Kitchen notes · a little help before you start
Instant Pot Turkey Breast
Turkey breast with homemade gravy makes a generous plate, with the cooking juices doing something useful at the end. The herb seasoning gives each slice a savory edge. Let the turkey rest, then slice it and pass plenty of gravy around the table.
- Prep
- 10 min
- Cook
- 50 min
- Total
- 85 min
- Original yield
- Serves 6
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Turkey
- Cuisine
- American · Canadian
- Cooking method
- Multicooker · Pressure cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Oil helps the rub stick
Rub the unpackaged breast with oil before coating it all over with the mixed dry seasonings.
2. Set turkey above the broth
Pour broth into the pot, add the trivet and place the turkey breast on top before sealing.
3. Wait for natural release
Turn off the pot after cooking and wait for the pin to drop before opening the valve and removing the lid.
Get to know the ingredients
Bone-in turkey breast
Use the listed bone-in breast for this pressure-cooking sequence, checking the thickest part for doneness afterward.
Divided chicken broth
Most broth goes under the trivet; keep the separate portion for whisking with cornstarch to thicken gravy.
Cornstarch for gravy
Whisk cornstarch into the reserved broth before stirring it into the cooking juices on Saute.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 11 steps completeMake room for Instant Pot Turkey Breast
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Thicken and season the gravy
After turkey rests, cook and stir the gravy until thickened, season to taste and serve with the sliced turkey.
A little more help as you go
Optional browning comes afterward
You can broil the cooked turkey for a golden skin before resting and slicing.
Keep the cooking juices
After removing turkey, retain the liquid, strain if desired and return it to the pot for gravy.
A few questions you might have
Can the breast face either direction?
You can place the breast or skin side up or down on the trivet, according to your preference.
What internal temperature is specified?
The recipe checks for at least 170 degrees Fahrenheit in the thickest breast section before serving.
What if the temperature is too low?
The directions say to replace the lid and pressure cook for the additional short range given, then check again.
How long should it rest before slicing?
Rest it for ten minutes after cooking before slicing, allowing the juices to settle in the meat.
How should leftovers be stored?
Keep it airtight in the refrigerator for three to four days, or freeze for two to three months.
Any more cooking tips?
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.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
