Can you cook a whole turkey in an Instant Pot? Yes. This is my tested method for a completely thawed, approximately 9-pound turkey in an 8-quart Instant Pot Duo Crisp. Pressure cook it first, then crisp the skin with the air-fryer lid or under the oven broiler. Plan on about 2½ hours from prep to carving, including natural release, crisping, and resting.
What size turkey and Instant Pot do I need?
I used a 9-pound turkey in an 8-quart Duo Crisp, with the wing tips removed so it would fit. Weight is a guide, but birds have different shapes. Check the fit before you start, and make sure the pressure lid can close properly. This method is for a thawed bird with the giblets removed.
For a 6-quart Instant Pot or a smaller holiday table, use my Instant Pot turkey breast recipe. If you want to cook a larger whole bird in the oven, my spatchcock turkey with butter-soaked cheesecloth uses a different method.
How long does an Instant Pot whole turkey take?
The 60-minute setting is the pressure-cooking stage, not the time until dinner. Here is the full clock:
- Prep the aromatics and turkey, then allow time for the cooker to come to pressure.
- Cook for 60 minutes at High Pressure.
- Let the pressure release completely on its own, historically about 40 minutes for this recipe. Open only after the cooker is fully depressurized.
- Crisp the skin for about 10 minutes with the air-fryer lid, or 10–15 minutes under the oven broiler.
- Rest for 15–20 minutes before carving.
About 2½ hours is a useful planning estimate for this setup. Pressure buildup, release, and browning can vary. If you are coordinating the whole meal, my Thanksgiving Dinner Game Plan will help you choose which dishes use the oven and which use the pressure cooker.
The turkey that surprised us
I’ve cooked turkey in just about every way, including frying and spatchcocking. After we got the Instant Pot Duo Crisp, I couldn’t resist testing out a turkey for Thanksgiving. It only took one bite for my wife to declare, “This is the best turkey I’ve ever had.” That’s when I knew this recipe had to be shared!
Ingredients and equipment
- Turkey: A completely thawed, approximately 9-pound young turkey, seasoned inside and out with salt and pepper.
- Aromatics: 1 sliced yellow onion, 1 garlic bulb cut in half horizontally, 1 sliced lemon, and 6 thyme sprigs.
- Liquid: 1 teaspoon liquid smoke and 1 cup water in the bottom of the cooker. The water is part of this pressure-cooker method.
- Equipment: An 8-quart pressure cooker, trivet, and meat thermometer. Use the Duo Crisp/compatible air-fryer lid for the in-pot finish, or a broiler-safe tray for the oven finish.
How to make an Instant Pot whole turkey
1. Add the aromatics and water
Place the onion, garlic, lemon, and thyme in the bottom of the cooker. Add the liquid smoke and 1 cup water, then position the trivet on top of the aromatics.
2. Season and pressure cook
Pat the thawed turkey dry with paper towels. Generously season the inside and outside with salt and pepper, then place it breast-side up on the trivet. Lock the pressure lid and cook at High Pressure for 60 minutes.
3. Let the pressure release naturally
When the pressure-cooking cycle ends, leave the cooker to release pressure naturally. This has taken about 40 minutes with this recipe, but full depressurization is the endpoint. Remove the lid only when it is safe to open.
4. Crisp the skin
Pressure cooking makes the turkey tender, but it does not brown the skin. That happens in this separate finishing step.
- Air-fryer-lid finish: Switch to the Duo Crisp/compatible air-fryer lid and use the broil setting for about 10 minutes, until the skin is as crisp as you like. Watch closely so it does not burn. This is the route that keeps the turkey out of the oven.
- Oven-broiler finish: Carefully lift the turkey onto a broiler-safe tray and broil on high for 10–15 minutes, watching closely. The meat is very tender at this point, so support the bird during the transfer.
Check doneness, then rest and carve
Use a meat thermometer to check the thickest part of the breast and the innermost thigh and wing areas, keeping the probe away from bone. Each should reach 165°F before serving. Skin color is not a doneness test.
Let the turkey rest for 15–20 minutes before carving. If you used the air-fryer lid, carving directly in the pot is an option that saves you another delicate transfer. Save the flavorful broth for gravy or turkey soup.
📖 Recipe
Instant Pot Whole Turkey with Crispy Skin
Equipment
- 1 8-quart Instant Pot Duo Crisp with pressure lid and air-fryer lid for the in-pot finish
- 1 Trivet
- 1 Meat thermometer
- 1 Broiler-safe tray if using the oven finish
Ingredients
- 1 yellow onion sliced
- 1 garlic bulb sliced in half horizontally
- 1 lemon sliced
- 6 thyme sprigs
- 1 tsp. liquid smoke
- 1 cup water
- 9 lb. young turkey completely thawed, giblets removed; wing tips removed for the documented fit
- salt and pepper
Instructions
- Place the sliced onion, garlic, lemon, and thyme sprigs into the bottom of the Instant Pot. Add 1 teaspoon of liquid smoke and 1 cup of water. Position the trivet on top of the aromatics.
