Introduction

This Instant Pot turkey breast recipe delivers juicy, flavorful meat with minimal effort. Perfect for a holiday meal or any special occasion, it uses simple herbs and spices for a delicious roast in a fraction of the time.

A white oval dish filled with creamy mashed potatoes spread evenly as the base layer, showing a smooth and slightly lumpy texture with a soft pale yellow color. On top, there are sliced pieces of grilled turkey breast arranged in a neat row in the center, with a golden brown, slightly crispy skin and visible seasoning. Small green herb leaves are scattered on the mashed potatoes and turkey, adding a fresh touch. The dish sits on a white marbled surface with a black and white checkered cloth and two silver forks placed softly to the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bone-in turkey breast, 5 to 6 pounds
2 tablespoons olive oil, divided
2 tablespoons butter
1 teaspoon dried sage
1 teaspoon rosemary
½ teaspoon thyme
½ teaspoon paprika
½ teaspoon seasoned salt
½ teaspoon pepper
2 cups water
2 cloves garlic
1 rib celery, cut into big chunks
½ small onion, sliced

For the gravy:

2 cups leftover broth and turkey drippings
2 tablespoons cornstarch
¼ cup cold water

Instructions

Step 1: Remove any gravy package included with the turkey breast. Pat the turkey dry with paper towels.
Step 2: Mix together sage, rosemary, thyme, paprika, seasoned salt, and pepper in a small bowl.
Step 3: Drizzle 1 tablespoon olive oil over the turkey breast and rub it in evenly.
Step 4: Sprinkle the spice mixture all over the turkey, patting it onto the skin on all sides.
Step 5: Place 1 tablespoon olive oil and 2 tablespoons butter in the Instant Pot. Set to sauté and once butter melts, sear the turkey breast on all sides for 5 to 6 minutes each. Remove turkey and set aside.
Step 6: Turn off the Instant Pot. Add celery, onion, and garlic to the bottom of the pot.
Step 7: Place the wire trivet inside the pot, leaving handles accessible for lifting out the turkey later.
Step 8: Carefully add 2 cups of water to the Instant Pot, then place the turkey breast on the trivet.
Step 9: Secure the lid and set the vent to the closed position. Cook on manual pressure for 33 to 40 minutes (about 6 to 7 minutes per pound).
Step 10: Allow the pressure to release naturally for at least 10 to 15 minutes before opening the vent.
Step 11: Remove the turkey to a cutting board and tent with foil. Let it rest to retain the juices.
Step 12: Carve by running a knife along the bone, then slice the meat evenly for serving.
Step 13: For the gravy, strain the liquid in the Instant Pot to remove vegetables. Measure 2 cups of broth and return it to the pot. Set to sauté to reheat.
Step 14: Whisk cornstarch and cold water until smooth. Once the broth boils, slowly whisk in the cornstarch mixture and cook until thickened. Serve immediately.

Tips & Variations

Use fresh herbs if available for a brighter flavor.
Adjust seasoning to taste, especially the salt and pepper.
For a spicier twist, add a pinch of cayenne or chili powder to the spice rub.
Resting the turkey after cooking is essential to keep it moist and juicy.
Try adding sliced carrots or mushrooms to the pot for additional flavor in the broth.

Storage

Store leftover turkey breast in an airtight container in the refrigerator for up to 3 days. Keep the gravy separately if possible. Reheat gently in the microwave or on the stovetop to avoid drying out the meat.

How to Serve

A white plate holds a creamy bed of light yellow mashed potatoes spread in a loose circle as the bottom layer, topped with six thick slices of roasted turkey breast arranged in a slightly overlapping row in the center. The turkey slices have a light brown outer edge and a juicy, pale interior, drizzled evenly with a warm golden-brown gravy. Bright red whole cranberries are scattered in a ring around the mashed potatoes, adding a pop of color. The dish is finished with small green herb leaves sprinkled on top for a fresh touch, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a boneless turkey breast for this recipe?

Yes, but cooking time will be shorter. Check the internal temperature and adjust pressure cooking time accordingly, usually about 25 to 30 minutes depending on size.

How do I know when the turkey breast is fully cooked?

The turkey is done when it reaches an internal temperature of 165°F (74°C). Using a meat thermometer is the most accurate way to check doneness.

Instant Pot Turkey Breast with Sage and Herb Gravy Recipe

Print Recipe

★★★★★

4.5 from 101 reviews

This Instant Pot Turkey Breast recipe offers a juicy, flavorful turkey breast cooked quickly and easily using an electric pressure cooker. Infused with aromatic herbs and spices, seared to golden perfection, and finished with a homemade gravy made from the turkey drippings, this method produces tender, delicious turkey ideal for any occasion without the long roasting time.

Author: Elias
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 6 to 8 servings 1x
Category: Main Dish
Method: Instant Pot
Cuisine: American

Ingredients

Scale

Turkey Breast

1 bone-in turkey breast, 5 to 6 pounds
2 tablespoons olive oil, divided
2 tablespoons butter
1 teaspoon dried sage
1 teaspoon rosemary
½ teaspoon thyme
½ teaspoon paprika
½ teaspoon seasoned salt
½ teaspoon pepper
2 cups water
2 cloves garlic
1 rib celery, cut into big chunks
½ small onion, sliced

Gravy

2 cups leftover broth and turkey drippings
2 tablespoons cornstarch
¼ cup cold water

Instructions

Prep the Turkey: Remove any gravy package from the turkey breast and pat the turkey dry with paper towels to ensure the seasoning sticks and you get a nice sear.
Make the Spice Rub: Combine sage, rosemary, thyme, paprika, seasoned salt, and pepper. Drizzle 1 tablespoon of olive oil over the turkey breast and rub it evenly. Sprinkle the mixed spices all over the turkey, patting them into the skin on all sides.
Sear the Turkey: Add 1 tablespoon olive oil and butter to the Instant Pot, set it to sauté, and once the butter melts, sear the turkey breast on all sides for about 5 to 6 minutes per side to develop flavor and color. Remove the turkey and turn the Instant Pot off.
Prepare for Pressure Cooking: Add celery, onion, and garlic to the bottom of the Instant Pot. Place the wire trivet inside the pot, then carefully pour in 2 cups of water. Position the turkey breast on the trivet inside the pot.
Pressure Cook: Secure the lid with the vent closed. Set to manual (pressure cook) mode for 33 to 40 minutes (6 to 7 minutes per pound). After cooking, allow the pressure to release naturally for 10 to 15 minutes to ensure the turkey stays moist and tender.
Carve the Turkey: Remove the turkey to a cutting board, tent with foil, and let it rest to retain juices. Slice along the bone for even pieces, then separate the meat for serving.
Make the Gravy: Strain the remaining liquid in the Instant Pot to remove solids. Measure out 2 cups of the strained liquid and return to the pot. Set to sauté to reheat. Whisk cornstarch and cold water into a slurry, then slowly whisk it into the boiling liquid until thickened. Serve the gravy immediately with the turkey.

Notes

Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F for safety.
Letting the turkey rest after cooking is crucial to keep it juicy and flavorful.
The cooking time may vary slightly based on the exact weight of the turkey breast.
If you don’t have a wire trivet, an oven-safe rack can be substituted to keep the turkey above the liquid.
The gravy can be adjusted in consistency by adding more cornstarch slurry or broth as needed.

Keywords: Instant Pot turkey breast, pressure cooker turkey, easy turkey recipe, turkey breast with gravy, quick turkey cooking