If you want a juicy turkey that’s loaded with flavors in under an hour, this Instant Pot turkey breast will make people think you spent hours cooking it.
Yes you heard that right! I’ve been on the Instant Pot bandwagon the past few months after purchasing one, and this recipe might have converted me to ring leader! You want to have a juicy turkey in an hour? Then this Instant Pot turkey breast is for you!
I’ve mentioned in the past that Thanksgiving is by far my favorite recipe. If you’re hosting Thanksgiving like I love to do, then you might be pressed for time at some point, so quicker and easier is better! I know it might seem sacrilegious to only make a turkey breast for Thanksgiving.
Shoot I’m normally in that boat myself. But I’m always on the lookout for new recipes and as I’ve been using my Instant Pot quite a bit recently, I thought why not try a turkey? Now you are limited to the size of your Instant Pot, which is part of the reason you can’t put a whole turkey in. Probably the largest you could fit is a 7 lb turkey breast. But if you’re short on time and want something very easy, this Instant Pot turkey breast might be the way to go.
All that you have to do is run the turkey with some olive oil and herbs and throw in the Instant Pot! Then let the machine do the rest. If you want super crispy skin, just throw under the broiler for a few minutes and it’s like you cooked in the oven for a couple of hours!
What made it even better is the juice from the turkey makes a great gravy and can be made right in the Instant Pot after removing the turkey. So less dishes to do which is always better!
What Ingredients are in this Instant Pot Turkey Breast Recipe?
- Turkey breast
- Olive oil
- Produce – rosemary, sage, thyme, sweet onion, garlic
- Spices – salt, paprika, black pepper
- Chicken stock
How to Make Instant Pot Turkey Breast
- Add chopped onion and garlic to Instant Pot. Pour in chicken stock and place trivet inside.
- Rinse the turkey breast with water and pat dry. In small bowl, mix olive oil, poultry herb mix, salt, paprika and black pepper. Brush the turkey breast with olive oil mixture and place in trivet, breast side up.
- Place lid on Instant Pot and set valve to “Sealing.” Press “Manual” and set on high pressure for 30 minutes. (NOTE – if turkey is larger or smaller just set to 5 minutes per lb). Allow the pressure to release naturally so it continues to cook the turkey and keep it juicy.
- Remove turkey and place on baking sheet. Set oven to broil and broil for about 5 minutes, or until skin is crispy. Remove and slice 1″ thick slices. Serve immediately.
Can I Make this Turkey Breast in a Slow Cooker?
Of course. The main point of this recipe is to make something quick, but you can easily make in a slow cooker as well. Just throw the ingredients in a slow cooker and set on low for 4-5 hours or until temperature reaches 165°F.
Cooking Times for Instant Pot Turkey
In general, when cooking turkey in the Instant Pot, you cook 5 minutes per pound with a natural pressure release. So a 4 lb turkey should be 20 minutes plus natural pressure release, where an 8 lb turkey should be 40 minutes with a natural pressure release.
Tips for Instant Pot Turkey Breast
- Make sure you rinse and then pat dry the turkey which allows for a crisp skin.
- Fresh herbs are the only way to go for this herb roasted turkey. Do not replace with dried herbs.
- Do not skip adding chicken stock at the beginning and then more halfway through or you’ll have a charred bottom where you can use the turkey drippings.
- You know the turkey is done when you insert a thermometer in the breast and it reaches 165°F. The key is finding the right part of the breast and making sure the thermometer doesn’t touch the bone.
- When the turkey reaches the correct temperature, remove from the oven and cover loosely in aluminum foil for 15-20 minutes before slicing. Letting it rest keeps the juices in the turkey.
Other Thanksgiving Recipes
- Herb Roasted Turkey
- Baked Cheddar Mac and Cheese
- Make Ahead Turkey Gravy
- Shaved Brussels Sprouts with Bacon
- Easy Turkey Gravy
If you’ve tried this Instant Pot Turkey Breast or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Instant Pot Turkey Breast
Ingredients
Turkey
- 6 lb bone-in turkey breast
- 3 tbsp olive oil
- 1 tbsp chopped poultry herb mix (rosemary, sage, thyme)
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp black pepper
- 2 cups low-sodium chicken stock
- 1 sweet onion, chopped
- 6 garlic cloves, minced
Gravy
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 tsp black pepper
- 2 cups leftover stock/drippings
Instructions
Turkey
- Add chopped onion and garlic to Instant Pot. Pour in chicken stock and place trivet inside.
- Rinse the turkey breast with water and pat dry. In small bowl, mix olive oil, poultry herb mix, salt, paprika and black pepper. Brush the turkey breast with olive oil mixture and place in trivet, breast side up.
- Place lid on Instant Pot and set valve to "Sealing." Press "Manual" and set on high pressure for 30 minutes. (NOTE - if turkey is larger or smaller just set to 5 minutes per lb). Allow the pressure to release naturally so it continues to cook the turkey and keep it juicy.
- Remove turkey and place on baking sheet. Set oven to broil and broil for about 5 minutes, or until skin is crispy. Remove and slice 1" thick slices. Serve immediately.
Gravy
- Drain the drippings through a sieve into a 4 cup measuring cup to catch the garlic and onion. Reserve 2 cups of the liquid.
- Set the Instant Pot to saute. Add the butter. When melted add the black pepper. Add the flour and constantly whisk for about 3 minutes. Slowly pour in 2 cups of stock/pan drippings and whisk constantly until bubbly and thickened. Use immediately.
Notes
- Make sure you rinse and then pat dry the turkey which allows for a crisp skin.
- Fresh herbs are the only way to go for this herb roasted turkey. Do not replace with dried herbs.
- Do not skip adding chicken stock at the beginning and then more halfway through or you'll have a charred bottom where you can use the turkey drippings.
- You know the turkey is done when you insert a thermometer in the breast and it reaches 165°F. The key is finding the right part of the breast and making sure the thermometer doesn't touch the bone.
- When the turkey reaches the correct temperature, remove from the oven and cover loosely in aluminum foil for 15-20 minutes before slicing. Letting it rest keeps the juices in the turkey.
Great idea! Looks like it turned out!