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–+ servings
Slices of seasoned, roasted Instant Pot turkey breast are arranged neatly on a white plate and topped with golden brown gravy, garnished with chopped herbs.
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4.89 from 9 votes

Instant Pot Turkey Breast

Instant pot turkey breast is a game changer. Learn how to cook turkey in a fraction of the time and it is so tender and flavorful.
Prep Time10 minutes
Cook Time30 minutes
Natural Release15 minutes
Course: Main Course
Cuisine: American
Servings: 6
Author: Carrie Barnard
Cost: $23.48, $3.91 per Serving

Ingredients

For the Turkey:

  • 6 lbs Bone-in Skinless Turkey Breasts
  • 2 cups Chicken Broth
  • 4 Tbsp Butter melted
  • 2 tsp minced garlic
  • 1 tsp Paprika
  • 1 tsp Dried Thyme Leaves
  • 1 tsp Salt
  • ½ tsp Pepper

For the Gravy:

  • ¼ cup Cornstarch
  • ⅓ cup Cold Water

Instructions

  • In a small bowl, stir together the melted butter, minced garlic, paprika, thyme, salt, and pepper.
  • Pour the chicken broth into the bottom of a 6- or 8-quart Instant Pot. Place the trivet in the pot.
  • Set the turkey breast on the trivet, breast-side up. Brush the butter mixture evenly over the top and sides of the turkey.
  • Secure the lid and set the valve to the Sealing position. Cook on High Pressure for 30 minutes.
  • When the cook time is complete, allow the pressure to naturally release for 10-15 minutes, then carefully perform a quick release to release any remaining pressure.
  • Transfer the turkey breast to a cutting board and let it rest for 5-10 minutes before slicing.
  • Remove the trivet from the Instant Pot and turn the pot to the Sauté setting. Bring the cooking liquid to a gentle simmer.
  • In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly whisk the slurry into the simmering cooking liquid.
  • Continue cooking, whisking constantly, for 3-5 minutes, or until the gravy has thickened to your desired consistency.
  • Slice the turkey breast and serve with the warm gravy.

Notes

  • A 6-pound bone-in turkey breast fits best in an 8-quart Instant Pot. If using a 6-quart model, verify that the turkey fits comfortably before cooking.
  • The turkey is done when the thickest part reaches an internal temperature of 165°F.
  • If you prefer a darker, crispier exterior, place the cooked turkey under the broiler for 3-5 minutes before slicing.
  • Leftover turkey and gravy can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 552kcal | Carbohydrates: 6g | Protein: 98g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 1677mg | Potassium: 1179mg | Fiber: 1g | Sugar: 1g | Vitamin A: 507IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 3mg
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