Recipe Overview
Why you’ll love it: A turkey breast is much easier and quicker to prepare than a whole turkey. With lots of flavorful herbs, a quick-cooking Instant Pot turkey breast is always juicy, tender, and perfectly done. And the bonus? There’s no need to thaw it first!
How long it takes: 1 hour, 35 minutes
Equipment you’ll need: Instant Pot/pressure multi cooker
Servings: 8
Turkey Time!
If you’re like me, you may be dreading the ordeal of making a turkey. I bet most of us secretly hope that someone else will volunteer to do the turkey this year. It’s just kind of a hassle, isn’t it? Thawing that frozen bird, digging out those little packets of innards, rinsing, brining, rinsing again, getting up at dawn to get the bird in the oven, and so on, and so on…
Perfect for smaller groups. Maybe you are enjoying a smaller Thanksgiving celebration this year and don’t really need a big ol’ turkey with all the fixings. This Instant Pot turkey breast is just what you need! Some other alternatives to a whole turkey are this sheet pan Thanksgiving dinner (turkey, dressing & more), my herb roasted turkey breast, or if you’re not a fan of turkey, chicken breasts with maple cranberry sauce are a great alternative.
No dark meat! Some of us just don’t care for dark meat and wish that a turkey didn’t come with legs, thighs, and wings. (Sorry, Mr. Gobbler, we’re not trying to be critical about your body parts!)
No need to thaw it. Here’s a really big bonus: you don’t even have to thaw the turkey first! Your Instant Pot pressure cooker is a real time saver. Cook a perfectly done boneless turkey breast in less than two hours straight from the freezer. And it’s so delicious: juicy, succulent white meat, flavored with sage, rosemary, and thyme.
More oven space for trimmings: Think about this: using your Instant Pot for the turkey frees up valuable oven space. Now you’ll have plenty of room in the oven to bake all the yummy trimmings that go along with turkey. (Keep reading for lots of ideas.)
Use it for food prep. Buy frozen turkey breast when it’s on sale around the holidays to cook later and use for lots of different meals. Use cooked turkey for any recipe that calls for cooked chicken. Sliced turkey breast is also perfect for sandwiches instead of costly deli meat.
“Very easy recipe! Thank you, I’ve had a turkey breast in my freezer for awhile and this went from frozen to dinner–ready in no time!”
Cooking a Turkey Breast
You’ll find directions here for cooking a frozen turkey breast or a fresh/thawed one.
A boneless turkey breast is usually held together with mesh. For best results, leave the mesh on while you cook the turkey breast. The mesh is actually holding the meat together. If you’re uncomfortable with using the mesh, cut it off and truss the turkey breast yourself.
Note that there may also be plastic netting that’s on the outside of the wrapping that should definitely be removed before roasting!
Ingredient Notes
- Boneless, Skin-on Turkey Breast: The recipe card has instructions for frozen, thawed, or fresh turkey breast. Look for one that’s between 2 to 3 pounds.
- Butter & Olive Oil: Use unsalted butter if you have it. If you use salted butter, decrease the amount of salt used.
- Flavoring: A couple of cloves of fresh garlic adds wonderful flavor. I also like to use a mixture of fresh sage, rosemary, and thyme. If you only have dried herbs, use half as much since they are more potent than fresh herbs.
Prep the turkey breast. Make an herb butter with butter, oil, garlic and fresh herbs. Slather it all over the turkey breast. Add a little water to the bottom of the pot, place the breast on the metal rack that comes with your Instant Pot, and seal it up. That’s it! Isn’t that so easy? Ten minutes and the turkey’s ready to cook.
Pressure cook the turkey. The cooking time will vary, depending on whether the turkey breast is frozen or thawed.
Cooking Time
Frozen: A frozen (unthawed) boneless turkey breast will be cooked in approximately 65 minutes, plus time to come to pressure, an additional 15 to 20 minutes.
Thawed/Fresh: A thawed or fresh turkey breast of the same size will be cooked in 25 minutes, with an additional 15 to 20 minutes to pressurize.
Use an instant read thermometer to check the internal temperature of the turkey. It should be 165°F.
Allow a resting time. After cooking, allow the turkey to rest five or ten minutes. Now’s a perfect time to get the rest of your dinner on the table. After the turkey has rested, remove the cooking net from the turkey, slice, and serve!
Recipe Variations
- Vary the seasonings. Maybe you don’t care for garlic? No problem, just leave it out. Go less traditional and try a spice blend, from Cajun to southwest to Asian. A turkey breast is a pretty blank slate so you can enliven it whichever way you choose.
- Use dried herbs. Only have dried herbs? You can substitute dried herbs for fresh. You’ll need less dried herbs because they’re a little more potent. The rule of thumb is 1:3, dried to fresh.
- Have a bone-in turkey breast? Try this herb roasted turkey breast in the oven. It’s delicious! I’d like to try this honey-soy glazed turkey breast in the slow cooker by Diethood, too.
- Rather have chicken? A whole roasted chicken is a good alternative to turkey or try roasted bone-in chicken breasts. Air fryer chicken breasts are really tasty, too, especially if you marinate them.
Side Dishes to Serve With Turkey
Vegetable sides: I almost think the trimmings are the best part! You can bake healthy sweet potato casserole (I love this dairy-free, nut-free, gluten-free recipe), or sweet potato casserole with marshmallows. Be sure to try my green bean casserole made with no canned soup. And don’t forget cheesy Brussels sprouts au gratin!
