Instant Pot Turkey Breast

A thawed 5–6 pound bone-in, skin-on turkey breast cooked with broth, garlic, lemon, and herbs in a 6-quart Instant Pot. Use 5 minutes per pound plus 5 at High Pressure, allow a full natural release, and broil for crisp skin.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 35

Natural Release Time 30

Total Time 1 10

Servings

Calories 617kcal

Author Gary White

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

Timing: The 35-minute cook field is the pressure setting for the upper end of the 5–6 pound range. The timing fields cover prep, that pressure cycle, and an estimated natural release; allow additional time for pressure buildup and broiling. Full depressurization, rather than a fixed number of minutes, determines when the lid can open.

Nutrition: Nutrition values are estimates. The amount of edible meat and skin in each serving varies, so use the figures as a general guide.

Nutrition