This holiday season (or anytime turkey cravings hit) make a roasted boneless turkey breast in your Instant Pot! Crazy juicy, simple, so flavorful; this roasted turkey breast is done in a little over an hour with drippings to make a delicious gravy too!
Whether you are hosting a big family gathering and need a little extra turkey or you are having a quiet, small Thanksgiving or Christmas dinner, this Instant Pot Turkey Boneless Breast recipe will do the trick.
Great sides to accompany your pressure cooker turkey breast are: Cheesy Potato Casserole, Maple Apple Sausage Stuffing Recipe, Praline Yams and you have to to have fancy Mashed Potatoes!
I admit, I was skeptical about this tasting as good as a roasted turkey, we were all pleasantly surprised at the flavor and tenderness of this boneless turkey breast.
INGREDIENTS
- turkey breast, boneless, skin on | I couldn’t find a whole boneless turkey breast, so had to opt for using two halves and using bakers twine, easily tied them together to form one whole turkey breast. There was a little cartilage and bone still on the breasts, which I removed (easily) just before prepping using a sharp knife.
- unsalted butter, softened | please use real butter, my mantra, “If it’s soft coming out of the fridge, it’s not real butter, but a blend” YADA, YADA!
- fresh thyme, chopped (or sub with 1 teaspoon dried)
- rosemary, fresh, chopped (or sub with ½ teaspoon dried)
- kosher salt
- garlic powder
- smoked paprika
- Orange Juice
What About Other Herbs & Spices?
I love it when my readers get creative! Make it your way! My suggestions:
- Sage, try 1 teaspoon fresh, chopped (or ½ teaspoon dried)
- Fresh Marjoram, about 1 ½ teaspoons, chopped (or 1 teaspoon dried)
- Italian Seasoning Blend, this is my favorite Italian Blend. Use about 1 ½ teaspoons.
- Parsley, fresh, chopped, 1-2 teaspoons
- Tarragon, fresh chopped, 1 teaspoon (or ½ teaspoon dried)
- How will you season your turkey?
Instant Pot Turkey Gravy Ingredients!
Did I mention that this makes quick and simple gravy too??
- turkey drippings
- cornstarch (or 2-4 tablespoons all purpose flour)
- water (for mixing that cornstarch)
- bay leaf
- turkey or chicken stock
PRO TIP | The first time I tested this recipe, it didn’t make much gravy, plus the drippings and gravy were really salty from all that salted butter melting into the bottom of the pot. As you add turkey or chicken stock, taste it, if too salty, add a bit more stock, if not flavorful enough, add a pinch of salt a little at a time.
Required & Helpful Tools
- Instant Pot or Pressure Cooker | They are indeed one and the same, Instant Pot is a name brand but it’s a pressure cooker! We love our 6 quart 7-in-1 Instant Pot, it’s perfect for our family of four, two of which are hungry teen boys!
- Kitchen Twine | If you purchased half breasts they probably did not come already in twine, you can easily tie up your breast for more even cooking by using kitchen twine.
- Meat Claws or Large Tongs | Easier when browning, turning and lifting a turkey, be it a breast or a whole turkey. Barbecue tongs work great too!
- Fat Separator | I admit I just recently purchased this fat separator and I cannot believe I haven’t before now, it will become your new best friend!
- Meat Thermometer | If you are worried about the turkey breast being done, invest in a good kitchen thermometer.
How to Rub Herb Butter on Turkey Breast
Rinse under cold water the turkey breast, then pat dry with some paper towels, this will make it easier for the herbed butter to stick. In a small bowl, combine butter, herbs, spices and salt, until well incorporated and easy to schmear all over the turkey breast.
Using your fingers, gently separate the skin from the breast, then rub* herbed butter mixture under the skin and on top of the skin. Using all of the herbed butter.
*If your turkey came pre-wrapped in twine, then just do the best you can working around the twine, getting under the skin where you are able.
What is Trussing?
If like me, you could only find turkey breast halves, then you will have to tie up your turkey. Keep the skin side out as much as you are able, lay twine out about every 2-3 inches and secure with a knot.
Why Should I Sear My Boneless Breast?
Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat: beef, poultry, pork, seafood) is cooked at high temperature until a browned crust forms. (Source)
How to Make Instant Pot Turkey
- Heat large skillet* over medium-high heat. Take butter slathered breast and place in large hot saute pan and sear (brown) quickly on all sides. Remove to Instant Pot trivet.
- Pour pan juices and orange juice into the Instant Pot.
- Using trivet arms, carefully add the turkey to the pressure cooker.
- Seal lid, making sure the valve is set to the seal position. Set to HIGH pressure cook for 25 minutes if using two breast halves and 30 minutes if using a whole turkey breast.
