Can I make Instant Pot Turkey Breast ahead of Thanksgiving?

Yes. Mix the dry seasoning up to 3 days ahead and keep it in an airtight container. You can also season the thawed turkey breast 24 hours before cooking and refrigerate it below 40°F. For the best texture, pressure cook the turkey on the day you plan to serve it and broil the skin shortly before dinner.

How long does cooked turkey breast last in the refrigerator?

Cooked turkey stays safe in the refrigerator for 3 to 4 days when stored at 40°F or below. Place the sliced meat in shallow airtight containers within 2 hours of cooking. Add a few tablespoons of reserved cooking juices to help prevent drying. If the turkey develops an unusual smell or slimy texture, discard it.

Can I cook a frozen turkey breast in the Instant Pot?

This recipe uses a fully thawed 2.5-pound turkey breast because the searing step needs a dry surface. A solid frozen roast won't brown properly and needs a different pressure cooking time. Thaw it in the refrigerator before following this method. Always check that the thickest section reaches 165°F before serving.

Why did my turkey breast turn out dry?

Dry turkey usually means the meat spent too long at a high internal temperature or was cut before resting. Use an instant-read thermometer and check for 165°F in the thickest section. Rest the breast for 10 to 15 minutes before slicing. For serving, add 1 or 2 tablespoons of warm cooking juices to each portion.

Can I double this recipe for a bigger Thanksgiving dinner?

You can cook two smaller boneless turkey breasts if both fit comfortably inside your pressure cooker. Keep the broth at your model's required minimum and make sure the meat doesn't block the lid. Don't automatically double the 25-minute cooking time because thickness matters more than total weight. Check each breast separately for an internal temperature of 165°F.

What side dishes go well with pressure cooker turkey breast?

For a classic Thanksgiving plate, serve about 5 to 6 ounces of turkey per person with a warm vegetable side and something creamy. Our Sweet Potato Casserole with Pecans adds sweetness while Green Bean Casserole with Fresh Green Beans brings a savory contrast. A few spoonfuls of warm turkey juices can replace gravy when you want a simpler meal.

Can I freeze and reheat leftover turkey breast?

Yes. Freeze the sliced turkey in airtight freezer bags with a little cooking juice for up to 3 months for best quality. Thaw overnight in the refrigerator rather than on the counter. Place the thawed slices in a covered baking dish with 2 tablespoons of broth per serving and warm at 325°F until the center reaches 165°F.

Instant Pot Turkey Breast Recipe

Name: Instant Pot Turkey Breast
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2.5 pounds Boneless skin-on turkey breast (Fully thawed with skin intact and patted dry before seasoning. Choose one whole roast that fits comfortably inside a 6-quart Instant Pot.); 2 tablespoons Unsalted butter (Softened so it spreads easily beneath the turkey skin and adds richness without making the meat overly salty.); 1 tablespoon Extra virgin olive oil (Used to sear the turkey and help the surface develop golden patches before pressure cooking.); 1 cup Low-sodium chicken broth (Added to the pressure cooker to produce steam and flavorful cooking juices without excessive salt.); 1.5 teaspoons Kosher salt (Distributed over the turkey to season the meat and balance the butter and herb flavors.); 0.5 teaspoon Freshly ground black pepper (Provides gentle heat and an earthy finish to the turkey seasoning.); 1 teaspoon Garlic powder (Blended into the seasoning for even garlic flavor without fresh garlic pieces burning during searing.); 1 teaspoon Smoked paprika (Adds a mild smoky note and helps develop the warm reddish golden color of the turkey skin.); 1 teaspoon Dried rosemary (Crushed lightly before mixing into the seasoning to give the turkey a classic piney herb flavor.); 1 teaspoon Dried thyme (Mixed into the dry seasoning for a gentle earthy aroma that pairs well with poultry.); 1 sprig Fresh rosemary (Used as a simple fresh garnish beside the finished turkey slices.); 1 teaspoon Fresh thyme (Leaves removed from the stems and scattered beside the plated turkey for a fresh herbal finish.)

Description

This easy Instant Pot turkey breast recipe gives you juicy slices with buttery garlic flavor and a rich herb crust. The kitchen smells of fresh rosemary and roasted garlic while the turkey turns golden under the broiler. What makes this version different is the quick sear before pressure cooking and a short broil at the end. It’s one of the best simple ideas for a healthy weeknight dinner, holiday meal or small Thanksgiving gathering without roasting a whole bird.

Ingredients

Scale

2.5 pounds Boneless skin-on turkey breast (Fully thawed with skin intact and patted dry before seasoning. Choose one whole roast that fits comfortably inside a 6-quart Instant Pot.)
2 tablespoons Unsalted butter (Softened so it spreads easily beneath the turkey skin and adds richness without making the meat overly salty.)
1 tablespoon Extra virgin olive oil (Used to sear the turkey and help the surface develop golden patches before pressure cooking.)
1 cup Low-sodium chicken broth (Added to the pressure cooker to produce steam and flavorful cooking juices without excessive salt.)
1.5 teaspoons Kosher salt (Distributed over the turkey to season the meat and balance the butter and herb flavors.)
0.5 teaspoon Freshly ground black pepper (Provides gentle heat and an earthy finish to the turkey seasoning.)
1 teaspoon Garlic powder (Blended into the seasoning for even garlic flavor without fresh garlic pieces burning during searing.)
1 teaspoon Smoked paprika (Adds a mild smoky note and helps develop the warm reddish golden color of the turkey skin.)
1 teaspoon Dried rosemary (Crushed lightly before mixing into the seasoning to give the turkey a classic piney herb flavor.)
1 teaspoon Dried thyme (Mixed into the dry seasoning for a gentle earthy aroma that pairs well with poultry.)
1 sprig Fresh rosemary (Used as a simple fresh garnish beside the finished turkey slices.)
1 teaspoon Fresh thyme (Leaves removed from the stems and scattered beside the plated turkey for a fresh herbal finish.)

