rosemary, and dried parsley.

You can substitute any other poultry seasoning you like. Or check out this article for some other ideas: What are the best herbs for turkey?

How to cook turkey breast in the Instant Pot

This recipe is very simple to make, there are just a few key steps to getting it just right:

1. Prepare the Instant Pot. Place the trivet into the electric pressure cooker, and add the stock. (Note: Ensure this is equal to or more than the minimum amount of liquid recommended for your pressure cooker. Top up with water or stick if required.)
2. Prepare the turkey breast. Combine the dried seasonings together in a small bowl. Pat the turkey breast dry with a paper towel, then, drizzle it with oil, and rub the seasoning mixture all over, ensuring it is well-covered. Stuff the halved lemons and fresh herbs into the cavity, placing any lemon pieces that do not fit in the turkey into the bottom of the Instant Pot bowl.
3. Pressure cook turkey breast. Place the turkey breast in the Instant Pot on the trivet. Secure the lid, and set the pressure valve to the sealing position. Pressure cook the turkey breast on High for 35 minutes.

4. Release the pressure. Once the cooking time is up, allow the pressure to release naturally for 10 minutes before using quick release to open the lid. Check the internal temperature of the turkey breast using an instant read thermometer, it should read 165°F/ 74°C or higher (see below for more details).
5. Optional step: Crisp turkey breast. If you want crispy skin on your turkey breast, place it on a baking sheet and crisp it up under a hot broiler (or grill 🇬🇧) for 5-10 minutes.
6. Rest the turkey breast. When the turkey breast is cooked, carefully transfer it to a cutting board or serving platter using tongs, and tent it loosely with aluminum foil. Allow the turkey breast to rest for about 10 minutes before carving. If you want to make gravy, this is the perfect time to do it (see below for method).

How long to pressure cook turkey breast?

Use a meat thermometer to check the internal temperature of the turkey when the cooking time is up. You’re aiming for a temperature of at least 165°F (74°C) for food safety and optimal tenderness. If it isn’t quite there, simply re-seal the lid and pressure cook for a few more minutes.

Serving ideas

Your delicious Instant Pot turkey breast deserves to be accompanied by equally tasty side dishes. Here are a few classic and flavorful options to serve with your turkey:

• Mashed Potatoes: Creamy and buttery, mashed potatoes are a classic pairing with turkey and a favorite comfort food.
• Stuffing: A classic stuffing infused with sage, rosemary, and black pepper is a perfect companion for your turkey.
• Green Bean Casserole: This is another beloved holiday classic that pairs well with turkey.
• Sweet Potato Casserole: Sweet, savory, and topped with delicious marshmallows, this dish provides a delightful contrast to the turkey.
• Carrots: Glazed or roasted carrots with herbs like rosemary and thyme make a flavorful side.
• Dinner Rolls: Soft, warm dinner rolls are great for soaking up any leftover gravy and perfect for making mini turkey sandwiches.

Don’t forget to finish off the meal with a delicious slice of pumpkin pie! Try this Air Fryer Pumpkin Pie for a convenient way to make it.

Storing and reheating leftovers

Place the leftover turkey breast in an airtight container and refrigerate for up to 3 days. If you have a large amount of leftovers or want to save some for later, consider freezing the turkey. Properly stored in an airtight container or freezer bag, your turkey breast can be frozen for up to 3 months.

For the best taste and to prevent drying out, reheat your leftovers gently. You can reheat the turkey in a low oven, covered with foil, or use a microwave with a few tablespoons of water or gravy added to maintain moisture.