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Home / Recipes

Instant Pot Turkey Breast

1 hour
4.49 from 840 votes
287 Comments
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by: Joanna Cismaru

This post may contain affiliate links. Please read my disclosure policy.

This super easy Instant Pot Turkey Breast is made in a fraction of the time and you’ll end up with the juiciest turkey breast ever, plus make your own gravy right in the instant pot.

Instant Pot Turkey Breast sliced on a bed of mashed potatoes topped with gravy and cranberries

My love for the Instant Pot continues and I have to say that after trying turkey breast roasted in the oven or made in a slow cooker, my favorite way right now is made in the Instant Pot using the high pressure method. The reason is simple and beside the obvious reason that it’s faster. I find that this results in the juiciest turkey breast out of all the other cooking methods.

This is coming from someone who loves dark meat because I find that there’s more flavor in the dark meat, plus it’s not as dry as breast. However, the Instant Pot made me a believer in juicy turkey breast.

How to Make Instant Pot Turkey Breast

But let’s talk about the obvious here. Roasted turkey breast in one hour, my friends! Can’t beat that especially when you’re crazy busy cooking a hundred other dishes for Thanksgiving. Plus you’re saving your oven for all the other goodies like making lots of cookies. You can also sear the breast right in the Instant Pot to get that nice golden brown color that we all love.

Seasoned, cooked, and sliced Instant Pot Turkey Breast on a cutting board

I love the idea of cooking only a turkey breast because whenever I cook a whole turkey I have enough for days. Trust me I do get tired of eating leftover turkey, especially when both hubs and I don’t do leftovers.

Another alternative is cooking just the turkey thighs, also perfect for a smaller crowd. However, I had a 4 pound piece of turkey breast here. This should be enough to feed 8 people 4 very hungry people. I have the 6qt Instant Pot and I could have easily cooked a much bigger piece of turkey in it.

Pouring gravy over Instant Pot Turkey Breast and mashed potatoes

You Can Make Gravy With the Drippings

The great thing here is that you will end up with turkey drippings to make some gravy. You can make the gravy right in the Instant Pot using the Saute setting. Very handy and all done in one pot, which is my favorite thing because there’s only one pot to clean.

I love to add half and half to my gravy to make it creamier but that’s totally up to you. However, you will end up with the most incredible gravy because as the turkey cooks you get all those juices dripping to the bottom of the instant pot; nothing gets wasted.

Can I Make This Turkey Breast in the Slow Cooker

Absolutely! Check out the recipe notes for instructions on how to make this in the slow cooker, keep in mind that the instant pot also has a slow cooker method.

Some of you have said in the past the slow cooking is still the best, well that option is available to you, you can definitely cook this on low for about 6 hours and you’ll still end up with a super juicy turkey breast.

A plate of Instant Pot Turkey Breast on a bed of mashed potatoes topped with gravy and cranberries

Cooking Times for Instant Pot Turkey

The general rule of thumb for cooking poultry in the Instant Pot is is 6 minutes per pound with a 10 minute NPR (Natural Pressure Release).

4 lb Turkey or Turkey Breast = 24 minutes + 10 minutes NPR

8 lb Turkey or Turkey Breast = 48 minutes + 10 minutes NPR

Instant Pots Available

Looking For More Instant Pot Recipes? Try These:

  • Butter Chicken
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  • Chicken Tikka Masala
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side view shot of sliced turkey breast drizzled with gravy atop a pile of mashed potatoes on a plate garnished with fresh cranberries

Instant Pot Turkey Breast

4.49 from 840 votes
Prep: 5 mins
Cook: 55 mins
Total: 1 hr
Author: Joanna Cismaru
Serves: 8
Print Pin Rate
This super easy Instant Pot Turkey Breast is made in a fraction of the time and you’ll end up with the juiciest turkey breast ever, plus make your own gravy right in the instant pot.

Ingredients

  • 4 pounds turkey breast boneless, thawed
  • 1 tablespoon olive oil
  • 1 tablespoon smoked paprika
  • 1 tablespoon italian seasoning
  • 1 teaspoon tarragon
  • 1 teaspoon salt
  • 2 teaspoon pepper
  • 2 cloves garlic minced
  • 2 tablespoon butter unsalted
  • 2 tablespoon olive oil

For Gravy

  • 2 tablespoon butter unsalted
  • 2 tablespoon all-purpose flour
  • ½ cup chicken broth
  • ½ cup half and half
US Customary – Metric

