• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Girl Carnivore logo

  • Home
  • About
    • Collaborate
    • Contact
    • Privacy Policy
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Poultry Recipes
    • Lamb Recipes
    • Seafood and Fish
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Collections
  • All Recent Recipes
  • Keto & Whole 30 Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dinner

    Quick Pressure Cooker Turkey Breast

    45 mins | Yield 6 | October 28, 2021 | Updated: November 7, 2021 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

    Jump to Recipe Jump to Video Print Recipe
    • Facebook
    • Pin It
    • Yummly

    This Quick Pressure Cooker Turkey Breast Recipe is perfect for small gatherings! It’s a 40-minute recipe that results in perfectly cooked, tender turkey breast that’s smothered in a rich and flavorful gravy.

    Pressure Cooker Turkey Breast made using the Recipe by Kita Roberts on Girls Carnivore

    Not every holiday meal or special dinner is going to involve 15 family members and friends. The problem is, if you’re feeding more than two people, you usually have to buy a large cut of meat. The other problem is most larger cuts of meat are designed for large gatherings, not smaller, more intimate ones. 

    Pressure cooker turkey breast to the rescue! It’s so quick and easy to make and perfect for small gatherings. Forget prepping a whole turkey or spending hours upon hours in the kitchen. One six-pound turkey breast, 40 minutes in the pressure cooker, and dinner is on the table!

    Who knew holidays could be this easy?

    What you need to make this recipe

    This instant pot turkey breast is so simple but creates an ultra flavorful entree with just a few ingredients. Here’s what you’ll need:

    • Turkey Breast – look for a small to medium bone-in turkey breast for the best flavor and texture. If frozen, be sure to thaw it in the fridge first.
    • Onion, Celery, Carrot, and Garlic – steamed with the turkey to add flavor.
    • Chicken Broth – used as the instant pot liquid to help cook the turkey and add tons of salty, savory flavor.
    • Salt and Pepper – enhances flavors and adds a subtle kick of heat.
    • Rosemary, Parsley, and Sage – I highly recommend using fresh herbs for the best flavor.
    • Butter – you can use regular butter or herb butter (highly recommended.)

    For the gravy

    • Reserved Cooking Liquid – the perfect base for an ultra flavorful gravy. Plus, less waste!
    • Butter – adds flavor depth.
    • Flour – whisked into the gravy to help it thicken. 
    Instant Quick Pressure Cooker Turkey Breast Sliced in a Tray

    How to make pressure cooker turkey breast

    Any recipe that only requires 5 minutes of prep is a recipe that I can get on board with!

    Prep the turkey

    You’ll start by placing the chicken broth into the pressure cooker. Set the steamer into the pot, then put the onion, garlic, carrot, and celery into the steamer.

    Mix the rosemary and parsley together in a bowl.

    Pat the turkey dry with paper towels, then season well with salt and pepper. 

    Use your fingers to pull the skin from the top of the turkey breast then rub with chopped herbs. 

    Slide 4 pats of butter and a few sage leaves under the skin. 

    Cook the turkey

    Place the turkey breast into the pressure cooker, seal the lid, and cook for 30 minutes.

    After 30 minutes, release the steam naturally, then remove the turkey and place it on a baking sheet. 

    Place the turkey on a baking sheet and broil in the oven for a few minutes to brown the skin. 

    Remove the steamer with the cooked vegetables and discard.

    Make the gravy

    Melt butter in a small saucepan, then whisk in the flour and cook for 1 minute. 

    Ladle about 1 cup of the cooking liquid into the saucepan, and continue whisking to create a roux.

    Once the roux has come together, set your pressure cooker to simmer, and add the roux. Allow it to cook until thickened (about 5-7 minutes.) Continue to simmer and whisk until the gravy is thickened to your liking.

    Serve the turkey breast sliced and with gravy on the side.

    How long do you cook turkey breast in the instant pot?

    You only need to cook the turkey for 30 minutes in the instant pot, plus the few minutes it takes for it to come to pressure. This is a huge improvement compared to the 2-3 hours it would take in the oven. 

    After it cooks in the instant pot, you broil it in the oven for another few minutes just to brown the skin slightly.

