Looking for a foolproof way to make juicy turkey without stress or spending all day in the kitchen? Say hello to my Instant Pot Turkey Breast. Perfectly tender and loaded with rich flavor, this bone-in turkey breast cooks up beautifully in your pressure cooker—no oven juggling required. This recipe delivers big flavor with minimal effort, making it just as suitable for a weeknight dinner as it is for your holiday table.
I don't know about you, but there is something about cooking turkey that has always made me a bit anxious. (Maybe it is all of the overcooked, super-dry turkey I've had to eat in the past.)
Instant Pot Turkey Breast is the perfect way to take the stress out of making turkey.
This bone-in turkey breast is not only juicy and delicious, but also incredibly easy to make with the help of our Instant Pot.
Say goodbye to long hours checking your oven and hello to a cooking method that delivers tender, juicy turkey breast every time.
Looking for more turkey inspiration? Don't miss my Ninja Foodi Grill Turkey, Ninja Foodi Turkey, and Air Fryer Turkey Breast.
Ingredient Notes
- Turkey Breast: I recommend a 5 to 7-pound bone-in turkey breast.
- Avocado Oil or Vegetable Oil: You can substitute with other high-heat-tolerant oils like canola or grapeseed oil. Melted butter is also a great option for your Instant Pot turkey breast roast.
- Maple Syrup: Honey or agave nectar could be used as a substitute.
- Smoked Paprika: Regular paprika can be used instead, or for a spicy kick, try hot paprika.
- Lemon: You could substitute with orange for a sweeter citrus flavor.
- Onion: Feel free to substitute with shallots or leeks. You could also stuff the turkey breast with carrots and celery or fresh herbs like rosemary or thyme if you prefer.
For the Gravy
- Cornstarch: This is a thickening agent. You can substitute it with flour, but remember to cook it out to avoid a raw flour taste.
- Butter: If you're dairy-free, you could use margarine.
Step by Step Instructions
For the full recipe with measurements, see the recipe card at the end of the post.
Pat the turkey dry with paper towels and allow it to sit at room temperature for about an hour.
Tips & Tricks
- Bring Your Turkey to Room Temperature: Allow your turkey breast to sit at room temperature for about an hour before cooking. This helps it cook more evenly.
- Season Generously: Don't be shy with your seasonings. Turkey can handle it! Make sure to rub the seasoning mix all over the turkey, even under the skin for maximum flavor. Feel free to adjust the seasonings - poultry seasoning, garlic powder, or Italian seasoning can be used if you prefer.
- Use the Right Amount of Liquid: The Instant Pot needs liquid to create steam and pressure. Make sure you have enough broth in the pot so it can come to pressure properly - different-sized Instant Pots have different requirements, so make sure you’ve read your manual.
- Rest Before Slicing: Let your turkey breast rest for at least 15 minutes before slicing. This allows the juices to redistribute throughout the meat, making it more tender and juicy.
- Make the Gravy: Don't forget about the delicious drippings left in the pot. They make an excellent base for a flavorful gravy.
- Storage: Leftover turkey can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze them for future meals!
Side Dishes
- Skillet Potatoes are crispy on the outside and fluffy on the inside.
- Balsamic Green Beans provide a light and flavorful contrast to the savory turkey.
- For a refreshing and crunchy side, our Broccoli Apple Salad is a fantastic choice.
- If you're looking for something indulgent, Macaroni and Cheese with Breadcrumbs is a crowd-pleaser.
- Slow Cooker Mashed Potatoes are a must-try.
FAQs
How long do you cook a turkey breast in the Instant Pot per pound?
A general rule of thumb is 6 to 7 minutes per pound. Cooking times can slightly vary based on the exact size and weight of your turkey breast, so always ensure your turkey is fully cooked by checking its internal temperature with a meat thermometer. The safe internal temperature for cooked turkey is 165° F as measured with a food thermometer, according to the USDA.
I recommend a quick release, pass under the broiler, and at least a 15 minute rest.
If you prefer to do a natural pressure release you can, but I’ve found that this extra time can cause the turkey to dry out - especially if you’ve allowed it to sit at room temperature for an hour prior to cooking. (And who wants to serve dry turkey for Thanksgiving dinner?)
Remember, every Instant Pot model can behave slightly differently, and the size and starting temperature of your turkey breast can also affect the cooking time
Why did my turkey breast come out tough?
Tough turkey breast is often a result of overcooking or cooking at too high temperatures.
Turkey breast can become tough and dry when the meat is dehydrated at lower temperatures or when high heat draws out the moisture in the turkey.
For this reason, I recommend cooking at a slightly shorter time per pound than some recipes. You can always cook your turkey a bit more if necessary, but you can’t undo overcooking. It is important to remember that the turkey will experience carryover cooking as it rests, so you want to take this into account when determining whether your turkey is done or not.
How can I make dry turkey better?
If you find your turkey is tough after cooking, there are a few ways to help salvage it. Brushing the carved turkey with warmed chicken stock or broth, or even a bit of melted unsalted butter, can add some moisture back into the meat.
Allowing the turkey to rest before carving it can also make a difference. Carving the breast against the grain rather than with it can make the meat seem less tough and dry.
Tools
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- Instant Pot
- Trivet
- Instant Read Meat Thermometer
- Instant Pot Crisper Lid or Broiler Pan
Instant Pot Bone In Turkey Breast
Equipment
Ingredients
- 1 5 to 7 pound turkey breast
- ¼ cup avocado oil or vegetable oil
- 1 tablespoon maple syrup
- 1 ½ teaspoons sea salt
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 1 lemon zested and halved
- 1 onion peeled and halved
- 2 cups chicken or turkey broth
Gravy
- ¼ cup water
- 2 tablespoons cornstarch
- 2 tablespoons butter
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Dry the turkey breast with a paper towel and let stand at room temperature for 1 hour.
- Stir together the oil, syrup, salt, paprika, black pepper, and lemon zest.
- Brush over the outside of the bird.
- Place the onion and lemons in the cavity .
- Add the broth to the bottom of the Instant Pot and place the trivet in the pot. Add the turkey on top. Place the lid on the top and lock it into position. Turn the valve to SEAL.
- SET the pot to MANUAL HIGH PRESSURE for 30 minutes. (Adjust the time depending on the size of the turkey - aim for 6 minutes per pound.)
- When the time is up, do a quick release of the pressure.
- Preheat your oven to BROIL.
- Move the turkey to a roasting pan. Broil for 3 to 5 minutes.
- Alternatively, you can use your crisper lid to crisp up the skin.
- Transfer the turkey to a cutting board and allow to rest for at least 15 minutes. Use an instant-read thermometer to ensure that the internal temperature is 165° F at the thickest part of the breast before serving.
Turkey Gravy
- While the turkey is resting, stir the water and cornstarch together in a small bowl.
- Set the Instant Pot to SAUTE.
- Whisk the cornstarch slurry into the broth.
- Add the butter, salt, and pepper.
- Cook for 5 to 7 minutes, until the gravy thickens.
- Slice the turkey and serve with the gravy.
Jeanie says
Instead of using the oven to crisp the skin, I’d like to use my Omni oven. Think that will work?
Wendy Polisi says
I haven't tried it, but I don't see why not.