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This Instant Pot Turkey Breast is the easiest way to get juicy, perfectly cooked turkey in a fraction of the time it takes in the oven—no basting or babysitting required. With simple, mindful ingredients and a hands-off cooking method, it’s ideal for busy weeknights, small holiday gatherings, or meal prep.
You’ll definitely want to save some leftovers, because this recipe is perfect for my Turkey Cranberry Wraps—they’re easy to make, low carb, and one of my favorite ways to repurpose cooked turkey. If you’re planning a full holiday meal, this turkey pairs wonderfully with Healthy Sweet Potato Casserole, Cauliflower Stuffing, and Mashed Cauliflower Potatoes.
Why Make Turkey Breast in the Instant Pot?
I love making turkey breast in the Instant Pot because it takes all the stress out of cooking poultry—no dry meat, no long bake times, and no hovering over the oven. The pressure cooker locks in moisture and flavor, giving you tender, sliceable turkey every single time, and it frees up your oven during the holidays (which is always a win in my house!).
Enjoy!
– Becca
Ingredients in this Turkey Breast Recipe
See the recipe card for full information on ingredients and quantities.
- Spices: You’ll create a simple, flavorful spice rub using garlic powder, onion powder, salt, pepper, parsley, sage, and paprika. I keep these staples in my pantry because they’re so versatile, but if you want to keep things ultra-simple, a basic salt-and-pepper rub will still taste great.
- Turkey Breast: Turkey breast is naturally rich in B vitamins and essential minerals, making it a nourishing lean protein option. Fun fact: free-range turkeys often contain even more nutrients thanks to their varied, natural diet.
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How to Cook a Turkey Breast in an Instant Pot
You can use these directions with an Instant Pot, Ninja Foodi, or any other electric pressure cooker. It takes about 40 minutes.
Step 1: Add 1 cup of water to the bottom of your pot and place the trivet at the bottom of the pot. You’ll use this to keep the turkey from sticking to the bottom of the pot and to lift the hot turkey breast out of the pot.
Step 2: Mix garlic powder, onion powder, salt, pepper, parsley, sage, and paprika together in a small bowl.
Step 3: Coat all sides of your turkey breast with seasoning.
Step 4: Place your turkey on the trivet breast side up.
Close and lock the lid, then turn the pressure valve to sealing. Select Pressure Cook (high pressure), and then set your cook time for 35 minutes.
Cook time will vary a bit depending on the size of your turkey and your elevation, but average cook time is 7 minutes per pound. (For a 5 lb turkey breast, you’ll want 35 minutes of cook time.)
Step 5: Once the cook time is complete, let the pressure release naturally from your pressure cooker.
An Instant Pot natural release means you should leave the sealing valve untouched and let the pressure drop on its own. You’ll know it’s finished when the float valve falls. Once it does, remove the lid and use an instant-read thermometer to confirm the turkey has reached 165ºF.
Step 6: Remove the turkey from the pot and transfer to a cutting board to rest for 10-15 minutes. Keep the drippings that are in your pot if you’d like to make gravy.
Carve your turkey using a sharp knife and slicing against the grain. Serve immediately or store in the fridge for up to 6 days.
Recipe Tips
- If you’d like golden, crispy skin, transfer the cooked turkey breast to a baking sheet and brush lightly with a tablespoon of olive oil. Broil for 5–10 minutes, keeping a close eye on it, until the skin is beautifully browned.
- If I’m cooking a smaller turkey, I like to add whole potatoes (full size, not mini) right to the pot on top of my turkey. Once the cooking time is complete, I transfer the potatoes to a bowl and mash with milk and butter to taste, using a hand mixer for extra creaminess. This works best with smaller turkeys and shorter cook times.
- Use the seasoning rub on all sides of the turkey breast for the best flavor.
- Leftovers store well in the refrigerator for up to 6 days and freeze beautifully for future meals, making this an easy meal prep recipe!
Instant Pot Turkey FAQs
A good rule of thumb is 7 minutes per pound on High Pressure. A 5-pound (bone-in or boneless) turkey breast, for example, cooks in about 35 minutes, plus natural release time.
To make a delicious turkey gravy in about 15 minutes, use a 1/2 cup of drippings from the Instant Pot and whisk in 1 tbsp of corn starch (this makes a slurry to thicken your gravy).
Using the sauté feature on your Instant Pot, or a medium sized saucepan on the stove, bring the remaining drippings to a boil.
Whisk in your slurry and simmer for 3-5 minutes until the gravy reaches your desired thickness. Remove your gravy from the heat, and it will continue to thicken a bit as it cools.
