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INSTANT POT TURKEY BREAST – A delicious, moist turkey breast made in a fraction of time when cooked in the Instant Pot electric pressure cooker. Seasoned just right, cooked to melt in your mouth perfection, and served with a gravy made right in the Instant Pot.
Instant Pot Turkey Breast
Instant Pot Turkey is a wonderful alternative to making a big whole turkey!
Whether you are looking to scale down how much Turkey you are making for the holidays, or looking to add more white meat to the menu, this Instant Pot Turkey Breast is the perfect solution!
In our family and extended family, many of us prefer the white meat and it seems when the meal is over we may could have used just a little more. Ya know everyone wants a turkey sandwich the next day right! So this became a wonderful addition to the table, once I finally got this most wonderful thing called the Instant Pot.
It is also a great way to make turkey if you need to free up room in your oven, or if you don’t have a big family to feed and need something smaller.
And hey you may want to have turkey on a day other than Thanksgiving or Christmas! You don’t have to go to the deli counter for sliced turkey anymore!
How to Cook A Turkey Breast in the Instant Pot
What size Turkey will fit in an instant Pot
You need to be sure that your turkey will fit inside the instant pot. I always use a 6 quart instant pot. And it fits a really good sized bone in breast inside.
You can test it by placing it in to be sure it fits and the lid will close, but here is a guide.
- For a 6 Quart: 5 to 6.5 pounds (I have even gotten a 7 lb one in mine)
It is okay if it goes past the max line. There is still room around the bird to allow it to come to pressure.
What seasonings do you use on an Instant Pot turkey
I have a rub that I use on my turkey whether I bake, roast, or put in the pressure cook.
- Start by mixing together salt, seasoning salt, pepper, poultry seasoning, garlic powder, paprika, red or cayenne pepper, basil and parsley in a small bowl.
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How to Roast a Turkey Breast in the INstant Pot
- Cut up a few aromatics into chunky pieces. I just use celery and sweet onion.
- Then take room temperature butter and rub on the outside and under the skin of thawed turkey breast (Using your fingers carefully loosen the skin from the turkey).
- Next sprinkle rub spices on the outside and under the skin. This really infuses the flavors in the meat and the skin.
- Next you will put the veggies inside the cavity and if the cavity is split or you are using a boneless breast, they can go underneath in the instant pot.
- Pour stock and wine into inner pot of the pressure cooker.
- Place the turkey in the pot breast side up.
- Close the lid and make sure it is sealed. Cook on high for 6 minutes per pound.
- Once cooking time has finished, let pressure naturally release for 10 minutes, then release any remaining pressure.
- Test with a digital thermometer to be sure the meat is at least 160 degrees.
- Remove turkey and place on a baking tray or cutting board and tent with foil to rest for 10 to 15 minutes.
How to Brown the Turkey Breast
- Place on a baking sheet and place under broiler for 2 to 5 minutes to brown skin. Make sure to watch closely so it does not burn.
- You do not need to add any additional oil or butter because it was added in the beginning.
Can I cook a frozen turkey Breast in the pressure cooker
Yes, you can cook it from frozen. I know there always comes a time when we lost our minds and completely forgot to thaw a turkey. You will not be able to get those seasonings under the skin, but alas you will still have a delicious tender turkey when done.
- Sprinkle the turkey with the seasonings and covers as best as you can.
- Pour stock and wine in Instant Pot.
- Place vegetables in the instant pot.
- Slice butter and place pats on top of turkey breast.
- Cook on high pressure for 10 minutes per pound.
- Allow 10 minutes natural release.
Instant Pot Turkey Gravy
Making gravy is easy and you can do it right in the instant pot. That means no more dirtying another dish.
- Strain the cooking liquid from the instant pot and reserve.
- Return the inner pot back into the instant pot.
- Turn to saute and allow instant pot to heat.
- Add in butter and melt.
- Then add in flour and whisk to form a roux.
- Cook flour for 1 minute to cook raw flour.
- Slowly add in cooking liquid to desired thickness.
- Add in heavy cream if desire.
