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!
Pat the turkey breast dry with a paper towel. 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 turkey breast.
Place trivet in the Instant Pot and add water until just below the trivet line. In a 6-Qt Instant Pot, ¾ cup of water works well. Place the turkey breast on top of the trivet.
Heat the Instant Pot using the Pressure Cook (or Manual) High Pressure setting and set the timer for 65 minutes. Make sure the valve is in the “sealing” position. When the timer has finished, 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. Slice and serve with desired sides.
Store any uneaten turkey in an airtight container in the refrigerator for up to 3 days.
Notes
If you have a thawed or fresh turkey breast, cook it for 35 minutes and then test the temperature.
If your turkey breast is closer to 3 pounds, add 5 minutes to the cooking time.
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 ready!