Instant Pot Turkey Breast (With Gravy!)
Instant Pot Turkey Breast is my favorite way to enjoy a boneless turkey breast. This recipe is easy to prep, quick to cook and so tender and juicy!
Use the broth left in the bottom to make a perfect gravy! Turkey dinner has never been easier.
Instant Pot Turkey Breast
If you’re short on time or a smaller holiday celebration is on the menu, skip the whole turkey and opt for a turkey breast. It’s easy to cook, less expensive, and tastes delicious.
Ingredients and Variations
TURKEY BREAST This super easy recipe uses 3 pounds of boneless skin-on turkey breast, or use our adjustments below for other sizes!
BROTH Chicken broth adds to the flavor, but feel free to use turkey broth, homemade stock leftover from another meal, or veggie broth.
FLAVOR Seasoning on the skin and onions and herbs in the broth add amazing flavor.
How to Cook Instant Pot Turkey Breast
The Instant Pot makes cooking a full holiday meal as easy as 1, 2, 3!
- To sear the turkey breast, heat oil in the Instant Pot on Saute (per recipe below). Place a 3 lb. turkey breast, skin side down, into the Instant Pot and brown (about 5-6 minutes).
- Remove turkey breast, add the broth and scrape the bits from the bottom of the Instant Pot.
- Place onion and herbs on the bottom of the Instant Pot and cover them with the trivet. Add the turkey breast back to the pot, on top of the trivet with the skin side up.
BROWNING TIP If you’d prefer, the turkey breast can be browned in a non-stick pan. Depending on the shape/size it can be easier to handle this way.
If browning in a separate pan, be sure to scrape up the bits in the pan with a bit of broth and add them into the Instant Pot.
How Long to Cook Instant Pot Turkey Breast
Instant Pot recommends 7-9 minutes per pound for boneless breast. Be sure to include a natural release of 10 minutes. Once you open the lid, take the temperature of your turkey breast and it should read 165°F in the thickest part. If it’s a few degrees lower (within about 10°), you can place the lid back on and let it come up to temperature.
Fresh boneless turkey breast: For a 3-pound turkey breast, cover and set the Instant Pot to high for 21-24 minutes, allow it to naturally release for about 10 minutes.
Additional cooking times are as follows:
- 4 lb boneless turkey breast – 28-32 minutes
- 5 lb boneless turkey breast – 35-40 minutes
- 6 lb boneless turkey breast – 42-48 minutes
Test the internal temperature by inserting a meat thermometer in the thickest part of the meat (away from the bone if using a bone-in breast). The internal temperature should read 165°F. Remove turkey from the instant pot.
Cook times can vary slightly based on the shape of the turkey breast, a thicker shorter breast will take longer while a thinner flatter turkey breast will cook a bit quicker. If it is very cold from the fridge, it may need an extra minute or two.
Once the cooking time is up, allow the turkey breast to rest 10 minutes before releasing pressure and checking the temperature. If the turkey breast is 5-10 degrees below 165°F, place the lid back on and leave it for up to 10 minutes. The heat in the Instant Pot will keep it cooking.
If the turkey breast is more than 10 degrees below 165°F, place the lid back on the Instant Pot and add 2-3 minutes on high pressure. Since everything is already hot, it only takes about 4-5 minutes to get back up to pressure. Once the cooking time is up, quick release the pressure and check the temperature. Leave the lid on and let rest in the Instant Pot if it needs to rise only a few more degrees.
PRO TIP: For a crispier skin, place the turkey breast, skin side up under the broiler for about 3 or 4 minutes after resting. Broiling after resting ensures the turkey breast doesn’t overcook.
To Make Gravy
In the recipe below, I have included instructions for gravy with either flour or cornstarch depending on preference.
For both of those options, strain the broth and cook it with either cornstarch or flour & butter. Season with salt & pepper and add extra herbs if desired.
For extra gravy, I sometimes add a packet of gravy mix along with cold water to the drippings and allow it all to cook together.