    TIP: Be sure to double-check that the internal temperature of the turkey is at least 165ºF before serving. A little bit of pink doesn’t necessarily mean that the turkey isn’t done and you definitely don’t want to overcook it. Dry turkey is a painful culinary experience and you should avoid it at all costs.

    Turkey Breast Prepared in Pressure Cooker by Kita Roberts on GirlCarnivore.com

    Should you brine the turkey?

    Although it’s not totally necessary, I do recommend it. Brining the turkey allows it to absorb extra moisture so it’s less likely to dry out during the cooking process. The salt also breaks down the meat so that it’s extra tender.

    To brine your turkey, simply dissolve ¾ cup of salt into enough water to cover the turkey. Let that soak overnight. When you’re ready to cook it, take the turkey out of the brine, rinse it off, then proceed with the recipe directions.

    GIRL CARNIVORE PRO TIP: If you’re going to brine your own turkey, make sure the turkey breasts you buy are not already salted or stored in a brine solution. 

    What to serve with turkey breast

    I served my turkey breast next to mashed potatoes, biscuits, and roasted root veggies. It would also be delicious with mushroom stuffing, roasted brussels sprouts and squash, or any of your favorite side dishes! 

    How to store

    If you have leftovers, they will last in an airtight container or wrapped tightly in foil in the fridge for up to 3 days or in the freezer for up to 3 months. 

    To reheat, thaw in the fridge if frozen, then microwave on 50% power on a microwave-safe plate in 45-second bursts until heated through.

    More turkey recipes you’ll love

    • Smoked Turkey with Candied Pecan and Apple Stuffing
    • Leftover Smoked Turkey Sandwiches
    • Slow Cooker Turkey Chili
    • Creamy Pumpkin Alfredo with Roasted Butternut Squash and Turkey
    • Classic Hot Brown-Turkey Sandwich

    If you’ve tried my Quick Pressure Cooker Turkey Breast recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

    Quick Pressure Cooker Turkey Breast Recipe | Kita Roberts GirlCarnivore
    Print Recipe Pin Recipe
    4.37 from 11 votes

    Quick Pressure Cooker Turkey Breast Recipe

    Put the pressure cooker to work for a holiday feast that comes together in under an hour. Quick Pressure Cooker Turkey Breast Recipe – 40 minutes to the table. 
    Course: Main Course
    Cuisine: American
    Author: Kita Roberts
    Prep Time5 mins
    Cook Time40 mins
    10 mins
    Total Time45 mins
    Servings: 6
    Calories: 133kcal

    Equipment

    • Pressure Cooker / Insta Pot

    Ingredients

    • 6 – 7 lbs bone-in turkey breast thawed
    • 1 onion halved
    • 3 garlic cloves smashed
    • 1 carrot cut in half
    • 2 celery stalks cut in half
    • 4 cups chicken broth
    • salt and pepper
    • 1 tablespoon fresh rosemary chopped
    • 1 tablespoon fresh parsley chopped
    • 1 tablespoon fresh sage
    • 4 tablespoon butter bonus points for herb butter

    For the Gravy

    • Reserved cooking liquid from the turkey breast
    • 2 tablespoon butter
    • 2 tablespoon flour

    Instructions

    Prep the Turkey

    • Place the chicken broth in the pressure cooker and add a steamer, open fully over top. Place the onion, garlic, carrot, and celery to the steamer.
      1 onion, 3 garlic cloves, 1 carrot, 4 cups chicken broth, 2 celery stalks
    • Mix the rosemary and parsley together in a bowl.
      1 tablespoon fresh rosemary, 1 tablespoon fresh parsley
    • Pat the turkey dry with paper towels. 
      6 – 7 lbs bone-in turkey breast
    • Season well with salt and pepper (don’t forget to season the cavity). 
      6 – 7 lbs bone-in turkey breast, salt and pepper
    • Carefully use your fingers to pull up the skin from the top of the turkey breast and rub with the chopped herbs. 
    • Slide 4 pats of butter (about 1 tablespoon each) under the skin and a few of the sage leaves. 
      1 tablespoon fresh sage, 4 tablespoon butter

    Cook the Turkey Breast

    • Place the turkey breast in the pressure cooker.
      6 – 7 lbs bone-in turkey breast
    • Seal the lid and set your pressure cooker to 30 minutes. 
    • Allow the pressure to cook the turkey and release the steam naturally.
    • Carefully remove the turkey breast from the pressure cooker when the pressure has released. 
    • Place the turkey on a baking sheet and put under the broiler for a few minutes to brown the skin. 
    • Remove and wrap well with foil to rest.
    • Remove the steamer with the cooked vegetables and discard.