Instructions

  • Drizzle the tbsp of olive oil all over the turkey breast and rub it in. I usually do this so that the spices stick to the turkey breast. Rub the turkey well with the smoked paprika, Italian seasoning, tarragon, salt, and pepper. Finish with the minced garlic. 
  • Turn the Instant Pot to the high saute setting. (See your manufacturer’s guide for detailed instructions on how to use your instant pot). Add the 2 tbsp butter and oil and once your instant pot reaches the desired temperature (the timer will start to count down) add the turkey breast. Sear the turkey breast on all sides. Should take about 5 to 8 minutes. Transfer the breast to a plate or a cutting board. 
  • Add the Instant Pot’s wire rack, then place the turkey on top, as seen in the video.  Close the lid (follow the manufacturer’s guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting and set the timer to 25 minutes on high pressure.
  • Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 to 15 minutes. Follow the manufacturer’s guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot. Transfer the breast to a cutting board, cover completely with aluminum foil and let it rest for 10 to 15 minutes before cutting into it. Make sure to remove the butcher twine before slicing it. If crispier skin is desired, broil it in the oven for an additional 5-10 minutes.

For the Gravy

  • Turn the Instant Pot to the high saute setting (don’t discard the turkey drippings). Add the 2 tbsp of butter and cook until the butter is melted. Whisk in the flour with the butter and cook for a couple minutes, stirring or whisking constantly, until the flour loses its raw smell. 
  • Whisk in the chicken broth and cook and half and half and cook for an additional 3 minutes or until thickened. You can omit the half and half and just use 1 cup of chicken broth or turkey broth. I used half and half for a creamier gravy. Season with salt and pepper as preferred.

Video

Recipe Notes

  1. I used a boneless piece of turkey breast, sometimes it comes in a box and it usually has butcher twine all around it. You can of course, use a large turkey breast with bone in – meat side down.
  2. Please note: NO ADDITIONAL LIQUID is needed in the Instant Pot, however some people have been having issues with their Instant Pot reaching high pressure, so if you wish you could add a cup of liquid, either water or chicken broth.
  3. I DID NOT use the poultry setting on the instant pot, you must use high pressure.
  4. Other herbs that you can use and go well with turkey include thyme, rosemary, sage, oregano or marjoram.
  5. Searing the turkey breast before actually cooking it in the instant pot is an optional step, however, it does give the turkey an incredible depth of flavor, plus it gives it that nice golden brown color. Searing over high heat caramelizes the surface of the meat, giving it incredible complex layers of flavors.
  6. Slow Cooker Alternative: Season the turkey breast as instructed then place the turkey breast in the slow cooker. Cover and cook on low for 5 to 6 hours. Check the internal temperature and make sure it’s at 165 F degrees, otherwise cook it longer. If crispier skin is desired, broil it in the oven for an additional 5-10 minutes.
  7. Serve your turkey with:
    1. Mashed Potatoes
    2. Crockpot Cheesy Mashed Potatoes
    3. Cranberry Sauce
  8. Nutritional information includes gravy. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 360kcal (18%)Carbohydrates: 3g (1%)Protein: 49g (98%)Fat: 16g (25%)Saturated Fat: 6g (38%)Cholesterol: 143mg (48%)Sodium: 869mg (38%)Potassium: 614mg (18%)Vitamin A: 720IU (14%)Vitamin C: 1.4mg (2%)Calcium: 63mg (6%)Iron: 1.8mg (10%)
Course:Main Course
Cuisine:American
Keyword:instant pot, instant pot recipes, thanksgiving turkey, turkey
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Originally published Nov 2017.

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Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Jasmyn says

    January 25, 2022 at 1:39 pm

    5 stars
    I made this on Thanksgiving and it was a game changer! I omitted the salt because of blood pressure issues but it turned out perfect! And the gravy! OMG! I’m making it again today to slice, portion and for freeze for sandwiches. I do have a question though, can I make this with two turkey breast roasts and if so, how much extra time if any?

    Reply
    • Joanna Cismaru says

      January 25, 2022 at 3:14 pm

      You can if they fit, you don’t want to stack them. I believe the time should be the same, but use an instant read thermometer to check the internal temperature.

      Reply
  2. Nina says

    January 24, 2022 at 3:16 pm

    5 stars
    Thank you! With no oven, that recipe was my savior last Thanksgiving. Turkey breast came out moist and flavorful (I did add ~cup of chicken broth)

    Reply
  3. Anne K says

    December 25, 2021 at 4:43 pm

    Can you use this recipe with a 3 lb turkey breast if you forgot to thaw it? Lol Christmas got cancelled due to a sick baby so trying to make do!

    Reply
    • Joanna Cismaru says

      December 25, 2021 at 6:49 pm

      You can, it would probably take a bit longer 45 to 50 minutes.

