This Instant Pot Turkey Breast is ultra-juicy and tender with the best crispy, seasoned outside! The very best way to cook a turkey breast for Thanksgiving, special occasions, Sunday dinner, or any holiday menu!
For more amazing Thanksgiving recipes, head on over to my posts for Slow Cooker Glazed Ham, Thanksgiving stuffing, Buttery Garlic Mashed Potatoes, and Baked Southern Candied Sweet Potatoes.
Thanksgiving is one of my favorite holidays for so many reasons. Of course, because of the food, and the family and friends, but also because it kicks off all of the holiday season festivities and I’m so giddy for the holidays.
But, practically speaking, Thanksgiving is also a holiday full of planning and organization and trying to figure out how to get all of the food ready at the same time with limited kitchen space. I have the solution for that: cooking turkey in an Instant Pot. That’s right! It’s fast, it’s delicious, it’s juicy, it’s moist, and it’ll make you a believer in mixing up your cooking methods to make the most of your Thanksgiving meal.
Here’s How You Make It
Cooking the Turkey
- First, set the Instant Pot/pressure cooker to SEAR. Then, rub the turkey breast all over with oil and drizzle a little extra into bottom of the pot. (photo 1)
- Next, stir together the seasonings (Herbs de Provence, garlic powder, chili powder, salt, pepper, smoked paprika) and sprinkle them all over the turkey and gently rub it in with your fingertips. (photos 2-3)
- Now, transfer the turkey to the pot and sear for 4-5 minutes, rotating as needed to brown all sides. (photo 4)
- Add 2 cups water to the pot, being careful to pour into the side of the pot and not on the turkey so you don’t rinse off its seasonings. (photo 5)
- Place the lid onto the Instant pot and lock it into position. Turn the vent valve to the SEALED position and set pot to PRESSURE COOK on HIGH or MANUAL for 30 minutes (see note, below). (photo 6)
- Once the cook time is up, do a quick release by turning the valve to RELEASE to let the steam out immediately (I like to take the pot outside so the steam is released outside instead of in my kitchen). While the pot is releasing pressure, preheat your oven to BROIL. (not pictured)
- When the float valve of the Instant Pot drops, take the lid off and use two forks to transfer the turkey to a small sheet pan or roasting dish. (Be sure to use two forks and not tongs as the tongs tend to scrape off that delicious seasoning we already seared onto the turkey!) (not pictured)
- Don’t throw the liquid out, instead add about a 1/2 cup of the liquid from the pot to the roasting dish and transfer the dish to the oven. Put the turkey in to broil for 3-5 minutes or until the outside of the turkey is crisp (being careful to keep a close eye on it so it doesn’t burn). (photo 8)
- Once it’s done broiling, use two forks again to transfer turkey to a cutting board, and squeeze orange juice all over the turkey. Allow it to rest for 10-15 minutes before carving it as this is the key to keeping your turkey super juicy on the inside! (photo 7)
Make the Turkey Gravy
- To make the gravy (I start this while the turkey is resting), set the pressure cooker to SOUP.
- In a small dish, whisk together the corn starch and water to make a slurry. Once the liquid in the pot comes to a rapid boil, stir in the corn starch slurry, and watch as it thickens.
- Turn the pot off, season the gravy generously with salt and pepper, and serve over your sliced turkey. Enjoy!
Why This Recipe Works
Time saving – In all my years of cooking turkeys on Thanksgiving, I have never found a quicker way to cook a turkey that still resulted in a juicy, moist, easy quick turkey breast as this one in an Instant Pot is.
Delicious – I’m sure you’re skeptical – I was too! In fact, before I cooked a turkey breast in an Instant Pot for Thanksgiving, I did two trial runs on random weekday nights to make sure it was worthy of a Thanksgiving meal – and it was perfection both times!
Great for any time – Okay so we’re focusing on Thanksgiving here but honestly this turkey breast roast is great for any meal. Or, make it on Sundays for the week to slice up for sandwiches or easy dinner dishes.
Easy clean up – One pot that’s all you have to clean up for this recipe. If you line your baking sheet with foil, then you just pull that off, throw it away, and viola – nothing to clean there either!
How to Cook Turkey in a Crock Pot
Cooking turkey in a Crock Pot is very similar to cooking it in an Instant Pot.
- Sear the turkey breast in a skillet on the stovetop before putting in the slow cooker.
- Then, oil the turkey breast and rub down with the spices listed in the ingredients section.
- Put the turkey in the slow cooker on top of a quartered onion, some whole, peeled carrots, and a few smashed cloves of garlic (all optional).
- Set the slow cooker to cook for 2 hours on high or 4 on low.
- Take the turkey breast out of the slow cooker using the two forks method and put on a baking sheet lined with foil.
- Broil the turkey briefly to crisp up the skin (again, optional)
- Finally, make gravy on the stovetop with the leftover juices – yum!
