Instant Pot Turkey Breast recipe is the perfect Thanksgiving dinner for a small group. No more guessing how long to bake the turkey, this cooks a perfectly cooked, flavorful turkey each time. A delicious, savory gravy is built right in the pot, as well!
Why This Recipe Works
What are your Thanksgiving traditions revolving around food? I love asking people that question because every family has its own unique recipe traditions that carry over from year to year.
We typically celebrate Thanksgiving with my husband’s family and each family contributes a few dishes to the feast.
We usually bring mashed potatoes, corn and a dessert. My mother-in-law is usually in charge of turkey and stuffing and the other families fill in with other essentials. We have a large crew, so a big ol’ oven-baked turkey is necessary.
But for smaller families that might not need turkey for days, cooking a quick turkey breast in your Instant Pot is SO easy and oh-my-goodness so delicious.
Recipe Ingredients
- Turkey breast – A 4 lb turkey will feed about 8 people.
- Spice mixture – Italian seasoning, thyme, garlic powder, salt and pepper
- Chicken broth/chicken stock – This will add another element of flavor to the meat and the gravy. Water can be substituted.
- Fresh flat-leaf parsley – Parsley is a light garnishment that will combine well.
- Salted butter – Added flavor with that salt!
- Flour – If you want a delicious gravy to cook up in the Instant pot, this will help make a slurry to thicken it.
How To Make An Instant Pot Turkey Breast Recipe
Step 1
In a small bowl, combine paprika, Italian seasoning, thyme, salt, pepper and garlic powder. Mix well and rub over the entire surface of the turkey breast. Set Instant Pot to saute.
Heat the olive oil and add the turkey to the pot. Cook turkey breast for 3-5 minutes/side or until lightly browned. Using a fork and tongs, place breast on trivet.
Step 2
Pour chicken broth or water into pot and deglaze the pot (scrape the bottom with a spoon). Lower the the turkey breast into the pot on the trivet. Place the cover on the pot and set timer to 25 minutes on high pressure (pressure cook setting).
It will take the IP around 10 minutes cooking time to build up pressure before it begins cooking.
Step 3
When cook time is done, do a natural pressure release until the silver float valve drops. Remove cover and carefully lift the trivet out of the pot. Remove the turkey breast and transfer to a cutting board and cover with foil.
Step 4
Scoop 2 tablespoons of the broth from the pot and add to a small bowl. Add flour or corn starch and mix until combined. Cancel pressure cooking on IP and press saute button. Add the slurry and bring the mixture to a boil. Cook for 10 minutes, stirring often, or until gravy has thickened.
Place turkey on serving platter, slice and pour gravy over the top. Sprinkle fresh parsley over the top and serve immediately!
Recipe Notes
- Use this boneless turkey breast or bone in turkey breast for this recipe. I personally use boneless and love it.
- You can easily find a perfect 4-pound breast at Costco.
- To save time, skip sautéing the turkey in the beginning.
- Cook for approximately 6 minutes per pound of meat.
- Make sure your slurry is free of lumps before adding it to your gravy mixture or it will be nearly impossible to achieve a smooth sauce.
Mac and Cheese Recipes for Thanksgiving – 13 Delicious Ideas!
Mac and cheese is a Thanksgiving staple! Read on for some scrumptious mac and cheese recipes for Thanksgiving that you can make this year (there’s even an option using a slow cooker)! You’ll find a ton of options to choose from in this roundup.
FAQ About Turkey
This recipe calls for a 4 lb turkey breast and feeds approximately 8. If you can find a 3 lb turkey you can buy a little less; unless you enjoy leftovers like we do or adding them to soup or add to our freezer.
Turkey is safe to eat when it is cooked to a minimum internal temperature of 165 °F. Check the internal temperature in the thickest part of the breast. Use a thermapen for a super quick and accurate temperature reading! (<– affiliate link)If you cook it longer, it can be difficult to keep the meat juicy so keep an eye on the meat so it doesn’t overcook.
Defrosting a turkey breast is a little easier and less time consuming then if you’re working on thawing a full bird. Remove the breast from the freezer and submerge it in a container of cold water. Every 30 minutes you refresh the water for every pound the turkey has. So for a 4 pound turkey, you’ll do this 4 times. Alternatively, you can place it in the refrigerator for 24 hours before cooking if it’s under 5 pounds.
Delicious Thanksgiving Day Sides
Best Instant Pot Recipes
- Cook perfect, tender Chicken Breasts in the Instant Pot every single time! Start with thawed or frozen to create the most delicious chicken you will ever make.
- Make comforting, hearty Goulash in your Instant Pot! This American version of Goulash could not be easier or more delicious. It cooks perfectly every time and is done in only 30 minutes. Perfect easy dinner any night of the week!
- Chicken Noodle Soup – Make this classic in the Instant Pot! Using a pressure cooker will save you time and will produce the most perfectly cooked soup you’ll ever taste.
- Chili made easy in your pressure cooker is THE BEST! This recipe is the absolute perfect comfort food, packed with flavor, texture, color and a tiny bit of spice. Perfect dinner or party food!
- Chicken Tortilla Soup is the BEST! It is packed with flavor, it is super easy to make and it tastes like it’s been cooked low and slow all day long. Throw it together for your next family dinner OR your next big gathering.
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Instant Pot Turkey Breast Recipe
Ingredients
Instructions
- In a small bowl, combine paprika, Italian seasoning, thyme, salt, pepper and garlic powder. Mix well and rub over the entire surface of the turkey breast. Set Instant Pot to saute. Heat the olive oil and add the turkey breast to the pot. Cook for 3-5 minutes/side or until lightly browned. Using a tongs, place breast on trivet.
- Pour broth/stock/water into pot and deglaze the pot (scrape the bottom with a spoon). Lower the the turkey breast into the pot on the trivet. Place the cover on the pot and set timer to 25 minutes on high pressure (pressure cook setting). It will take the IP around 10 minutes to build up pressure before it begins cooking.
- When cook time is done, let the pressure release naturally until the silver float valve drops. Remove cover and carefully lift the trivet out of the pot. Transfer the turkey breast to a cutting board and cover with foil.
- Scoop 2 tablespoons of the broth from the pot and add to a small bowl. Add the flour/corn starch and mix until combined. Cancel pressure cooking on IP and press saute button. Add the slurry and bring the mixture to a boil. Cook for 10 minutes, stirring often, or until gravy has thickened.
- Place turkey on serving platter, slice and pour gravy over the top. Sprinkle fresh parsley over the top and serve immediately!
Notes
- Use boneless turkey breast or bone in turkey breast for this recipe. I personally use boneless and love it.
- You can easily find a perfect 4-pound breast at Costco.
- To save time, skip sauteing the turkey in the beginning.
- Cook for approximately 6 minutes per pound of meat.
- Make sure your slurry is free of lumps before adding it to your gravy mixture or it will be nearly impossible to achieve a smooth sauce.
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