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.
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.
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.
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
- Pressure Cooker / Insta Pot
- 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 tbsp fresh rosemary chopped
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh sage
- 4 tbsp butter bonus points for herb butter
For the Gravy
- Reserved cooking liquid from the turkey breast
- 2 tbsp butter
- 2 tbsp flour
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.
- Mix the rosemary and parsley together in a bowl.
- Pat the turkey dry with paper towels.
- Season well with salt and pepper (don’t forget to season the cavity).
- 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.
Cook the Turkey Breast
- Place the turkey breast in the pressure cooker.
- 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 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.
- Ladle about a cup of the cooking liquid into the saucepan, whisking, to create a roux.
- 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.
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.