- Natural release for 10 minutes, remove breast using trivet and transfer breast to baking sheet.
- Place under broiler (rack about ⅔ up) and crisp up skin again, watch closely, should only take 2-3 minutes, you may want to turn and crisp the other side too.
- Remove from oven and tent with foil, RESTING meat for 10-20 minutes. DO NOT SKIP THIS STEP! This allows the juices to return to the meat before slicing.
*I have found that larger pieces or volumes of meat do not sear well in the sauté mode of the Instant Pot, which is why I prefer a pan. If you do try it in your pressure cooker, be sure to wait until the sauté function reads HOT on the display.
How to Make Turkey Gravy from Drippings
- Pour drippings into gravy separator or carefully pour into glass measuring cup, wait a few minutes and using a large spoon skim the fat off the top.
This GRAVY SEPARATOR is my new best friend!
- Heat a medium-large skillet to medium heat, pouring the drippings, but stopping at the fat, add the bay leaf, pour in 1 cup at a time of additional stock (turkey or chicken), adjusting flavor to your liking.
- Whisk the cornstarch (or flour) and water together until smooth.
- Bring drippings to simmer, then whisking, slowly drizzle the cornstarch mixture until desired consistency.
- Remove from heat, serve warm.
How Long Should It Cook?
I was only able to find boneless turkey breast halves (it’s hard to find turkey breast in summer), so I bought two and tied them together with bakers twine. The first one came out a smidge dry at 30 minutes, so I backed off to 25 minutes and it worked great!
A whole boneless turkey breast is going to be a bit more dense, so be sure to cook it under pressure for 30 minutes. It only takes about 5 minutes to come to pressure, making this recipe really, really fast.
Can I Use a Frozen Turkey Breast?
Short answer, yes!
Long answer, you won’t be able to get your herbed butter under the skin but do the best you can, because a not as buttered bird is better than no Thanksgiving turkey at all!
Increase your pressure cooking time to 1 hour (60 minutes), following the other steps.
How to FIX UNDERCOOKED TURKEY?
I get it, it happens to the best of us. The fastest way to recook turkey is to carve or slice your turkey and lay in a baking dish, splashing on some of the drippings or some chicken or turkey stock, cover with heavy duty foil.
Place covered turkey in 375 degree oven, checking the meat every 15 minutes until it’s done. Typically, you can remove the turkey from the oven when it is 165 degrees internally. As it rests for about 15 minutes, the temperature will increase to 180. Boneless breasts should appear all white, with no pink.
The Best Way to Reheat Turkey
Place turkey slices, pieces into a casserole dish or rimmed cookie sheet, splash with some pan juices or extra turkey or chicken broth, cover well with foil and warm in 350 degree F oven for 15-20 minutes.
How to Reheat Gravy
Gravy will thicken as it cools, sometimes becoming a downright gelatinous slab! Have no fear. Pour into small saucepan and heat over low heat adding a splash of water or chicken broth as needed to thin to desired consistency.
May also be placed in microwave safe dish and heated at 50% power for 30-60 second intervals, stirring in between until warm and desired consistency. Add a little water or broth if too thick.
Check out all of my great Thanksgiving Recipes to accompany your turkey!
- Cheesy Party Potatoes (aka Funeral Potatoes)
- Maple Whiskey Sour
- Harvest Wild Rice Salad
- Make Ahead Thanksgiving Recipes
- Best Thanksgiving Side Dishes
Don’t forget to PIN to your favorite Thanksgiving board!
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Easy Instant Pot Turkey Breast
The best, juicy and tender boneless turkey breast made in less than an hour in your Instant Pot! Need to supplement your white mean this Thanksgiving, or just having a small gathering, this turkey breast recipe is perfect!
Ingredients
Turkey
- 3-6 lb turkey breast, boneless, skin on
- 6 tablespoons unsalted butter, softened
- 1 ½ teaspoons fresh thyme, chopped (or sub with 1 teaspoon dried)
- 1 ½ teaspoons fresh rosemary, chopped (or sub with ½ teaspoon dried)
- 1 ½ teaspoons kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ cup Orange Juice
For the Gravy
- Turkey Drippings
- 1-2 tablespoons cornstarch (or 2-4 tablespoons flour)
- 1-2 tablespoons water
- 2-3 cups chicken or turkey broth
Instructions
Heat large skillet over medium-high heat. Take butter slathered breast and place in large hot saute pan and sear (brown) quickly on all sides. Remove to Instant Pot trivet. Pour pan juices and orange juice into the Instant Pot. Using trivet arms, carefully add the turkey to the pressure cooker.
Seal lid, making sure the valve is set to the seal position. Set to HIGH pressure cook for 25 minutes if using two breast halves and 30 minutes if using a whole turkey breast.
