Instant Pot Turkey Breast

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 08/3/21
Tested by
Carrie Parente
Carrie Parente
Tested by Carrie Parente
Carrie is a freelance food stylist and culinary producer who loves having a table full of guests.
Learn about The Spruce Eats' Editorial Process
Instant Pot Turkey Breast

The Spruce / Karen Hibbard

Prep: 25 mins
Cook: 45 mins
Total: 70 mins
Servings: 8 servings
Nutrition Facts (per serving)
452 Calories
16g Fat
4g Carbs
70g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 452
% Daily Value*
Total Fat 16g 20%
Saturated Fat 6g 29%
Cholesterol 198mg 66%
Sodium 431mg 19%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 70g
Vitamin C 1mg 4%
Calcium 33mg 3%
Iron 2mg 12%
Potassium 609mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Instant Pot turkey breast will make your Thanksgiving dinner prep a breeze! The turkey is seasoned with a variety of herbs and spices, and a few minutes of searing time gives it a beautiful golden crust. If you crave a crispier skin, just pop it under the broiler for a few minutes.

You don't have to wait for a holiday or special occasion to prepare this meaty entree. The turkey breast makes a delicious addition to sandwiches, soups, casseroles, and salads—just cook one on the weekend and enjoy as several meals throughout the week.

3:11

Click Play to See This Instant Pot Turkey Breast Recipe Come Together

"Who doesn't love the warm and inviting smell of turkey roasting away in the kitchen? You can have a little of Thanksgiving any time of the year with this delicious and easy Instant Pot turkey breast. It's no fuss, flavorful, and perfect for a family meal with leftovers." —Carrie Parente

Instant Pot Turkey Breast
A Note From Our Recipe Tester

Ingredients

  • 4 pounds turkey breast, boneless

  • 2 cloves garlic

  • 1 tablespoon sweet paprika

  • 2 teaspoons minced thyme

  • 2 teaspoons minced rosemary leaves

  • 1 teaspoon coarsely ground black pepper

  • 1/2 teaspoon kosher salt

  • 3 tablespoons extra-virgin olive oil, or ghee

  • 1 cup chicken stock, unsalted or low-sodium

  • Rosemary sprigs, to taste, optional

  • Sage sprigs, to taste, optional

For the Gravy:

  • 4 tablespoons unsalted butter

  • 4 tablespoons all-purpose flour

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Instant Pot Turkey Breast ingredients

    The Spruce / Karen Hibbard

  2. Pat the turkey breast with paper towels to dry; do not remove the netting.

    pat turkey with a paper towel

    The Spruce / Karen Hibbard

  3. Peel the garlic; mince or put it through a garlic press. Transfer the garlic to a small bowl and add the paprika, minced thyme, minced rosemary, pepper, and kosher salt. Mix thoroughly.

    spices in a bowl

    The Spruce / Karen Hibbard

  4. Rub the turkey breast all over with the garlic and spice mixture.

    turkey rubbed with spices

    The Spruce / Karen Hibbard

  5. Select the high sauté setting on the Instant Pot and add the olive oil or ghee. Place the turkey breast in the Instant Pot and cook for about 8 to 10 minutes, turning to brown all sides. Alternatively, sear the turkey breast in a large skillet over medium heat.

    turkey in an instant pot

    The Spruce / Karen Hibbard

  6. Remove the turkey breast to a plate and place the rack in the Instant Pot. Add the chicken stock to the pot along with a few sprigs of herbs, if desired. Return the turkey breast to the Instant Pot.

    turkey in an instant pot

    The Spruce / Karen Hibbard

  7. Lock the lid in place and ensure the vent is set to "sealing." Choose the manual setting; adjust the pressure to high and set the time for 35 minutes. When the time is up, let the pressure release naturally for 10 minutes. Check the temperature of the turkey with an instant-read thermometer inserted into the center. If the turkey is not at least 165 F, lock the lid in place and continue to cook it for a few more minutes.

    turkey in an instant pot, meat thermometer inserted

    The Spruce / Karen Hibbard

  8. Remove the turkey breast to a platter; tent with foil and keep warm. 

    turkey covered with aluminum foil

    The Spruce / Karen Hibbard

  9. Strain the drippings into a bowl or gravy separator and skim off excess fat. Measure 2 cups of strained drippings and set aside.

    strain the drippings into a container

    The Spruce / Karen Hibbard

  10. Select the normal/medium sauté setting on the Instant Pot. Melt the 4 tablespoons of butter in the pot, then add the flour. Cook the butter and flour mixture, constantly stirring, for 2 minutes.

    butter and flour in an instant pot

    The Spruce / Karen Hibbard

  11. Gradually add the reserved 2 cups of drippings and continue cooking, frequently stirring, until the gravy is thickened. Taste and add salt and pepper as needed.

    gravy in an instant pot

    The Spruce / Karen Hibbard

  12. Carefully remove the netting from the turkey breast and slice thinly. Serve it with the gravy, cranberry sauce, mashed potatoes, or any of your favorite side dishes.

    Instant Pot Turkey Breast served with gravy

    The Spruce / Karen Hibbard

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.



Tips

  • Decrease the cooking time by about 5 minutes for a three-pound turkey breast.
  • For crispier skin, transfer the cooked turkey breast to a baking pan and place it under the preheated broiler for a few minutes.
  • To substitute dried herbs for the fresh herbs, use a scant 1/2 teaspoon of dried for each 1 teaspoon of fresh.

Recipe Variations

  • For a richer gravy, add a tablespoon or two of heavy cream.
  • Replace the fresh rosemary and thyme with 1 1/2 teaspoons of poultry seasoning.