With our quirky Thanksgiving this last year where large families were not safe to gather, we decided to do our dinner via a Instant Pot Turkey Breast. It cooks in approximately an hour. Starting with the time you reach pressure, cook and then naturally releases pressure after. Take the temperature, then you can pull it out to carve or broil for a few minutes to crisp the skin up (your choice). That’s It! Using the Instant Pot meant I didn’t need to deal with basting a Turkey all day. I also didn’t having an immense amount of meat that my small family would need to consume.

One of the best parts about using the Instant Pot is that you get a very moist, tender meat with very minimal work. The taste is amazing and clean up is a breeze. We were so happy with how it turned out, we will be doing it as our typical Turkey for Thanksgiving from now on. I just may need to purchase another Instant Pot so I can do two Turkey Breasts at once. Will definitely be purchasing an 8 quart this time. I want one with the yogurt maker button this time .

Another Great Instant Pot Recipe! Instant Pot Baked Potatoes

Instant Pot Turkey Breast

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Dish
Servings 6 People


  • 7 Pound Bone in Turkey Breast Can be less than 7 pounds. Thawed if at all possible.
  • 3 Tablespoons olive oil
  • 1 Teaspoon ground paprika
  • 2 Teaspoons Poultry Seasoning
  • 1 Teaspoon Salt
  • 1 Teaspoon Mrs. Dash, Original
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Garlic Powder
  • 1/4th Teaspoon Teaspoon Dried Marjoram
  • 1 Yellow Onion, Quartered
  • 2 Celery Stalks Cut in large pieces
  • 2 Cup Chicken Broth
  • 1/4th Cup Butter cut into pats


  • Before starting this you need to make sure that your Turkey Breast will fit in your Instant Pot. This is one of the few meals that the dish can go passed the fill line, as it’s a whole piece of meat instead of liquid or something like beans. The Turkey Breast you are looking for are the ones that look like they’re in packaging very similar to a regular frozen turkey.
  • As long as your turkey will fit, put the trivet in upside down so the turkey lays basically on the bottom. Place some of the onion and celery at the bottom, save the rest for the inside the Turkey Cavity. Remove the gravy packet (and giblets or anything else extra in the cavity). I found the next steps works better with 2 people if you can.
  • In a small bowl you will want to mix the olive oil and all of the spices. I held the turkey breast in a larger bowl, had my helper pour the olive oil seasoning into the turkey breast while I rubbed it in (I wear vinyl gloves). I got it all rubbed in, then I took a paring knife and cut slits under the skin sporadically around the turkey.
  • In these slits you will want to shove the pats of butter as deep as you can. It’s okay if you don’t use all the pats. Pour the 2 cups of chicken broth into the instant pot. Carefully place the turkey breast in, breast side up with onion and celery also in the turkey cavity. If you have any extra butter you can space them on top or around. Remember you can smoosh this down a bit if it feels too tall.
  • This needs to cook on manual for 5 Minutes per pound. So a 7 pound bird is 35 minutes on manual. I had a 5.5 bird so I did mine for 28 minutes. If your turkey is still partially frozen I would add an extra 2 minutes per pound to the time. Small amounts of ice crystals left when your prepping the bird is not a concern. If you are cooking from frozen I would start with 8 minutes per bird. Understand you very may well need to cook it longer. It will not take as long to get to pressure the second time.
  • The manual setting should be high pressure (mine is automatic on high pressure). The valve should be sealed. It will take time to get to pressure. It then counts down from 35 minutes to zero. Allow the pressure to release naturally for another 20 minutes (don’t move the valve yet). After 20 minutes you can move the valve to make sure all the pressure is gone and then open the instant pot.
  • Please please please use a meat thermometer and check the temperature. It needs to reach at least 165 (I prefer 185). Put the thermometer into the thickest part of the breast. If you have not reached the right temp, you will need to cook it longer. So I would start with 1 or 2 minutes per pound. Put it in just like you did before. It will not take very long to get to pressure, it will go through the cook time, and then cool back down again. I really would not expect issues unless you are cooking from frozen.
  • Using 2 forks, carefully pull the turkey out, keeping the turkey together if at all possible. I placed mine then on a shallow pan and broiled it at 450 for 10 minutes with the door propped open and watching. I flipped the pan around half way to even the broiling. This makes the skin a bit darker and crisper. Pull out and carve.
  • The liquid left in the IP will smell absolutely divine. You can strain it to make gravy or use for broth later. To use it as gravy, you’ll strain all the fluid out of the instant pot, and remove all leftover veggies. Pour 2 cups of broth to 2 tablespoons of cornstarch and 1/4th cup of cold water and sauté it while whisking it until it’s thickened. You can sauté in the IP or on the stove top.
Tried this recipe?Let us know how it was!

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Instant Pot Baked Potatoes

Instant Pot Salsa Chicken

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Beef & Turkey Low-Fat Meatloaf

Instant Pot Broccoli Cheesy Rice Soup