How Long to Pressure Cook Turkey Breast Per Pound for Perfectly Juicy Meat

Pressure cooking turkey breast is a fantastic way to get incredibly moist, flavorful meat in a fraction of the time it takes to roast. But nailing the timing can be tricky, since there’s no universal formula for poultry cook times. Figuring out the right minutes per pound for your pressure cooker is key to turkey breast perfection.

In this article, I’ll break down everything you need to know about calculating pressure cook times based on the size and shape of your turkey breast. I’ll also share tips for achieving the best texture, maximizing flavor, and turning the leftover broth into gravy or soup.

Why Pressure Cook Turkey Breast?

Pressure cooking is ideal for turkey breasts because the moist heat helps tenderize the proteins and connective tissue. This gives you incredibly tender meat that’s much less likely to dry out compared to roasting in the oven.

Cooking turkey under pressure significantly reduces cook time. A whole 6-7 lb bone-in breast might take 3+ hours to roast, but it can be ready in just 30-40 minutes using an electric pressure cooker like the Instant Pot.

You also get the added bonus of plenty of flavorful liquid left in the pot for making gravy, soup stock, or even poaching veggies.

General Pressure Cook Time Guidelines

As a very rough starting point, plan on cooking bone-in turkey breast for:

• 6 minutes per pound on high pressure

So a 3 lb breast would cook for around 18 minutes, while a 5 lb breast would need about 30 minutes.

For boneless turkey breasts, figure closer to 7 minutes per pound since it’s thicker.

However, shape and thickness play a big role too, so these numbers are just a guideline. Keep reading for how to fine-tune cook time for the best results.

Factor #1: Bone-In vs. Boneless

Cook time can vary quite a bit depending on whether you’re cooking a whole bone-in breast vs. boneless turkey breast.

Bone-In

For bone-in turkey breasts, the total weight determines the cook time. Figure 6 minutes per pound as a starting point.

• A small 3-4 lb bone-in breast may only need 20-25 minutes.
• While a large 6-7 lb breast could take 35-40 minutes.

Boneless

With boneless breasts, the thickness matters more than the weight. A long, slender boneless breast may only need 7 minutes per pound. But a short, round boneless breast may need up to 10 minutes per pound.

Pay attention to the thickest part and base timing on that rather than the total weight.

Factor #2: Frozen vs. Thawed

Always thaw turkey completely before cooking for the best texture.

If you’re in a rush, you can pressure cook frozen turkey breast. But it will take much longer.

For frozen bone-in turkey breast, increase cook time to:

• 10 minutes per pound

So expect 40-50 minutes for a typical 4-5 lb frozen turkey breast.

With boneless breasts, add at least 50% more time if cooking from frozen.

Factor #3: Altitude Adjustment

Higher altitudes require adjusting the pressure cooking time to allow for the lower boiling point.

If you live above 2000 feet elevation, increase cook time by 5%. Go up to 15% for 3000+ feet.

For example, a 5 lb turkey breast would need about 32 minutes at 1500 feet. But increase that to 34 minutes if you’re at 2500 feet.

Tips for Maximizing Flavor & Texture

Beyond getting the cook time right, there are a few other tricks for making the juiciest, most flavorful pressure cooked turkey breast.

• Brine it first: Soaking the raw turkey in a saltwater brine solution seasons it throughout and helps it retain moisture. Brine for 12-24 hours in the fridge.

• Use a rack: Placing turkey on a rack or trivet elevates it off the bottom of the pot so it steams instead of simmering in liquid.

• Brown it first: Quickly browning the skin with oil in a skillet or very briefly under the broiler helps render fat and enhances flavor.

• Make a flavorful liquid: Cook aromatics like onion, carrot, celery and garlic right in the pot to infuse the turkey. Chicken or turkey broth also adds lots of flavor.

• Let pressure release naturally: Allowing the pressure to come down slowly keeps the meat extra moist. Don’t quick release.

• Crisp up the skin: Once cooked, broil the turkey skin-side up for a few minutes to crisp it up. Watch closely to avoid burning.

Delicious Ways to Use Leftover Turkey

Once you discover how easy it is to pressure cook juicy, delicious turkey breast, you might find yourself with yummy leftovers. Here are some of my favorite ways to use them:

• Turkey tetrazzini – turkey, mushrooms, pasta and creamy sauce
• Turkey noodle soup – add egg noodles, veggies and broth
• Turkey salad sandwiches – chunky turkey salad with celery, onion and mayo
• Turkey enchiladas – stuffed into tortillas with cheese, sauce and beans
• Turkey hash – diced turkey mixed with potatoes, onions, peppers and spices

So next time you need a quick, fuss-free turkey dinner, give pressure cooking a try. With the right minutes per pound and a few simple tips, you’ll get rave reviews on incredibly moist, tender and flavorful turkey breast.