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+ servings
Close up image of slices of instant pot turkey breast on a bed of mashed potatoes and gravy.
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5 from 13 votes

Instant Pot Turkey Breast

Instant Pot Turkey Breast is just the easy Thanksgiving recipe that you've been searching for. The recipe will cost $18.69 to make and will serve 12 people. 
Prep Time15 mins
Cook Time35 mins
Instant Pot Preheating and Pressure Release Time40 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Keyword: Instant Pot, Thanksgiving, Turkey
Servings: 12 people
Calories: 363kcal
Cost: $18.69


  • cutting board
  • chef's knife
  • Instant Pot
  • rimmed baking sheet
  • carving fork


  • 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


  • Place trivet in Instant Pot Insert. Put the celery, onions, carrots, and garlic on top of the trivet, and pour in broth.
    Insert trivet to Instant Pot and add veggies.
  • In a small bowl whisk together melted butter, poultry seasoning, salt, ​and pepper.
    Mix together butter and seasoning
  • 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.
    Slather turkey breast with butter mixture.
  • 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.
    Close and set instant pot.
  • 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.
    Carefully move the turkey breast to a cutting board.
  • 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!)
    Slice the turkey and put it on a platter.


Calories: 363kcal | Carbohydrates: 5g | Protein: 53g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 149mg | Sodium: 846mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1107IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg