Instant Pot Turkey Breast

Sliced turkey breast with a knife and fork.

4.50 from 4 votes

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!

Prep Time10

Cook Time1 5

Time to Pressurize20

Total Time1 35

Course: Turkey

Cuisine: American

Servings:

Author: Rachel Gurk

Equipment

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

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

*If you're viewing this on your phone, press and hold the QR code to open in your browser.