Turkey Breast Instant Pot: Juicy, Tender and Ready in 60 Minutes
A smoky paprika-rubbed turkey breast, 20 minutes at high pressure for 3 lb, a 10-minute natural release and an optional broil for crisp skin, with the gravy made in the same pot while it rests.
- 60 minutes for 3 lb
- Time chart, 2 to 6 lb
- Crispy skin option
- Gravy in the same pot
The turkey from the pin: thick, juicy slices with a rust-red paprika crust, fresh from the pressure cooker.
A turkey breast Instant Pot dinner is the quickest way to juicy turkey: steam under pressure keeps every slice moist, and a 3-lb breast goes from fridge to sliced in about an hour. The card below scales from 2 to 6 lb, the time chart covers bone-in, boneless and frozen, and the skin section shows how to make it crisp.
In this post:
- Why it comes out juicy
- The recipe, from 2 to 6 lb
- Five rules for tender turkey
- Cook time by weight, including frozen
- Crispy skin, and bone-in or boneless
- Gravy from the pot
- Six rubs, from garlic herb to cranberry orange
- What to serve, storage, troubleshooting and 14 FAQs
Why Turkey Breast in the Instant Pot Comes Out So Juicy
Juicy by design
Steam under pressure cooks the breast without drying it, the trivet keeps it out of the liquid, and the 10-minute natural release lets the meat relax instead of squeezing out its juice.
Sixty minutes for a 3-pound breast
Ten minutes to season, about ten to reach pressure, twenty at HIGH, ten to release, ten to rest while the gravy simmers. The oven needs about an hour and a half.
Crisp skin when you want it
Pressure cooking leaves the skin soft. A few minutes under the broiler while the meat rests turns it golden and crackly, which is what most people searching for this recipe want.
Gravy from the same pot
The broth, onion, garlic and drippings left in the pot become the gravy in two minutes on Sauté. One pot to wash.
Turkey Breast Instant Pot Recipe
The card is set for a 3-lb breast in a 6-quart pot, serving 6. Tap a size and the pressure time, amounts and servings all change.
Turkey Breast Instant Pot
The turkey breast from the pin: a smoky paprika rub, a short spell at high pressure, a 10-minute natural release and an optional broil for crisp skin, with the gravy made in the pot while it rests. Tap a size and the times and amounts update.
How big is the breast?
Ingredients
- 2 lb (boneless)3 lb4 lb6 lb (8-qt pot) halal turkey breast, skin on, bone-in or boneless
- 1 tbsp1½ tbsp2 tbsp3 tbsp olive oil, for the rub
- 1 tsp1½ tsp2 tsp1 tbsp smoked paprika
- ¾ tsp each1 tsp each1¼ tsp each2 tsp each garlic powder and onion powder
- ½ tsp1 tsp1¼ tsp2 tsp dried thyme
- ¼ tsp½ tsp¾ tsp1 tsp ground cumin
- ½ tsp1 tsp1¼ tsp2 tsp light brown sugar (for color)
- 1 tsp1½ tsp2 tsp1 tbsp kosher salt
- ½ tsp½ tsp¾ tsp1 tsp black pepper
- 1 cup1 cup1 cup1½ cups low-sodium chicken broth, for the pot
- ½ + 21 small + 31 + 41 large + 6 onion, quartered, and garlic cloves, smashed
- 1 tbsp2 tbsp2 tbsp3 tbsp unsalted butter, in small pieces
- 1 tbsp1½ tbsp2 tbsp3 tbsp cornstarch, for the gravy
- 2 tbsp3 tbsp¼ cup6 tbsp cold water, for the gravy
- 1 tbsp2 tbsp2 tbsp3 tbsp chopped parsley or thyme, to finish
Halal turkey breast, skin on, bone-in or boneless. Thaw it fully for this method; frozen is in the time chart. An instant-read thermometer is the one tool that guarantees juicy: 165°F in the thickest part. Fit: a 6-quart pot takes up to about 4½ lb bone-in; 6 lb needs an 8-quart.
Instructions
Season
Pat the breast dry. Stir the oil, spices, sugar and salt into a paste. Loosen the skin with your fingers, rub a third of the paste on the meat underneath and the rest over the top and sides.
Sear (optional, 5 minutes)
Set the pot to Sauté on high. Brown the breast skin side down for 3 minutes without moving it, until deep golden. Lift it onto a plate and turn off Sauté.
Deglaze and set the trivet
Pour in the broth and scrape up every browned bit with a wooden spoon; anything left stuck can trigger the burn warning. Add the onion and garlic and set the trivet in place.
Pressure cook
Set the breast on the trivet skin side up and dot it with the butter. Lock the lid, turn the valve to Sealing and cook on HIGH pressure for 12 minutes20 minutes25 minutes36 minutes.
Natural release, then check
Let the pressure release naturally for 10 minutes, then vent the rest. The thickest part, away from the bone, must read 165°F. Under that, lock the lid and cook 3 to 5 minutes more on HIGH.
Crisp the skin
Move the breast to a foil-lined sheet and broil on high, 6 inches from the element, for 3 to 5 minutes until the skin blisters and darkens. Skip it for soft skin; the meat is the same.
Make the gravy
While it rests, strain the pot liquid back into the pot, set Sauté and bring it to a simmer. Whisk the cornstarch into the cold water, stir it in and simmer 1 to 2 minutes until glossy. Season at the end.
Rest and slice
Rest the turkey 10 minutes under loose foil, then slice across the grain about ½ inch thick. Spoon a little gravy over the slices and scatter the parsley.
Five Rules for Tender Turkey Breast
Into the pot: the seasoned breast skin side up on the trivet, broth, onion and garlic underneath.
Dry skin, seasoning under it
Pat the breast dry, then get the rub under the skin as well as on it. Seasoning on the skin alone mostly washes into the gravy.
Trivet and at least 1 cup of liquid
The pot needs the liquid to reach pressure (1½ cups in an 8-quart). The trivet keeps the breast steaming above it instead of boiling in it.
6 to 7 minutes per pound, then 10 minutes natural release
Weigh the breast and use the time chart. A quick release forces juice out and tightens the meat; wait the 10 minutes.
Thermometer, not the clock
165°F in the thickest part, not touching bone. Breasts vary in shape: a thick 3-pounder can need 3 more minutes, a flat one fewer.
Rest, then slice across the grain
Ten minutes under foil, then half-inch slices across the grain. Sliced straight from the pot, the juice runs onto the board.
How Long to Cook Turkey Breast in the Instant Pot
Times are at HIGH pressure, with a 10-minute natural release unless noted. “Start to slicing” includes seasoning, coming to pressure, the release and the rest, without the optional sear.
| Turkey breast | Pot | HIGH pressure | Start to slicing | Serves |
|---|---|---|---|---|
| Turkey breast2 lb boneless | Pot6-qt | HIGH pressure12 minutes | Start to slicingabout 50 minutes | Serves4 |
| Turkey breast3 lb bone-in or boneless | Pot6-qt | HIGH pressure20 minutes | Start to slicingabout 60 minutes | Serves6 |
| Turkey breast4 lb bone-in | Pot6-qt | HIGH pressure25 minutes | Start to slicingabout 70 minutes | Serves8 |
| Turkey breast5 lb bone-in | Pot8-qt, or 6-qt if it fits | HIGH pressure30 minutes | Start to slicingabout 75 minutes | Serves10 |
| Turkey breast6 lb bone-in | Pot8-qt | HIGH pressure36 minutes | Start to slicingabout 1 hr 20 min | Serves10 to 12 |
| Turkey breastFrozen, 2 to 3 lb boneless | Pot6-qt | HIGH pressure9 to 10 min per lb, 15-min release | Start to slicingadd 20 to 30 minutes | Serves4 to 6 |
The 60-minute promise holds for a 3-lb breast. A 2-lb boneless roast is done in about 50; a 6-lb bone-in breast takes about 1 hour 20 minutes. Whatever the size, the thermometer has the final say: 165°F.
Turkey Breast Instant Pot With Crispy Skin
Up close: blistered paprika skin from 4 minutes under the broiler, and the juicy white meat underneath.
Pressure cooking makes tender meat and soft skin. Crisp skin needs dry heat, before or after:
| Method | How | Result |
|---|---|---|
| MethodBroil after (best) | How3 to 5 minutes on high while it rests | ResultBlistered, crackly, deep golden |
| MethodSear before | How3 minutes skin side down on Sauté | ResultGolden color; the skin softens again under pressure |
| MethodSear and broil | HowBoth of the above | ResultThe darkest crust, like the pin |
| MethodAir fryer | How400°F for 5 to 8 minutes, if it fits | ResultCrisp all over |
| MethodNeither | HowStraight from the pot | ResultSoft skin, the same juicy meat; peel it off if preferred |
Bone-In or Boneless?
| Bone-in | Boneless | |
|---|---|---|
| Flavor | Bone-inDeeper; the bone flavors the gravy | BonelessMilder |
| Time | Bone-in6 to 7 minutes per pound | BonelessAbout 6 minutes per pound |
| Fit in a 6-qt | Bone-inUp to about 4½ lb | BonelessMost roasts, up to about 5 lb |
| Slicing | Bone-inCarve the meat off the bone, then slice | BonelessSnip the netting, slice straight across |
| Best for | Bone-inThe holiday table and gravy | BonelessWeeknights, meal prep and sandwiches |
Gravy From the Pot
Everything the gravy needs is already in the pot: broth, drippings, onion and garlic. Strain it back in, set Sauté, and thicken while the turkey rests.
- Cornstarch (as written): 1 tbsp cornstarch in 2 tbsp cold water per cup of liquid, simmered 1 to 2 minutes
- Flour, for a classic gravy: 2 tbsp butter and 2 tbsp flour cooked 1 minute, then 1½ cups pot liquid whisked in
- Richer: a knob of butter whisked in off the heat
- Season last: the drippings are already salty from the rub
Six Rubs for Instant Pot Turkey Breast
The method stays the same; only the seasoning changes. Tap a rub:
Smoky Paprika Rub
The card above: smoked paprika, garlic, onion, thyme and cumin with a little brown sugar for the rust-red crust on the pin.
Garlic Herb Butter
Mash 3 tbsp soft butter with 4 grated garlic cloves, chopped rosemary, sage and thyme, salt and pepper, and push most of it under the skin. The classic holiday version; its drippings make the richest gravy.
Lemon Pepper
Zest of 2 lemons and 2 tsp cracked pepper with the garlic powder and salt in the oil, and the juice of one lemon in the broth. Bright and lean, and very good cold in sandwiches.
Maple Dijon Glaze
Cook as written, then brush with 2 tbsp maple syrup whisked with 1 tbsp Dijon before the broil. It caramelizes in 3 minutes, so stay by the oven.
Cajun Spice
Swap the rub for 2 tsp Cajun seasoning, 1 tsp smoked paprika and a pinch of cayenne. Many Cajun blends are salty, so halve the added salt.
Cranberry Orange for Thanksgiving
Garlic herb butter under the skin, orange juice for half the broth, and a handful of fresh cranberries and a cinnamon stick in the pot. The gravy comes out ruby and slightly sweet.
What to Serve With It, and How to Store It
Dinner for six: sliced turkey breast, gravy, mashed potatoes, green beans and cranberry sauce.
What to put on the table with it:
- Potatoes for the gravy: potatoes for Thanksgiving dinner
- The holiday side: green bean casserole
- Something sweet and orange: mashed sweet potatoes
- Under the skin next time: herb butter for turkey
- For a small Thanksgiving: a small Thanksgiving dinner menu
- The next day: turkey sandwiches
Storage, Reheating and Make Ahead
| How | How long | |
|---|---|---|
| Fridge | HowSliced, with a spoonful of gravy, airtight | How long3 to 4 days |
| Freezer | HowSliced, covered in gravy or broth, flat in bags | How longAbout 3 months |
| Reheat | HowCovered skillet with a splash of broth on low, 3 to 4 minutes | How longUntil hot through |
| Make ahead | HowCook the day before, chill whole, slice cold, reheat covered in gravy at 300°F | How longAbout 20 minutes |
| Leftovers | HowSandwiches, salads, soup, pot pie | How longLinked below |
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| ProblemDry turkey | Likely causeOvercooked, quick-released, or sliced hot | FixTime by weight, 10-minute natural release, 10-minute rest |
| ProblemBurn warning | Likely causeBrowned bits stuck after searing, or too little liquid | FixScrape the pot clean; at least 1 cup broth (1½ in an 8-qt) |
| ProblemUnder 165°F | Likely causeA thick breast, or cold from the fridge | FixSeal and cook 3 to 5 minutes more on HIGH |
| ProblemPink near the bone at 165°F | Likely causeNormal in turkey | FixSafe at 165°F; slice and serve |
| ProblemSoft, pale skin | Likely causeNo broil | FixBroil 3 to 5 minutes on high |
| ProblemLid will not lock | Likely causeBreast too tall | FixLay it on its side, or use an 8-quart |
| ProblemThin gravy | Likely causeNot simmered after the slurry | FixSimmer 2 minutes; add another teaspoon of cornstarch slurry |
| ProblemRub slid off | Likely causeWet skin | FixPat dry before the rub; the oil binds it |
Nutrition (approximate, per serving)
One of six servings from a 3-lb breast (about 5 oz cooked meat with skin) and 2 tbsp gravy. Halal and gluten-free as written; without the skin, about 210 calories.
Turkey Breast Instant Pot: FAQs
How long do you cook a turkey breast in the Instant Pot?
About 6 to 7 minutes per pound on HIGH pressure, then a 10-minute natural release: 12 minutes for a 2-lb boneless breast, 20 for 3 lb, 25 for 4 lb and 36 for 6 lb. The thickest part must read 165°F. The time chart above covers every size.
How long for a boneless turkey breast in the Instant Pot?
About 6 minutes per pound: 12 minutes for 2 lb, 18 to 20 for 3 lb, then the 10-minute natural release. Boneless roasts often come tied in netting; leave it on while cooking and snip it off before slicing.
Can you cook a frozen turkey breast in the Instant Pot?
Yes, with care: about 9 to 10 minutes per pound on HIGH and a 15-minute natural release, with the rub added after cooking since it will not stick to ice. Check 165°F in several places. Thawed in the fridge for a day or two, it comes out juicier.
Natural release or quick release?
Natural release for 10 minutes, then vent the rest. A full quick release makes the meat tighten fast and push out juice; the 10 minutes also finishes the cooking gently.
How much liquid does the Instant Pot need?
At least 1 cup of broth in a 6-quart and 1½ cups in an 8-quart, so the pot can reach pressure. The breast sits on the trivet above it, so extra liquid only thins the gravy.
Will a turkey breast fit in a 6-quart Instant Pot?
Up to about 4 to 4½ lb bone-in, depending on shape, and most boneless roasts up to about 5 lb. Test the fit before seasoning: the lid has to lock without touching the meat. A 6-lb bone-in breast needs an 8-quart.
How do you get crispy skin on Instant Pot turkey breast?
Broil it after pressure cooking: skin side up on a foil-lined sheet, 3 to 5 minutes on high, about 6 inches from the element, until blistered. Pat the skin dry first. An air fryer at 400°F for 5 to 8 minutes also works.
What temperature should turkey breast reach?
165°F in the thickest part, measured with an instant-read thermometer that is not touching bone. Check before the broil; if it is short, seal the lid and cook 3 to 5 minutes more.
Why is my Instant Pot turkey breast tough or dry?
Usually overcooked or quick-released. Use 6 to 7 minutes per pound, let the pressure release naturally for 10 minutes, rest it 10 minutes and slice across the grain.
Do you have to sear turkey breast before pressure cooking?
No. Searing adds color and a little flavor to the gravy, but the skin softens again under pressure; the broil afterwards matters more for crisp skin. Without the sear, a 3-lb breast is a true 60-minute recipe.
How do you make gravy in the Instant Pot?
Strain the liquid left in the pot, return it, set Sauté and bring it to a simmer. Whisk in 1 tbsp cornstarch mixed with 2 tbsp cold water for each cup of liquid and simmer 1 to 2 minutes. Taste and season at the end.
Can I make it ahead for Thanksgiving?
Yes. Cook it the day before, chill it whole, slice it cold and reheat the slices covered in gravy at 300°F for about 20 minutes. Cold turkey slices more neatly, and the gravy keeps it moist.
What do you serve with Instant Pot turkey breast?
Mashed potatoes with the gravy, green bean casserole, cranberry sauce, mashed sweet potatoes and rolls for a holiday table; a salad with rice or roasted vegetables on a weeknight. The serving list above has the recipes.
How long does cooked turkey breast keep?
3 to 4 days in the fridge, sliced in an airtight container, and about 3 months in the freezer covered in gravy or broth. Reheat covered with a splash of broth so it does not dry out.
Save the pin so the recipe, the time chart and the crispy-skin trick are one tap away.
More Turkey Breast Recipes
The oven, air fryer and slow cooker versions, a brine, and what to do with the leftovers.
How to Cook a Turkey Breast
Oven, slow cooker and more. See the guide → OvenBone-In Turkey Breast in the Oven
For when the pot is full. See the recipe → Air FryerAir Fryer Turkey Breast
Crisp skin all the way round. See the recipe → Slow CookerBoneless Turkey Breast Crockpot
Set it in the morning. See the recipe → Before CookingTurkey Breast Brine
For the juiciest version yet. See the brine → LeftoversLeftover Turkey Breast Recipes
What to do with the rest. See the ideas →Rub under the skin, 6 to 7 minutes per pound, 10 minutes natural release, 165°F, a few minutes under the broiler. Juicy turkey in an hour.
Pin this turkey breast Instant Pot recipe for the holidays.
