Whether you’re looking for a low-fuss way to enjoy a turkey dinner or have a smaller crowd planned for your next Thanksgiving, preparing your turkey in an Instant Pot is the way to go.
Why Cook Turkey in an Instant Pot?
To start, making an Instant Pot turkey frees up oven space. This makes preparing side dishes so much easier, because that valuable kitchen real estate is available. Plus, turkey made in the Instant Pot is almost guaranteed to be moist. It can be done in four simple steps and cuts down your cooking time by more than half! You can have a plump and juicy Instant Pot turkey breast on your table in around an hour (depending on size). Keep reading to see how it all comes together.
Next: Learn how you can make an entire Thanksgiving meal in an Instant Pot.
How to Cook Instant Pot Turkey Breast
This recipe comes to us from Jessica Kunz of Springfield, Illinois, who says, “This recipe makes some of the most succulent turkey I’ve ever eaten. High in lean protein, it’s a smart entree for a special occasion.”
Ingredients
- 1 pound carrots, cut into 2-inch pieces
- 2 medium onions, cut into wedges
- 3 celery ribs, cut into 2-inch pieces
- 1 whole lemon, sliced
- 1 can (14-1/2 ounces) chicken broth
- 1 bone-in turkey breast (6 pounds), fully thawed
- 2 tablespoons olive oil
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 3 sprigs fresh thyme
- 2 sprigs rosemary
- 6-8 sage leaves
Editor’s Note: You may substitute fresh herbs for dried herbs in the following amounts: 1 teaspoon dried thyme, 2 teaspoons dried rosemary, 1 teaspoon rubbed sage.
Tools You’ll Need
- For cooking a large turkey breast in an Instant Pot, you’ll want to invest in at least a 6 to 8 quart Instant Pot. Here are some of our favorite Instant Pot models to consider.
- You can certainly carve a turkey breast with a standard, non-electric knife, but using an electric carving knife makes working around the bones a breeze.
- Remember how we said this Instant Pot turkey is juicy? A carving board is well worth the investment as it helps ensure all those tasty turkey juices don’t drip all over your counter and floor.
Directions
Step 1: Prep turkey and veggies
Place the carrots, onions, celery, sliced lemons and broth in a 6 to 8-quart electric pressure cooker. Brush the turkey breast with olive oil and rub the skin with the salt and pepper.
Place the turkey breast over the vegetables. Then tuck the fresh herbs into the broth around the turkey.
Editor’s Note: If using dried herbs, rub these directly onto the skin of the turkey, on all sides, with the salt and pepper.
Step 2: Cook on high
Lock the lid and close the pressure-release valve. Set your Instant Pot to ‘pressure cook’ on high for 36 minutes for a 6-pound turkey. When time is up, let the pressure release naturally for 10 minutes and then safely quick-release any remaining pressure. Carefully remove the turkey from the pressure cooker.
Step 3: Broil
For crispy skin, transfer the turkey breast to a broiler pan and place the turkey under a preheated broiler, skin-side-up, until the skin turns golden brown; about 5 to 10 minutes.
Step 4: Rest and carve
Tent the breast with foil and let it stand 10 minutes before slicing using an electric carving knife. Serve warm.
Need to go back to the basics? See how this method compares to the traditional method for cooking a turkey.
How to Store Leftover Turkey
In our humble opinion, if you make a turkey and don’t have any leftovers, you’re missing out. Save any leftover Instant Pot turkey in a tightly sealed container in the refrigerator for 3 to 4 days. You can also store it in an airtight container or freezer storage bag in the freezer for 3 to 4 months.
Have other leftovers? Here’s how long Thanksgiving leftovers last in the fridge.
