My Instant Pot turkey breast recipe is a game-changer for any home chef looking to impress at dinnertime or for the holidays. Use my easy turkey seasoning blend for a flavor that's unbeatable. Combining the simplicity of the Instant Pot with the classic flavors of a perfectly roasted turkey, this dish is set to become a new favorite in your family dinner rotation!
Check out what to serve with turkey for the best side dish pairings, and save any leftovers for my leftover turkey recipes.
Jump to:
Ideal for festive occasions, special family gatherings, or just a satisfying meal at home, this recipe promises a turkey breast that's juicy and tender.
The herb-seasoned turkey skin is just as good.
I've also included instructions for a quick optional turkey gravy you can make with the drippings. It's super simple and will elevate your turkey dinner!
🥘 Ingredients
- Turkey Breast - Bone-in or boneless turkey breast (see note for adjustments to cooking time).
- Butter - Butter for searing the turkey breast and adding rich flavor.
- Water - Cold water or chicken broth. Reserve this and the drippings for the optional gravy after cooking the turkey.
Turkey Seasoning Blend
- Herbes de Provence - Herbes de Provence(or Italian seasoning). Feel free to experiment with other herb blends like rosemary, thyme, or sage for a different flavor profile.
- Garlic Powder - Equal parts of garlic powder, onion powder, salt, and paprika.
- Onion Powder - Mandatory for poultry seasonings, in my opinion!
- Salt - Add more to taste when serving if needed.
- Paprika - Try smoked paprika for a robust, smokey flavor!
- Black Pepper - A pinch of ground black pepper or a few turns of a peppermill.
Gravy Ingredients (optional)
- Cornstarch - Cornstarch and an equal amount of cold water to make a slurry for thickening your gravy.
- Salt & Pepper - To taste. The turkey is generously seasoned, so you may or may not need anything else.
- Drippings - Water or broth combined with the turkey drippings (reserved from cooking the turkey breast) are the base of this easy-to-make gravy.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Turkey Breast in the Instant Pot
This recipe requires an Instant Pot (with the trivet), tongs, and a roasting dish.
Note: Make sure your Instant Pot is large enough to accommodate the size of your turkey breast. A 6-quart Instant Pot generally works well for a 5 to 8-pound turkey breast.
Plan on at least ½ pound of turkey per person. This will be an 8-ounce portion of your boneless turkey breast. For bone-in turkey, you will need to allow 1-1 ½ pounds of turkey per serving.
Prep & Sear
Step 1: Melt butter. Add 1 tablespoon of butter to your Instant Pot and set it to the 'Saute' or 'Sear' setting.
Step 2: Sear the turkey breast. Once the butter has melted, place your 5-8 pound (2.27 -3.6 kilogram) turkey breast in the Instant Pot. Sear for about 4-5 minutes, turning occasionally, to achieve a consistent golden-brown sear on all sides.
*Note: When searing the turkey in the Instant Pot, use a pair of tongs to hold it upright or on the sides when you turn it. This ensures even browning on all sides, including the edges.
Season & Pressure Cook
Step 3: Make the seasoning blend. In a small bowl, combine 2 teaspoons of Herbs de Provence, ½ teaspoon each of garlic powder, onion powder, salt, paprika, and ¼ teaspoon of ground black pepper.
Step 4: Add liquid and season. Remove the seared turkey from the Instant Pot, put the trivet in the bottom, and pour in 2 cups (473.18 milliliters) of cold water. Place the turkey breast on the trivet and season generously with the prepared seasoning blend.
Step 5: Pressure cook. Seal the lid, set the vent to 'sealed,' and switch the setting to 'Pressure Cook' on high or manual for 30 minutes. After the pressure cooking cycle is complete, perform a quick release to let out the steam.
Rest & Serve
Step 6: Rest. Remove the turkey from your pressure cooker, transfer it to a cutting board or platter, and rest for 10-15 minutes. Cover loosely with a square of aluminum foil tented over the turkey.
Step 7: Slice and serve. Carve the turkey into slices and serve with or without the optional gravy below.
Making the Gravy (Optional):
Step 8: Make a slurry. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry and whisk it into the liquid remaining in the Instant Pot.
Step 9: Thicken and serve. Use the 'Saute' or 'Soup' setting and bring the liquid to a simmer. Continue stirring until the gravy thickens, then season to taste with salt & pepper. Turn off the heat and transfer to a gravy boat.
💭 Angela's Pro Tips & Recipe Notes
- Cooking time for larger turkey breasts. Adjust the cooking time by adding 2 minutes per additional pound of turkey.
- After pressure cooking, carefully transfer the turkey to a roasting dish for extra crispy skin. Broil in the oven for 3-5 minutes, keeping a close eye on your turkey breast until the skin is crispy and golden.
