Instant Pot Turkey Breast

By Becky Hardin

Updated Nov 15, 2025

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I love making my Thanksgiving turkey in the Instant Pot, as it helps take off some of the pressure that comes with holiday dinner preparation. I find this Instant Pot recipe is quick, easy, and always leads to juicy turkey.

Easy Instant Pot Turkey Breast Recipe

I used to be intimidated to cook turkey, so once I figured out how to prepare it in the Instant Pot, I was sold. I love to make this simple, juicy, and delicious Instant Pot Turkey Breast for all our holiday celebrations. It has graced my table several times, and it’s always a family favorite.

Tips for Beginners

• Cook based on the weight of the turkey. Estimate 7-8 minutes per pound when cooking turkey breast in a pressure cooker.
• If cooking from frozen. I recommend thawing your turkey before cooking it in the Instant Pot for the best results and accurate cooking times. However, if you want to cook it directly from frozen, add about 10 minutes (per pound) to the time.
• The right-sized turkey breast. Most turkey breasts range between 2-8 pounds. As long as you have the right size pressure cooker, any size turkey will work. An 8-quart cooker is large enough for a 7-8 pound breast. Smaller breasts will fit in a 6-quart.
• For crispy skin. After removing the turkey breast from the pot, place it under the broiler (in the oven) for 5-10 minutes to crisp up the skin.
• If fresh herbs are unavailable. Use dried herbs—1 tsp each of sage & thyme, 1 tsp rosemary, and 2 tsp parsley.

Recipe Card

Instant Pot Turkey Breast Recipe

4.59 from 67 votes

Prep: 15 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 15 minutes mins

Servings: 6

Author: Becky Hardin

Print Rate Pin

Cooking juicy turkey breast in an Instant Pot is so easy, it's sure to take the pressure off your Thanksgiving dinner preparations.

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Equipment

• Instant Pot

Ingredients 

1x2x3x

• ▢ 1 7½-8 lb. whole turkey breast I use Butterball, all white, thawed
• ▢ 6 tbsp butter softened
• ▢ 2 tbsp fresh sage minced
• ▢ 2 tbsp fresh thyme minced
• ▢ 1 tbsp fresh rosemary minced
• ▢ 2 tbsp fresh flat-leaf parsley minced
• ▢ 1½ tsp kosher salt
• ▢ 1 tsp freshly ground black pepper
• ▢ 2 cups low-sodium or unsalted chicken broth
• ▢ 1 large onion peeled and quartered
• ▢ 3 medium carrots washed and cut into 2" pieces
• ▢ 2 medium celery stalks cut into 2" pieces

Video

Instructions 

• Set the Instant Pot trivet in the bottom of the Instant Pot insert.
• Remove the turkey breast from the packaging and set the gravy packet aside.
  1 7½-8 lb. whole turkey breast
• Pat the turkey breast dry with paper towels.
• In a small bowl, mix together butter, sage, thyme, rosemary, parsley, salt and pepper. Rub the butter mixture all over the outside of the turkey, under the skin, and inside the rib cavity.
  6 tbsp butter, 2 tbsp fresh sage, 2 tbsp fresh thyme, 1 tbsp fresh rosemary, 2 tbsp fresh flat-leaf parsley, 1½ tsp kosher salt, 1 tsp freshly ground black pepper
• Place the turkey, large cavity side up, in the Instant Pot. Pour the chicken broth inside and around the outside of the turkey. Scatter the chopped onion, carrots, and celery around the turkey. (*Note: the turkey can be stuffed with stuffing/dressing, but if not doing so, place some of the vegetables inside the cavity, too.)
  1 large onion, 3 medium carrots, 2 medium celery stalks, 2 cups low-sodium or unsalted chicken broth
• Set the Instant Pot lid in place and seal/lock the lid. Close the vent.
• Cook on manual HIGH for 1 hour. Allow pressure to release naturally and wait for the pressure pin to drop before opening. This will take approximately 10 minutes.
• Once the pressure pin has dropped, it is safe to open the Instant Pot.
• Remove the turkey by lifting the Instant Pot trivet, set the turkey in a large bowl, and allow it to cool enough to handle. Reserve the turkey juices/drippings for making gravy. Your turkey breast should be cooked to 165°F. It will likely be in the 155-160°F range when you remove it from the cooker, but it will rise slightly while it rests.
• When turkey has cooled enough, set the turkey on a cutting board, remove the meat from the bones and slice. Transfer sliced turkey to a serving platter. Serve immediately. Enjoy!

