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Instant Pot Turkey Breast

This fast and easy Instant Pot Turkey Breast cooks in a fraction of the time and is so tender and juicy every time. Make your own gravy in the pot, too!
Prep Time15 mins
Cook Time35 mins
resting time10 mins
Total Time1 hr
Course: Dinner
Cuisine: American
Keyword: instant pot turkey breast, thanksgiving turkey
Servings: 8 servings
Calories: 383kcal
Author: Kristin Maxwell



Turkey Breast

  • 1 cup turkey stock or chicken stock may be substituted
  • 4-5 pound bone-in turkey breast
  • ΒΌ cup butter softened
  • 3 teaspoons poultry seasoning
  • 2 teaspoons fresh minced parsley
  • Kosher salt and black pepper
  • 1 small onion quartered
  • 1 stalk celery cut in half

For the Gravy

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups turkey drippings use additional broth if needed
  • salt and pepper to taste


Instant Pot Turkey Breast

  • Mix together butter with poultry seasoning, parsley, 1 teaspoon salt and 1/2 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, add 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.


Calories: 383kcal | Carbohydrates: 6g | Protein: 46g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 145mg | Sodium: 690mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 284IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg