Instant Pot Turkey Breast

4.50 from 2 votes

Make this juicy Instant Pot Turkey Breast with flavorful gravy for an easy holiday or weeknight meal that’s ready in about an hour!

Prep Time10

Cook Time48

Additional Time10

Total Time1 8

Course: Main Course

Cuisine: American

Servings: servings

Author: Jamie Sherman

2 cups turkey drippings from the pan (add water or broth if necessary to reach 2 cups)
2 tablespoons cornstarch
¼ cup chicken broth or water

In a small bowl, combine the butter and seasoning. Coat the turkey breast completely with the butter mixture. Season with salt and pepper.
4 tablespoons butter, 3 teaspoons poultry seasoning , 3-4 pound turkey breast, 1 teaspoon salt, ½ teaspoon black pepper
Turn the Instant Pot to the ‘saute’ setting. Add the turkey breast and sear on all sides for about 5-8 minutes total. Remove the turkey and place it on a cutting board.
Pour the stock into the inner pot of the Instant Pot. Add garlic and celery. Place a wire rack into the pot and set the turkey on top of the rack.
1 ½ cups chicken or turkey stock, 2 cloves garlic, 1 cup celery
Close the lid and set the Instant Pot to the ‘manual’ setting for 25 minutes on high pressure (time may vary depending on the size of the turkey breast). The internal temperature should reach 165°F.
When the cooking cycle is complete, turn off the Instant Pot and allow the pressure to naturally release for about 10-15 minutes. Follow your manufacturer’s guide for quick release.
Remove the turkey breast and place it on a cutting board. Cover completely with foil and let rest for 10-15 minutes before slicing.

Strain the turkey drippings from the Instant Pot.
2 cups turkey drippings from the pan
Return the drippings to the inner pot and set to ‘saute.’
In a small bowl, whisk cornstarch into the broth or water until smooth.
2 tablespoons cornstarch, ¼ cup chicken broth
Whisk the cornstarch mixture into the turkey drippings and cook until thickened.
Serve the turkey breast with the gravy immediately. Store any leftovers in the refrigerator.

Microwave: Reheat turkey slices on a microwave-safe plate in 30-second intervals until warm.
Oven: Place in a baking dish with a splash of broth, cover with foil, and warm at 325°F for 10-15 minutes.
Air fryer: Heat at 350°F for 4-6 minutes for a lightly crisp edge.
Stovetop: Warm gravy in a small saucepan over medium-low heat, stirring occasionally.

Freeze sliced turkey and gravy separately in freezer-safe bags for up to 3 months.
Thaw overnight in the refrigerator before reheating.

Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F.
Pat the turkey dry before searing for better browning.
For an extra flavor boost, add a few sprigs of fresh herbs to the broth before pressure cooking.

Slow cooker: Cook on low for approximately 6 hours, or until the turkey reaches an internal temperature of 165°F.
Oven: Roast at 350°F for 20 minutes per pound or until internal temperature reaches 165°F.
Air fryer: Not recommended for larger turkey breasts, but can be used for reheating slices.

This recipe works beautifully with bone-in turkey breasts by adjusting the cook time.
Always let the turkey rest for at least 10 minutes before slicing to keep it juicy.
The Instant Pot makes cleanup quick and easy.