My mother in law gifted me a bone in turkey breast and I was excited to cook it in my Instant Pot. Cooking a turkey breast in the Instant Pot is easy and quick and the results are tender, juicy, and delicious. Not only can you make a super tasty turkey breast in your Instant Pot you can also whip up gluten-free gravy in the pot while the turkey is cooling or browning under a broiler. This Instant Pot turkey breast with gravy recipe is easy to make and is sure to please everyone at the table.
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If you are new to the Instant Pot you can read more about what it is and why I love it here.
Instant Pot Turkey Breast
You can print this recipe at the bottom of the post if you would like to skip the tutorial and get to cooking.
Cooking a turkey breast in the Instant Pot is easy and delicious.
Season your turkey breast
First, you need to season your turkey breast. I used salt, pepper, garlic powder, onion powder, and a bit of paprika. I stuff the breast with a quartered onion, a few cloves of garlic, a sprig of thyme, and a cut up celery stalk.
Brown your turkey breast (optional)
This second step is totally optional. I like to brown my turkey breast a bit. I put a bit of butter in the bottom of the pot and turn it on to saute. Once the pot heats up, place the turkey in breast side down for a few minutes then flip it over, I use two wooden spoons. Turn the Instant Pot off. Keep the turkey breast in this position because you will want to cook it breast side up.
Add liquid
Third, add broth to the pot. I use homemade chicken stock but you can use store-bought chicken or turkey broth as well.
Cook
Finally, lock the lid and set the Instant Pot to high pressure for 30 minutes.
Just a note…..the cook times can vary depending on size.
Bone-In Turkey Breast Instant Pot cook time
- 3.5 lb turkey breast takes 25 minutes
- 6.5 lb turkey breast takes 30 minutes
Boneless Turkey Breast Instant Pot cook time
- I haven’t cooked a boneless turkey breast in my Instant Pot but from all that I have read online a 3 lb boneless breast takes 30 minutes.
When the cook time is done, signaled by the beep, turn your pressure cooker off.
Use a natural pressure release for 10 minutes, that means simply leave it alone.
Next, do a quick pressure release to release any remaining pressure, I cover the valve with a towel then release the valve. When valve drops carefully remove lid.
Use an instant read thermometer to check to see if the turkey is done. It should be 165°. If it isn’t 165°, lock the lid in place and cook it for a few more minutes.
When your turkey breast is completely cooked remove it from the Instant Pot, again I use two wooden spoons. You can be done cooking the turkey breast or you can brown the breast under a boiler element and move on to making the gravy.
Instant Pot Gluten-Free Turkey Gravy
Strain and skim the fat off the broth if you desire, I use a fat separator. Whisk together corn starch and cold water then add to broth in the cooking pot. Select Sauté and stir until broth thickens. Add salt and pepper to taste.
Your turkey breast should be done under the broiler and you can now enjoy our moist, tender, and delicious Instant Pot turkey breast with gravy.
More Instant Pot Recipes
Looking for more Instant Pot recipes? Here are a few others that I have shared:
How to cook frozen chicken breasts in the Instant Pot
How to cook dry beans in the Instant Pot
Mini Frittatas in the Instant Pot
Printable Instant Pot Turkey Breast with Gravy Recipe
- 6.5 lb. bone-in, skin-on turkey breast
- Spices: salt, pepper, garlic powder, onion powder, and paprika
- 1 (14 oz.) can turkey or chicken broth
- 1 large onion, quartered
- 1 stock celery, cut in large pieces
- 1 sprig of thyme
- 3 cloves of garlic
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- Season turkey breast liberally with spices.
- Stuff with onion, celery, garlic and thyme.
- Brown turkey breast if desired with a bit of butter on saute mode. Leave turkey breast side up when done
- Add chicken broth.
- Lock lid in place, select High Pressure and 30 minutes cooking time.
- When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes, then do a quick pressure release to release any remaining pressure.
- When valve drops carefully remove lid. Use an instant read thermometer to check to see if the turkey is done. It should be 165°. If it isn’t 165°, lock the lid in place and cook it for a few more minutes.