- Allow gravy to bubble and thicken, adding more liquid as desired to reach the consistency desired.
- If you would like to darken the gravy you may add kitchen bouquet or a pinch of coffee grounds.
Can I cook a Turkey Breast in the Slow Cooker
Absolutely! Just season the turkey as instructed. Pour stock and wine in slow cooker. Place turkey with veggies in cavity or underneath the turkey in crock pot. Cover and cook on low for 5 to 6 hours. Check the internal temperature to be sure it is 165 degrees. If not cook a little longer as slow cookers heat differently. Broil in oven if desired to get skin crispy.
More Delicious Instant Pot Recipes
- Mashed Potatoes made in Instant Pot
- Southern Green Beans and Bacon in Instant Pot
- Instant Pot Mac and Cheese
- Corn on the Cob cooked in Instant Pot
- Instant Pot Beef Tips
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Instant Pot Turkey Breast
Ingredients
Turkey Breast Ingredients
- 6 to 6.5 pound Turkey Breast, defrosted, (I used Butterball whole bone in breast)
- 1 ½ cups Chicken or Turkey Stock
- ½ cup white wine, (Optional)
- 1 sweet onion, roughly cut
- 4 stalks celery, roughly cut, (4 sticks of celery)
- 1 stick butter, softened
- ½ tbsp salt
- 1 tsp seasoning salt
- ½ tsp ground black pepper
- ½ tsp poultry seasoning
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ to ½ tsp ground red pepper
- ½ tsp dried basil
- ½ tsp dried parsley
Instant Pot Turkey Gravy Ingredients
- 3 tbsp butter
- 3 tbsp all purpose flour
- 1 ½ cups turkey drippings, or more to taste
- ½ cup heavy cream
Instructions
Instant Pot Turkey Breast
- Remove gravy packet or anything from inside turkey cavity. Rinse and Pat dry with paper towels.
- Add stock and wine into Instant Pot {6 Quart}. You may use trivet to easily remove if desired and if it will fit.
- In a bowl mix Spices. Take 1/2 of butter and rub on top of turkey skin. Using fingers carefully loosen skin from the turkey. Rub remaining butter and half of spices under skin. Sprinkle remaining spices onto top of buttered skin.
- Put vegetables inside cavity or underneath turkey if not cavity and carefully place turkey into Instant Pot breast side up.
- Close lid, make sure pressure valve is closed and set pressure cooker to manual high pressure for 30 minutes or 6 minutes per pound. Let pressure release naturally for 10 minutes. Then turn the valve to open and let pressure quick release.
- Remove from Instant Pot and serve as desired.
Instant Pot Turkey Gravy
- Strain cooking liquid from instant pot and reserve.
- Return inner pot back to Instant Pot. Turn to Saute function and allow instant pot to heat.
- Once pressure cooker is heated, add in butter and melt. Add in flour to melted butter and whisk well to form a roux. Cook for 1 minute.
- Slowly add 1 1/2 cups reserved cooking liquid to instant pot whisk well. Add in heavy cream if desired. Allow gravy to bubble and thicken, adding more cooking liquid as needed to reach desired consistency. Serve with turkey.
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Notes
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
This is a great meal year-round! Turkey is on sale now so I’ll be stocking up to make this delicious recipe!
Yes! Stock up now!
This is perfect to be able to add an extra turkey to Thanksgiving! Easy to have right on the counter because lord knows there is no room in my oven! THANK YOU
I always had that issue to! I love it in the IP too! So tender!
Nikki, this recipe sounds wonderful! Have a question—if I wanted to brown or sear the turkey breast first, is it alright to butter and season, then brown? Then deglaze with liquid I’ll be using, and add the turkey back in with everything else? Thanks for your help!
I have not done it like that, but it should work. If I want it browned I usually pop under the broiler for a minute or so when I take it out.
I want to do this for Easter but I have an 8qt. Should the cooking times or liquid or anything be adjusted for the larger pot?
I have only used a 6 qt. I would think this would still work, but check your manual to be sure there is enough liquid recommended to come to pressure. It may take a little longer in the 8 qt to come to pressure than in a 6 qt.
