Finally, an easy turkey recipe that’s juicy, flavorful, and practically hands-free. This Instant Pot Turkey Breast takes the stress out of Thanksgiving, or any other time you need an easy main dish.
Table of Contents
Easy Turkey Breast in Instant Pot
I love making this Instant Pot Turkey Breast because I get to enjoy all the flavor of Thanksgiving without having to cook the whole turkey, which can be stressful. The Instant Pot does the work for you by locking in the flavor and keeping the turkey tender and extra juicy.
This is a great recipe for someone cooking turkey for the first time because it truly is a fail-proof recipe with step-by-step directions. It’s also great for seasoned cooks who don’t want to use precious oven space, are cooking for a smaller crowd, or want more flexibility with sides and timing.
Ingredients & Estimated Cost:
Below is everything you need for this Turkey Breast, and a few simple substitutions.
- Bone-in skin-on turkey breast (7 lbs – $15.84): The star of the recipe. Use skin-on as it helps add flavor to the meat while cooking.
- Salted butter (3 Tablespoons – $0.48): Helps brown the turkey. You can use olive oil too.
- Poultry seasoning (2 Tablespoons – $0.44): Use Italian seasoning as a substitute for a similar taste.
- Salt (1 teaspoon – $0.01): Enhances the overall flavor. Kosher salt or sea salt will work.
- Ground black pepper (½ teaspoon – $0.04): Gives a mild spiciness to the turkey. Cayenne pepper will give a similar taste.
- Chicken or turkey broth (2 cups – $0.64): Adds a savory flavor while keeping the turkey moist. Vegetable broth will work as an alternative.
- Celery stalks (2 stalks – $0.35): Gives a subtle flavor that helps create the delicious gravy.
- Yellow onion (1 medium – $0.90): Adds a natural sweetness and helps create a delicious gravy.
- Carrot (1 large – $0.22): Also adds a natural sweetness that enhances the drippings for the gravy.
- Garlic cloves (4 cloves – $0.50): Adds a savory depth. Use ½ teaspoon of garlic powder instead of fresh.
The recipe cost is calculated based on the amounts needed and will vary depending on fluctuating grocery costs. The pricing for this recipe was updated in September 2025.
How To Make Instant Pot Turkey Breast
Add the veggies, brush the turkey with the butter herb mixture, cook, broil, and serve. Let me show you how.
- Put the celery, onions, carrots, and garlic on top of the trivet, and pour in broth.
- Whisk together melted butter, poultry seasoning, salt, and pepper. Set this mixture aside.
- Wash and pat dry the turkey breast with a paper towel.
- Brush turkey breast with butter mixture.
- Nestle the turkey breast, breast side up, onto the veggies.
- Set the pressure to HIGH pressure and the timer to 35 minutes, then let it naturally release for 25 minutes.
- Place the turkey breast on the prepared baking sheet and roast the turkey in the oven until the skin is crisp and golden in color.
- Remove the breast from the oven and let it sit for 10 minutes before cutting it into slices and serving. (While the turkey rests, it’s a good time to make gravy from the pan drippings!)
***Make sure you check out the recipe video in the recipe card below!
Instant Pot Turkey Breast
Recipe Cost 19.42 Serving Cost 1.61Equipment
- cutting board
- chef's knife
- Instant Pot
- rimmed baking sheet
- carving fork
Ingredients
- 7-9 lb bone-in skin-on turkey breast
- 3 Tablespoons salted butter melted
- 2 Tablespoons poultry seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups chicken or turkey broth
- 2 large celery stalks cut into large chunks
- 1 medium yellow onion chopped into large chunks
- 1 large carrot cut into large chunks
- 4 large garlic cloves
Instructions
- Place trivet in Instant Pot Insert. Put the celery, onions, carrots, and garlic on top of the trivet, and pour in broth.
- In a small bowl whisk together melted butter, poultry seasoning, salt, and pepper.
- Run the turkey breast under cold water, remove gravy pocket, and pat the turkey breast dry with paper towels.
- Use a pastry brush to brush turkey breast with butter mixture. Nestle the turkey breast, breast side up, onto the veggies.
- Secure the Instant Pot lid, and make sure that the valve is in the sealing position. Select MANUAL and set the pressure to HIGH and the timer to 35 minutes.
- Once the timer goes off, let the pressure release naturally for 25 minutes.
- While the pressure releases, move the oven rack to the upper-middle position and preheat the oven to 450 degrees Line a rimmed baking sheet with foil; set aside.
- Once the instant pot has naturally released for 25 minutes, move the valve to venting to release any additional steam. Then, open the lid and use a large carving fork to remove the turkey from the Instant Pot.
- Place the turkey breast on the prepared baking sheet and roast the turkey in the oven until the skin is crisp and golden in color. DON’T TAKE YOUR EYES OFF THE TURKEY DURING THIS STEP! Remove the breast from the oven and let it sit for 10 minutes before cutting into slices and serving. (While the turkey rests, it’s a good time to make our Instant Pot gravy from the pan drippings!)
Video
Notes
Storage Tips
SERVE: Turkey should not sit at room temperature for longer than 2 hours.
STORE: Leftover turkey will keep in an airtight container in the refrigerator for up to 5 days.
FREEZE: Place cooked and cooled turkey in freezer-safe Ziploc bags and squeeze out any air before sealing and placing it in the freezer. Frozen this way, the turkey will keep for up to 3 months.
Nutrition
Instant Pot Turkey Breast Recipe FAQs
A turkey needs to reach 170 degrees in the breast to be safe to eat. There are several ways to check if a turkey is done, but the best way is by using an internal thermometer.
Yes, but you will need to add more cooking time if the turkey is frozen. Try cooking it for about 50 minutes and then using a thermometer to check the internal temperature.
Yes, it should work just fine. You may need to adjust the cooking time to six minutes per pound.
The veggies add flavor to the gravy made from the turkey breast drippings in this recipe.
What To Serve With This Turkey
Amanda says
The most satisfying Instant Pot Turkey Breast I’ve cooked in ages. Superb!
Heather says
Do you think you could do this with a boneless turkey breast?!
Jess Jankowski says
Hi Heather, we haven’t tested this recipe with a boneless turkey breast but we think it would work!
Sondra says
Did this last year and loved it and plan to do again this year. Question though. I’m only cooking a 3.5 pound turkey breast. What is the cooking time?
Jess Jankowski says
Yay, we are so glad you love it as much as we do! We haven’t tested this recipe with a 3.5-pound turkey but we would guess about 21 minutes with a 10-minute natural release.
Karen says
I look forward to trying this…quick question, what do you do with the carrots, celery and onions? What is their purpose for the recipe?
Jess Jankowski says
Hi Karen, we are excited for you to try it! The veggies are to add flavor to the gravy that you make using the drippings from the turkey breast in this recipe. Let us know if you have any other questions. Thanks!
Denise Parlett says
I will never make turkey any other way now! This was so easy and delicious. We don’t eat the skin so I skipped the broiler browning. The broth was perfectly delicious.
Jess Jankowski says
So happy you enjoyed it as much as we do!
Patti says
Holy moly, this was wonderful! It was just myself and my husband this year for a COVID Thanksgiving. We had a 5 pound boneless turkey breast and it was so juicy and flavorful! Would definitely do this again!
Jess Jankowski says
That’s amazing! Thank you for letting us know…so happy you enjoyed it!
Liz Walter says
Can I use a pressure cooker instead? I don’t have an Instant Pot.
Jess Jankowski says
Hi Liz, we have not ever made this in anything other than the Instant Pot. We would love to hear how it goes if you give it a try!