You can easily cook a bone-in turkey breast for a smaller crowd - and quickly! when you get your Instant Pot involved. The results are moist, juicy turkey that you don't have to fret over for hours.
And the lovely drippings that are leftover after the Instant Pot Turkey Breast cooks. Simply hit saute and you'll have a flavorful gravy ready in minutes without dirtying another pan!
Turkey is a fickle bird. How many overcooked, painfully dry turkeys have you had to endure in the name of tradition? Even one is too many.
Don't get me wrong, turkey that is well cooked is.... okay, admittedly even when well-cooked turkey is just so damn boring. I've never been a big fan of turkey because why put in the effort for a protein that's often lackluster at best?
This Instant Pot Turkey Breast recipe has officially changed my mind. Not only is turkey cooked in the Instant Pot moist and juicy, it cooks quickly and you don't have to baby it - worry about wrapping it in a baking bag, turning it and basting during cooking, watching the timer like a hawk...
PLUS, I turned up the flavor volume to 11 by dousing it with Iron Range Porchetta Seasoning. Which I also use on this Bacon Wrapped Turketta recipe. By the way, this is a great turkey gravy recipe that's perfect for using leftover turkey breast carcass.
Why You Will Love Instant Pot Turkey & Gravy
- So Easy! Make turkey this holiday season or any time really with a lot less effort and less cleanup than the traditional way! Set it and forget it when you use a pressure cooker.
- Perfectly Juicy. Since the pressure cooks by using water to create the heat it keeps the turkey so moist and juicy. Really it's incredible. Moist, turkey, and pressure cooker aren't words that you'd think belong in a sentence together, but seriously, this turkey is moist!
- Makes Gravy Too. After your turkey cooks we use just one ingredient plus a little water to make a tasty turkey gravy to serve on the side.
From main dishes to sides, the Instant Pot makes cooking so easy! Try this pulled pork, salsa chicken, and pinto bean soup too!
Summarize and Save with
Jump to:
Ingredients
- Bone-In & Skin-On Turkey Breast. I am using a 5-pound Kirkwood turkey breast that I picked up at Aldi. It came with two gravy packets that I am using along with 2 cups of water to cook the turkey in. You could also use a boneless, skinless turkey breast here, the cook time will be the same. The more important thing is to choose a turkey that is around 5 pounds (okay to go plus or minus 1 pound or so).
- Porchetta Seasoning + Salt & Pepper Mix. My Porchetta Seasoning is this earthy, Italian herb bomb. It's got basil, rosemary, oregano, fennel, and more! It's so incredibly amazing, a bevy of Italian seasonings brought together to create one seriously stellar seasoning mix. Traditionally it's used to season pork, but wouldn't you know it works amazingly well on turkey too! Feel free to use whatever seasoning you like; I love using porchetta seasoning. A decent Porchetta substitute is to use an Italian Seasoning Blend.
- Note: I don't find the need to brine the turkey in advance because cooking in the Instant Pot keeps things nice and moist.
- Water. This will keep the turkey nice and moist as it cooks. It's also essential for cooking in an electric pressure cooker. You could also use vegetable stock or chicken stock. Or use a homemade beef broth (also made in the Instant Pot!).
- Aromatics. Optional, as the porchetta seasoning (or Italian seasoning) brings the flavor, but you could absolutely add onions, garlic, and fresh herbs like basil and oregano to the Instant Pot for added flavor during cooking.
Turkey Gravy Ingredients
- Leftover turkey cooking liquid: We will thicken and transform it into a tasty gravy for the turkey breast.
- Cornstarch + Water: A simple cornstarch slurry for thickening.
How to Cook Turkey Breast in the Instant Pot - Directions
Pull out your Instant Pot and grab all your ingredients to make this dish. I am using an 8-quart Instant Pot to cook this 5-pound turkey breast. I figure I can fit up to a 7-pound breast without issue in my 8-quart Instant Pot, but keep the size of your Instant Pot and the size of your turkey breast in mind before attempting to cook.
- Step 1. Place the gravy packets and 2 cups of water in your Instant Pot.
- Step 2. Coat the turkey breast inside and out with 3 tablespoons of porchetta seasoning, followed by a half tablespoon of porchetta salt and pepper mix. Sneak some under the skin, too, while you're at it.
- Step 3. Place the seasoned turkey breast in the Instant Pot. You can either set the breast directly into the Instant Pot, or use a trivet to elevate it slightly while it cooks. Cover with the lid and make sure the pressure valve is closed.
