There’s nothing quite like carving into a perfectly cooked turkey breast — golden on the outside, juicy and tender inside, and infused with the flavors of herbs and spices. I used to think the only way to get that was to spend hours roasting in the oven, juggling oven space with pies, casseroles, and bread rolls. Then I tried making turkey breast in the Instant Pot.
Let me just say, it changed the way I approach holiday cooking. It’s fast, the meat stays unbelievably moist, and I still get that golden, seasoned crust by finishing it under the broiler. Whether it’s Thanksgiving, a Sunday dinner, or just because you want turkey sandwiches all week, this method works every time.
Why I Love This Recipe
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Time-saver: A 5-pound turkey breast cooks in just 30 minutes under pressure, leaving the oven free for all the sides.
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Flavor-packed: Herbs de Provence, garlic powder, smoked paprika, and a little chili powder give it a cozy, savory kick.
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One-pot cleanup: The turkey and the gravy both happen in the Instant Pot, so there’s no juggling multiple pans.
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Versatile: Perfect for the holidays, meal prep, or slicing up for sandwiches.
How I Make It
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Season & Sear – I rub the turkey with oil, sprinkle on my spice blend, then sear it right in the Instant Pot until all sides have that golden color.
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Pressure Cook – I add 2 cups of water to the pot (poured down the side so I don’t wash off the seasoning), seal it, and cook on high pressure — 30 minutes for a 5-pound breast.
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Broil for Crisp Skin – Once the pressure releases, I transfer the turkey to a baking dish, add a splash of cooking liquid, and broil it for just a few minutes until the skin is crisp and inviting.
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Rest Before Slicing – This is the hard part — I let it rest for 10–15 minutes so all the juices stay in the meat instead of running onto the cutting board.
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Make Gravy – While the turkey rests, I switch the pot to “Soup” mode, whisk cornstarch with water, stir it in, and let it bubble into a rich, silky gravy.
Tips from My Kitchen
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Size matters: For every extra pound over 5 lbs, add 2 minutes to the pressure cooking time.
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The rest is key: Resist cutting too soon — the resting time is what keeps the turkey juicy.
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Broil carefully: Keep an eye on it; golden and crisp can turn to burnt in seconds.
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Two forks, not tongs: Forks won’t scrape off that beautiful seasoning you worked into the skin.
How to Cook in a Slow Cooker
You can absolutely adapt this recipe for a Crock Pot if you prefer:
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Sear the turkey in a skillet on the stove first.
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Oil and season as above.
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Set it on top of onions, carrots, and garlic in the slow cooker.
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Cook on high for 2 hours or low for 4 hours.
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Broil for crispy skin, then make the gravy with the juices on the stovetop.
Storage & Reheating
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Fridge: Store in an airtight container for up to 5 days.
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Freezer: Wrap tightly and freeze for up to 5 months.
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Reheat in oven: 350°F, covered with foil, for about 30 minutes.
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Reheat in microwave: Cover with a damp paper towel, heat at 50% power in 1-minute bursts.
Instant Pot Turkey Breast
If you’re craving tender, juicy turkey with a perfectly seasoned, golden-brown crust, this Instant Pot Turkey Breast is your new go-to.
Ingredients
- ½ teaspoon smoked paprika
- ½ teaspoon coarsely cracked black pepper (or ¼ teaspoon ground)
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 teaspoons Herbs de Provence (or Italian seasoning blend)
- 1 tablespoon olive oil
- Juice of 1 orange
- 5–7 pounds turkey breast (bone-in or boneless)
- 2 cups water
For Gravy
- 2 tablespoons corn starch
- ⅓ cup cold water
- Salt & pepper to taste
Instructions
- Begin by setting your Instant Pot to Sauté mode. Coat the turkey breast with olive oil, making sure every side gets a little love.
- In a small bowl, mix together the paprika, pepper, garlic powder, chili powder, salt, and Herbs de Provence. Rub this seasoning mix generously over the turkey.
- Place the turkey in the pot and sear each side until it’s beautifully golden, about 4–5 minutes total.
- Carefully pour the water into the Instant Pot — along the side so you don’t rinse off the seasoning. Secure the lid, set the valve to Sealing, and cook on High Pressure for 30 minutes (add 2 minutes per extra pound if your turkey is larger).
- When the timer goes off, do a quick release to let out the steam. While that’s happening, preheat your oven to Broil.
- Transfer the turkey to a roasting pan, spoon about ½ cup of the Instant Pot liquid into the pan, and broil for 3–5 minutes until the skin crisps up. Keep a close eye so it doesn’t burn.
- Once done, move the turkey to a cutting board, squeeze fresh orange juice over it, and let it rest for 10–15 minutes before slicing. This rest period is key to keeping every bite juicy.
- For the Gravy: Switch the Instant Pot to Soup mode. Mix corn starch with cold water, then whisk it into the boiling liquid in the pot. Let it thicken, season with salt and pepper, and serve alongside the turkey slices.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 6403Total Fat 92gSaturated Fat 26gTrans Fat 1gUnsaturated Fat 52gCholesterol 3447mgSodium 4710mgCarbohydrates 12gFiber 1gSugar 7gProtein 1299g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Cooking turkey breast in the Instant Pot has become my go-to for holiday meals and beyond. It’s stress-free, consistently juicy, and frees up oven space for everything else. If you’ve ever struggled with dry turkey or the timing of multiple dishes, this is the method to try — you might never go back to the old way.
Try other Instant Pot recipes:
