Cooking a turkey breast in your pressure cooker is so much easier then roasting a whole turkey. It will feed 6-10 depending on the size, so it’s perfect for a small family gathering or when you need to add an extra entree. Plus it’s ready in under an hour AND you can make turkey gravy right there in the pot.
Season the bird. Mix together softened butter, poultry seasoning, fresh parsley, salt, and pepper. Soften the butter – don’t melt it. Loosen the skin on the turkey breast and massage the butter mixture into the meat beneath the skin. Don’t rub the butter on top of the skin or it will burn while cooking.
Put the turkey in the pot. Pour chicken broth into the instant pot, then place the turkey meat/skin side down. The bone releases a lot of moisture and this way the juices will drip down into the breast making it super juicy and flavorful. Put some onion and celery in the cavity of the breast.
Cook. Close and lock the lid and set the vent to sealed. Cook on high pressure using the manual button for about 6 minutes per pound. So for a 4 pound breast you’ll cook for 24 minutes, a 5 pound breast for 30 minutes, etc. Release the pressure naturally for 10 minutes, then manually release any remaining pressure. Use an instant read digital thermometer to check that the temperature of the turkey is at least 160 degrees F. Follow the steps for browning the skin if you desire.
Rest. Let the cooked turkey breast rest on a cutting board, tented with foil, for 10-15 minutes. Remove the bone to make cutting easy, and cut into 1/2-inch thick slices.
Note: The size of your instant pot will play a part in what size turkey breast you can buy, so take that into consideration first.
These directions in this recipe include cooking times for a 4-5 pound bone-in turkey breast in a 6-quart instant pot. A bigger breast may require a larger pot, so be sure it’s going to fit ahead of time.
Strain the liquid from the pot through a metal strainer and into a large glass measuring cup. Discard any bits left in the strainer. You’ll need about 1 ½ cups, so if you don’t get enough from the pot you can add some canned chicken or turkey stock.
Return the inner pot to the pressure cook and turn it to saute. Melt some butter and whisk in flour to form a roux. Slowly whisk in some of the reserved turkey stock and continue whisking as it thickens. Add more broth until you have a consistency you’re happy with.
Pour the gravy into a pretty little gravy boat for serving. If you’re wanting extra for your mashed potatoes, feel free to double the recipe and add more broth.
For a more detailed recipe, tips and options if you don’t have enough drippings, Check out my recipe for Homemade Turkey Gravy.
What To Serve For A Classic Turkey Dinner
Whether it’s Thanksgiving, Easter, or just a Tuesday night, you can make a simple turkey dinner for your family. Since your instant pot is doing the work, your oven is free for some fantastic side dishes:
Who doesn’t love leftover turkey?! If you have leftovers you plan to eat soon, store the cooked turkey breast in an airtight container for up to 4-5 days.
If you want to freeze the turkey for using later, wrap it tightly in foil or wax paper, then place that into a freezer container or bag. Don’t forget to label it with the date. It will stay fresh in the freezer for 4-6 months.
1cupturkey stockor chicken stock may be substituted
4-5poundbone-in turkey breast
2teaspoonsfresh minced parsley
Kosher salt and black pepper
1stalk celerycut in half
For the Gravy
1 1/2cupsturkey drippingsuse additional broth if needed
salt and pepper to taste
Instant Pot Turkey Breast
Mix together butter with poultry seasoning, parsley, 1 teaspoon salt and ½ teaspoon pepper.
With clean hands, loosen the skin on the turkey breast. Massage butter mixture into the turkey breast beneath the skin. Do not rub on top of the skin as this could result in burning inside pressure cooker. Sprinkle the skin with additional kosher salt and black pepper.
Pour 1 cup broth into the inner pot or pressure cooker.
Place turkey inside the pressure cooker, meat side down. Place onion and celery stick in cavity of turkey breast.
Close lid on pressure cooker. Set vent knob to sealed. Cook on high pressure, using manual button, for 6 minutes per pound.
Release pressure naturally for 10 minutes, then manually release any remaining pressure.
Turkey should register at least 160 degrees on a digital thermometer inserted into the center of the thickest part of the breast.
The skin will be cooked, but not browned. To brown the skin, place on a sheet pan and broil for 5-6 minutes. Watch closely to avoid burning. (optional)
Transfer turkey to a cutting board and tent with foil to rest for 10-15 minutes. Remove the bone for easy cutting, and slice into portions with a sharp knife.
Strain the liquid from the pot through a metal strainer and set aside. Discard any bits that may remain in the strainer.
Return the inner pot to the pressure cooker and turn to saute function.
Turkey Gravy (optional)
While the meat is resting, make the gravy.
Once heated, melt the butter in the pot. Whisk in flour to form a roux. Cook for 1-2 minutes or until golden. Slowly whisk in 1 cup of the strained turkey broth. Cook for several minutes, whisking often, and adding more broth as needed until desired consistency is reached. Season with salt and pepper as desired. NOTE – you may not need all the broth called for in this recipe, depending on your desired thickness, so I recommend adding additional broth a little at a time.
This recipe will work with a small turkey breast (3 lbs) or larger (6-7 lbs). You may need to slightly tweak the amount of ingredients and the cooking time.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.