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Turkey with gravy and mashed potatoes on a plate.

Instant Pot Turkey Breast Recipe

Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 751kcal
Author: Becky Hardin | The Cookie Rookie
Cooking juicy turkey breast in an Instant Pot is so easy, it's sure to take the pressure off of your Thanksgiving dinner!
Print Recipe

Ingredients

  • 1 7½-8 pound whole turkey breast I use Butterball, all white, thawed
  • 6 tablespoons butter softened
  • 2 tablespoons fresh sage minced
  • 2 tablespoons fresh thyme minced
  • 1 tablespoon fresh rosemary minced
  • 2 tablespoons fresh flat-leaf parsley minced
  • teaspoons kosher salt
  • 1 teaspoon 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-inch pieces
  • 2 medium celery stalks cut into 2-inch pieces

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 pound whole turkey breast
  • Pat the turkey breast dry with paper towels.
    uncooked turkey breast on a white tray.
  • 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 tablespoons butter, 2 tablespoons fresh sage, 2 tablespoons fresh thyme, 1 tablespoon fresh rosemary, 2 tablespoons fresh flat-leaf parsley, 1½ teaspoons kosher salt, 1 teaspoon freshly ground black pepper
    turkey breast covered with herb butter on a white plate.
  • Place the turkey, large cavity side up. 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
    An instant pot filled with turkey breast, carrots, onions, and celery.
  • 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. 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.
    Sliced turkey on a cutting board with a knife.
  • 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.

Video

Notes

  • If fresh herbs are unavailable, use dried herbs: 1 teaspoon each of sage & thyme, 1 teaspoon rosemary and 2 teaspoons parsley
Storage: Store leftover turkey breast in the refrigerator up to 4 days, or in the freezer up to 3 months.

Nutrition

Calories: 751kcal | Carbohydrates: 7g | Protein: 132g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 356mg | Sodium: 1984mg | Potassium: 1719mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5900IU | Vitamin C: 9.3mg | Calcium: 133mg | Iron: 4.3mg