      Reply
  4. Jeff Lazar says

    November 27, 2021 at 10:15 am

    5 stars
    Fabulous recipe! But I have what may be a silly question. I set the instant pot for 25 minutes, per recipe. The breast was only at 125 degrees — both an instant read and a slow read thermometer After re-re-reading the entire recipe, I realized that the top box says that cook time is 55 mins. So I have to ask whether there is a typo down in the body of the recipe?.

    Reply
    • Joanna Cismaru says

      November 27, 2021 at 10:21 am

      Hi Jeff! The 55 minutes includes the time for the IP to come to pressure, and also for it to depressurize.

      Reply
      • Jeff Lazar says

        November 27, 2021 at 10:25 am

        Thank you…I am now officially bewildered 😉

  5. Renee says

    November 24, 2021 at 5:56 pm

    If cooking two 3 lb breasts at the same time, do I cook for 18 min or 36 min? Thanks for your time.

    Reply
    • Joanna Cismaru says

      November 25, 2021 at 10:02 am

      I think it depends on how you place them in there, if you’re stacking them, they will definitely need longer time. I haven’t tried it so I can’t tell you the time for sure, but I would definitely start with around 25 minutes, let it NPR and then use a read thermometer to see how done they are.

      Reply
      • Renee says

        November 25, 2021 at 11:02 am

        Thanks for taking the time to reply today. Happy Thanksgiving!

      • Joanna Cismaru says

        November 25, 2021 at 11:06 am

        Happy Thanksgiving to you and your loved ones too! 🙂

  6. Jeff says

    November 22, 2021 at 12:46 pm

    Can I sear a boneless, skinless breast?

    Reply
    • Joanna Cismaru says

      November 22, 2021 at 1:05 pm

      Yes, of course.

      Reply
  7. Sam says

    November 17, 2021 at 7:42 am

    Do I leave twine on to sear in skillet on stove?

    Reply
    • Joanna Cismaru says

      November 17, 2021 at 10:15 am

      Yes, you leave it on.

      Reply
      • Sandra Haught says

        November 17, 2021 at 10:20 am

        Thank you for a speedy reply, definitely doing Thanksgiving.

  8. Lisa says

    October 11, 2021 at 7:26 pm

    This was a nice, simple. Easy to follow recipe, but after 25 mins in my IP the turkey wasn’t done. Any suggestions/ideas why? It was a 4lb breast.

    Reply
    • Joanna Cismaru says

      October 12, 2021 at 10:57 am

      Your turkey breast should be done after 25 minutes, unless your IP wasn’t shut properly. Always use an instant meat thermometer to make sure your turkey is done and if it’s not, cook it for a few more minutes in the IP.

      Reply
    • Linda Bornstein says

      November 18, 2021 at 9:18 am

      4 stars
      Mine, too, was underdone – it only reached 127 degrees. But the gravy was fantastically flavorful!!!

      Reply
  9. Sam says

    September 25, 2021 at 6:08 pm

    hello,

    I’m trying to cook turkey breast, no skin on, as simple as possible, without spices or oils/fats. I need this for dietary reasons. I tried cooking it and the meat is always tough and rubbery. Can you please help?

    Reply
    • Joanna Cismaru says

      September 26, 2021 at 10:16 am

      You can try this recipe without first browning it in the olive oil and spices, then you can just follow the recipe to cook the breast as instructed. You will still get a juicy breast because that’s how it turns out in the instant pot. You just have to make sure you don’t overcook it and follow the general rule of thumb for cooking as mentioned in the post.

      Reply
  10. Diane says

    August 27, 2021 at 11:25 am

    How would you adjust the cooking time for 5.5 pound bone-in turkey breast in the Instant Pot?

    Reply
    • Joanna Cismaru says

      August 27, 2021 at 8:54 pm

      As mentioned above under “Cooking Times for Instant Pot Turkey” the general rule of thumb for cooking poultry in the Instant Pot is is 6 minutes per pound with a 10 minute NPR (Natural Pressure Release). So 5.5 lb times 6 is 33 minutes plus 10 NPR.

      Reply
  11. Bill says

    June 20, 2021 at 2:12 pm

    5 stars
    I used my bbq rub & added apple juice up to trivet. Came out incredible, my wife agreed that it’s the best turkey we’ve possibly ever had. Super moist & succulent!

    Reply
  12. Dave says

    June 7, 2021 at 6:43 pm

    This is a keeper – I’m making it again in three days for more friends!

    Reply
    • Jo Cooks Team AMJ says

      June 8, 2021 at 9:18 am

      That’s awesome! So glad you enjoyed it!

      Reply
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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