- Pat the completely thawed turkey dry with paper towels. Generously season the inside and outside with salt and pepper. Place it on the trivet, breast-side up. The documented 9-pound bird fit with its wing tips removed; check that the pressure lid closes properly.
- Lock the pressure lid and cook at High Pressure for 60 minutes. After the cycle ends, allow a full natural release, historically about 40 minutes for this recipe. Open only when the cooker is completely depressurized.
- For the Duo Crisp finish, switch to the air-fryer lid and broil for about 10 minutes, watching closely, until the skin reaches your preferred crispness. For the oven finish, carefully support and transfer the very tender turkey to a broiler-safe tray, then broil on high for 10–15 minutes, watching closely.
- Check that the thickest part of the breast and the innermost thigh and wing areas each reach 165°F, keeping the thermometer away from bone. Let the turkey rest for 15–20 minutes before carving. Save the flavorful broth for gravy or soup.
Video
Notes
Nutrition
Made this recipe? Leave a star rating and tell me how it turned out.
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WEEDY JEAN TUHTANJOSEPH
Had a 10.5 pound turkey but it fit into my 8 qt. Instant Pot. Followed his directions except I did brown the turkey a little before cooking it. So yummy- no dry meat anywhere ! And I deboned it and am 20 minutes rebrothing !!! It will be so thick when it cools...
Marissa
I don't have an oven at the moment or a broil function on my instant pot. Will my turkey be done and not crispy? What can I do?
Gary White
Correct, your turkey will be fully cooked but not crispy. Sorry to say I don't have an alternative for you.
Jessica
I made it almost exactly the same except my daughter uses all my liquid smoke, but it didn't matter it was delicious and moist and honestly better than in the oven I don't know if I can go back. Thank you!
Britt
Just tried this for Thanksgiving 2023 and WOW it was great. My family recipe calls for butter in the bird and in the pan, salt and pepper and chicken broth (we use the dripping to make gravy and dumplings) so I needed a recipe that didn’t require an oven but still resulted in a juicy turkey and drippings to use. 10/10 this is how I will cook my turkey from now on. For reference I used an 11lb turkey but deconstructed it and used both breasts and both wings. The air fryer lid was what made the skin beautiful and crispy. Highly recommended.
Cassie
If I wanted to cook my stuffing in the bird do u think the time it's air frying would be long enough for the stuffing to cook?
Shannon
Thank you, Great recipe!
You should join this Instant Pot Tips & Recipes Facebook group. I got a lot of new ideas and recipes. highly recommended! Here is a link to the group - https://www.facebook.com/groups/434020724110015/
Laura
Do I need to remove the liquid before putting on the crisp lid? Sorry, in New Zealand and turkey only comes out round Christmas time, and is like $75+, so not a lot of chances to practice.
Sharon
I usually put plenty of butter inside the turkey along with salt and pepper. I noticed you didn't have butter in the ingredients. Would the butter be too much in the instant pot?
Gary White
When I use butter for an oven turkey, it's usually to help keep it from drying out, or to help the skin get crispy. You don't need to worry about either of those things when using an IP. But, I mean, adding butter will only make it taste better!
Stacey
Last year, when our oven broke, I stuffed my turkey, along with butter, lemon zest, and other aromatics into the instant pot for an hour. It was AMAZING! I KNOW your recipe is amazing, also. My family insists that it's the ONLY WAY THAT WE'LL MAKE TURKEY-- EVER! Moist, juicy, and so flavorful!
I totally agree with you!
Amanda Mason
I have made a lot of things in my instant pot but I'd yet to make a whole chicken. This was so easy and so good! The whole head of garlic was key! Will be making this going forward!
Teodora Grujic
A great way of preparing turkey, thanks for sharing!
Ralph
I want to use this recipe to cook a 4.5 to 5 lb turkey breast. Do I need to adjust the cooking times because the turkey breast is only half the weight of the turkey described in the recipe? If so, how should I adjust the times?
Also, my wife would like to use orange juice rather than water during pressure cooking. Will this work ?
Gary White
I use the rule: 5 minutes per pound, plus 5 more minutes. You can see our Instant Pot turkey breast recipe here: https://thefoodieeats.com/instant-pot-turkey-breast/
I have not cooked this recipe using orange juice. It should still cook properly, but I cannot speak to how the flavor would compare to the recipe as written.
Angel
What temperature is it supposed to be cooked at
Gary White
As stated in the recipe, cook at high pressure, then use the broil function with the air fryer lid.
Barbara
Can I add an extra cup of water? I want lots of liquid. I want to use some for gravy and some in my dressing/stuffing. Looks great!
Gary White
The bird releases plenty of liquid. I think adding more might be too much.