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featured instant pot garlic herb turkey breast

Instant Pot Garlic Herb Turkey Breast Recipe

Course: Main Course
Cuisine: American
Prep Time: 25 minutes
Cook Time: 35 minutes
Pressurizing Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 516kcal
Author: Becky Hardin
Easy and quick to prep and cook, this Instant Pot turkey breast is seasoned with garlic and herbs for a tasty Thanksgiving main. Perfect if you are enjoying a smaller celebration, this turkey breast comes out so flavorful and juicy.
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Ingredients

  • 1 ½ cups chicken stock
  • 2 large onions quartered
  • 3 large carrots cut into 1.5” slices
  • 2 stalks celery cut into 1.5” slices
  • 4 tablespoons butter softened
  • 2 cloves garlic minced
  • 1 tablespoon fresh parsley minced
  • 2 teaspoons fresh sage minced
  • 1 teaspoon fresh thyme minced
  • 1 teaspoon fresh rosemary minced
  • 1 3 pound boneless skin-on turkey breast
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper

Instructions

  • Add the trivet insert to the Instant Pot followed by the chicken stock, onions, carrots, and celery. Make sure the vegetables are in an even layer so they create a bed for the turkey breast to sit on.
    1 ½ cups chicken stock, 2 large onions, 3 large carrots, 2 stalks celery
    overhead image of ingredients for instant pot garlic herb turkey breast
  • In a small bowl, mix together the butter, garlic, parsley, sage, thyme, and rosemary until combined.
    4 tablespoons butter, 2 cloves garlic, 1 tablespoon fresh parsley, 2 teaspoons fresh sage, 1 teaspoon fresh thyme, 1 teaspoon fresh rosemary
  • Pat the turkey breast dry with a paper towel and gently lift the skin away from the meat. Rub the butter mixture between the skin and the breast meat making sure to cover it evenly.
    1 3 pound boneless skin-on turkey breast
    herb butter mixture rubbed onto turkey between skin and breast meat on a baking sheet
  • Drizzle the outside of the turkey breast with olive oil and sprinkle it with salt and pepper. Rub seasoning all over the turkey to make sure it’s evenly coated on all sides.
    2 tablespoons olive oil, 2 teaspoons kosher salt, 1 teaspoon black pepper
    turkey breast coated in olive oil and seasoning on a baking sheet
  • Place the turkey breast in the Instant Pot skin side up.
    turkey breast on top of chopped vegetables in instant pot before cooking
  • Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook - Manual for 35 minutes.
  • Once the Instant Pot has finished cooking, allow the pressure to release naturally for 15 minutes. Then, release any additional pressure by switching the valve to the venting position.
    turkey breast in instant pot after cooking
  • Remove the turkey from the Instant Pot and slice into your desired size. Enjoy.
    cooked turkey breast before slicing on baking sheet
  • Store any leftover turkey in an airtight container in the fridge for up to three days.

Notes

  • If you want to brown the turkey skin after cooking, transfer the cooked turkey breast to a baking sheet and broil for 3-4 minutes or until your desired doneness. Make sure to keep an eye on it so it doesn’t burn.
  • Pat the skin of the breast dry before prepping it, this will help remove excess water and help it to crisp up.
  • Once cooked and removed from the Instant Pot, cover the breast loosely with foil for 10 minutes to allow the juices to redistribute.

Nutrition

Calories: 516kcal | Carbohydrates: 9g | Protein: 52g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 1086mg | Potassium: 858mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5427IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 3mg