My husband & I made this for dinner tonight. We are recent “empty nesters” & have always loved cooking together. I will admit right now that I HATE the taste of turkey but my husband found a turkey breast for 99¢/lb & bought a 7 lb bird. This recipe was AMAZING! Not only is it easy but it’s absolutely delicious!!! I love it. And I’ve sent it to my MIL. Thank you!
Thank you so much Marie! I am so thrilled you all love it and so appreciate you sharing it! <3
I am cutting out extra fat due to gall bladder issues. I made this without the butter. Just sprayed a little Pam so seasonings would stick. Put most seasonings under skin because I threw out the skin after cooking. Man was it moist!! Turkey breast was 7.93 pounds and fit into 6 quart. I put it for 45 minutes because it was still slightly frozen. Shady Brook brand. My husband and son could not believe how delicious this was! Thank you for sharing.
I am so glad you all loved it! I think it turns out so moist every time. My hubby isn’t a big baked Turkey Fan. He loves them fried and he loves this one too!
Just a friendly reminder, it’s never a good idea to wash any poultry. It can spread bacteria and makes cleanup more difficult and unsafe. 🙂
It could be that it hadn’t thawed completely. If it hasn’t reached proper temp, just put it back in for a few more minutes until it is done.
Tried the recipe on our 1st attempt with our Instant Pot. Recipe was great and the Instant Pot is a keeper. Made a few variations to the recipe though. Didn’t have the onion or celery (it’s Christmas Day and the stores are closed), and used McCormick Chicken Seasoning instead of the seasoning salt. Only used a 1/4 stick of butter (2/3 of it under the skin, 1/3 melted and brushed on the exterior). Used Pinot Grigio for the wine, awesome flavoring! 5# turkey breast cooked for 30 minutes. Don’t forget about the 20 to 25 minute pressure build up in your prep time. Made gravy out of the liquid in the bottom. WOW! Will definitely make again.
Thank you Glenn. This spice combo is my favorite for turkey and the juices are perfect for gravy. I am so glad you enjoyed the recipe and stopped by to let me know! I love sharing recipes and hearing from you! I wish you a very Happy New Year! 🙂
I’m excited about trying this recipe. 2 questions. First, if I don’t use wine, do I just add a little more chicken stock? Second, do I have to put the onions and celery in the cavity?
Yes just add chicken stock to replace the wine. You can place them in the pot on top of the trivet if you wish. I like them inside for flavor and this size breast just fit into my 6 quart pot perfectly. I hope you enjoy!!
If I am making a half turkey breast, do I set it for half the cooking time?
I have not tested a half turkey breast, but I would cook for 5 minutes per pound, let it natural release for at least 10 minutes, and then test with a meat thermometer to be sure it is 165 degrees. If it is not done put it back in for a few minutes.
Hi. I don’t have a trivet. Is this a problem?
Judith, You can ball up 4 pieces of foil and place on the bottom instead.
please advise thanks. For some reason I don’t think I’m doing this comment section right
Barbara, I did try to reach you by email also. This mesg just says please advise, but I am unsure of your question.
Hi there! I’m going to be trying this recipe tomorrow and I bought a Butterbal ready to roast turkey breast – it says no thaw freezer to oven. Do I still defrost? And remove from bag? It’s the classic oven style and says to keep in bag if cooking in oven…. so I hope I bought the right one…..
I cooked mine defrosted and removed from the bag. Blessings to you and yours and wishes of a wonderful Thanksgiving!
Thank you for your prompt reply! I’m goi g to try it your way! Thanks for the recipe! Happy thanksgiving!
Unfortunately, I didn’t have any luck with this recipe. My turkey was 7 lbs and bone in so I opted for the 35 minute time. It ended up being way overcooked. The temp was coming in at 185. Really disappointed, should have done in the oven but trying to get a better handle on the instant pot.
Lisa, I am so sorry it not turn out. I make mine like this and it is usually moist and juicy! Did you let it natural release for 10 minutes? If you manual release right away the juices will escape.