Garlic and Herb Mashed Potatoes
Cream cheese is the secret ingredient in these comforting spuds. Simply mash, mix and let them warm in the slow cooker. —Frieda Bliesner, McAllen, Texas
Hot Spinach Apple Salad
With a light sweet-tangy dressing, the spinach doesn’t wilt and the apples retain their crunch. We serve this salad with homemade bread. —Denise Albers, Freeburg, Illinois
Aunt Margaret's Sweet Potato Casserole
My great-aunt made an incredible sweet potato casserole for our holiday dinners. I’ve lightened it up a bit, but we love it just the same. —Beth Britton, Fairlawn, Ohio
Shredded Gingered Brussels Sprouts
Even people who normally don't care for Brussels sprouts will ask for a second helping of these. —James Schend, Taste of Home Deputy Editor
Skillet Sausage Stuffing
To make this sausage stuffing, I dressed up a package of stuffing mix with pork sausage, mushrooms, celery and onion. It impressed my in-laws at a family gathering and has since become a popular side dish with my husband and children. —Jennifer Lynn Cullen, Taylor, Michigan
Potato Pan Rolls
My family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming
Holiday Green Bean Casserole
Try this green bean casserole and you'll never go back to the old stuff. — Laura Fall-Sutton, Buhl, Idaho
Acorn Squash Slices
Roasted acorn squash slices are a favorite with my family. This recipe has a sweet maple flavor from syrup and an appealing nuttiness from pecans. It's easy, too, because you don't have to peel the squash. —Richard Lamb, Williamsburg, Indiana
Roasted Squash, Carrots & Walnuts
After the turkey’s done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. —Lily Julow, Lawrenceville, Georgia
Lemon Roasted Fingerlings and Brussels Sprouts
My trick to roasting veggies is to choose ones that cook in the same amount of time. Other combinations to try? Cauliflower florets with baby carrots or okra with cherry tomatoes. —Courtney Gaylord, Columbus, Indiana
Slow-Cooker Mashed Potatoes
Sour cream and cream cheese give richness to these smooth make-ahead potatoes. They are wonderful for Thanksgiving or Christmas dinner since there's no last-minute mashing required. —Trudy Vincent, Valles Mines, Missouri
Slow-Roasted Root Vegetables
When she was a little girl growing up in Italy, my Aunt Virginia learned to make a dish called “Noodles and Nuts.” I tried the topping on carrots and parsnips instead of noodles and haven't looked back. —Terri Collins, Pittsburgh, Pennsylvania
Cranberry-Apple Red Cabbage
When I was looking for something new, I started playing with flavors and came up with this very tasty dish. My German grandmother would be impressed, I think! The colorful side dish is just right with pork. —Ann Sheehy, Lawrence, Massachusetts
Honey-Squash Dinner Rolls
These puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works. I've even used cooked carrots. —Marcia Whitney, Gainesville, Florida
Badger State Stuffing
Your family will love the contrasting sweet, savory and slightly tart flavors in this spin on a Thanksgiving classic. Feel free to use your favorite beer or dried fruit to make the dish your own. —Andrea Fetting, Franklin, Wisconsin
Cheesy Corn Spoon Bread
Homey and comforting, this custard-like side dish is a much-requested recipe at potlucks and holiday dinners. The jalapeno pepper adds just the right bite. Second helpings of this tasty casserole are common—leftovers aren't. —Katherine Franklin, Carbondale, Illinois
Roasted Apple Salad with Spicy Maple-Cider Vinaigrette
We bought loads of apples and needed to use them. To help the flavors come alive, I roasted the apples and tossed them with a sweet dressing. —Janice Elder, Charlotte, North Carolina
Flaky Butterhorn Rolls
These dinner rolls, slightly sweet and so very flaky, were my mother’s recipe. They are simple to prepare because kneading skills are not required and the dough is easy to handle. My grandchildren have renamed them Grandma’s Croissants! —Bernice Smith, Sturgeon Lake, Minnesota
Old-Fashioned Green Beans
Mom would prepare homegrown green beans using this recipe and, boy, did they ever taste good! The bacon provides rich flavor and the brown sugar a touch of sweetness. This is one irresistible side dish. —Willa Govoro, St. Clair, Missouri
Wild Rice and Squash Pilaf
This pilaf is fantastic with fish or poultry and especially compatible with turkey. Since it's so colorful, I like to think it makes my turkey dressed for the holidays. —Erica Ollmann, San Diego, CaliforniaTurkey Cook Times
Cooking a turkey breast that’s larger or smaller than 6 to 7 pounds? Here’s an Instant Pot cook time guide for fully thawed, bone-in turkey breasts. A general rule of thumb is to allow 5-6 minutes per pound of cooking time in the Instant Pot on high pressure plus a 10-minute natural pressure release.
