If you ask me, the Instant Pot is a total game-changer for cooking turkey breast.
This tender, juicy turkey comes together in about half the time it would take in the oven. The pressure cooking keeps all the moisture locked in while infusing the meat with whatever seasonings you choose.
It’s seasoned with simple herbs and spices, then cooked until it practically falls apart with a fork. The result is perfectly cooked turkey that’s ready for sandwiches, salads, or your favorite sides.
It’s a go-to method that takes the guesswork out of cooking turkey, perfect for busy weeknight dinners or meal prep.
Why You’ll Love This Turkey Breast
- Quick cooking time – Ready in under an hour, this Instant Pot turkey breast is perfect when you want a traditional dinner without spending all day in the kitchen.
- Juicy, tender results – The pressure cooking method keeps the turkey breast moist and flavorful, so you’ll never have to worry about dry turkey again.
- Built-in gravy – The recipe includes a creamy pan gravy made right in the same pot, giving you a complete meal with minimal cleanup.
- Perfect for smaller gatherings – At 4 pounds, this turkey breast is ideal for weeknight dinners or small holiday meals when a whole turkey is just too much.
- Simple seasoning blend – The combination of smoked paprika, Italian seasoning, and tarragon creates amazing flavor without needing a long list of complicated spices.
What Kind of Turkey Breast Should I Use?
For this Instant Pot recipe, you’ll want to use a boneless turkey breast that’s been completely thawed – frozen turkey won’t cook evenly and can lead to food safety issues. You can choose between a whole boneless turkey breast or a turkey breast roast, both work great in the pressure cooker. If you can only find a bone-in turkey breast, you can certainly use it, but you’ll need to adjust the cooking time slightly since the bone helps conduct heat. Make sure your turkey breast fits comfortably in your Instant Pot with some room around the edges for proper steam circulation.
Options for Substitutions
This turkey breast recipe is pretty forgiving when it comes to swaps:
- Turkey breast: If you can’t find a boneless turkey breast, you can use bone-in (just add about 10-15 minutes to the cooking time). Chicken breast works too, but reduce the cooking time to about 15-20 minutes since it cooks faster.
- Smoked paprika: Regular paprika works fine if that’s what you have, though you’ll miss out on that smoky flavor. You could also try chili powder for a bit of heat.
- Italian seasoning: Make your own by mixing dried basil, oregano, thyme, and rosemary. Or use herbs de Provence for a slightly different flavor profile.
- Tarragon: This herb can be hard to find, so feel free to substitute with dried thyme, sage, or even a pinch of fennel seeds for that slight licorice note.
- Half and half: You can use heavy cream for a richer gravy, or whole milk if you want something lighter. Just whisk in the milk slowly to prevent curdling.
- Chicken broth: Turkey or vegetable broth work just as well. In a pinch, you can use water with a bouillon cube, but the flavor won’t be quite as rich.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking turkey breast in an Instant Pot is not using a meat thermometer to check for doneness – turkey breast should reach 165°F internally, but since it’s lean meat, it can go from perfectly cooked to dry and tough in just a few minutes.
Another common error is skipping the natural pressure release, which can cause the meat to become stringy and lose moisture, so always let the pressure release naturally for at least 10 minutes before doing a quick release.
Don’t forget to pat the turkey breast completely dry before seasoning and searing, as any excess moisture will prevent proper browning and can make your gravy watery later.
For the best results, let the cooked turkey rest for 5-10 minutes before slicing, and when making the gravy, whisk the flour into the cold broth first to prevent lumps from forming.
What to Serve With Turkey Breast?
This juicy turkey breast pairs beautifully with all your favorite holiday sides like creamy mashed potatoes, roasted vegetables, or buttery green beans. Since the turkey has such nice herb flavors from the paprika and Italian seasoning, it goes great with simple sides that won’t compete – think roasted carrots, Brussels sprouts, or a fresh mixed greens salad. The rich gravy that comes with this recipe is perfect for drizzling over mashed potatoes or stuffing, making it feel like a complete comfort meal. You could also slice the turkey thin and use it for sandwiches the next day with some cranberry sauce and lettuce on crusty bread.
Storage Instructions
Refrigerate: Your cooked turkey breast will stay fresh in the fridge for up to 4 days when stored in an airtight container. I like to slice it up right away so it’s ready for sandwiches or quick meals throughout the week. Don’t forget to save that gravy in a separate container too!
Freeze: Turkey breast freezes really well for up to 3 months. I recommend slicing it first and freezing portions in freezer bags with the air pressed out. You can even freeze the gravy separately in ice cube trays, then transfer to bags once frozen solid.
Reheat: To warm up your turkey, add a splash of chicken broth to keep it moist and heat gently in the microwave or on the stovetop over low heat. The gravy might need a quick whisk as you warm it up to get it smooth again.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-35 minutes |
| Total Time | 45-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2800-3100
- Protein: 390-420 g
- Fat: 140-160 g
- Carbohydrates: 18-24 g
Ingredients
For the turkey breast:
- 4 lb boneless turkey breast, thawed
- 1 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tbsp italian seasoning blend
- 1 tsp dried tarragon
- 1 tsp salt
- 2 tsp black pepper
- 2 garlic cloves, minced
For sautéing the turkey:
- 2 tbsp unsalted butter
- 2 tbsp olive oil
For the gravy:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1/2 cup low sodium chicken broth
- 1/2 cup half & half
Step 1: Season the Turkey Breast
- 4 lb boneless turkey breast, thawed
- 1 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tbsp Italian seasoning blend
- 1 tsp dried tarragon
- 1 tsp salt
- 2 tsp black pepper
- 2 garlic cloves, minced
Drizzle 1 tablespoon of olive oil all over the thawed turkey breast and rub it in thoroughly to help the spices adhere.
