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Quick Pressure Cooker Turkey Breast Recipe | Kita Roberts GirlCarnivore

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
Prep Time 5 minutes
Cook Time 40 minutes
10 minutes
Total Time 45 minutes
Servings 6
Calories 133kcal


  • 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 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


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.



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