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

Quick Pressure Cooker Turkey Breast Recipe | Kita Roberts GirlCarnivore

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 a small gathering or Thanksgiving dinner. 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?

Instant Quick Pressure Cooker Turkey Breast Sliced in a Tray

What Is Turkey Breast In an Electric Pressure Cooker?

This Instant Pot Turkey Breast takes a bone-in turkey breast and cooks it with veggies, chicken broth, herbs, and butter for the ultimate turkey dinner! This easy recipe is a great way to make a quick Thanksgiving turkey, especially if it’s your first time making one or you want to switch things up. Plus, if your guests aren’t huge fans of dark meat, they can rest easy because the whole turkey breast is white meat only!

Instant Pot Turkey Breast Ingredients

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 using a frozen turkey breast, be sure to thaw it in the fridge first. Check out our How to Thaw a Turkey guide for more info. 
  • 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 – enhance flavors and add a subtle kick of heat.
  • Rosemary, Parsley, and Sage – we highly recommend using fresh herbs for the best flavor.
  • Butter – you can use regular butter or compound butter (highly recommended.)


  • 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


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 it with chopped herbs. 

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


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.


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

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.

What to Serve With This Juicy Turkey Breast

We 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, keto cauliflower soup, or any of your favorite side dishes! 

Turkey Breast Prepared in Pressure Cooker by Kita Roberts on

Leftovers & Reheating

Store leftover turkey breast in an airtight container or wrapped tightly in aluminum foil in the fridge for up to 3 days or in the freezer for up to 3 months. 

To reheat, you have a couple of options:

  1. Oven Method: Preheat the oven to 325 degrees F. Simmer chicken broth on the stove. Lay the turkey in a baking dish and place a dish towel over them. Pour simmered chicken broth over the turkey and wrap in foil. Bake for 15 minutes or until heated. 
  2. Microwave: Grab a plate and a damp paper towel (use water or chicken broth). Lay the paper towel over the turkey slices and reheat in 45-second bursts at 50% power until heated. 

Not sure what to do with leftovers? Check out our Leftover Turkey Recipes guide! 

More turkey recipes you’ll love

This Pressure Cooker Turkey Breast recipe is the perfect way to make the juiciest turkey breast in a fraction of the time as a traditional roast turkey! Whether you need a turkey for the holiday or want to jazz up your basic turkey recipes, this easy recipe is for you!

Have you tried this recipe? Do us a favor and rate the recipe card with the  ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

Quick Pressure Cooker Turkey Breast Recipe

4.37 from 11 votes
Prep: 5 minutes
Cook: 40 minutes
10 minutes
Total: 45 minutes
Servings: 6
Quick Pressure Cooker Turkey Breast Recipe | Kita Roberts GirlCarnivore
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. 

Recommended Equipment


  • 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.
    1 onion, 3 garlic cloves, 1 carrot, 4 cups chicken broth, 2 celery stalks
  • Mix the rosemary and parsley together in a bowl.
    1 tbsp fresh rosemary, 1 tbsp 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 tbsp fresh sage, 4 tbsp 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 tbsp butter, 2 tbsp 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.



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. 


Calories: 133kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 683mg | Potassium: 190mg | Sugar: 1g | Vitamin A: 2105IU | Vitamin C: 14.3mg | Calcium: 22mg | Iron: 0.5mg
Course: Main Course
Cuisine: American
Author: Kita Roberts

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Recipe FAQ’s


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 by inserting a meat thermometer into the thickest part of the breast. 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.


Although it’s not totally necessary, we 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. This method is considered a wet brine, but you could also do a dry brine if you prefer. 

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. 


Absolutely! Just make sure to adjust the cooking time if using a boneless breast, as it may cook faster than a bone-in breast. 

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

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Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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Recipe Rating


  1. This was awesome… since I now cook for two, this is our new Thanksgiving dinner.

    Thanks, so much for this

  2. 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.

  3. 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?

  4. 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!

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

  5. 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?

    1. 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

  6. 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?

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

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

    1. 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! ?

  9. 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!

        1. 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.