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Home » Instant Pot Magic

Instant Pot Turkey Breast - Tender, Juicy & Flavorful

By Gary White
This post may contain affiliate links.
Read my full disclosure here.

Published September 13, 2018. Last modified August 1, 2025 By Gary White

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Instant Pot Turkey Breast | The Foodie Eats

Tender and flavorful Instant Pot turkey breast in under an hour! Perfect for Thanksgiving, Christmas or a delicious weeknight meal.

Instant Pot Turkey Breast | The Foodie Eats

I was pleasantly surprised at how much I ended up enjoying this Instant Pot turkey breast. Around the holidays our family always has turkey, but we rarely are excited to eat it. It's just what you do, but it's usually either dry, flavorless, or both. Well, I'm pretty confident they are going to RAVE about this one. I'm not sure how all the aromatics got into the meat so well, but I could totally taste the garlic and thyme while eating it.

Instant Pot Turkey Breast | The Foodie Eats

The Process

Instant Pot Turkey Breast | The Foodie Eats
Make sure turkey breast is completely defrosted.
Instant Pot Turkey Breast | The Foodie Eats
Season breast liberally with salt and pepper.
Instant Pot Turkey Breast | The Foodie Eats
Making sure to season inside cavity as well.
Instant Pot Turkey Breast | The Foodie Eats
Add remaining ingredients to pot - chicken broth, onions, garlic, thyme, rosemary. (Not pictured: I meant to add a sliced lemon as well, but I forgot.) Place trivet on top of all ingredients. May be uneven and not touch bottom, and that's okay.
Instant Pot Turkey Breast | The Foodie Eats
Place breast on top of trivet, skin side up. Lock lid and cook for 35 minutes at high pressure. I use the rule: 5 minutes per pound, plus 5 more minutes. There's nothing worse than undercooked poultry.
Instant Pot Turkey Breast | The Foodie Eats
Once cook time is complete, allow pressure to release naturally (will take almost 30 minutes).
Instant Pot Turkey Breast | The Foodie Eats
Using tongs and a spatula, transfer turkey breast to a baking tray. Place into oven under high broiler until skin reaches desired crispiness. Keep a close eye on it and do not walk away because it can change quickly.
Instant Pot Turkey Breast | The Foodie Eats
Be sure to rotate the breast so that it crisps evenly on all sides of the skin.

And this is the AMAZING Result…

Instant Pot Turkey Breast | The Foodie Eats

★ Did you make this Instant Pot Turkey Breast? Please give it a star rating below! ★

📖 Recipe

Instant Pot Turkey Breast | The Foodie Eats

Instant Pot Turkey Breast

Incredibly moist, tender, and flavorful turkey breast in about one hour!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 35 minutes minutes
Pressure Release: 25 minutes minutes
Total Time: 40 minutes minutes
Servings: 6
Calories: 617kcal
Author: Gary White

Ingredients 

  • 5-6 lb. bone-in, skin-on turkey breast
  • sea salt
  • black pepper
  • 1 ½ cup chicken broth
  • 1 yellow onion sliced
  • 1 garlic head sliced across cloves
  • 8 thyme sprigs
  • 1 rosemary sprig
  • 1 lemon sliced

Instructions

  • Make sure turkey breast is completely defrosted. Season breast liberally with salt and pepper, making sure to season inside cavity as well. 
  • Add remaining ingredients to pot – chicken broth, onions, garlic, thyme, rosemary. (Not pictured: I meant to add a sliced lemon as well, but I forgot.) Place trivet on top of all ingredients. May be uneven and not touch bottom, and that’s okay.
  • Place breast on top of trivet, skin side up. Lock lid and cook for 35 minutes at high pressure. I use the rule: 5 minutes per pound, plus 5 more minutes. There’s nothing worse than undercooked poultry.
  • Once cook time is complete, allow pressure to release naturally (will take almost 30 minutes).
  • Using tongs and a spatula, transfer turkey breast to a baking tray. Place into oven under high broiler until skin reaches desired crispiness. Keep a close eye on it and do not walk away because it can change quickly. Be sure to rotate the breast so that it crisps evenly on all sides of the skin.
  • When ready to serve, be sure to slice against the grain. If you slice with the grain, the turkey will be chewy.

Notes

Nutritional information for this recipe is misleading. The approximations include calorie and fat content for all of the skin and bones. So your actual consumption will be MUCH less than that. There's just no way to reflect that with this type of recipe card.

Nutrition

Calories: 617kcal | Carbohydrates: 4g | Protein: 84g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 245mg | Sodium: 242mg | Potassium: 1149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 13.2mg | Calcium: 66mg | Iron: 5mg
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THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

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Reader Interactions

Comments

  1. Pat

    November 22, 2018 at 8:05 pm

    5 stars
    This recipe produced a tasty, moist turkey breast. Putting the turkey under the broiler makes it look perfectly roasted! I will definitely use this recipe again!

    Reply
  2. karen

    November 12, 2022 at 4:38 am

    can I use the air fryer lid to broil the skin? I have a 6 Qt with an AF lid.

    Reply
    • Gary White

      November 17, 2022 at 1:14 pm

      yes, definitely!

      Reply
  3. Tom

    December 24, 2022 at 7:42 am

    Thank you for recipe. What happens if you don’t use a trivet? Where can you get one?

    Reply
    • Gary White

      January 11, 2023 at 8:40 am

      Amazon!

      Reply
5 from 1 vote

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Meet Gary

I'm Gary... husband, dad, recipe developer, and comfort food nerd. I believe in real food for real life. This blog? It’s where I share the recipes my family actually eats. Simple, soulful, and full of flavor. My goal is simple: help you cook food worth making again. More about me...

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