What to Serve with Instant Pot Turkey Breast
For a holiday gathering, we suggest a classic meal with all the trimmings. It’s easy since the Instant Pot leaves the oven and stovetop free! Try our easy stuffing recipe, alongside everyone’s favorite classic green bean casserole. The holidays wouldn’t be the same without some cranberry relish. Add a side of mac & cheese and our 30-minute dinner rolls to sop up all that delicious gravy! And for dessert, we recommend a pumpkin pie, of course!
More Ways to Prepare Turkey
Leftover turkey should keep up to 3 days in the fridge, if it lasts that long!
Did you make this Instant Pot Turkey Breast? Be sure to leave a rating and a comment below!
Instant Pot Turkey Breast
This Instant Pot Turkey Breast comes out juicy, tender, and perfectly seasoned every time!
Turn the Instant Pot on to Saute and add oil.
Once the oil is hot, add the turkey breast, skin side down. Allow to cook for 5-6 minutes or until browned.
Remove the turkey from the Instant Pot and add broth. Scrape any brown bits off the bottom.
Place the onion slices and herbs in the bottom of the Instant Pot with the broth. Add the trivet.
Place the turkey breast, skin side up, on the trivet.
Set the Instant Pot to high pressure for 22 minutes. Once the cycle is completed, allow the turkey to naturally release for 10 minutes. Release any remaining pressure.
Use a thermometer to ensure the turkey breast has reached an internal temperature of 165°F. For a crispy skin, place the turkey under the broiler for 3-4 minutes.
To Make Gravy with Flour (cornstarch directions in the notes)
Remove broth and strain. Set aside.
Turn the Instant Pot on to saute and combine 2 tablespoons butter, 2 tablespoons flour, and poultry seasoning if using. Cook in the Instant Pot for 1 minute while stirring.
Add the strained broth a little bit at a time, whisking after each addition, to reach desired thickness. It will be thick at first but will thin out.
Season gravy with salt and pepper to taste (and stir in additional fresh herbs if desired).
If using a whole turkey breast (boneless). Cook times as follows on high pressure.
7-8 minutes per pound.
4 lb turkey breast – 28-32 minutes
5 lb turkey breast – 35-40 minutes
6 lb turkey breast – 42-48 minutes
Cook times can vary slightly based on the shape of the turkey breast, a thicker shorter breast will take longer while a thinner flatter turkey breast will cook a bit quicker. If your turkey breast is thicker, use the longer cook time. If your turkey breast is very cold from the fridge, it may need an extra minute or two.
Once the cook time is up, allow the turkey breast to rest 10 minutes before releasing pressure and checking the temperature. If the turkey breast is 5-10 degrees below 165°F, place the lid back on and leave it for up to 10 minutes. The heat in the Instant Pot will keep it cooking.
If the turkey breast is more than 10 degrees below 165°F, place the lid back on the Instant Pot and add 2-3 minutes on high pressure. Since everything is already hot, it only takes about 4-5 minutes to get back up to pressure. Once the 2 minutes are up, release the pressure and check the temperature. Leave the lid on and let rest in the Instant Pot if needed.
To Make Gravy with Cornstarch
- Remove the broth from the Instant Pot and strain. Add strained broth back to the Instant Pot and turn the Instant Pot to Saute.
- Combine 2 tablespoons cornstarch with 2 tablespoons cold water in a small bowl.
- Bring broth (and poultry seasoning if using) to a simmer. Add cornstarch slurry a little bit at a time while whisking until thickened.
- Season gravy with salt and pepper to taste (and stir in additional fresh herbs if desired).
For extra gravy prepare a packet of gravy mix per directions and combine it with the homemade gravy. Allow it to simmer together at least 5 minutes.
Calories: 190, Carbohydrates: 4g, Protein: 28g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 70mg, Sodium: 484mg, Potassium: 375mg, Fiber: 1g, Sugar: 1g, Vitamin A: 26IU, Vitamin C: 5mg, Calcium: 24mg, Iron: 1mg
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