Why We Love This Instant Pot Turkey Breast Recipe
Cooking a turkey can be intimidating, so we love to make this simple, juicy, and delicious Instant Pot Turkey Breast. It has graced our table several times and it’s a family favorite.
Quick. From start to finish, this recipe only takes 1 hour! Easy. You only need a few ingredients and a pressure cooker to make this turkey breast. Tasty. Fresh herbs like sage, rosemary, thyme, and parsley add so much flavor to this dish.
Gravy for Pressure Cooker Turkey Breast
Once you’ve finished cooking the turkey breast in the Instant Pot, you can make a turkey gravy to go with it. Strain the cooking liquid and vegetables over a large bowl. Set the Instant Pot to sauté and pour the turkey drippings 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, then season to taste.
How to Store and Reheat
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). You can use leftover turkey to make turkey wild rice soup or turkey sliders.
How to Freeze
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
This Instant Pot turkey breast will be the star of your holiday meal, along with Thanksgiving dinner rolls, and all of your favorite Thanksgiving side dishes. If you want to keep using the pressure cooker for your sides, make Instant Pot mashed potatoes, Instant pot sweet potato casserole, and Instant Pot green bean casserole.
More Turkey Breast Recipes We Love
Bacon Wrapped Turkey Breast Juicy Smoked Turkey Breast Garlic Butter Roast Turkey Breast Crock Pot Turkey Breast Air Fryer Turkey Breast
How to Make Instant Pot Turkey Breast Step by Step
Prep the Turkey: Set the Instant Pot trivet in the bottom of the Instant Pot insert. Remove your 7½-8 pound whole turkey breast from the packaging and set the gravy packet aside. Pat the breast dry with paper towels. Season the Turkey: In a small bowl, mix together 6 tablespoons of butter, 2 tablespoons of fresh sage, 2 tablespoons of fresh thyme, 1 tablespoon of fresh rosemary, 2 tablespoons of fresh flat-leaf parsley, 1½ teaspoons of kosher salt, and 1 teaspoon of freshly ground black pepper. Rub the butter mixture all over the outside of the turkey, under the skin, and inside the rib cavity. Cook the Turkey: Place the turkey, large cavity side up. Pour 2 cups of low-sodium or unsalted chicken broth inside and around the outside of the turkey. Scatter 1 large chopped onion, 3 medium chopped carrots, and 2 medium stalks of chopped celery around the turkey. 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 will take approximately 10 minutes. Once the pressure pin has dropped, it is safe to open the Instant Pot. Rest and Slice: 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 if desired. When the 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.