    Make the Gravy

    • Meanwhile, melt the butter in a small saucepan. Add the flour and allow to cook for one minute. 
      2 tablespoon butter, 2 tablespoon flour
    • Ladle about a cup of the cooking liquid into the saucepan, whisking, to create a roux. 
      Reserved cooking liquid from the turkey breast
    • Add a little more liquid if needed. Once the roux has come together, set your pressure cooker to simmer and add the roux. 
    • Allow to cook until thickened, 5 to 7 minutes. (If your pressure cooker does not have this option, continue to whisk the cooking liquid into the flour and butter mix and cook until thickened).
    • Serve the turkey breast sliced with the gravy on the side.

    Notes

    Store leftovers in a resealable airtight container or wrapped well in foil in a refrigerator for up to 3 days. 
    To reheat, microwave the desired portion on 50% power on safe plate to avoid drying out any unneeded leftovers, in 45 second bursts until heated through. 

    Nutrition

    Nutrition Facts
    Quick Pressure Cooker Turkey Breast Recipe
    Amount Per Serving
    Calories 133 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 7g44%
    Cholesterol 30mg10%
    Sodium 683mg30%
    Potassium 190mg5%
    Carbohydrates 5g2%
    Sugar 1g1%
    Protein 1g2%
    Vitamin A 2105IU42%
    Vitamin C 14.3mg17%
    Calcium 22mg2%
    Iron 0.5mg3%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!
    Quick and Easy Pressure Cooker Turkey Breast Recipe - perfect for smaller holiday get togethers. The whole recipe comes together in under 40 minutes. | Get the recipe at GirlCarnivore.com
    • Pinterest
    • Facebook
    • Flipboard
    • Yummly
    « Southern Cola Ham Steak
    Spatchcocked Smoked Turkey »

    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Comments

    1. Gina says

      November 26, 2016 at 4:13 pm

      What if I only have a 3 pound turkey breast? I don’t think I cut the time down, but don’t want it to turn out dry.
      Looks amazing, thank you!

      Reply
      • Kita says

        November 27, 2016 at 1:24 pm

        I would still cook it for the full time. Boneless?

        Reply
        • Rose Neeley says

          September 06, 2021 at 4:16 pm

          In the same situation. Turkey is 3 lb with the bone. 30 mins still? Afraid to overcook

          Reply
          • Kita says

            September 07, 2021 at 9:37 am

            Hi Rose, Bone-in should theoretically take a little longer. I would set it to the same time, check it and add just a couple minutes more if needed.

            Reply
    2. Michele says

      January 02, 2017 at 2:13 pm

      Don’t you need to add some liquid (chicken broth) to the pressure cooker when you put the turkey in to cook?

      Reply
      • Kita says

        January 02, 2017 at 7:10 pm

        Yep Michele. You’ll want to put 4 cups of chicken broth in the pressure cooker before cooking as mentioned in step one. Otherwise, things could get really bad for that turkey breast! ?

        Reply
    3. Michele says

      January 03, 2017 at 8:16 am

      Thank you – Not sure how I missed that liquid step. Thank you for this great sounding recipe and your fast reply.

      Reply
      • Kita says

        January 03, 2017 at 12:36 pm

        No worries Michele! I hope you enjoy it 😀

        Reply
    4. Mallory says

      January 27, 2017 at 6:27 pm

      This will be my first recipe using a Pressure Cooker. What settings do I use? It sounds delicious!

      Reply
    5. Maria says

      February 02, 2017 at 10:22 pm

      Am I understanding the recipe correctly that the turkey is cooked by steaming (along with the veggies)?

      Regarding, “Remove and wrap well to rest.” what is the purpose of wrapping and what is the turkey to be wrapped with?