Generously sprinkle the smoked paprika, Italian seasoning blend, dried tarragon, salt, and black pepper over the turkey.
Rub the seasonings in well on all sides, then finish by rubbing in the minced garlic.
I like to make sure the garlic really gets into the crevices to maximize the flavor.
Step 2: Sear the Turkey Breast in the Instant Pot
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- seasoned turkey breast from Step 1
Set your Instant Pot to the high sauté setting.
Add 2 tablespoons of unsalted butter and 2 tablespoons of olive oil.
Once the pot is hot and the butter is melted, carefully add the seasoned turkey breast (from Step 1).
Sear it on all sides until browned, which should take about 5 to 8 minutes in total.
Once browned, transfer the turkey breast to a plate or cutting board.
Step 3: Pressure Cook the Turkey Breast
- seared turkey breast from Step 2
Place the Instant Pot’s wire rack (trivet) into the bottom of the pot.
Set the seared turkey breast (from Step 2) on top of the rack.
Close the lid securely according to your Instant Pot’s instructions.
Cook using the Manual setting on high pressure for 25 minutes.
Allow the Instant Pot to naturally release pressure for 10 to 15 minutes when done.
If you’re short on time, you can use quick release as described in your manufacturer’s guide.
Carefully open the lid, remove the turkey breast, and place it on a cutting board.
Cover the turkey completely with aluminum foil and let it rest for 10 to 15 minutes before slicing.
Remove any butcher twine if present.
For crispier skin, broil the turkey in the oven for an additional 5-10 minutes if desired.
I always let the turkey rest after cooking—this step is essential for juicy slices!
Step 4: Make the Gravy in the Instant Pot
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- turkey drippings from Step 3
With the Instant Pot still set to high sauté, and without discarding the turkey drippings left in the pot, add 2 tablespoons of unsalted butter.
Stir until melted.
Sprinkle in the all-purpose flour and whisk constantly, cooking for a couple of minutes until the flour loses its raw taste and forms a smooth roux.
Step 5: Finish and Thicken the Gravy
- 1/2 cup low sodium chicken broth
- 1/2 cup half & half
- salt (to taste)
- black pepper (to taste)
Slowly pour in the chicken broth while whisking to prevent lumps, then add the half & half.
Continue to cook, stirring or whisking frequently, for about 3 minutes or until the gravy is thickened and creamy.
Taste and adjust with additional salt and pepper if needed.
For a creamier gravy, I like to use half & half, but you can use just broth if you prefer a lighter sauce.
Tasty Instant Pot Turkey Breast
Ingredients
For the turkey breast:
- 4 lb boneless turkey breast, thawed
- 1 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tbsp Italian seasoning blend
- 1 tsp dried tarragon
- 1 tsp salt
- 2 tsp black pepper
- 2 garlic cloves, minced
For sautéing the turkey:
- 2 tbsp unsalted butter
- 2 tbsp olive oil
For the gravy:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1/2 cup low sodium chicken broth
- 1/2 cup half & half
Instructions
- Drizzle 1 tablespoon of olive oil all over the thawed turkey breast and rub it in thoroughly to help the spices adhere. Generously sprinkle the smoked paprika, Italian seasoning blend, dried tarragon, salt, and black pepper over the turkey. Rub the seasonings in well on all sides, then finish by rubbing in the minced garlic. I like to make sure the garlic really gets into the crevices to maximize the flavor.
- Set your Instant Pot to the high sauté setting. Add 2 tablespoons of unsalted butter and 2 tablespoons of olive oil. Once the pot is hot and the butter is melted, carefully add the seasoned turkey breast (from Step 1). Sear it on all sides until browned, which should take about 5 to 8 minutes in total. Once browned, transfer the turkey breast to a plate or cutting board.
- Place the Instant Pot's wire rack (trivet) into the bottom of the pot. Set the seared turkey breast (from Step 2) on top of the rack. Close the lid securely according to your Instant Pot's instructions. Cook using the Manual setting on high pressure for 25 minutes. Allow the Instant Pot to naturally release pressure for 10 to 15 minutes when done. If you're short on time, you can use quick release as described in your manufacturer's guide. Carefully open the lid, remove the turkey breast, and place it on a cutting board. Cover the turkey completely with aluminum foil and let it rest for 10 to 15 minutes before slicing. Remove any butcher twine if present. For crispier skin, broil the turkey in the oven for an additional 5-10 minutes if desired. I always let the turkey rest after cooking—this step is essential for juicy slices!
- With the Instant Pot still set to high sauté, and without discarding the turkey drippings left in the pot, add 2 tablespoons of unsalted butter. Stir until melted. Sprinkle in the all-purpose flour and whisk constantly, cooking for a couple of minutes until the flour loses its raw taste and forms a smooth roux.
- Slowly pour in the chicken broth while whisking to prevent lumps, then add the half & half. Continue to cook, stirring or whisking frequently, for about 3 minutes or until the gravy is thickened and creamy. Taste and adjust with additional salt and pepper if needed. For a creamier gravy, I like to use half & half, but you can use just broth if you prefer a lighter sauce.