Expert Tips
- The cooking time for this Thanksgiving turkey recipe in an Instant Pot is for a 5-pound turkey breast. For each additional pound of turkey, you’ll want to add 2 minutes to your cooking time.
- The key to getting a juicy, moist, turkey breast is letting it rest for 10-15 minutes after you take it out of the broiler. This locks al the juices in. If you cut right into it right out of the oven, you’ll have a super dry turkey. I promise, letting it rest is best.
- Store the turkey breast in the fridge in an airtight container for up to 5 days. Freeze for up to five months.
- Reheat turkey in a 350°F oven. Cover the dish with foil and heat in the oven at 350°F for about 30 minutes. Alternatively, you can microwave the sliced turkey (cover with a damp paper towel) in a microwave-safe dish at 50% power in 1-minute intervals.
More Thanksgiving Recipes
- Candied Pecan Sweet Potato Casserole
- Easy Garlic Mashed Potatoes
- Traditional Thanksgiving Stuffing
- Green Bean Casserole
- Stuffed Turkey Breast
Did you make this holiday turkey recipe? YAY! Please rate the recipe below!
Instant Pot Turkey Breast Recipe
Ingredients
- 5-7 pounds turkey breast - see note
- 1 tablespoon olive oil
- 2 teaspoons Herbs de Provence - or Italian herb blend
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon coarsely cracked black pepper - or 1/4 teaspoon ground black pepper
- 2 cups water
- juice of 1 orange
Corn Starch Slurry for Gravy
- 1/3 cup cold water
- 2 tablespoons corn starch
- salt and pepper - to taste
Instructions
- Set pressure cooker to SEAR. Rub turkey breast all over with oil, and drizzle a little extra into the pot.
- Stir together seasonings (Herbs de Provence, garlic powder, chili powder, salt, pepper, smoked paprika). Sprinkle all over turkey and gently rub in with your finger tips.
- Transfer the turkey to the pot and sear for 4-5 minutes, rotating as needed to brown all sides.
- Add 2 cups water to the pot (do not pour over the turkey, pour to the side so you don't wash off the seasonings!).
- Place the lid on the pot and lock into position. Turn the vent valve to the SEALED position. Set pot to PRESSURE COOK on HIGH or MANUAL for 30 minutes (see note).
- Once the cook time is up, do a quick release by turning the valve to RELEASE to let the steam out immediately (I like to take the pot outside so the steam is released outside instead of in my kitchen). While the pot is releasing pressure, preheat your oven to BROIL.
- Once the float valve drops, remove the lid and use two forks to transfer the turkey to a small sheet pan or roasting dish. (Be sure to use two forks and not tongs as the tongs tend to scrape off that delicious seasoning we already seared onto the turkey!).
- Add about a 1/2 cup of the liquid from the pot to the roasting dish and transfer the dish to the oven. Broil for 3-5 minutes until the outside of the turkey is crisp (but watch closely so it doesn't burn).
- Using two forks again, transfer turkey to a cutting board, squeeze orange juice over the turkey, and allow to rest for 10-15 minutes before carving (this is key to keeping your turkey super juicy on the inside!).
Make the Turkey Gravy
- To make the gravy (you can do this while the turkey is resting!) set your pressure cooker to SOUP. Whisk together corn starch and water for the corn starch slurry. Once the liquid in the pot comes to a rapid boil, stir in the corn starch slurry and watch as it thickens. Turn the pot off, season generously with salt and pepper, and serve over your sliced turkey. Enjoy!
Excellent! Love that it uses ingredients already in your kitchen. Also love the apology for moist. I’m one of those people and I had to read it again after reading “sorry.” Ha!
Lol glad you found it amusing and enjoyed the recipe! 🙂
Do I use 6mins per pound for 3.25 lb bone in turkey breast?
Yes, that is the rule of thumb 🙂
When you use the slow cooker option, do you still use the 2 cups water and orange juice after broil? Hopefully you see this soon as I’m cooking this today. 😋
If you scroll up there’s a section in this post that gives step by step instructions for the slow cooker 🙂
I have everything but an orange! Debating on whether it’s worth a trip to the store on Thanksgiving Eve… How important is the orange to the finished dish do you think?
It’s not completely necessary but it does add a nice tangy flavor.
I had a 6.1 lb breast and I had to cram it in to my large instapot to even close the lid. Initial browning was impossible so I quickly gave up on that. Sadly I didn’t pay attention to the note to add minutes for extra lbs past 5. That would have made a big difference I’m sure. We ate the outer part that was cooked and I put the inside in the oven to continue cooking while we ate. It was delicious though and I’ll do it again next year. 6lb was the smallest I could find so hopefully next year I’ll find a smaller one because overall I think this is a great thanksgiving recipe for people like me who just do a turkey breast. Thanks!