Juicy Instant Pot Turkey Breast (Ready in About 40 Minutes)
Instant Pot turkey breast turns out tender and full of flavor in far less time than roasting. It’s the kind of dinner that feels like a holiday meal but comes together on a regular weeknight.
With a quick garlic herb rub and a short pressure cook, the meat stays incredibly moist. Serve it with mashed potatoes and green beans, or slice it thin for sandwiches all week.
What Makes This Turkey Breast So Good
Boneless turkey breast can be unforgiving, but the Instant Pot locks in steam and keeps it from drying out. The garlic herb rub forms a thin, savory crust while the meat below stays silky and tender.
It’s the white meat answer to pulled chicken, but with a little more heft and a lot more flavor. I keep it in the rotation for meal prep because it works just as well sliced cold on a sandwich as it does hot with gravy.
Ingredients
- 1 boneless, skinless turkey breast (2 to 3 lb): even thickness cooks most evenly, pat it dry before seasoning
- 2 tbsp unsalted butter, softened: or use olive oil for a dairy-free version
- 3 garlic cloves, minced: fresh gives the strongest flavor, jarred works too
- 1 tsp dried thyme: or an equal amount of dried rosemary or sage
- 1 tsp dried rosemary: crumble it between your fingers so it isn’t poky
- 1 tsp kosher salt: Diamond Crystal preferred, halve if using fine table salt
- ½ tsp black pepper: freshly ground if you have it
- 1 tbsp olive oil: for searing
- 1 cup low-sodium chicken broth: or turkey broth, the low-salt kind so you control the seasoning
Variations / Substitutions
- Use a bone-in turkey breast: increase the pressure cook time to 6 to 7 minutes per pound, and keep the natural release at 10 minutes.
- Swap the herbs: a tablespoon of poultry seasoning or Italian seasoning can replace the thyme and rosemary.
- Make it dairy-free: substitute the butter with 2 tablespoons of olive oil in the rub, and the dish is still plenty rich.
- Add a little sweetness: rub a teaspoon of brown sugar into the paste if you like a hint of caramelization.
- Try a different liquid: apple cider or diluted apple juice gives a subtle sweetness that works well with the herbs.
If you’re cooking a whole turkey breast on the bone, you might like Instant Pot Whole Turkey Breast as well.
How to Make Instant Pot Turkey Breast
Step 1: Mix the Garlic Herb Paste
In a small bowl, combine the softened butter, minced garlic, dried thyme, rosemary, salt, and pepper. Stir them together until they form a uniform, fragrant paste.
The butter should be soft enough to spread easily. If it is still cold, it won’t coat the meat evenly later, so let it sit at room temperature for 15 minutes first if needed.
Step 2: Season the Turkey Breast
Pat the turkey breast completely dry with paper towels. Then use your hands to rub the herb paste all over the surface, getting into every crease and tucking some under the skin if your breast has one.
You want a thin, even layer so the turkey browns nicely and every bite stays seasoned. If the paste feels like it is smearing rather than sticking, the turkey may still be damp, so pat it again.
Step 3: Sear the Turkey for Color
Turn the Instant Pot to Sauté (High) and let it heat until the display reads “Hot.” Add the olive oil and swirl to coat the bottom. Place the turkey breast in the pot and sear it for 2 to 3 minutes per side, until the outside turns deeply golden.
The turkey will release easily once a crust forms. If it sticks after 3 minutes, give it another 30 seconds and try again. This browning step adds a savory depth that makes the finished dish taste richer.
Step 4: Pressure Cook Until Tender
Remove the turkey from the pot and pour in the chicken broth. Place the trivet inside, set the turkey on it skin-side up, and lock the lid. Set the valve to Sealing and cook on Manual or Pressure Cook (High) for 30 minutes.
When the timer beeps, let the pressure release naturally for 10 minutes before carefully turning the valve to Venting to release any remaining steam. Check that the thickest part of the breast reads at least 165°F (74°C). If it isn’t quite there, lock the lid again and cook on High for 2 more minutes.
Step 5: Rest and Slice the Turkey
Lift the turkey onto a cutting board and tent it loosely with foil. Let it rest for 5 minutes so the juices settle back into the meat. Then slice it against the grain into ½-inch thick pieces.
Spoon a little of the cooking liquid over the slices right before serving, or pass a small bowl of the jus at the table. The turkey will be at its juiciest warm, so slice just before you plan to eat.
Tips for the Juiciest Turkey Breast
- A 2- to 3-pound boneless breast fits easily in a 6-quart Instant Pot and cooks evenly without any thin ends drying out.
- Always use the trivet, even if you are tempted to skip it. It lifts the meat above the liquid so the bottom stays firm and doesn’t steam into mush.
- The 10-minute natural release is non-negotiable for moisture. A quick release can pull the juices right out of the meat.
- Save the liquid left in the pot. It is intensely savory and makes a fast pan gravy or a flavorful base for soup in the days ahead.
Bone-in cuts need a longer cook time. Adjust the pressure cook setting using the weights below:
| Turkey breast (bone-in, lbs) | Cook time (High pressure) |
|---|---|
| 3 to 4 lb | 40 mins with 10 min natural release |
| 4 to 5 lb | 45 mins with 10 min natural release |
| 5 to 6 lb | 50 mins with 10 min natural release |
Keeping Leftovers Fresh
- Refrigerate: store sliced turkey in a shallow airtight container with a few spoonfuls of the broth poured over the top. It will stay moist for up to 4 days.
- Reheating: warm the slices gently in a skillet over medium-low heat with a splash of broth or water, covered, until just heated through. A microwave works too, just keep the power low and cover the plate.
- Serve cold: cold turkey breast is excellent for sandwiches, wraps, or chopped onto salads. It firms up a bit as it chills but still tastes tender.
What To Serve With Instant Pot Turkey Breast
Mashed potatoes are the obvious choice, especially if you whisk a little of the pot liquid into them for extra flavor. A bright, lemony arugula salad with shaved Parmesan cuts through the richness and keeps the plate from feeling heavy. Roasted green beans or honey-glazed carrots round out the meal without adding another pan to the stove.
Frequently Asked Questions
Can I cook a frozen turkey breast in the Instant Pot?
No, the turkey needs to be fully thawed first. A frozen center will not reach a safe temperature in the same cook time, and the outside will overcook.
How do I turn the cooking liquid into gravy?
Set the Instant Pot to Sauté, whisk together 2 tablespoons of cornstarch and 2 tablespoons of cold water, and stir the slurry into the hot liquid. Simmer and whisk for a minute or two until it thickens into a smooth gravy.
Can I make this without a trivet?
You can, but the bottom of the turkey will simmer in the liquid and lose the browned exterior from searing. The meat will still be moist, but the texture will be softer and less appealing.
How do I know when the turkey is fully cooked?
Check the thickest part with an instant-read thermometer. It should register at least 165°F (74°C). If you don’t have a thermometer, the meat should be opaque white all the way through with clear juices.
Ingredients
Method
- Combine the butter, garlic, thyme, rosemary, salt, and pepper to form a paste.
- Pat the turkey dry and rub the herb paste all over the surface.
- Heat the oil on Sauté (High) in the Instant Pot. Sear the turkey for 2 to 3 minutes per side until golden, then remove it.
- Pour in the broth, add the trivet, and place the turkey on top. Lock the lid, set the valve to Sealing, and cook on High pressure for 30 minutes. Let the pressure release naturally for 10 minutes, then vent any remaining steam.
- Transfer the turkey to a cutting board, tent with foil, and rest for 5 minutes. Slice against the grain and serve warm, spooning the pan juices over the top.
