This Instant Pot Turkey Breast recipe is the best method for moist, tender, and flavorful turkey! Just 10 minutes to prep, 40 minutes in the instant pot, and you've got perfectly cooked turkey ready to go!
5lbbone-in turkey breast(see notes in post for cooking a smaller or larger size)
1tablespooncanola oil
1teaspoonseasoning salt
1teaspoongarlic powder
1teaspoondried parsley
½teaspoondried thyme
½teaspoonpaprika
¼teaspoonblack pepper
1½cupslow sodium chicken broth
To make gravy:
½cuplow sodium chicken broth
1tablespooncorn starch
salt and pepper to taste
Instructions
Remove turkey breast from packaging and rub with oil (this is just to get the seasoning to stick).
Combine seasoning salt, garlic powder, parsley, thyme, paprika and pepper in a small bowl and rub all over the turkey breast.
Pour 1½ cups chicken broth into the Instant Pot and add the trivet. Place the turkey breast on the trivet (you can do breast up or breast down - see additional tips in post).
Put the lid on, turn the valve to sealing and select Manual or Pressure Cook, high pressure, for 45 minutes. It will take about 10 minutes for the Instant Pot to come to pressure and begin counting down the cook time.
When the cook time is up, allow the pressure to release naturally (simply turn off the Instant Pot and wait for the pin to drop). Open the valve and remove the lid.
Check the internal temperature to ensure a minimum of 170 degrees F in the thickest part of the breast. If it is not at temperature, put the lid back on and pressure cook for 5-10 more minutes. (You can also finish in the oven if you desire a golden skin.)
If desired, place turkey breast skin side up on a baking sheet to brown the top (you may want to brush with an additional tablespoon of oil), or let rest for 10 minutes, remove the skin and slice to serve.
To make the gravy:
After removing the turkey breast from the Instant Pot, strain the cooking liquid (if desired). Pour back into the pot.
Turn the Instant Pot to saute.
Whisk together the ½ cup chicken broth and corn starch and stir into the juices.
Cook and stir often until gravy is thickened, then season with salt and pepper (you can add additional herbs as well if you desire) to taste. Serve.
Notes
Broil after cooking. This is optional, but it's the best way to give the turkey that golden-brown, slightly crispy finish.
Let it rest. After the turkey is done cooking, let it rest for 10 minutes before slicing to give the juices time to redistribute throughout the meat. If you slice into it too soon, the moisture will just seep out and the turkey will be dry.
Check the temperature. Use a meat thermometer to check that the turkey is a minimum of 170ºF in the thickest part of the breast before serving.
Don't discard the cooking liquid. You can use it to make the homemade gravy!
You can place the turkey breast in the instant pot skin up or skin down. This depends on what you prefer. Skin down results in juicier meat, but if you're searing or browning after you may not want the skin sitting in the liquid. Either way, the instant pot makes the turkey breast super moist so both options work great.
Storage:Leftover cooked turkey will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.To enjoy again, thaw overnight in the fridge if frozen, then use the following methods to reheat:
Oven: Preheat the oven to 300ºF, wrap the turkey in foil, or place in a covered casserole dish with a couple of spoonfuls of chicken broth or gravy to moisten, then cook for 30 minutes.
Stovetop: Place the turkey in a skillet with chicken broth or gravy, then bring to a simmer and cook until the turkey is warmed through.
Microwave: Cut the turkey into smaller pieces, add some gravy or chicken broth to keep it moist, and microwave until warmed.