Natural release for 10 minutes, remove breast using trivet and transfer breast to baking sheet. Place turkey under broiler (rack about ⅔ up) and crisp up skin again, watch closely, should only take 2-3 minutes, you may want to turn and crisp the other side too.
Remove from oven and tent with foil, RESTING meat for 10-20 minutes. DO NOT SKIP THIS STEP! This allows the juices to return to the meat before slicing.
Gravy
Pour drippings into gravy separator or carefully pour into glass measuring cup, wait a few minutes and using a large spoon skim the fat off the top.
Heat a medium-large skillet to medium heat, pouring the drippings, but stopping at the fat, adding the bay leaf, pour in 1 cup at a time of additional stock (turkey or chicken), tasting between to make sure not too salty and flavor is adjusted corrected. Whisk the cornstarch (or flour) and water together until smooth. Bring drippings to simmer, then whisking, slowly drizzle the cornstarch mixture until desired consistency. Remove from heat.
Store in refrigerator, up to 4 days in airtight container. May be frozen. Cool completely and play in airtight container or baggie, freeze up to 3 months. To thaw, place in refrigerator overnight and follow reheating instructions. Or reheat from frozen, warming 10-15 minutes longer until warmed through.
Notes
Half Turkey Breast? I couldn't find a whole boneless turkey breast, so had to opt for using two halves and using bakers twine, easily tied them together to form one whole turkey breast. There was a little cartilage and bone still on the breasts, which I removed (easily) just before prepping using a sharp knife.
If your turkey breast doesn't come tied with twine, simply lay long lengths of twine under the turkey breast and after rubbing with herb butter, snuggly tie the twine, binding up the turkey breast. Clip ends if too long.
Other Herbs to try
- Sage, try 1 teaspoon fresh, chopped (or ½ teaspoon dried)
- Fresh Marjoram, about 1 ½ teaspoons, chopped (or 1 teaspoon dried)
- Italian Seasoning Blend, this is my favorite Italian Blend. Use about 1 ½ teaspoons.
- Parsley, fresh, chopped, 1-2 teaspoons
- Tarragon, fresh chopped, 1 teaspoon (or ½ teaspoon dried)
Gravy Tips | The drippings and gravy can be really salty from all that salted butter melting into the bottom of the pot. As you add turkey or chicken stock, taste it, if too salty, add a bit more stock, if not flavorful enough, add a pinch of salt a little at a time.
Can I Cook a Frozen Turkey Breast?
Yes, you won't be able to get your herbed butter under the skin but do the best you can, because a not as buttered bird is better than no Thanksgiving turkey at all! Increase your pressure cooking time to 1 hour (60 minutes), following the other steps.
How to Fix an Undercooked Turkey
The fastest way to recook turkey is to carve or slice your turkey and lay in a baking dish, splashing on some of the drippings or some chicken or turkey stock, cover with heavy duty foil.
Place covered turkey in 375 oven, checking the meat every 15 minutes until it’s done. Typically, you can remove the turkey from the oven when it is 165 degrees internally. As it rests for about 15 minutes, the temperature will increase to 180. Boneless breasts should appear all white, with no pink.
How to Reheat or Warm Cooked Turkey
Place turkey slices, pieces into a casserole dish or rimmed cookie sheet, splash with some pan juices or extra turkey or chicken broth, cover well with foil and warm in 350 degree F oven for 15-20 minutes.
How to Reheat Gravy | Pour into small saucepan and heat over low heat adding a splash of water or chicken broth as needed to thin to desired consistency. May also be placed in microwave safe dish and heated at 50% power for 30-60 second intervals, stirring in between until warm and desired consistency. Add a little water or broth if too thick.
Recommended Products
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ThermoPro TP-16 Large LCD Digital Cooking Food Meat Smoker Oven Kitchen BBQ Grill Thermometer Clock Timer with Stainless Steel Probe
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Metal Meat Claws, 1Easylife 18/8 Stainless Steel Meat Forks with Wooden Handle, Best Meat Claws for Shredding, Pulling, Handing, Lifting & Serving Pork, Turkey, Chicken, Brisket
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Regency Natural Cooking Twine 1/2 Cone 100% Cotton 500ft
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Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 442Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 207mgSodium: 788mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 64g
The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc. Nutritional information will change based on used ingredients, quantities used, etc.
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I don’t use my instant pot nearly enough! This recipe looks like a perfect way to enjoy a quick and easy turkey breast!
I shared this with my Dad – he still uses his old fashioned pressure cooker – but he said it was perfect! A whole big turkey is just way too much food for them! Thanks for this recipe!
Glad it worked out for your Dad!!