This Instant Pot turkey breast is my smaller-table turkey: a completely thawed, 5–6 pound, bone-in, skin-on breast cooked over chicken broth, garlic, citrus, and herbs in a 6-quart Instant Pot. I pressure cook it, let the pressure release naturally, then use the broiler when I want crisp skin.
The timing rule I use
Cook at High Pressure for 5 minutes per pound, plus 5 additional minutes. For the 5–6 pound breast used in this recipe:
- 5 pounds: 25 + 5 = 30 minutes at High Pressure.
- 6 pounds: 30 + 5 = 35 minutes at High Pressure.
That is the pressure setting. Also allow time for prep, pressure buildup, a full natural release that has taken almost 30 minutes, and the broiler finish. Wait for the cooker to depressurize completely before opening; do not use the clock alone to decide when the lid is ready.
This timing is for a thawed, bone-in breast in the stated size range. If you are cooking the whole bird, use my 8-quart Instant Pot whole turkey method or oven-roasted spatchcock turkey recipe.
Garlic and thyme all the way through
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, and it’s usually either dry, flavorless, or both. This one changed that for me. I could actually taste the garlic and thyme while eating it.
What you will need
- 5–6 pound bone-in, skin-on turkey breast: Completely thaw it before starting, and season it liberally with sea salt and black pepper.
- 1½ cups chicken broth: This goes in the cooker beneath the turkey.
- Aromatics: 1 sliced yellow onion, 1 garlic head sliced across the cloves, 8 thyme sprigs, 1 rosemary sprig, and 1 sliced lemon.
- Equipment: A 6-quart Instant Pot, trivet, meat thermometer, tongs and spatula, and a broiler-safe baking tray.
How to make Instant Pot turkey breast
1. Season the thawed breast
Make sure the turkey breast is completely thawed. Season it liberally with salt and pepper, including inside the cavity.
2. Add broth, aromatics, and the trivet
Add the chicken broth, onion, garlic, thyme, rosemary, and lemon to the pot. Position the trivet over the aromatics; it may sit above the bottom of the pot.
3. Pressure cook and release naturally
Place the breast on the trivet, skin-side up, and lock the lid. Use 5 minutes per pound plus 5 minutes at High Pressure: 30 minutes for a 5-pound breast or 35 minutes for a 6-pound breast. When the cycle ends, allow a full natural release, historically almost 30 minutes. Open only after the cooker is fully depressurized.
4. Check the temperature and crisp the skin
Check the thickest part of the breast with a meat thermometer, avoiding bone. The turkey should reach 165°F; do not use skin color to judge doneness.
For crisp skin, use tongs and a spatula to support the breast as you transfer it to a broiler-safe baking tray. Broil on high until the skin reaches your preferred crispness. Stay with it and rotate the breast so it browns evenly. It can go from browned to burned quickly, so this is a watch-the-turkey step, not a fixed broiling time.
Slice across the grain
When you are ready to serve, slice against the grain so the meat is easy to eat rather than chewy. For the rest of the holiday menu and appliance planning, start with my Thanksgiving Dinner Game Plan.
📖 Recipe
Instant Pot Turkey Breast
Equipment
- 1 6-quart Instant Pot
- 1 Trivet
- 1 Broiler-safe baking tray
- 1 Meat thermometer
- 1 Tongs and spatula to support the breast during transfer
Ingredients
- 5-6 lb. bone-in, skin-on turkey breast completely thawed
- 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 the chicken broth, onion, garlic, thyme, rosemary, and sliced lemon to the pot. Place the trivet over the aromatics; it may sit above the bottom of the pot. The lemon belongs in the recipe even though it is missing from the process photo.
- Place the breast on the trivet, skin-side up, and lock the lid. Cook at High Pressure for 5 minutes per pound plus 5 additional minutes: 30 minutes for a 5-pound breast or 35 minutes for a 6-pound breast.
- When the pressure cycle ends, allow a full natural release, historically almost 30 minutes. Wait until the cooker is completely depressurized before opening. Check the thickest part of the breast with a thermometer, avoiding bone; it should reach 165°F.
- For crisp skin, use tongs and a spatula to support the breast as you transfer it to a broiler-safe baking tray. Broil on high until the skin reaches your preferred crispness. Watch closely and rotate the breast so it browns evenly.
- When ready to serve, be sure to slice against the grain. If you slice with the grain, the turkey will be chewy.
Notes
Nutrition
Made this recipe? Leave a star rating and tell me how it turned out.
Tom
Thank you for recipe. What happens if you don’t use a trivet? Where can you get one?
Gary White
Amazon!
karen
can I use the air fryer lid to broil the skin? I have a 6 Qt with an AF lid.
Gary White
yes, definitely!
Pat
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!