Name: Instant Pot Turkey Breast Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 7 lb bone-in skin-on turkey breast; 3 Tablespoons olive oil; ¾ teaspoon paprika; 2 teaspoon chopped poultry fresh herb mix (rosemary, sage, and thyme); 1 teaspoon salt; ½ teaspoon ground black pepper; 2 cups chicken broth; 1 medium onion chopped into large slices; 4 garlic cloves; 2 celery stalks; 2 tablespoons cornstarch; ¼ cup cold water

There's nothing quite like tender, juicy turkey breast done right—and this Instant Pot Turkey Breast Recipe delivers exactly that. It’s fast, fuss-free, and results in a beautifully flavored bird with crispy skin if you take that extra step at the end. Let me show you how I make it every time.

A white plate holds six slices of roasted meat arranged side by side in a fan shape, each slice golden brown with visible seasoning and a slightly crispy texture on the edges, topped with a light, shiny sauce. Around the meat, there are sprigs of fresh green thyme and bright red berries scattered for decoration. In the background, a white bowl filled with a smooth, light brown gravy and a modern cooker with a digital panel sit on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Instant Pot Turkey Breast Recipe
Top Tip
How to Serve Instant Pot Turkey Breast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Instant Pot Turkey Breast Recipe

Why You'll Love This Recipe

Honestly, this Instant Pot turkey breast recipe changed the game in my kitchen. It’s perfect for when you want the comfort of roast turkey but with way less wait and stress. Plus, the way the pressure cooker locks in flavor and moisture never fails to impress me or my family.

Quick and Convenient: Cooking turkey in the Instant Pot cuts down the usual roasting time drastically without sacrificing juicy texture.
Flavorful Crust: A simple herb and spice rub lets the natural turkey flavor shine while adding that perfect savory punch.
Versatile Cooking Liquid: The broth left behind is packed with flavor—ideal for soups or gravy bases later.
Perfect for Any Occasion: From casual dinners to holiday meals, this recipe fits right in and impresses everyone.

A close-up of a large roasted chicken piece with golden brown crispy skin, showing a mix of light and dark orange shades with small blackened herb bits scattered on top. The chicken has a textured surface with some shiny, moist spots, and is resting on a white plate with a silver fork touch visible on the left side. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a role in creating juicy turkey with a delicious, herbaceous crust. Using fresh herbs elevates the flavor beyond basic seasoning, and the broth and aromatics create a steam bath that keeps the meat tender.

Flat lay of a large bone-in skin-on turkey breast with golden skin, a small white bowl of olive oil, a small white bowl containing paprika powder, a small white bowl with a fresh chopped herb mix of rosemary, sage, and thyme, a small white bowl of coarse salt, a small white bowl of ground black pepper, a small white bowl filled with clear chicken broth, a whole medium onion sliced into large rings, four whole garlic cloves, two fresh celery stalks arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Turkey breast: Bone-in with skin is key for flavor and preventing dryness.
Olive oil: Helps the herb rub stick and adds richness to the skin.
Paprika: Adds subtle smoky warmth and beautiful color to the skin.
Fresh poultry herbs (rosemary, sage, thyme): Classic herbs that bring out traditional turkey flavors.
Salt and black pepper: Basic seasoning that enhances all flavors.
Chicken broth: Provides steam and moisture to keep the turkey juicy during pressure cooking.
Onion, garlic, celery: Aromatics that deepen the broth’s flavor and subtly infuse the meat.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Instant Pot Turkey Breast Recipe based on the time of year or what I have in the herb garden. Feel free to swap the poultry herbs for fresh thyme and rosemary if sage isn’t your thing, or add a splash of white wine to the broth for a little extra zing.

Variation: One time, I added a few slices of fresh lemon under the skin, which gave the turkey a lovely citrus brightness—highly recommend experimenting!
Diet-Friendly Options: This recipe is naturally gluten-free and paleo-friendly—just skip thickening the gravy or use cornstarch alternatives.
Spice It Up: For a little heat, add a pinch of cayenne to the seasoning mix; it pairs surprisingly well with the earthy herbs.

Step-by-Step: How I Make Instant Pot Turkey Breast Recipe

Step 1: Prep the Flavor Base

First, pour your chicken broth into the Instant Pot, then pop in the trivet—it keeps the turkey out of the liquid. Layer those chopped onions, celery, and whole garlic cloves right onto the bottom. These aromatics create a fragrant steam bath that gently infuses the turkey while it cooks.

