I love turkey. It happens to be one of my favorite meats, partially because it tastes so good but also because it just gives me those warm and cozy holiday feels. Mike and I actually eat turkey a lot, at all times of the year, because instant.
A couple of years ago, we did a whole Instant Pot Thanksgiving, just to see if we could. Spoiler alert: we did it! Turkey, stuffing, mashed potatoes, sprouts, the Instant Pot did it all. The thing I was most impressed with was the turkey. It was juicy and incredibly fast. No basting, no guessing, just super simple juicy turkey.
Absolutely yes! We made a little skin-on boneless turkey breast roast rubbed with butter, garlic, thyme, rosemary, and sage. All the classic turkey flavors you know and love. And bonus, you’ll even get some drippings to make turkey gravy.
Cooking turkey in a pressure cooker is a foolproof way to achieve incredibly moist, tender meat infused with flavor. But to nail that perfect texture, you need to use the right cook times specific to your bird’s size and cut. Follow this guide to mastering cook times for juicy pressure cooked turkey.
Why Choose a Pressure Cooker?
Pressure cooking utilizes steam under high pressure to force flavor deep into the meat and accelerate cook times Compared to roasting, benefits include
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Shortened cook time – Whole birds in under an hour!
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Intense turkey flavor
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Tender, fall-off-the-bone meat
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Juicier meat that doesn’t dry out
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Convenience – Cooks unattended
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Versatility – Cook whole birds, pieces, breasts
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Ability to brown crispy skin after pressure cooking
Pay Attention to Cook Time
Cook time is critical when pressure cooking turkey to prevent undercooked or dried out meat. Consider these factors:
Turkey Size – A 12 lb bird needs less time than a 20 lb one. Allow 5-8 minutes per lb.
Bone-In vs Boneless – Boneless breasts/cuts cook faster than bone-in.
Meat Thickness – Thicker parts like breast and thighs take longer.
Pressure Cooker Type – Newer electric models cook faster than stovetop.
Altitude – Add 5-15% time for altitudes above 2000 feet.
Cook Time Guidelines
Here are general pressure cooker time guidelines:
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Whole turkey (12-15 lbs) – 35-50 minutes
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Whole turkey (16-20 lbs) – 45-60 minutes
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Boneless breast (2-5 lbs) – 15-30 minutes
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Turkey pieces like thighs – 8-12 minutes
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Allow 10 minute natural release after cooking
Always use a meat thermometer to confirm 165°F for safety. Cook longer if needed.
Step-by-Step Guide
Follow these steps for perfectly cooked pressure cooker turkey:
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Completely thaw turkey in fridge 1-2 days before cooking.
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Remove giblets and neck. Rinse turkey and pat dry.
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Rub skin with oil or butter and generously season inside and out.
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Add 1-2 cups broth or water to pot. Insert steamer tray.
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Place seasoned turkey breast-side up on tray. Lock lid.
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Select high pressure and set time based on turkey’s weight.
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Allow 10 minute natural release before quick releasing remaining pressure.
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Use thermometer to check doneness. Cook longer if under 165°F.
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Let turkey rest 10-15 minutes before slicing for juicy meat.
Helpful Tips
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Choose right size bird for your pressure cooker. Check guidelines.
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Cut vegetables larger to prevent overcooking as they cook faster.
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Use broth, wine or cider instead of water for more flavor.
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Truss legs so they cook evenly with breast.
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Shield bone ends with foil to prevent scorching.
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Brown skin after pressure cooking by broiling 3-5 minutes if desired.
Get the Most From Your Pressure Cooker
While most people stick to basic roasted turkey for holidays, pressure cooking opens up exciting new flavor possibilities. Try recipes like:
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Cajun Turkey – Blackened seasoning and heat
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Lemon Garlic Turkey – Bright, fresh citrus flavor
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Moroccan Turkey – Warm spices like cumin, cinnamon and paprika
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Maple Bourbon Turkey – Sweet maple syrup and bourbon
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Greek Turkey – Herbs and olive oil
With your pressure cooker, you can easily infuse global flavors into tender, juicy turkey any night of the week.
Frequently Asked Questions
How long per pound should you pressure cook turkey?
For whole birds, allow 5-8 minutes per pound on high pressure. Boneless cuts take less time.
Can you pressure cook a stuffed turkey?
No, stuffing may not cook thoroughly. Cook it separately to be safe.
Is it necessary to thaw turkey before pressure cooking?
Yes, only cook fully thawed turkey to ensure even cooking.
Should you baste turkey in a pressure cooker?
No basting is needed since steam keeps meat moist.
Can you crisp the skin after pressure cooking?
Yes, broil 3-5 minutes after cooking through to crisp skin.
Take the Guesswork Out of Pressure Cooked Turkey
Master juicy pressure cooker turkey by using the right cook times for the size and cut of your bird. Stick to general guidelines, verify doneness with a thermometer, and allow resting time for foolproof results every time.
What about Instant Pot turkey legs?
If you’re a dark meat fan, cooking turkey legs in the Instant Pot makes the meat tender and fall off the bone. Cook the turkey legs for 20 minutes on high pressure, let it natural release for 10 minutes so it can continue to get tender, then release the pressure and take the legs out.
You get turkey gravy too!
Good news: you can make a super simple gravy with the drippings and stock that are in the Instant Pot.
Measure out the drippings. Pour the drippings into a liquid measuring cup and top it off with more chicken stock (or water) so you have 2 cups of liquid.
Make a roux. Melt some butter over medium low then stir in some flour to make a roux. Cook the mixture, stirring, until it is light golden and smells toasty.
Add the liquid. Slowly stream in the liquid while stirring. Let everything come to a simmer and reduce slightly. Taste and season.