      Reply
    6. Kathy says

      April 08, 2017 at 2:47 pm

      Do I use the steamer I use on the stove or did your pressure cooker come with a steamer.

      Reply
      • Kita says

        April 09, 2017 at 3:42 pm

        hey Kathy, my pressure cooker is the Fagor all in one – no stove needed. It’s a wonderful little machine! What do you have? Thanks

        Reply
    7. Jo Ann says

      April 12, 2017 at 5:45 pm

      Does it matter which way you put in the turkey breast … I.e. Breast side up or down. The only way I can fit my turkey breast in the pressure cooker on top of the steamer and close and lock the lid is breast side down. My turkey breast weights 7.44 pounds. When this is done will it come out in one piece for placement under the broiler for browning?

      Reply
    8. Jacque says

      April 23, 2017 at 7:05 pm

      What about cooking boneless??

      Reply
      • Kita says

        May 05, 2017 at 8:39 am

        Hey Jacque, I would apply the same amount or just a minute or two under depending on weight and thickness. Thanks

        Reply
    9. Traci Marquardt says

      November 05, 2017 at 8:21 pm

      Hi Kita,

      What type of steamer do you use? A basket? A trivet? Thank you!

      Reply
    10. Chelsea Freeman says

      November 21, 2017 at 5:49 pm

      Hi! I am cooking a 9.5 turkey breast ( bone-in) in my pressure cooker. How much time should I add? You recipe sounds so delicious, I cannot wait to try!

      Reply
    11. Aaron Paolino says

      March 29, 2019 at 8:21 am

      5 stars
      Turned out great! Would I be able to do this again with a whole Chicken or small turkey? or will having the whole bird change things up too much?

      Reply
    12. FirstMax says

      December 02, 2019 at 5:40 pm

      5 stars
      I just wanted to thank you for this recipe. I used a 6.7 lb bone in Butterball breast. Cooked for 30 minutes and pretty much just followed your recipe. I have an 8qt Fagor stovetop cooker. This recipe just worked. Simple and easy!
      I did have some issues with the steamer basket and what was intended. I “assumed” that the veggies sat on a basket to keep them from scorching and I put the breast on top of all of that. The breast was way above the MAX line, but I guessed, correctly, that a meaty bone above the line wasn’t going to have disastrous results. I have now purchased a silicone trivet so that everything will lie a little flatter next time.

      Reply
    13. Claudette says

      November 19, 2021 at 5:58 am

      Can I dry brine the turkey breast before I pressure cook it?

      Reply
      • Kita says

        November 19, 2021 at 10:45 am

        Absolutely!

        Reply

    Tried this recipe? Leave feedback or a comment about it! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kita Roberts GirlCarnivore

    Hi, I’m Kita! The meat maven for GirlCarnivore®. I’m a freelancing creator, recipe developer, photographer, and world-traveling food junkie. 

    More about me →

    Check out the GirlCarnivore® Spiceline!

    Newest Posts

    • Diner-Style Ham and Cheese Omelet
    • Grilled Ham Steaks with Brown Sugar-Mustard Glaze
    • Traeger 3-2-1 Ribs
    • BBQ Pork Steak

    Fan Favorite Recipes

    • New Orleans BBQ Shrimp
    • Perfect Oven-Roasted Rack of Pork
    • Smoked Beef Tenderloin
    • Char-grilled Roast Beef

    Stay Up to Date

    Thanks for signing up! Check your email for a confirmation and make sure you actually signed up. Ugh technology.

    Footer

    About Girl Carnivore

    Girl Carnivore is a food site designed to inspire cooks from beginner to pro with recipes created by chef and culinary expert, Kita Roberts.  From savory burgers, to healthy meals, global flavor infusions cooked over grills, livefire, or in traditional ovens, #GirlCarnivore is here to help you break down barriers and make cooking fun again.

    As Seen On

    2022 as seen on girl carnivore media logos

    Content on GirlCarnivore.com may feature affiliate links which help support the site by paying me a commission if you use the link to purchase the product. For more information, please see my full disclosure policy.

    • home
    • Work with Girl Carnivore
    • Sitemap

    Copyright © 2022 Girl Carnivore® • Privacy Policy

    • 1839