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Instructions

Pat the 2.5-pound boneless skin-on turkey breast dry with paper towels. Then mix the kosher salt, black pepper, garlic powder, smoked paprika, dried rosemary and dried thyme. Rub the blend over the skin and all exposed sides. Spread the softened unsalted butter beneath the skin where you can reach without tearing it. Select Sauté on the Instant Pot and set it to High. Add the extra virgin olive oil and let it heat for 2 minutes. Place the turkey skin side down and sear for 3 minutes. Then turn it and sear the other side for 2 minutes. Look for pale golden patches on the skin and a warm garlic and herb smell. The turkey will still be raw inside. That’s expected. Don’t leave it longer or the dry spices may scorch. This quick sear builds flavor before the moist heat softens the skin.
Lift the seared turkey out and pour 1 cup of low-sodium chicken broth into the Instant Pot. Scrape the browned bits from the bottom so nothing sticks during cooking. Set the trivet inside and place the turkey on top with its skin facing up. Secure the lid and set the valve to Sealing. Select High Pressure for 25 minutes. Allow about 10 to 15 minutes for the pot to reach pressure before the timer begins. Once cooking ends, leave the valve closed for a 10-minute natural release. Then vent the remaining pressure carefully. Open the lid only after the float valve drops. The skin should look soft and golden beige while the meat feels firm. Check the thickest part for 165°F. If it’s below 165°F, pressure cook for 3 more minutes and check again after safely releasing pressure. Don’t rely on the timer alone. The thermometer confirms safe poultry cooking.
Carefully move the turkey to a rimmed baking sheet with its skin facing up. Set the oven broiler to High at approximately 500°F and place an oven rack about 6 inches from the heat. Let the turkey sit for 2 minutes while you prepare the broiler. Then slide the baking sheet onto the rack and broil for 3 to 5 minutes. Watch the surface through the oven window because the skin can darken fast. Turn the baking sheet halfway through for more even color. Remove it when the skin develops crisp golden patches. You’ll notice the herb crust turning deeper amber while small areas of skin begin to blister. Keep watching. A few extra minutes can burn the garlic and herbs. (I prefer checking at minute 3 because the edges brown first.) Short broiling crisps the skin without drying the center.
Transfer the golden turkey breast to a clean cutting board. Cover it loosely with aluminum foil and let it rest for 10 to 15 minutes. Don’t cut it right away. While it rests, pour 2 tablespoons of the warm cooking juices into a small serving bowl. Check that the thickest part of the turkey has reached at least 165°F. Then slice across the grain into pieces about 1/2 inch thick. Keep the crisp skin attached where possible. Move one serving of 3 to 4 slices onto a white dinner plate and spoon 1 tablespoon of warm juices beside them. The center should look pale ivory with distinct moist fibers. Add one fresh rosemary sprig and a few fresh thyme leaves beside the slices. The skin should remain deep golden. Don’t press the meat while slicing or you’ll lose extra juices. Resting keeps more moisture inside each slice.

Notes

Pro Tips:

Pat the turkey skin dry with paper towels for about 2 minutes before seasoning. Less surface moisture helps the skin develop a better golden crust during searing.
Choose a fully thawed boneless turkey breast weighing 2.25 to 2.75 pounds. A much thicker roast may need additional pressure cooking time to reach 165°F.
Keep the turkey on the metal trivet above 1 cup of chicken broth. This prevents the breast from sitting directly in the liquid and losing its seasoned coating.
Plan for an extra 10 to 15 minutes while the Instant Pot builds pressure. The 25-minute programmed cooking time doesn’t include pressure buildup or release.
Always check the thickest part with an instant-read thermometer. If the center hasn’t reached 165°F, pressure cook for another 3 minutes and check again.
Watch the turkey closely during the final 3 to 5 minutes under the broiler. The garlic and herbs can darken quickly once the skin turns amber.
Let the turkey rest for 10 to 15 minutes before carving. Then cut across the grain into 1/2-inch slices for tender pieces that hold their moisture.
Reserve at least 1/2 cup of the golden cooking juices before cleaning the pot. Spoon a little over sliced turkey for extra flavor without adding heavy gravy.

Storage: Let the turkey cool enough to handle and refrigerate it within 2 hours of cooking. Slice the meat and place it in shallow airtight containers with a little reserved cooking juice. Store it at 40°F or below for 3 to 4 days. For longer storage, wrap portions tightly and place them in freezer-safe bags with the excess air pressed out. Freeze at 0°F for up to 3 months for best quality. Label each bag with the date so you know when to use it. To reheat, place the turkey slices in a covered baking dish and add 2 tablespoons of chicken broth per serving. Warm at 325°F for about 15 to 20 minutes or until the center reaches 165°F. You can also microwave a single portion with 1 tablespoon of broth in short 30-second intervals until it reaches 165°F. Don’t leave leftovers at room temperature for more than 2 hours. Discard turkey that smells sour or develops a slimy surface.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dinner
Cuisine: American

Nutrition

Serving Size: 1 serving