- Step 4. Select "Pressure Cook" and set the timer to 30 minutes on High Pressure. The Instant Pot will take around 25 or so minutes to pressurize before cooking.
- Step 5. When the Instant Pot beeps (finishes cooking), press "Cancel" to turn it off. Let the pressure release naturally as this will keep the turkey moist and juicy. This will take upwards of an hour or so - be patient, it's worth it!
- Step 6. Open the lid carefully and remove the turkey breast. If you want crispy skin follow the instructions in step #7. If not, jump to #8 to slice your turkey.
- Step 7. Broil the cooked turkey breast in the oven until golden brown and crispy. You may have to rotate the pan during broiling to ensure even crisping, so keep a watchful eye during this step. Preheat your oven in advance so you can put the turkey in the oven as soon as the pressure has finished naturally releasing from the Instant Pot. This step is optional if you don't want or need the skin crisped up.
- Step 8. Place the turkey on a cutting board. Let rest for at least 10 minutes before carving. Carve your turkey breast and serve! Enjoy.
Note: Use a meat thermometer to test for doneness once you remove the lid; if it reads at least 160 degrees Fahrenheit you've got yourself a perfectly cooked turkey! Insert the probe into the thickest part of the breast, but avoid touching bone.
How to Make Turkey Gravy
- Step 1. Press the Sauté function on your Instant Pot and set it for 7 minutes.
- Step 2. Combine 2 tablespoons of cornstarch with a ¼ cup of cold water and whisk together. Add the cornstarch slurry to the Instant Pot.
- Step 3. Whisking frequently as it cooks and until the gravy thickens. Adjust the seasoning to suit your tastes.
Serving Suggestions
Moist, juicy, perfectly cooking Instant Pot Turkey deserves to be paired with a fantastic side dish, like one of these!
Jazz up your Thanksgiving dinner with this jalapeno creamed corn and mashed white sweet potatoes. I also really love this creamed kale with cream cheese and cheesy Ranch potatoes too!
Use the leftovers to make leftover turkey tacos or turkey lentil soup. But it's also good straight from the fridge cold on a fresh turkey sandwich.
Expert Tips
- Crispy Turkey Skin. Okay yeah, the skin on your turkey is gonna be flabby and pale when cooked solely in the Instant Pot. If you gotta have that golden brown and crisped-up skin (and I know you do!), you're gonna want to broil it before you carve it. Broil the cooked turkey breast in the oven close (6-8 inches) to the heating element until golden brown and crispy. In my oven, this took less than 7 minutes.
- You may have to rotate the pan during broiling to ensure even crisping, so keep a watchful eye during this step. You can lay the turkey breast flat on a rack over a baking sheet and broil for a few minutes on one side, then flip and continue broiling on the other until you've achieved the desired crispness. Or, if you have an Instant Pot with air fryer capabilities or an air fryer lid, you can use it to crisp up that turkey skin without turning on your oven!
- The Secret to Moist, Juicy Turkey in the Instant Pot. Let the Instant Pot naturally release after the turkey breast has finished cooking. That's it, that's the secret! Rushing the pressure out too quickly results in drying out the protein. You definitely don't want that.
- Store Leftovers. Store leftover turkey in a tightly sealed container and refrigerate for up to five days. You can also freeze for up to 3 months. Try repurposing leftover turkey in a quesadilla!
Recipe FAQs
Instant Pot turkey breast cooking time will ultimately depend on the weight of the breast you are cooking. I find that a 5-pound bone-in turkey breast is best cooked on the "Pressure Cook" setting for 30 minutes on High Pressure.
If you're cooking a 3-pound turkey breast, cook on High Pressure for 20 minutes.
If you're cooking a 4-pound turkey breast, cook on High Pressure for 25 minutes.
If you're cooking a 6-pound turkey breast, cook on High Pressure for 35 minutes.
If you're cooking a 7-pound turkey breast, cook on High Pressure for 40 minutes.
Note: The Instant Pot will take around 25 or so minutes to pressurize before cooking.
Want to know what the secret to a moist turkey is? Cooking it in the Instant Pot with a cooking liquid! Seriously it turns out moist and juicy every time - provided that you also let the pressure naturally release after cooking.
