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Instant Pot Turkey Breast

A close up of food on a plate, with Laser
This simple, moist Instant Pot turkey breast is a flavorful, easy recipe that is a great twist on traditional turkey. With the perfect balance of herbs and seasonings, you'll love how fast and quick it is to make thanks to the Instant Pot.
Prep Time 20 mins
Cook Time 40 mins
Resting 10 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine American
Servings 8
Calories 61 kcal


  • 1 bone-in turkey breast 5 to 6 pounds
  • 2 tablespoons olive oil divided
  • 2 tablespoons butter
  • 1 teaspoon dried sage
  • 1 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 2 cups water
  • 2 cloves garlic
  • 1 rib celery cut into big chunks
  • 1/2 small onion sliced


  • Remove any gravy package that might be included with the turkey breast.
  • Pat dry the turkey breast with paper towels.
  • Mix together the sage, rosemary, thyme, paprika, seasoned salt, and pepper.
  • Drizzle 1 tablespoon of olive oil all over the turkey breast and rub it in. You really don’t have to measure, just drizzle the turkey all over.
  • Sprinkle the spice mixture all over the turkey and pat it onto the skin. Start on one side and just turn and add spice. You can do several sprinkles.
  • Place 1 tablespoon of olive oil and the 2 tablespoons of butter in the bottom of the instant pot. Set the Instant Pot to saute and once the butter has melted sear the turkey breast on all sides, about 5 to 6 minutes on each side. Once the sides are seared, remove the turkey to a plate.
  • Turn the Instant Pot off.
  • Add the celery, onion, and garlic to the bottom of the pot.
  • Place the wire trivet that came with the Instant Pot in the bottom of the pot leaving the handles available for later to lift the turkey out.
  • Carefully and slowly add 2 cups of water to the instant pot. Be careful with hot oil and water.
  • Place the turkey breast into the instant pot.
  • Place the lid on the Instant Pot, vent in the closed position. Set the Instant Pot to the manual setting for about 33 to 40 minutes, about 6 to 7 minutes per pound.
  • Once the cooking time has transpired let the Instant Pot pressure release naturally (meaning don’t open the currently closed vent). Let it release naturally at least 10 to 15 minutes or until you are ready to take it out.
  • Remove the turkey to a cutting board, tent with aluminum foil and let it rest before slicing.


Gravy Ingredients:
  • Leftover broth and juices to equal 2 cups
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
Gravy Instructions:
  1. Strain the liquid that remains in the Instant Pot using a fine meshed strainer to remove the chunks of onion, garlic and celery.  Measure out 2 cups of juices (or more if you need it, adjust cornstarch/water accordingly). Place the strained liquid back into the Instant Pot.
  2. Set the Instant Pot to saute to reheat the liquid.
  3. While the liquid is reheating, whisk the cornstarch and cold water together.
  4. Once the liquid is boiling whisk in the cornstarch/water mixture and whisk until desired thickness.


Sodium: 175mgCalcium: 5mgVitamin C: 1mgVitamin A: 149IUSugar: 1gFiber: 1gPotassium: 10mgCholesterol: 8mgCalories: 61kcalSaturated Fat: 2gFat: 6gProtein: 1gCarbohydrates: 1gIron: 1mg