Yes! This Instant Pot turkey breast is perfect for making your own cold cuts for sandwiches. Homemade lunch meat is not only more affordable, but it’s also a much healthier alternative to store-bought deli slices, which are often highly processed and loaded with sodium, nitrites, and nitrates—even in the “natural” or low-sodium varieties. When you make your own, you control the ingredients, avoid unnecessary additives, and end up with turkey that tastes fresher and cleaner than anything prepackaged.
Healthy Eating Plans
Weight Watchers Points
One 4 oz serving is 0 Points
21 Day Fix Containers
Use your Red Container to measure and count your turkey.
2B Mindset
Lunch: Add 50% veggies, and 25% FFC. Dinner: Add 75% veggies.
If you tried this recipe for Instant Pot Turkey Breast or any other recipe on my site please leave a rating and let me know how it went in the comments!
Instant Pot Turkey Breast
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Equipment
- Kitchen Knife
- Instant Pot Trivet
- Instant Pot 6 qt
Ingredients
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp parsley
- ¼ tsp sage
- ¼ tsp paprika
- 5 lb turkey breast
Instructions
Instant Pot
- Add a cup of water to the bottom of your Instant Pot insert and place trivet at the bottom.
- Mix garlic powder, onion powder, salt, pepper, parsley, sage, and paprika together in a small bowl. 1/2 tsp garlic powder , 1/2 tsp onion powder , 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp parsley , 1/4 tsp sage, 1/4 tsp paprika
- Cover your turkey breast with seasoning then place on the trivet breast side up. 5 lb turkey breast
- Close and lock the lid and turn the pressure valve to sealing. Select Pressure Cook and set cook time for 35 minutes.
- Once cook time is complete let the pressure release naturally.
- When the pressure valve drops remove the lid and transfer your turkey to a plate to rest for 10-15 minuutes.
- Carve your turkey and serve immediately, or store in the fridge for up to 6 days.
Crock Pot
- Mix garlic powder, onion powder, salt, pepper, parsley, sage and paprika together in a small bowl. Coat all sides of your turkey breast with seasoning.
- Place your turkey in the slow cooker with 1 cup of water or chicken broth.
- Cook on low for 6-8 or on high 4-5 hours until internal temperature reaches 165 degrees.
- Let turkey rest for up to 30 minutes. Keep the drippings in your pot if you’d like to make gravy.
- Using a sharp knife slice your turkey against the grain to desired thickness.
Video
Notes
Nutrition
Make This Recipe?
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Thank you for this recipe. How much water would I need for an 8 qt Instant Pot?
I typically use 1.5 cups, but it’s always good to check your owners manual.
Why did I have trouble getting the seasoning to stay on my turkey breast???
I’m not sure :) Sometimes it helps to dry it a bit.
Can I make this with a frozen turkey? If so, what changes should I make?
You can! No changes necessary, the pot will just take longer to come to pressure :)
How big was turkey breast you used for this recipe? I have a 6 pound breast and I’m thinking 52 minutes(42 min cook time, 10 min natural release)
Mine was just over 4 pounds. I’d do 42 for yours, with the 10 minute release!
If I’m ever unsure, I undercook, as I can always add the lid back and allow it to cook longer :)
What if my pressure cooker doesn’t have a trivet? Could I just place it in the pot ?
You could! It might be a little wet on the bottom when you pull it out. I’d be a little concerned about it burning (since it’s sitting on the heating element) but I honestly think it should be fine :)
I have two smaller turkey breasts (3 lbs each). Can I stack them inside the pot? And would the cook time be the same? 21 minutes (based on the size of an individual breast?
Hey Jenn! I wouldn’t stack meat inside the pot–I’ve seen it not cook all the way through when this is done. If you can get them side by side, I’d calculate the cook time just as you did here, worst case you can close the lid again and set the timer for a few more minutes!
Hi Beca,
I’m so happy to find an expert with truly healthy, tasty recipes without using “trade-out” ingredients. The cold-cuts made at home are one of the best things people can do for themselves and their families. Recipes that require costly chemical substitution are not as healthy as simple foods made with fresh ingredients where we control those ingredients. Your recipes follow that concept. That is why I follow your blog. Thank you. I love your updated recipes for cooking with the Instant pot. The ielectric pressure cooking gives us healthy, delicious, fast food.
Janet, you’ve made my day with your kind comment. I appreciate you <3
Do you put the potatoes under the turkey or on top?
I put them on top. You could also add them to a steamer basket on top of the turkey. The potatoes get really soft, so they’ll definitely be mashed :)
I assume they should be cut up as well unless you use the fingerling?
I’d use full size and not cut them up – the turkey cooks for so long that you’ll want the potatoes to be whole :)
I always have trouble with dry turkey- how had I never thought to do this before? It was delicious and I will totally make it again!
Wow! This is perfect for the holidays since we won’t have a large family gathering this year.