This instant pot turkey breast recipe with gravy is a delicious alternative for a whole turkey, for Thanksgiving dinner, or any time of year, and it has a cook time of only 40 minutes!
After sharing this delicious air fryer turkey breast recipe with you, I wanted to provide you with how to cook turkey in an Instant Pot (or pressure cooker) too!
Both cooking styles use different ingredients and have about the same cooking time, so it just depends on which appliance you have and want to use!
So instead of a whole roasted turkey, a turkey breast can be the best way to make the popular dish, without a ton of leftovers, and can be a lot easier to cook!
- Step by Step Instructions
- How to Make Turkey Gravy with Drippings
- What do you put around a turkey?
- Sliced Turkey
- Can you cook Instant Pot turkey breast from frozen?
- Expert Tips
- What to serve with turkey breast
- How to store leftover turkey breast
- Ways to use leftover turkey breast
- Related Recipes
- Instant Pot Turkey Breast
- Food safety reminders:
What I love most about this recipe is that it uses simple ingredients that you probably already have on hand!
See the full printable recipe card at the bottom of this post for amounts and quantities.
- Turkey breast (bone-in preferred but can use boneless turkey breast – a bone-in can create a more juicy turkey breast than a boneless breast)
- Olive oil
- Garlic powder
- Chicken broth
- Salted butter
Step by Step Instructions
You can find the step-by-step instructions in the recipe card at the bottom of this post. However, I’m also sharing tips and photos to walk you through the cooking process, below:
- Mix the salt, pepper, sage, and garlic powder and oil in a small bowl, and mix together until evenly combined.
- Rub the spice and oil mixture all over the turkey breast, fully coating it, using a brush if you have one, or your hands.
- Place 1 cup of chicken broth into the Instant Pot (or electric pressure cooker).
- Place the trivet into the instant pot.
- Place the seasoned turkey breast onto the trivet, skin side up.
- Set the instant pot to cook for 40 minutes on high pressure. Then natural release the pressure.
- Remove the turkey from the pot and cover with tin foil until ready to serve. (The internal temperature of turkey breast, checked with a meat thermometer, inserted in the thickest part of the breast – should be 165°.)
If you would like the turkey skin to be a crispier skin, turn the oven on low broil. Place the turkey on a baking sheet and broil until the skin is crispy and golden. Watch constantly as it can change very quickly.
How to Make Turkey Gravy with Drippings
If you prefer to make a delicious gravy using the turkey drippings, it’s really easy to do. (You can also use a gravy packet if you have one on hand and don’t want to do the extra steps for gravy.)
- Next, if desired, you can make the gravy. Turn on the saute function of the instant pot. Add butter to the liquid in the instant pot. Stir until melted.
- Gradually add flour while whisking constantly. Cook for 3-5 minutes.
- Stir in the cream. (If there are lumps, an immersion blender works well.) Turn off the heat. Whisk occasionally, until desired thickness. (It should continue to thicken in the residual heat.)
You may pour the gravy over the turkey breast or serve it on the side.
What do you put around a turkey?
If entertaining or hosting a party, placing the turkey breast on a platter surrounded by fresh herbs like rosemary, and also using cranberries, is an easy way to really make the turkey stand out for a turkey dinner!
Isn’t that pressure cooker turkey breast perfect for a small Thanksgiving? That golden brown color is hard to beat!
If you prefer, and to make things easier around the table, slicing the turkey breast before serving is ideal! Slice turkey breast in to about 1-inch thick, slices and feel free to sprinkle on a few more herbs and spices if desired.
Pressure cooking can create the juiciest turkey breast and is by far a favorite way to make tender turkey breast.
Can you cook Instant Pot turkey breast from frozen?
Yes! You will need to increase the cooking time to 50 minutes if cooking a frozen turkey breast. Or, if you prefer, you can thaw the turkey breast in the fridge overnight and cook as directed in the recipe.
- Can I use butter on the turkey instead of oil? Yes! You may either melt the butter or just make sure it is well softened.
- You can substitute the sage for poultry seasoning if desired. Use 1 teaspoon of poultry seasoning in place of the sage.
For best results, it’s recommended to cook a turkey in the Instant Pot for 5-6 minutes per pound.
Absolutely. Cooking a turkey breast in the Instant pot works great for a dinner, to use for sandwiches or even cut up for salads.
You can use either but bone-in turkey breast tends to be juicier. Keep in mind that boneless turkey breasts will cook faster than bone-in.
What to serve with turkey breast
If you’re making turkey breast as a Thanksgiving turkey, then you’ll love serving it with this green bean casserole! Or, if serving it for a casual easy dinner, then you will love serving with this side salad or this garlic roasted broccoli. Or, serving cranberry sauce is always a staple side dish that pairs well!
How to store leftover turkey breast
If you have leftover turkey, store it in an air-tight container for 3-4 days. Or, freeze in a freezer-safe bag or container and store in the freezer for 2-3 months.
For leftover gravy, you can store it in an airtight container for 3-4 days as well.
Ways to use leftover turkey breast
If you’re looking for different ways to use leftover turkey breast, here are easy recipes that turkey can easily be added to:
- Caesar Salad (using turkey instead of chicken)
- BBQ White Queso Nachos
- Chicken and Noodles (instead of chicken)
- Chicken Noodle Soup (using turkey instead of chicken)
If you loved this easy recipe, then you’ll love these easy Instant Pot recipes. Instant Pot Chicken and Potatoes, Chicken Thighs in the Instant Pot, and this Instant Pot Chicken and Dumplings are comfort food made easy!
Instant Pot Turkey Breast
- Pressure Cooker
- 6 pound turkey breast (6-7 pounds will work) thawed | Bone-in preferred but boneless will work!
- 2 tablespoon olive oil
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons sage ground or rubbed (can also use poultry seasoning in place of this)
- 1 teaspoon garlic powder
- 1 cup chicken broth
- 2 tablespoons salted butter
- 2 tablespoons flour
- 1 tablespoon heavy cream
- rosemary sprigs
- Mix the oil, salt, pepper, sage, and garlic powder in a small bowl and mix together evenly.
- Rub the oil and spice mixture evenly over the turkey breast.
- Place 1 cup of chicken broth into the Instant Pot.
- Place the trivet into the instant pot and then place the seasoned turkey breast onto the trivet, skin side up.
- Set the Instant Pot to cook for 40 minutes on high power.
- Once the 40 minutes is up, allow the pressure to release naturally.
- Remove the turkey from the pot and cover with tin foil until ready to serve. Or, if you would like the turkey skin to brown more and be crispy, turn the oven on low broil. Place the turkey on a baking sheet and broil until the skin is crispy and golden. Watch constantly as it can change very quickly.
- Turn on the saute function of the Instant Pot.
- Add butter to the liquid that was leftover from the turkey, in the instant pot. Stir until melted.
- Gradually add flour while whisking constantly. Cook for 3-5 minutes.
- Stir in the heavy cream. (If there are lumps, an immersion blender works well.)
- Turn off the heat. Whisk occasionally, until desired thickness. (It should continue to thicken in the residual heat.)
- You may pour the gravy over the turkey breast or serve it on the side.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Food safety reminders:
- Cook turkey to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove