Instant Pot Turkey Breast

Let me tell you about the Thanksgiving disaster that changed my turkey game forever. Picture this: oven broken, guests arriving in an hour, and me frantically Googling “how to cook turkey fast.” That’s when I discovered Instant Pot turkey breast, my new holiday superhero.

This recipe saves you from dry, overcooked turkey and those marathon roasting sessions. In less than an hour, you’ll have juicy, perfectly seasoned turkey with a smoky-spiced crust that’ll make everyone think you slaved over it all day. The best part? That rich homemade gravy made right in the pot with all those delicious drippings. Trust me, once you try this method, you’ll never go back to dry turkey again!

Why You’ll Love This Instant Pot Turkey Breast

This isn’t just another turkey recipe: It’s your ticket to stress-free, mouthwatering meals any day of the week. Here’s why it’s become my go-to:

• Unbelievably fast: Done in under an hour from fridge to table, no more waiting hours for oven-roasted turkey!
• Juicy every time: Pressure cooking locks in moisture better than any oven method I’ve tried (no more dry turkey tragedies!)
• Flavor that wows: The smoky paprika and herbs create this incredible crust while keeping the inside tender
• One-pot magic: The gravy makes itself from all those delicious drippings, no extra pans to wash
• Perfect for any occasion: Fancy enough for holidays, easy enough for Tuesday night dinner with leftovers for days

My family actually cheers now when I say we’re having turkey, that’s how good this recipe is!

Ingredients for Instant Pot Turkey Breast

Gathering your ingredients is the first step to turkey bliss, and trust me, every single one of these plays a special role in creating that perfect flavor and texture. Here’s what you’ll need (and why each matters!):

• 4 lbs boneless turkey breast: Look for one with even thickness if possible, or ask your butcher to trim it (this helps it cook evenly)
• 1 tablespoon olive oil: For that gorgeous golden sear and to help the spices stick
• 1 tablespoon smoked paprika: The secret weapon! Gives that incredible smoky depth without a grill
• 1 tablespoon Italian seasoning: My personal favorite blend, but feel free to use your own herb mix
• 1 teaspoon dried tarragon: That subtle licorice note makes this special (use fresh if you’ve got it, just double the amount)
• 1 teaspoon salt: Kosher salt works best here for even seasoning
• 2 teaspoons black pepper: Freshly ground makes all the difference
• 2 cloves garlic, minced: Or 1 teaspoon of the pre-minced jarred stuff when you’re in a pinch
• 2 tablespoons unsalted butter: For searing the turkey (salted works too, just adjust your salt measurement)

For the killer gravy:

• 2 tablespoons unsalted butter: The base of our roux
• 2 tablespoons all-purpose flour: To thicken everything up beautifully
• 1/2 cup low-sodium chicken broth: Important it’s low-sodium so we can control the saltiness
• 1/2 cup half and half: Makes the gravy luxuriously creamy (whole milk works too in a pinch)

Quick tip: Measure everything before you start, pressure cooking moves fast once you get going! And don’t stress if you’re missing an herb; I’ve made great versions with just paprika and garlic when the pantry was looking bare.

Equipment You’ll Need

Don’t worry, you don’t need a kitchen full of fancy gadgets for this! Just a few basics to make that turkey shine. Here’s what I always reach for:

• Instant Pot (6-quart or larger): The star of the show! If you’ve got an 8-quart, even better (more room for gravy-making).
• Trivet: That little rack that comes with your Instant Pot? Lifesaver! Keeps the turkey from stewing in its juices.
• Tongs or a sturdy spatula: For flipping that beautiful seared turkey without tearing it (learned that the hard way).
• Whisk: Non-negotiable for smooth, lump-free gravy. A fork works in a pinch, but trust me, a whisk is worth digging out.
• Aluminum foil: For tenting the turkey while it rests (keeps it warm without steaming).

No Instant Pot? A stovetop pressure cooker works too. And if you want that epic sear but don’t want to dirty another pan, I’ve used my cast-iron skillet for the browning step before transferring everything to the pot. Just don’t skip the sear, it’s where the magic starts!

How to Make Instant Pot Turkey Breast

Okay, here’s where the magic happens! I’ve made this so many times I could do it in my sleep, but I’ll walk you through each step so your turkey turns out perfect on the very first try. Just follow along, it’s easier than you think!

Step 1: Season and Sear the Turkey

First things first: Grab those paper towels and pat that turkey breast dry. I know it seems like a small step, but this is the secret to getting that gorgeous golden crust! Then rub it all over with olive oil, which helps our spice blend stick like glue.

Mix up your smoked paprika, Italian seasoning, tarragon, salt, pepper, and garlic in a little bowl. I like to call this my “flavor confetti”, sprinkle it all over the turkey, and really massage it in. Get under any flaps and into all the nooks!

Now, turn your Instant Pot to sauté on high. Melt that butter with a splash of olive oil, the combo prevents burning. When it’s nice and hot (you should see little bubbles), carefully lay your turkey. Don’t move it for a solid 3-4 minutes per side; we want that beautiful brown crust to form. I like to use tongs to get the edges too!

Step 2: Pressure Cook the Turkey Breast

Once your turkey is all beautifully browned, take it out and pop it in the trivet (that little rack that came with your pot). This keeps the turkey from sitting in liquid and getting soggy, a game-changer!

Place the turkey back in, seal the lid, and set to pressure cook on high for 25 minutes. Now walk away, resist the urge to peek! When the timer beeps, let the pressure come down naturally for 10-15 minutes; this keeps the turkey super juicy. Then carefully release any remaining steam (watch your hands!).

Transfer the turkey to a plate and tent with foil. This rest time is crucial; it lets the juices redistribute so they don’t all run out when you slice it. Trust me on this!

Step 3: Make the Gravy

While the turkey rests, let’s make magic with those amazing drippings! Keep the pot on sauté. Melt the butter, then whisk in the flour to make your roux. Cook it for just a minute until it smells nice and toasty.

Now slowly whisk in the chicken broth and half-and-half, little splashes at first to prevent lumps. Keep whisking as it thickens into glossy, velvety gravy. Taste and adjust the seasoning. Sometimes, I add an extra pinch of that smoked paprika for color!

Slice your rested turkey against the grain (makes it extra tender) and pour that gorgeous gravy right over the top. Get ready for compliments, this tastes like you spent all day in the kitchen!

Tips for Perfect Instant Pot Turkey Breast

After making this recipe more times than I can count (and learning from all my mistakes!), Here are my absolute must-know tips for turkey breast that’ll have everyone asking for seconds:

• Fresh herbs make all the difference: Swap dried tarragon for fresh if you can find it, use about 1 tablespoon chopped. Fresh rosemary or thyme are amazing additions too!
• Don’t skip the rest time: I know it’s tempting to slice right in, but those 10-15 minutes under foil are what keep your turkey juicy. The juices redistribute so they stay in the meat instead of on your cutting board.
• Gravy too thin? Mix 1 teaspoon cornstarch with 1 tablespoon cold water, then whisk it in while simmering. Too thick? Splash in more broth until it’s just right.
• Watch the sear: If your turkey starts getting too dark before the sides are done, just reduce the sauté heat to medium. Better to lose a little browning than burn those precious spices!
• Leftover hack: Store sliced turkey in an airtight container with a damp paper towel on top, which keeps it moist for days. The gravy separates when chilled, just whisk it back together while reheating.
• No trivet? Make a foil sling! Crumple aluminum foil into a long snake, coil it into a circle, and voila, instant turkey lifter.
• Skin lovers: If your breast has skin, leave it on for searing but remove before pressure cooking (it gets rubbery otherwise). Add it back under the broiler for crispy bits!

The biggest lesson I’ve learned? Don’t stress! Even when I’ve messed up the timing or forgotten an ingredient, this turkey still comes out delicious. The Instant Pot is incredibly forgiving, even my “oops” moments have turned into happy accidents!

Serving Suggestions for Instant Pot Turkey Breast

Now for my favorite part, building the perfect plate around that gorgeous turkey! Over the years, I’ve discovered some pairings that make this meal truly shine. Here’s what I love to serve alongside:

• Creamy mashed potatoes: The ultimate gravy vehicle! I like Yukon Golds for their buttery texture. Pro tip: Stir some of that delicious gravy right into the potatoes before serving.
• Roasted Brussels sprouts: Tossed with olive oil, salt, and a splash of balsamic. They caramelize beautifully while the turkey cooks.
• Simple green beans: Just blanched and tossed with lemon zest and almonds. The brightness cuts through the richness perfectly.
• Cornbread stuffing: The smokiness of the turkey pairs amazingly with sweet cornbread. I’ll often bake this while the turkey rests.
• Cranberry sauce: Even just the jarred kind adds that sweet-tart pop every turkey plate needs.

For weeknight meals, I keep it super simple with just some microwaved frozen veggies and instant mashed potatoes. But when I’m feeling fancy, I’ll roast carrots and parsnips with honey and thyme; they caramelize beautifully at 400°F while the turkey rests. Leftovers? Pile slices on crusty bread with gravy for the best open-faced sandwich you’ll ever eat!

My family’s absolute favorite combo: Creamy polenta underneath the turkey, with the gravy poured over everything. It’s like a big, comforting hug on a plate. Whatever you choose, just make sure there’s plenty of extra gravy; you’ll want to put it on everything!

Storage and Reheating Instructions

Let me tell you about the time I discovered the absolute best way to store and reheat this turkey, because no one wants dry leftovers! Here’s how I keep every bite as juicy as the first day:

In the fridge: Store sliced turkey in an airtight container with a damp paper towel on top (this little trick changed my life!). It’ll stay fresh for 3-4 days. The gravy might separate; just give it a good whisk when you reheat it. I usually keep them separate in the fridge to make reheating easier.

Freezer magic: This turkey freezes beautifully! Wrap slices tightly in plastic wrap, then foil, or use freezer bags with as much air removed as possible. Label with the date, it’ll keep for 2-3 months. Frozen gravy works best in small portions (I use ice cube trays!). Thaw overnight in the fridge before reheating.

Reheating like a pro: My foolproof method? Place turkey slices in a baking dish with a splash of broth or water, cover tightly with foil, and warm at 325°F for 15-20 minutes. For the gravy, warm it slowly in a saucepan over low heat, whisking frequently. If it’s too thick, add a splash of broth or milk.

Microwave tip: Cover turkey with a damp paper towel and heat at 50% power in 30-second bursts. Stir the gravy between heating intervals to prevent hot spots. And whatever you do, don’t overheat! That’s the fastest way to turn juicy turkey into shoe leather.

Nutritional Information

Okay, let’s talk numbers, but remember, these are just estimates based on my exact ingredients. Your turkey’s size, the brand of broth you use, and even how much gravy you pour on top will change things slightly. Here’s the breakdown per serving (about 6oz turkey with gravy) from my last batch:

Nutrient	Amount
Calories	280 kcal
Protein	35g
Total Fat	12g
Saturated Fat	5g
Carbohydrates	4g
Fiber	1g
Sugar	1g
Sodium	400mg
Cholesterol	100mg

A few quick notes: Using low-sodium broth keeps the salt content reasonable (but seriously, check your labels, brands vary wildly!). The half-and-half in the gravy adds the most fat, but I’ve made it with whole milk too and saved about 30 calories per serving. And that impressive protein count? That’s all, turkey, nature’s perfect lean protein!

Remember, these numbers are just a guide. I like to think of nutrition info as a map rather than GPS coordinates. It’ll get you in the right neighborhood, but your exact location might vary depending on your ingredients and portions. The important thing is you’re getting a delicious, home-cooked meal that’s way healthier (and tastier!) than anything pre-packaged!

Instant Pot Turkey Breast FAQs

More Juicy & Flavorful Poultry Recipes

If this Instant Pot Turkey Breast is going on your holiday or weeknight rotation, here are more tender, delicious poultry recipes you’ll love, simple, hearty, and family-approved!

• Slow Cooker Boneless Turkey Breast: A set-it-and-forget-it turkey recipe that turns out incredibly juicy every time.
• Slow Cooker Chicken Cordon Bleu: Creamy, cheesy chicken made ultra-tender in the slow cooker, pure comfort.
• Grilled Chicken Drumsticks: Easy, flavorful grilled chicken with perfectly crispy skin and juicy meat.
• Oven-Baked Taco Chicken: A simple, seasoned chicken recipe that’s perfect for tacos, bowls, or meal prep.

Try one of these next to keep the juicy poultry goodness going, your kitchen will smell amazing, and dinner will be a hit!

Why This Is the Best Instant Pot Turkey Breast Recipe

This Instant Pot Turkey Breast recipe is a game-changer for both holiday meals and quick weeknight dinners. It offers juicy, tender turkey with a savory, smoky-spiced crust that rivals any slow-roasted version, all in less than an hour.

The pressure cooking locks in moisture to prevent dryness, a common turkey pitfall, and the rich gravy made from the pan drippings adds just the right finishing touch.

Perfect for any occasion, this recipe combines speed, flavor, and ease with minimal cleanup thanks to the one-pot method. Whether you’re feeding a crowd or enjoying leftovers for days, it delivers consistent, delicious results every time.

Give this recipe a try, leave your feedback in the comments, and follow me on Facebook, Instagram, and Pinterest for more mouthwatering dishes!

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