Description
This Instant Pot Turkey Breast recipe delivers tender, juicy turkey cooked quickly under pressure. Perfect for a simple weeknight dinner or a hassle-free Thanksgiving centerpiece, it features aromatic herbs and spices with optional crispy skin achieved under the broiler.
Ingredients
Scale
Turkey and Seasoning
- 1 (4–6 pound) bone-in or boneless turkey breast
- 2 tablespoons olive oil or melted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme or Italian seasoning
Aromatics and Broth
- 1 cup chicken or turkey broth
- 1 onion, quartered
- 4 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme (optional)
Instructions
- Prepare the Turkey: Pat the turkey breast dry with paper towels. In a small bowl, mix salt, pepper, garlic powder, onion powder, and thyme. Rub the turkey all over with olive oil or melted butter, then sprinkle the seasoning mixture evenly over the skin and under the skin if possible.
- Set Up the Instant Pot: Place the quartered onion, smashed garlic, and fresh herbs (if using) into the bottom of the Instant Pot. Pour in the chicken or turkey broth to create a flavorful base.
- Place the Turkey in the Pot: Insert the trivet inside the pot over the aromatics. Set the seasoned turkey breast on top of the trivet, skin-side up to keep the skin intact during cooking.
- Pressure Cook: Seal the Instant Pot lid and set it to Pressure Cook (Manual) on High for 6 minutes per pound (about 24 to 36 minutes depending on weight). After cooking, allow a natural pressure release for 10 minutes, then perform a quick release for any remaining pressure.
- Rest and Crisp the Skin: Carefully remove the turkey breast from the pot and let it rest for 10 to 15 minutes before slicing. For crispy skin, place the turkey under a broiler for 3 to 5 minutes, watching closely to prevent burning.
- Make Gravy (Optional): Strain the cooking liquid to remove solids and use it as a base for gravy to serve alongside the turkey.
Notes
- Always check the internal temperature with a meat thermometer; it should read 165°F (74°C) in the thickest part to ensure safety.
- This method works excellently for both holiday meals and quick weeknight dinners.
- For best flavor, rub seasoning under the skin as well as on top.
- If broiling for crispy skin, monitor carefully to avoid burning.
- Leftover cooking liquid adds depth to gravy or sauces.