- When turkey has reached 165°. Carefully remove turkey and place on large plate. Cover with foil. OR put in a cooking dish and place under a broiler to brown the turkey breast.
- Strain and skim the fat off the broth if desired.
- Whisk together corn starch and cold water then add to broth in cooking pot.
- Select Sauté and stir until broth thickens. Add salt and pepper to taste.
- Remove breast from broiler if you used this feature and slice the turkey and serve immediately.
To see more of my recipes please click here.
This post has been shared at Thank Goodness It’s Monday at Nourishing Joy.
I’ve never seen a fat separator like that before. I think I may need to purchase one of them.
I only recently got this one and I love it and would certainly recommend it!
Made it just as your recipe said to and it turned out so juicy and flavorful! Fantastico!!! Will make this again for sure.
Looks great!
I love this recipe and was prepared to make it in my new 6 qt IP, bt the 5.5 lb bone-in, skin-on turkey breast wouldn’t fit!! What size IP to you have?
Just made this with a 7.5 lb turkey breast (bone-in) in my 6 qt Instant Pot. It definitely fit.
I’m also interested in knowing if an average sized turkey breast will fit in the instant pot. I usually cook it in an oval 6 at. Crockpot.
Made this today and followed the recipe exactly. Wonderful! So nice to have a turkey dinner on the table in less than an hour!
Made this tonight, turkey and gravey both delicious!! Thank you!!
Trying to give 5 Stars but not allowing me to click on them.
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My gravy looks like brown gravy even though I followed the instructions exactly. Wonder what the difference is…
The turkey itself is amazing though!
Does the turkey breast need to be thawed out before cooking it in the instant pot?
This recipe is for thawed out turkey breast, I would add time for frozen!
How much more time would you say for a frozen breast that is the same weight?
No, you don’t add extra time for frozen food. When frozen it takes longer to come up to pressure and starts timing at that point. Timer is set for same time for fresh or frozen.
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Could 2 breasts be done at the same time? Each one 3-4 lbs.
Yes, if they both fit in the pot! 🙂
What do you do with the vegetables used to ‘stuff’ in the turkey?
You can eat them or save them and make turkey stock with them and the bones!
Did you make this in a 6 qt or 8 qt??
Mine is 6, I can’t wait to get the 8!
How much of the spices do you use to season the outside?
Any suggestions on cooking the turkey breast right out of the freezer?
I made this without adding broth due to a family member’s allergies. I followed the recipe but used coconut water and tamari in the instant pot for cooking instead of broth, then thickened it for the gravy. Both the turkey and gravy turned out to be excellent. Thanks for the recipe.
Wondering if this would work if I wanted to add potatoes in the bottom to make mashed potatoes to go with it.
I haven’t tried that but it might work, I only worry about the potatoes getting over-cooked…
I got the 6qt instant pot, gonna cook a turkey breast in it 2nite.
This looks amazing! I plan to make it this evening but for the life of me I cannot figure out how to cook it breast side up, won’t the veggies fall out? Thank you in advance.
I didn’t have an issue with them falling out – maybe you can stuff the veggies in while it is in the Instant Pot? Good luck!!
I have an 8.3 pound turkey breast any idea how much longer I might need to cook it?
I would increase time a little – maybe try adding five to seven minutes. Good luck!!
The general rule of thumb with poultry in the Instant Pot is 6 minutes per pound. This always works out perfectly for me.
I made this recipe last Thanksgiving and IS DELICIOUS! I STUFFED that seven pound bird in my 6 qt. IP and couldn’t have been more pleased with the moist and flavorful results. As people on FB on the IP page are looking for turkey IP recipes, I continue to share this one. EXCELLENT recipe! Thanks!
Did you use a trivet?
No, I did not use the trivet 🙂
I used your recipe to cook my turkey breast…7.5 pounds thawed took 41 minutes and I ended up with the BEST turkey I have ever tasted!!! So tender, moist and flavorful!! Thank you for sharing your recipe…I’ve bookmarked this post because this is the only way I’ll be fixing a turkey, ever!!!