Instant Pot Turkey Breast is my unexpected holiday (and, honestly, anytime) hero, especially when the oven is full with a dozen other sides and pies. You know that feeling when you realize around noon you never took the massive turkey out of the freezer? Been there. Worse, sometimes you just want turkey without turning your kitchen into a sauna. This is why I swear by the Instant Pot method: it rescues the day with juicy meat and gravy in a fraction of the usual time. Honestly, it’s FIVE-star restaurant level… with hardly any drama.
Why this method works
I stumbled into Instant Pot Turkey Breast after the oven broke one Thanksgiving, and wow, I’m never going back. You toss everything in, walk away, and—poof—tender turkey with barely any fuss. The big secret is all the steam gets locked in by the pressure, so even lean turkey breast turns out so juicy you’ll double-check it didn’t come from a pro kitchen. Plus, you get all those roasting flavors, but way quicker.
Some folks are nervous about pressure cookers (I get it), but this approach is honestly easier than roasting. Also: the drippings mix with your broth and seasonings, making the perfect gravy basically automatic. While the Instant Pot’s cooking magic isn’t literal, it honestly feels like cheating—in the best way.
“This is my new go-to! I was skeptical, but the turkey stayed incredibly moist and the gravy was perfection. No more dry holiday dinners for us!” — Jamie, home cook
How to cook turkey breast in the Instant Pot?
Okay, so let’s break it down. To make Instant Pot Turkey Breast, you need a thawed turkey breast—bone-in or boneless works. Pat that beauty dry, slather on your favorite seasoning (mine is salt, pepper, garlic, dried herbs, and a pinch of smoked paprika), and set it on the rack inside your pot. Add broth—chicken or turkey—right into the base; you need about a cup to get the steamy magic going.
Shut the lid, seal it up, and set it to pressure cook. Most likely you’ll hit Manual, then adjust the time by weight (we’ll get there in a sec). About halfway through, the smells will drive you wild.
Afterwards, let it naturally release for about ten minutes; if you skip this, you’re risking dry turkey. Pull the meat out and set it under the broiler for a few minutes if you love crisp skin. That step isn’t mandatory but pretty much levels up your presentation (hi, Instagram).
Don’t toss those juices! Whisk them up with a bit of flour or cornstarch on Sauté mode in the same pot and bam, easy gravy is born. I always sneak a spoonful while the rest of dinner finishes. 
How long do you cook turkey breast in the Instant Pot?
Here’s the deal: timing makes or breaks Instant Pot Turkey Breast. The usual ballpark is about 6 minutes per pound on high pressure. So for a 3-pound breast, you’re looking right around 18 minutes, plus that important 10-minute natural pressure release.
If it’s frozen (we’ve all been there), add about 8-10 extra minutes per pound. But honestly, thawed is easier—don’t make your life harder than it needs to be. Thickness matters more than weight sometimes, so if your turkey breast is extra thick, give it another couple minutes.
Final tip? Check it with an instant-read thermometer. You want 165°F smack in the middle. No guessing. If it’s under, just pop the lid back on and give it a couple more minutes. Better to be safe… dry turkey is a universal tragedy.
Expert Tips
Alright, let me spill a few of my game-changing secrets for Instant Pot Turkey Breast.
- Broil for crispy skin: After cooking, five minutes under the broiler gives you golden, mouthwatering skin.
- Layer flavors: Drop a sliced onion, smashed garlic, and a sprig of rosemary right into the broth for extra flavor.
- Don’t skip resting: Let the turkey chill for 10-15 minutes after you pull it out; this keeps all the juice inside, not on your cutting board.
- Use that gravy: Pour it not just on turkey but mashed potatoes or sandwiches (trust me).
How to use leftover turkey meat?
Leftovers? Oh, you’ll have ‘em, and trust me, you won’t mind a bit. Instant Pot Turkey Breast leftovers are like winning dinner lottery twice. I like to mix chopped turkey into cold salads for a quick lunch. Some days, I throw shredded turkey right into a comforting pot of soup (kind of like a hug in a bowl, especially on chilly Midwest nights).
Turkey sandwiches are another go-to—pile ‘em high on crusty bread, add whatever fixings you crave, and basically you’ve got a deli-style treat at home. And don’t even get me started on turkey enchiladas or tacos on day three. With the gravy, you can whip up “open-face” sandwiches that feel like diner food. You’ll be shocked how fast it all disappears.
Common Questions
Can I cook a frozen turkey breast in the Instant Pot?
Yep! Just tack on about 8-10 extra minutes per pound. Make sure to check for doneness after.
Do I need to brine first?
Totally up to you. I’m usually too lazy, but a short brine gives even more juicy flavor.
Can I do this with a boneless turkey breast?
Absolutely. Both bone-in and boneless work—just check your time based on the total weight.
Can I make this ahead of time?
For sure. Cook and slice it, then store with the juices. Warm gently to keep it moist.
Is the gravy gluten-free?
Only if you thicken it with cornstarch instead of regular flour. Easy swap!
This turkey will make you a believer
There it is—quick, savory, and drool-worthy Instant Pot Turkey Breast. You’ll get flavor like you fussed for hours, but you’ll barely break a sweat. Whether you’re cooking for a holiday, celebrating for two, or just crave turkey for sandwiches and leftovers, this method beats oven roasting with half the hassle. If you want even more recipe ideas, check out the Instant Pot Turkey Breast Recipe from Crunchy Creamy Sweet or the Best Ever Turkey Breast Recipe (Instant Pot) from Creme De La Crumb. Seriously, give this a try; your kitchen (and your taste buds) will thank you.
Instant Pot Turkey Breast
Ingredients
Main Ingredients
- 1 each thawed turkey breast (bone-in or boneless) About 3 pounds recommended
- 1 cup broth (chicken or turkey) For steaming
- 2 teaspoons salt Adjust to taste
- 1 teaspoon black pepper Adjust to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried herbs Your choice, such as thyme or rosemary
- 1 teaspoon smoked paprika Optional for flavor
For Gravy
- 2 tablespoons flour or cornstarch For thickening the gravy
Instructions
Preparation
- Pat the thawed turkey breast dry and season with salt, pepper, garlic powder, dried herbs, and smoked paprika.
- Place the turkey breast on the rack inside the Instant Pot.
- Add 1 cup of broth to the base of the pot.
Cooking
- Close and seal the lid of the Instant Pot.
- Set to pressure cook on high. Cook for approximately 6 minutes per pound of turkey.
- For a 3-pound turkey breast, set the timer to 18 minutes, then allow for a natural pressure release for 10 minutes.
Finishing Touches
- Remove the turkey breast and place it under the broiler for a few minutes to crisp the skin, if desired.
- For the gravy, whisk the drippings with flour or cornstarch on Sauté mode in the same pot until thickened.