The only real downside to cooking a bone-in, skin-on turkey breast in a pressure cooker is that the skin won't exactly be crisp when it finishes cooking. To get that crispy skin you'll have to broil it in your oven as a final finishing touch. I recommend broiling for 5 minutes, but check after 2-3 minutes. Broiler cook times can vary and I'd hate for you to burn the skin.
If you want to be super extra careful, take the temperature of your turkey after it cooks. To be considered safe, the recommended internal temperature turkey breast must reach is at least 165°F (74°C) in the thickest part to ensure it is fully cooked. If you see 160 when you remove the lid, rest assured that carry-over cooking will get you to the safe internal temperature recommended.
Yes, you can. As a general rule of thumb you should cook frozen turkey for 10-12 minutes per pound. So a 5-pound frozen turkey breast will take around 50-60 minutes to cook on High Pressure.
If you're cooking a 3-pound frozen turkey breast, cook on High Pressure for 30-36 minutes.
If you're cooking a 4-pound frozen turkey breast, cook on High Pressure for 40-48 minutes.
If you're cooking a 6-pound frozen turkey breast, cook on High Pressure for 60-72 minutes.
If you're cooking a 7-pound frozen turkey breast, cook on High Pressure for 70-84 minutes.
*For sure, let the pressure naturally release if you're cooking a turkey breast from frozen to preserve the moisture.
I recommend thawing your turkey before cooking if you can; it's the best opportunity to sneak herbs and spices under the turkey skin to encourage deeper flavor.
More Easy Instant Pot Recipes
If you tried this Instant Pot Turkey Breast recipe (or any other recipe on Midwexican), please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below!
Instant Pot Turkey Breast with Gravy
Equipment
- 8-quart instant pot
Ingredients
- 5 pound bone-in skin-on turkey breast (Kirkwood brand with two included gravy packets)
- 3 tablespoons porchetta seasoning "the Grass" (or use an Italian Seasoning Blend)
- ½ tablespoon porchetta salt and pepper mix
- 2 gravy packets (included with turkey breast)
- 2 cups water
Turkey Gravy
- Leftover turkey cooking liquid
- 2 tablespoons corn starch
- ¼ cup water
Instructions
- Add the included gravy packets and 2 cups of water to your Instant Pot.2 gravy packets, 2 cups water
- Coat the turkey breast inside and out with 3 tablespoons of porchetta seasoning, followed by ½ tablespoon porchetta salt and pepper mix. Sneak some under the skin too while you're at it. Alternatively, season however you would like.5 pound bone-in skin-on turkey breast, 3 tablespoons porchetta seasoning "the Grass", ½ tablespoon porchetta salt and pepper mix
- Add the seasoned turkey breast to the Instant Pot. You can either set the breast directly into the Instant Pot, or use a trivet to elevate it slightly while it cooks. Cover and make sure the pressure valve is closed.5 pound bone-in skin-on turkey breast
- Select "Pressure Cook" and set the timer to 30 minutes on High Pressure. The Instant Pot will take around 25 or so minutes to pressurize before cooking.
- When the Instant Pot beeps (finishes cooking), press "Cancel" to turn it off. Let the pressure release naturally as this will keep the turkey moist and juicy. This will take upwards of an hour or so - be patient, it's worth it!
- Optional step: For crispy skin, broil cooked turkey breast in the oven until golden brown and crispy. You may have to rotate the pan during broiling to ensure even crisping, so keep a watchful eye during this step. Preheat your oven in advance so you can put the turkey in the oven as soon as the pressure has finished naturally releasing from the Instant Pot.
- Once the pressure has naturally released, open the lid carefully. Remove the turkey breast and place on a cutting board. Let rest for at least 10 minutes before carving.
- Carve your turkey breast and serve with gravy (see steps below).
Turkey Gravy
- Make gravy with the turkey gravy and drippings leftover in the Instant Pot. Press the Sauté function on your Instant Pot and set for 7 minutes.
- Combine 2 tablespoons of cornstarch with ¼ cup of cold water, whisking to combine. Add the cornstarch slurry to the Instant Pot.Leftover turkey cooking liquid, 2 tablespoons corn starch, ¼ cup water
- Sauté, whisking frequently, until the gravy thickens. Adjust seasoning to suit your tastes. Makes about 4 cups.
Notes
Nutrition
New Recipes on Midwexican!
These are my newest recipes, check 'em out!
Ronald Hamstad says
Perfect for sandwiches! You don't need crispy skin!
Holly Kalinowski says
Mmmm, getting my instant pot out!