I do mine breast down for 32 mins on low with NR. Best turkey I have ever had. Just bought an 8qt so I can make 2 at once! I buy a 10lb breast and remove the back bone so it’ll fit.
Hi! I am planning to make a turkey breast for a small Thanksgiving gathering. I frequently make the smaller 3 pound boneless turkey breasts in my Instant Pot and they are delicious and juicy. However, when making the small roasters I have noticed that sometimes after the turkey sits in the Instant Pot for the natural release (10 minutes or so) it isn’t always at 165 degrees when I take it out. When I have had this happen and cooked it a few more minutes it ended up dry and overdone. 🙁 Should the turkey it be 165 degrees at the time it is removed from the Instant Pot after sitting in there for the natural release?
I have always made sure mine was 165 when removing after the natural release. I have only cooked about a 7 lb one and haven’t tested a smaller one. With my method I have had it come out juicy and done each time I have made it. I would maybe only try 2 to 3 minute increments additionally.
Okay, thank you! I am still kind of an Instant Pot beginner so I apologize if this is a stupid question: When cooking for an additional 2-3 minutes (if necessary) do you wait for it to come all the way back up to pressure and then cook (pressurized) for 2-3 minutes? Or just keep it in for 2-3 minutes while it is building pressure? Maybe that is where I went wrong when I put mine back in. I let it come back up to pressure and then cooked for a few more minutes, meaning that altogether it was probably close to an extra 12-15 minutes in the IP when you factor the time taken to come up to pressure.
Yes, you do need to let it come back up to pressure. Sometimes it is hard to judge these things or trouble shoot. Sometimes it’s the Turkey, I think. Whenever I have made it in the Instant Pot I always have used a Butterball turkey and they have come out really juicy!
Mine was under cooked.? I’m sure I didn’t cook it long enough but I cooked it 35 minutes for 7lb. Maybe it wasn’t thawed enough? I’m so new at this.?
Can I cook a whole turkey breast bone in frozen in the IP
Vickie, I am sure you can. However, I have not personally tested it yet, so I hate to direct you. If I have time to test it, I will certainly let you know how it goes. Good luck!
I would add 10 minutes to the cook time for a frozen turkey breast.
Thank you for this recipe! Should be a life saver this Thanksgiving. Quick question – do you think an 8 pound turkey breast would fit into the 6 quart? Bone in.
Laura, I had an almost 7 pound breast and it was pretty tight. I don’t think I would try 8 pounds, but if you do let me know if you get it in. Just remember you need a little space in there so it will come to pressure.
Hello. Did you defrost the turkey breast before cooking?
Hi Chris, Yes I defrosted the turkey before cooking it.
Can you please adjust this recipe for a whole 10 pound turkey cooked in an 8 quart insta pot.
Thank you
Sharon, I have not tried it and do not have an 8 Quart Instant Pot, so I hate to make recommendations when I have not tested it. If you want to try making 1 1/2 times the spices and 1 1/2 to 2 sticks of butter and give it a try. Just keep in mind the IP needs to only be 2/3 full to gain pressure and steam to cook. Please let me know how it turns out. I would love to know.
Help! This was the first meat I cooked in the IP and sadly it was over cooked and dry. I’m sure it was my error. The recipe for a 6-7 lb turkey breast said 30-35 min. Mine was 3.91 calculated to 19.55 min. I programmed 20 min. I followed the remaining recipe. Should I have adjusted the natural release time too? Thank you in advance. Mila
Where you cooking a whole turkey bone in breast or boneless? I cook a whole chicken about 25 minutes usually too! I have not cooked a smaller turkey breast yet. I will have to do some testing to let you know. The IP website recommends 15 – 20 minutes cook time for boneless breast and 25 – 30 for a whole breast. My turkey was supper moist. I do know I have cooked turkey’s in the oven the same way year after year and some are moister than others.
A few things – Did you use all the liquid, butter and let it rest? So sorry it did not turn out for you.
What is Natural release on the instant pot
Natural Release is when you let the Instant Pot release on it’s own. Instead of opening the valve and letting out the steam/pressure.