Turkey Gravy

• (If using the cooking liquid/turkey drippings to make gravy): Strain the cooking liquid and vegetables over a large bowl to reserve the liquid. Set the Instant Pot to sauté and pour the turkey gravy back into the pot. Add the gravy packet and whisk until smooth. Bring to a low boil and cook, stirring until thickened, 5-10 minutes. Season to taste.
• If not using the turkey drippings/liquid for gravy, strain it over a large bowl to reserve the liquid. Season to taste. It is essentially turkey broth, so freeze it to use in other recipes.

Calories: 751kcalCarbohydrates: 7gProtein: 132gFat: 22gSaturated Fat: 9gCholesterol: 356mgSodium: 1984mgPotassium: 1719mgFiber: 2gSugar: 2gVitamin A: 5900IUVitamin C: 9.3mgCalcium: 133mgIron: 4.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Instant Pot Turkey Breast Step by Step

Get the Instant Pot ready: Set the Instant Pot trivet in the bottom of the Instant Pot insert.

Prep the turkey: Remove the turkey breast from the packaging and set the gravy packet aside.

Using paper towels, pat the turkey breast dry.

Combine 6 tbsp butter, 2 tbsp fresh sage, 2 tbsp fresh thyme, 1 tbsp fresh rosemary, 2 tbsp fresh flat-leaf parsley, 1½ tsp kosher salt, and 1 tsp freshly ground black pepper.

Rub this butter mixture all over the outside of the turkey, inside the rib cavity, and under the skin.

Cook the turkey: Place the turkey in the Instant Pot, large cavity side up. Pour 2 cups of chicken broth inside and around the outside of the turkey. Scatter the 1 onion, 3 carrots, and 2 stalks of celery around the turkey. (*Note: the turkey can be stuffed with stuffing/dressing, but if not doing so, place some of the vegetables inside the cavity, too.)

Set the Instant Pot lid in place and seal/lock the lid. Close the vent.

Cook on manual HIGH for 1 hour. Allow pressure to release naturally and wait for the pressure pin to drop before opening. This usually takes me about 10 minutes.

Once the pressure pin has dropped, it is safe to open the Instant Pot.

Remove the turkey: Remove the turkey by lifting the Instant Pot trivet. Place the turkey in a large bowl, and allow it to cool enough to handle. Keep the turkey juices/drippings for making gravy. Your turkey breast should be cooked to 165°F. It will be in the 155-160°F range when you remove it from the cooker, but it will rise slightly while it rests.

Slice the turkey: When the turkey has cooled enough to handle, set it on a cutting board, remove the meat from the bones, and slice.

Serve: Transfer sliced turkey to a serving platter. Serve immediately. Enjoy!

Make the gravy: If using the cooking liquid/turkey drippings to make gravy, strain the cooking liquid and vegetables over a large bowl to reserve the liquid. Set the Instant Pot to sauté, pour the turkey gravy back into the pot, add the gravy packet, and whisk until smooth. Bring to a low boil and cook, stirring until thickened, about 5-10 minutes. Season to taste.

If not using the turkey drippings/liquid for gravy, strain it over a large bowl to reserve the liquid. Season to taste. This is turkey broth, so freeze it to use in other recipes.

How to Store

Store leftover Instant Pot turkey breast in airtight containers, and keep in the refrigerator up to 4 days. Reheat in a 325°F oven, or in the microwave in 30-second increments, until fully warmed through (to 165°F).

Freeze slices of pressure cooker turkey breast in resealable, freezer-safe bags, and store up to 3 months. Thaw in the fridge before reheating.

Serving Suggestions

I like to serve this Instant Pot turkey breast with other quintessential Thanksgiving dishes like Thanksgiving dinner rolls, these creamy Instant Pot mashed potatoes, or this Instant Pot sweet potato casserole. To get some green on my plate, I’ll make an Instant Pot green bean casserole.

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