Turkey Weight |
Time |
| 3 Pounds | 18 minutes |
| 4 Pounds | 24 minutes |
| 5 Pounds | 30 minutes |
| 6 Pounds | 36 minutes |
| 7 Pounds | 42 minutes |
| 8 Pounds | 48 minutes |
| 9 Pounds | 54 minutes |
Helpful Tips and FAQs for Making Instant Pot Turkey
Can you cook Instant Pot turkey breast from frozen?
Yes! Another benefit of cooking a turkey breast in an Instant Pot is that you can cook it from frozen if you forget to thaw the meat in time. Just know that the cooking time will need to increase to 60-70 minutes for a 6- to 7-pound turkey breast, or about 10 minutes per pound.
How do you know when a turkey is done?
The best way to determine if your turkey is done is to use an instant-read meat thermometer (we especially love the Thermapen meat thermometer). Upon removing your turkey breast from the Instant Pot, insert a meat thermometer into the thickest part of the breast. Your turkey is done when it reads 160°F.
Editor’s Note: The turkey will continue to cook as it rests and reach the USDA’s recommended 165°F cooking temperature. Removing the turkey at 160°F ensures the turkey does not become overcooked, tough and dry. Follow these tips to avoid other common turkey mistakes.
How do I keep turkey breast moist?
Luckily, using an Instant Pot to cook your turkey breast is, on its own, a great way to ensure a plump, moist bird. However, if you want to really ensure a tender, moist turkey breast, here are three other tricks you can try.
- Brine: If you’re loyal to brining your bird, you can still brine your turkey breast ahead of cooking it in the Instant Pot.
- Add fat: One of our go-to tricks for adding moisture to turkey is tucking a little butter or mayonnaise under the skin before seasoning and cooking. As the meat cooks, the fat melts and creates a protective heat barrier while also absorbing into the meat.
- Add citrus: Similarly, you can also tuck some thinly sliced lemon, limes or oranges under the skin of the turkey to infuse the meat with extra moisture while cooking.
Can you get crisp skin in an Instant Pot?
Unfortunately, the one downside to the Instant Pot is you will not be able to get that crispy, golden turkey skin using this method alone. However, all hope is not lost.
To crisp up the skin, simply remove the turkey breast from the Instant Pot once it’s fully cooked and transfer it to a broiler pan. Pop it under a preheated broiler for 5-10 minutes (keep a close eye on it) and you’ll have a perfectly juicy Instant Pot turkey WITH crispy skin in just a few extra minutes.
Editor’s Note: Make sure you still let your turkey rest for 10-15 minutes before carving after you remove it from the broiler to let the juices redistribute through the meat.
Can you make gravy from the drippings?
If you’re worried about the gravy, don’t be. You can easily make gravy in the Instant Pot, too (just avoid these gravy mistakes). To make the gravy, strain the cooking liquid through a fine mesh strainer to separate it from the vegetables, herbs and lemon slices. Next, return the turkey drippings to the Instant Pot and set the machine to its “saute” function. Bring the drippings to a boil and then add a slurry of 2 tablespoons of cornstarch dissolved into 2 tablespoons of water. Whisk to combine and continue to cook until the gravy has thickened.
Editor’s Note: For an extra indulgent gravy, swap the 2 tablespoons of water for 1/4 cup of half-and-half.
The post How to Cook the Juiciest Instant Pot Turkey Breast Ever appeared first on Taste of Home.
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