Easy Instant Pot Turkey Breast

This Instant Pot turkey breast is a fast way to achieve tender, holiday-style meat without the long oven wait. It uses pressure cooking to lock in moisture and a quick broil for a golden, crispy finish.

List of ingredients

• 4 pound boneless turkey breast, completely thawed – ensures the meat cooks evenly throughout.
• 3 tablespoons olive oil, divided – used for both the surface rub and the searing process.
• 1 tablespoon chopped poultry fresh herb mix (rosemary, sage, and thyme) – provides a traditional aromatic flavor.
• 1 tablespoon sweet or smoked paprika – adds a rich color and a hint of smokiness.
• 1 teaspoon garlic powder – contributes a savory depth to the seasoning rub.
• 1 teaspoon salt – enhances the natural flavors of the turkey.
• 1 teaspoon fresh ground black pepper – adds a mild, spicy contrast.
• 1/2 teaspoon chili powder, or to taste – gives a subtle warmth to the meat.
• 1/2 teaspoon onion powder – adds a balanced, sweet aromatic note.
• 1 cup chicken broth – prevents the ‘burn’ notice and creates steam for pressure.
• 1 whole garlic head, cut in half crosswise (optional) – infuses the cooking liquid with garlic.
• 2 sprigs fresh thyme, optional – adds an extra layer of herbal fragrance.
• Turkey drippings – reserved from the pot to create a rich gravy.
• Chicken broth – used to adjust the consistency of the gravy.
• 2 tablespoons butter – creates a smooth, rich base for the roux.
• 2 tablespoons all-purpose flour – acts as the thickening agent for the sauce.

step-by-step instructions

1. Season the meat: Drizzle a small amount of olive oil over the turkey breast and rub it evenly across the surface. In a separate small bowl, mix the chopped herbs, paprika, garlic powder, salt, pepper, chili powder, and onion powder, then rub this blend generously over the entire turkey breast.
2. Sear for flavor: Set the Instant Pot to Sauté mode and add the remaining olive oil. Once hot, sear the turkey breast on all sides for about 2 to 3 minutes per side until browned, then remove the meat and set it aside.
3. Deglaze the pot: Pour one cup of chicken broth into the inner pot. Use a wooden spoon to scrape up all the browned bits from the bottom to prevent a burn warning and to incorporate those flavors into the gravy.
4. Add aromatics: Place the halved garlic head and fresh thyme sprigs directly into the chicken broth.
5. Pressure cook: Place the Instant Pot trivet or a wire rack inside the pot and set the seasoned turkey breast on top of it. Seal the lid securely and set the manual pressure setting to High for 24 minutes.
6. Release pressure: Once the timer expires, allow the pot to depressurize naturally (NPR) for 10 minutes. After this time, manually release any remaining pressure by turning the valve.
7. Broil for crispiness: Preheat your oven broiler to HIGH. Transfer the turkey breast to a roasting pan or baking dish, let it stand for 5 minutes, and then broil for 6 to 8 minutes until the skin is browned. Watch closely to prevent burning.
8. Rest and slice: Move the turkey to a cutting board and tent it loosely with aluminum foil. Let the meat rest for 15 minutes before removing any butcher twine and slicing into portions.
9. Prepare gravy liquid: While the meat rests, pour the turkey drippings through a mesh sieve into a measuring cup to remove solids. Add enough chicken broth to bring the total volume of liquid to 2 cups.
10. Cook the roux: Return the inner pot to the base and set it to Sauté mode. Melt the butter, then whisk in the flour and cook for 1 minute, whisking constantly.
11. Finish the gravy: Gradually whisk in the 2 cups of combined liquid. Continue whisking and simmering for 2 to 3 minutes until the sauce is thickened and smooth. Taste and adjust seasonings as needed.

Professional Cooking Tips for Texture

Thoroughly Thaw the Turkey

Always ensure the turkey breast is completely thawed before it enters the pressure cooker. If the center is still frozen, the exterior will overcook and become dry before the internal temperature reaches a safe level.

The Role of Searing

Do not skip the searing step on the Sauté setting. Browning the meat creates a Maillard reaction, which develops complex flavors and a deeper color that pressure cooking alone cannot achieve.

Why Natural Release Matters

Using a 10-minute natural pressure release prevents the muscle fibers from contracting too quickly. A sudden drop in pressure can force the juices out of the meat, leading to a drier result.

Using a Meat Thermometer

The most reliable way to ensure doneness is using an instant-read thermometer. Aim for an internal temperature of 155°F to 160°F before resting, as carryover cooking will bring it up to the safe 165°F mark.

Ingredient Substitutions and Variations

Changing the Herb Profile

If you do not have a poultry mix, you can use dried herbs. Use about one-third of the amount of dried rosemary, sage, and thyme compared to fresh to avoid an overpowering taste.

Adding Citrus for Brightness

For a zesty variation, place a few thin slices of lemon or orange under the turkey on the trivet. The citrus oils infuse the meat and balance the richness of the butter and garlic.

Broth Alternatives

Low-sodium chicken broth is preferred for better salt control. However, vegetable broth is a great substitute if you prefer a lighter flavor profile or are avoiding chicken-based stocks.

Adjusting the Heat Level

If you prefer a spicier turkey, replace the sweet paprika with smoked paprika and increase the chili powder. A pinch of crushed red pepper flakes in the rub also adds a nice kick.