- The resting time makes a difference. Don’t rush the resting time after broiling. Resting the turkey allows the juices to redistribute, resulting in moist and tender turkey meat.
- Adjusting the gravy. You can increase the cornstarch in the slurry if you prefer a thicker gravy. Start with the recommended amount and gradually add more as desired. Alternatively, you can mix another slurry to thicken the gravy more if it has not yet reached your desired consistency.
>>>See All Of My Recipes Here!<<<
🥡 Storing & Reheating
Transfer leftovers to an airtight storage container, then store in the fridge for up to 5 days. I like to portion out leftover turkey with sides for easy reheating.
Additionally, the bones or turkey frame (if you roasted a bone-in turkey breast) are ideal for wrapping in aluminum foil. Use them to make my turkey noodle soup later!
Freezing
Cooked turkey freezes well! Store it for up to 5 months.
Read more about how to freeze turkey in my complete guide!
Reheating
Reheat in a preheated 350°F (175°C/Gas Mark 4) oven, covered, for about 25-30 minutes or until heated to your satisfaction. Add a splash of water or broth to keep the meat moist while reheating.
Individual portions can be reheated in the microwave. Heat on high power for 1-2 minutes (depending on your portion size and slice thickness). Add 30-second increments as needed.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Instant Pot Turkey Breast
Ingredients
- 1 tablespoon butter
- 5-8 lbs turkey breast
- 2 cups cold water (or chicken broth)
Seasoning Blend
- 2 teaspoon Herbs de Provence (or Italian seasoning)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
Gravy Ingredients (optional)
- 2 tablespoon cornstarch (+2 tablespoons cold water)
- each, salt & pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Prep & Sear
- Add 1 tablespoon butter to your Instant Pot and set it to the 'Saute' or 'Sear' setting.
- Once the butter has melted, place your 5-8 lbs turkey breast in the Instant Pot. Sear for about 4-5 minutes, turning occasionally, to achieve a consistent golden-brown sear on all sides. Note: When searing the turkey in the Instant Pot, use a pair of tongs to hold it upright or on the sides when you turn it. This ensures even browning on all sides, including the edges.
Season & Pressure Cook
- In a small bowl, combine 2 teaspoon Herbs de Provence , ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ½ teaspoon paprika, and ¼ teaspoon ground black pepper.
- Remove the seared turkey from the Instant Pot, put the trivet in the bottom, and pour in 2 cups cold water. Place the turkey breast on the trivet and season generously with the prepared seasoning blend.
- Seal the lid, set the vent to sealed, and switch the setting to 'Pressure Cook' on high or manual for 30 minutes. After the pressure cooking cycle is complete, perform a quick release to let out the steam.
Rest & Serve
- Remove the turkey from the Instant Pot, transfer to a cutting board or platter, and rest for 10-15 minutes. Cover loosely with a square of aluminum foil tented over the turkey.
- Carve the turkey into slices and serve with or without the optional gravy below.
Making the Gravy (Optional):
- Mix 2 tablespoon cornstarch with an equal portion of 2 tablespoons of cold water to create a slurry and whisk it into the liquid remaining in the Instant Pot.
- Use the 'Saute' or 'Soup' setting and bring the liquid to a simmer. Continue stirring until the gravy thickens, then season with each, salt & pepper to taste. Turn off the heat and transfer to a gravy boat.
Notes
- Adjust the cooking time by adding 2 minutes per additional pound of turkey.
- After pressure cooking, carefully transfer the turkey to a roasting dish for extra crispy skin. Broil in the oven for 3-5 minutes, keeping a close eye on your turkey breast until the skin is crispy and golden.
- Don’t rush the resting time after broiling. Resting the turkey allows the juices to redistribute, resulting in moist and tender turkey meat.
- You can increase the cornstarch in the slurry if you prefer a thicker gravy. Start with the recommended amount and gradually add more as desired. Alternatively, you can mix another slurry to thicken the gravy more if it has not yet reached your desired consistency.
- Transfer leftovers to an airtight storage container, then store in the fridge for up to 5 days. I like to portion out leftover turkey with sides for easy reheating.
- Additionally, the bones or turkey frame (if you roasted a bone-in turkey breast) are ideal for wrapping in aluminum foil. Use them to make my turkey noodle soup later!
- Cooked turkey freezes well! Store it for up to 5 months. Read more about how to freeze turkey in my complete guide!
- Reheat in a preheated 350°F (175°C/Gas Mark 4) oven, covered, for about 25-30 minutes or until heated to your satisfaction. Add a splash of water or broth to keep the meat moist while reheating.
- Individual portions can be reheated in the microwave. Heat on high power for 1-2 minutes (depending on your portion size and slice thickness). Add 30-second increments as needed.
Comments
No Comments