Step 2: Season Your Turkey

In a small bowl, whisk together olive oil, paprika, your chopped herbs, salt, and pepper. Give your turkey breast a good rinse, pat it dry, and don’t forget to remove that gravy pocket if it has one—this helps the seasoning stick better. Then, slather on the oil and herb rub all over the skin and meat. The aroma at this point always gets me excited!

Step 3: Pressure Cook to Perfection

Place the turkey breast on the trivet breast side up, seal the pot, and set it to high pressure for 35 minutes. This is the magic window where the pressure cooker works wonders to make the meat juicy and tender. Once the timer’s up, let it release pressure naturally—this helps keep those juices locked in.

Step 4: Crisp the Skin (Optional but Worth It!)

Once pressure’s fully released, carefully open the lid away from your face. Using tongs or a large fork, lift the turkey out onto a baking sheet. If you want that crispy skin I love, pop it under a 440°F broiler until the skin turns a gorgeous golden brown. Watch it closely—this step only takes a few minutes but makes a big difference.

Step 5: Make the Gravy

Don’t toss that cooking liquid! Strain it through a sieve to capture the cooked aromatics, then return about 2 cups to the Instant Pot insert. Whisk in a cornstarch slurry (cornstarch mixed with cold water), then hit sauté until it thickens into a rich gravy that tastes like turkey magic. It’s such a lovely finishing touch.

Top Tip

I've learned that the natural pressure release makes all the difference in juicy turkey breast—rushing to quick-release always resulted in a dryer bird for me. Plus, brining your bird overnight can elevate flavor but is totally optional here thanks to the broth and herbs.

Natural Pressure Release: Spend the extra time letting your Instant Pot release naturally to lock in moisture.
Dry the Skin Well: Before seasoning, pat your turkey skin very dry to help the olive oil and spices adhere better.
Watch the Broiler: When crisping the skin, stay close and rotate the pan if necessary to avoid burning.
Thermometer Use: Always check the thickest part reaches 165°F for safety and perfect doneness.

How to Serve Instant Pot Turkey Breast Recipe

Instant Pot Turkey Breast - Serving Suggestion

Garnishes

I love to sprinkle freshly chopped parsley or thyme leaves on top for color and a fresh herbal note. Sometimes, a couple of lemon wedges on the side brighten the presentation and complement the flavors nicely.

Side Dishes

This turkey pairs beautifully with creamy mashed potatoes, roasted brussels sprouts, and a tangy cranberry sauce. For a lighter option, steamed green beans or a fresh autumn salad with walnuts and dried cranberries work wonderfully.

Creative Ways to Present

For special occasions, I’ve layered sliced turkey breast over a bed of wild rice pilaf studded with toasted pecans and cranberries. It looks festive and makes a complete feast on one platter—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover slices tightly in plastic wrap and pop them in an airtight container in the fridge. They stay moist and delicious for about 3 to 4 days, perfect for quick lunches.

Freezing

Freezing cooked turkey breast works great if you slice it first. I portion it in freezer bags with some cooking broth to keep it from drying out. It’s perfect to thaw and reheat for future meals up to 3 months later.

Reheating

To reheat, I gently warm slices in a covered skillet over low heat or wrapped in foil in the oven, adding a splash of broth to keep the meat juicy. Microwaving works in a pinch but can dry the turkey out quickly.

Frequently Asked Questions:

How do I know when the turkey breast is done in the Instant Pot?

The best way is to use a digital meat thermometer inserted into the thickest part of the breast. The safe internal temperature is 165°F. Cooking times can vary slightly based on turkey size, so always check the temp before serving.

Can I use boneless turkey breast instead?

Yes, you can, but boneless breasts will cook faster—about 25 to 30 minutes on high pressure—so adjust the time accordingly and check the internal temperature closely.

Can I skip the broiling step for crispy skin?

Absolutely! The turkey will still be tender and juicy without broiling, but the skin won’t be crispy. If you want crispy skin, broiling at the end is worth the few extra minutes.

Is it necessary to use fresh herbs?

Fresh herbs offer the best flavor and aroma, but if you only have dried, use about a third of the amount. The taste will be slightly different but still delicious.

Final Thoughts

This Instant Pot Turkey Breast Recipe quickly became my go-to when I want that perfect turkey texture with minimal hands-on time. It’s reliable, flavorful, and straightforward enough that even if you’re not usually the cook, you’ll succeed. Give it a try—you might just end up making turkey more often!