Mac & cheese: Baked mac and cheese is a classic. We also love crockpot mac & cheese, Instant Pot mac & cheese, and stovetop mac & cheese. Lots of options!
Stuffing/potatoes/gravy: I always make this slow cooker stuffing recipe. It’s the best, although this apple stuffing is pretty darn good, too! And don’t forget the warm rolls and mashed potatoes with gravy. Your day will be easier with crockpot mashed potatoes and make ahead turkey gravy.
Leftover turkey can be wrapped well and refrigerated for three to four days, or frozen for up to three months. Reheat gently in the microwave or wrap in foil and heat in the oven.
It doesn’t have to be Thanksgiving to enjoy turkey! Turkey is usually on sale around Thanksgiving, so stock up and fill your freezer with this economical and healthy source of protein.
Cook a frozen turkey breast for meals all week. Use it for sandwiches, make turkey salad, or a pan of yummy turkey sliders if you’re having a crowd. Turkey breast can be substituted for chicken breasts in any recipe. You can put cooked, sliced meat in freezer bags to enjoy later.
Free Meal Plan
Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #30. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!
Instant Pot Recipes
Instant Pot Turkey Breast
Ingredients
- 1 boneless, skin-on frozen turkey breast, about 2 pounds (unthawed, see note)
- 1 tablespoon butter, softened
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh sage, minced (or ½ teaspoon dried rubbed sage)
- 1 teaspoon fresh rosemary, minced (or ½ teaspoon dried crushed rosemary)
- 1 teaspoon fresh thyme, minced (or ½ teaspoon dried thyme)
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 1 ½ cups chicken broth or water
Instructions
- In a small bowl, combine butter, olive oil, garlic, sage, rosemary, thyme, salt, and pepper. Rub the garlic and herb mixture on all sides of the frozen turkey breast. (See notes below if you are cooking a fresh/thawed turkey breast).1 boneless, skin-on frozen turkey breast, about 2 pounds, 1 tablespoon butter, softened, 1 tablespoon olive oil, 2 cloves garlic, minced, 1 teaspoon fresh sage, minced, 1 teaspoon fresh rosemary, minced, 1 teaspoon fresh thyme, minced, 1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper
- Place trivet in the Instant Pot and add water until just below the trivet line. (In a 6-quart Instant Pot, ¾ cup of water works well.) Place the turkey breast on top of the trivet.1 ½ cups chicken broth or water
- Put the lid on the Instant Pot, making sure the valve is in the sealing position. Set for Pressure Cook (or Manual High Pressure) for 65 minutes. The Instant Pot will take an additional 15 to 20 minutes to pressurize.
- When the timer goes off, carefully release the pressure manually (quick release) by switching the valve to the venting position.
- Test the temperature of the turkey in 2 to 3 places using an instant read thermometer. If it doesn’t reach at least 160°F, place the lid back on the Instant Pot and cook for an additional 5 to 10 minutes under high pressure, with another quick release of the pressure.
- When the turkey has finished, remove it from the Instant Pot. Cut away the mesh if there is one around the outside of the breast.
- (Optional) Place the turkey breast on a sheet pan skin side up. Broil the turkey breast on High for 5 to 6 minutes, or until the skin starts to crisp. Make sure to watch it carefully— you don’t want it to burn!
- Let turkey rest 5 to 10 minutes before slicing. Slice and serve with desired sides.
Notes
- Cooking a fresh or thawed turkey breast: A fresh or thawed turkey breast will need less time to cook. To prep, pat it dry with paper towels. Rub with butter mixture. Add water to Instant Pot, set turkey on metal trivet. Set it to pressure cook it for 35 minutes, and then test the internal temperature.
- Larger turkey breast: If your turkey breast is closer to 3 pounds, add 5 minutes to the cooking time.
- How to tell if turkey is done: If you don’t have an instant read thermometer, you can tell the turkey is cooked when the meat is opaque and white, no pink remains, and the juices run clear. If there is any pink/red/purple coloration, the turkey is not cooked through.
- Storage: Refrigerate uneaten turkey promptly in an airtight container for up to 4 days, or freeze for up to 3 months.
- Seasoning alternatives: If you prefer, use a spice rub instead of herbs. If you use dried herbs, use half as much.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Very easy recipe! Thank you, I’ve had a turkey breast in my freezer for awhile and this went from frozen to dinner-ready in no time!
So glad you liked it! Thanks for taking the time to leave a review!
I had a frozen solid 2.7lb bone in turkey breast. After 65 minutes and a quick release, it was 215F. I will try a much shorter cook time the next time. I cooked it to make soup, so while I’d prefer it was overdone, it’s not the end of the world.
Thanks for the feadback! Sorry it wasn’t an absolute success for you.
I’m trying 50 mins. for 3.3 LBS frozen. Wish me luck. Thanks Rachel.
Let me know how it turns out!
Every recipe I’ve read for cooking a Turkey breast with the bone in says 5-7 minutes per pound. 65 minutes is a long time for a 2lb breast to cook. Is that a typo?
Thanks.
This recipe is for a frozen turkey breast, so it definitely takes a little longer!
I was actually able to cook a 6lb frozen turkey by adding 5 min for ea pound beyond 3 lbs, and then a 20 minute slow release. Came out so moist and flavorful, got a lot of shreds for turkey soup because it fell off the bone so easily. Under 2,5 hours for a turkey dinner from a frozen solid bird is tough to beat for convenience.
Thanks for taking the time to leave a comment, this is helpful!
so nice–don’t have to pick the meat off the bones.
Exactly! I hate that part, too.