Weight and Timing Adjustments

Calculating Cook Time by Weight

The general rule for poultry in the Instant Pot is 6 minutes per pound. For an 8-pound turkey breast, you would increase the high-pressure cook time to 48 minutes, followed by the same 10-minute NPR.

Handling Bone-In Turkey Breasts

Bone-in breasts take longer to cook because the bone acts as an insulator. Use a setting of 7 minutes per pound and increase the natural pressure release time to 12 minutes for a 4-pound bone-in cut.

Adapting for a Slow Cooker

To cook this in a crockpot, place the seasoned turkey inside and cook on low for 5 to 6 hours. You should still finish the process with a quick broil in the oven to get the desired skin texture.

Serving and Pairing Ideas

Classic Holiday Sides

Pair this turkey with a tart cranberry sauce to cut through the richness. Creamy mashed potatoes and a traditional stuffing made with celery and onion complement the savory herb rub perfectly.

Green Vegetable Pairings

Asparagus almondine or sautéed Brussels sprouts with apple slices add a fresh, crisp element to the plate. These vegetables provide a nutritional balance to the protein-heavy main course.

Root Vegetable Medleys

Roasted carrots and parsnips seasoned with thyme and honey mirror the flavors in the turkey rub. These can be roasted in the oven while the turkey is resting.

Storage and Reheating Guidance

Refrigeration Standards

Store leftover turkey in an airtight container in the refrigerator for up to 5 days. Keep the gravy in a separate sealed container to maintain its consistency.

Freezing Instructions

Turkey breasts can be frozen for up to 3 months. Wrap the sliced meat tightly in plastic wrap and then in foil or a freezer bag to prevent freezer burn.

Optimal Reheating Methods

To avoid drying out the meat, reheat slices in the oven at 325°F covered with foil and a splash of broth. Avoid high-power microwave settings, which can make the turkey rubbery.

Troubleshooting and FAQs

Why is my gravy lumpy?

Lumps occur when flour is not fully integrated or the liquid is added too quickly. Use a whisk constantly and ensure the roux is cooked for a full minute before adding the broth.

Can I skip the broiling step?

Yes, the turkey is fully cooked after the Instant Pot cycle. However, skipping the broiler means the turkey will have a pale, steamed appearance rather than a roasted look.

What if the turkey is too dry?

Dryness usually results from overcooking or skipping the resting period. Always check the internal temperature and ensure the meat rests for 15 minutes to let juices redistribute.

How do I prevent the burn notice?

Ensure the turkey is resting on a trivet and not touching the bottom of the pot. Scraping the bottom of the pot after searing is also essential to remove caramelized bits that can trigger the sensor.

Can I use a different oil for searing?

Any oil with a high smoke point will work, such as avocado oil or grapeseed oil. Avoid using extra virgin olive oil for high-heat searing as it may smoke too early.

Easy Instant Pot Turkey Breast

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• Author: alyssabennett
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

Tender, succulent, and flavorful turkey breast cooked in the Instant Pot and ready in just 30 minutes!

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Ingredients

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• 4 pound boneless turkey breast, completely thawed
• 3 tablespoons olive oil, divided
• 1 tablespoon chopped poultry fresh herb mix of rosemary, sage, and thyme
• 1 tablespoon sweet or smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• ½ teaspoon chili powder
• ½ teaspoon onion powder
• 1 cup chicken broth
• 1 whole garlic head, cut in half crosswise
• 2 sprigs fresh thyme
• turkey drippings
• chicken broth
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

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Instructions

1. Step: Drizzle a little olive oil over the turkey breast and rub it all around.
2. Step: Combine herbs, paprika, garlic powder, salt, pepper, chili powder, and onion powder in a bowl and generously season the turkey breast.
3. Step: Set the Instant Pot to Sauté, add remaining olive oil, and sear the turkey breast on all sides for 2 to 3 minutes per side.
4. Step: Remove the turkey breast and set aside.
5. Step: Add 1 cup chicken broth to the Instant Pot and scrape up the browned pieces.
6. Step: Add the halved garlic head and fresh thyme sprigs to the broth.
7. Step: Place the turkey breast on the Instant Pot trivet.
8. Step: Seal the lid and set to manual for 24 minutes on High Pressure.
9. Step: Allow a natural pressure release (NPR) for 10 minutes, then release the remaining pressure.
10. Step: Transfer turkey to a roasting pan, let stand for 5 minutes, then broil on HIGH for 6 to 8 minutes until browned.
11. Step: Transfer to a cutting board, tent with foil, and let rest for 15 minutes before slicing.
12. Step: Strain turkey drippings through a mesh sieve and add chicken broth to make 2 cups of liquid.
13. Step: Set inner pot to Sauté, melt butter, whisk in flour and cook for 1 minute.
14. Step: Whisk in the liquid and cook until gravy is thickened and smooth, about 2 to 3 minutes.

Notes

Always use a completely thawed boneless turkey breast. Let the turkey rest for 15 minutes after cooking to ensure juices redistribute.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Pressure Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 424 kcal
• Sugar: 0.4 g
• Sodium: 1057 mg
• Fat: 16 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.2 g
• Carbohydrates: 4 g
• Fiber: 1 g
• Protein: 67 g
• Cholesterol: 173 mg