How to Cook Boneless Turkey Breast in an Instant Pot

Cooking a juicy and flavorful turkey breast at home can seem intimidating, but it doesn’t have to be with the right tools and techniques. An instant pot is the perfect appliance for cooking boneless turkey breast that turns out moist and tender every time.

As an avid home cook and instant pot enthusiast, I’ve learned a few tricks over the years for getting the best results when using this pressure cooker to make turkey breast. Here I’ll walk through the entire process step-by-step so you can make this easy and delicious one-pot meal for your family.

Benefits of Using an Instant Pot

An instant pot is essentially an electric pressure cooker that allows you to cook foods very quickly by raising the boiling point of water above its normal 212°F. The pressurized environment forces steam through the food, helping to break down collagen and make meat incredibly tender.

There are a few major advantages to using an instant pot specifically for cooking boneless turkey breast

• Shorter cook time – Turkey breast can cook in under an hour in the instant pot, while oven roasting takes 2-3 hours. The quick cook time makes it more convenient for weeknight meals.

• Juicy and tender meat – The moist heat environment ensures the turkey stays incredibly juicy and tender. No more dried out turkey breast!

• More flavor infusion – The pressurized steam forces seasonings and aromatics directly into the meat for more flavor infusion.

• Easy cleanup – With only one pot to clean at the end, using the instant pot cuts down on messy cleanup.

So if you want juicy, tender turkey breast on a weeknight with minimal effort, the instant pot is definitely the way to go!

Tips for Choosing Turkey Breast

When shopping for turkey breast to cook in the instant pot, keep these tips in mind:

• Opt for boneless – Boneless turkey breast is the easiest shape to work with in the instant pot. Bones can prevent the meat from cooking evenly.

• Get skinless – Skinless turkey breast is ideal, as the skin prevents seasonings and steam from penetrating into the meat. Plus, crispy skin is hard to achieve in the moist instant pot environment.

• Pick the right size – A 2-3 lb turkey breast is the perfect size for most 6-8 quart instant pot models. Make sure it fits laid flat in a single layer.

• Go fresh or frozen – Either fresh or frozen boneless, skinless turkey breasts work well, just be sure to thaw frozen meat first in the refrigerator.

Following these guidelines will set you up with the right turkey breast for instant pot success!

Step-by-Step Instant Pot Turkey Breast Recipe

Now, let’s walk through how to cook boneless, skinless turkey breast in the instant pot. I’ll share my easy recipe, along with tips for each step of the process.

Prep the turkey breast

• If using frozen turkey, thaw completely in the refrigerator 1-2 days before cooking. Rinse fresh or thawed turkey and pat dry with paper towels.

• Rub turkey all over with olive oil. This helps promote browning and gives a nice golden exterior. Use about 1 Tbsp for a 3 lb breast.

• Generously season the breast on both sides with dried herbs and spices. I use a blend of paprika, salt, pepper, and Italian seasoning or herbes de provence. Massage the blend into the meat.

Sear the turkey

• Select the sauté function on the instant pot to heat up the inner pot. Once hot, add 1 Tbsp olive oil.

• Carefully place the turkey breast in the pot and let sear undisturbed on each side for 3-5 minutes until nicely browned.

• Searing helps develop lots of flavor and gives a nice crust on the exterior while keeping the inside juicy. Be patient and don’t rush this step.

Add aromatics and liquid

• After searing both sides, remove turkey and set aside momentarily.

• To the pot, add sliced onions, carrots, celery, garlic, and rosemary sprigs. Sauté the veggies for 2-3 minutes.

• Pour in 1 cup chicken or turkey broth and use a wooden spoon to scrape any browned bits from the bottom.

• Place the trivet in pot if desired, then nestle the seared turkey on top of the veggies.

Pressure cook turkey

• Secure the lid, making sure the pressure valve is set to sealing. Select manual/pressure cook mode at high pressure and set time based on size:

• 1.5-2 lbs breast: 18 minutes

• 2-3 lbs breast: 25 minutes

• When time is complete, use natural pressure release method to carefully depressurize, about 15 minutes. If turkey isn’t quite done, you can sear or bake it after.

Make gravy

• Once turkey is cooked through, remove breast to a cutting board to rest.

• To make gravy, strain and defat cooking liquid. Select sauté mode and bring to a simmer.

• Make a slurry by whisking 2 Tbsp flour into 2 Tbsp cold butter. Gradually whisk slurry into simmering liquid until desired gravy consistency is reached.

And that’s it – perfectly cooked boneless turkey breast plus easy homemade gravy using the instant pot! I like to slice the turkey and serve it topped with the flavorful gravy along with simple sides like mashed potatoes or rice pilaf.

Turkey Breast Instant Pot Tips

Here are a few additional tips to ensure you get ideal results when making boneless turkey breast in the instant pot:

• Use metal trivet or steamer basket if desired to elevate breast above cooking liquid.

• Add a few tablespoons of water to help generate steam if breast isn’t submerged in broth.

• Let pressure fully release naturally rather than quick-releasing to prevent overcooked edges.

• Use an instant read thermometer to check doneness – target 165°F.

• If breast isn’t quite done, you can crisp it up after by searing in skillet or broiling for a few minutes.

• Let breast rest at least 5 minutes before slicing for juiciest results.

• Save strained defatted cooking liquid for making tasty gravy and pan sauce.

• Refrigerate leftovers within 2 hours and use within 3-4 days. Reheat gently in skillet with broth.

Common Instant Pot Turkey Breast Problems and Solutions

Even when you follow the recipe precisely, there can be minor hiccups along the way. Here are some common issues that may pop up and how to troubleshoot:

Turkey breast comes out undercooked:

• Be sure to use full natural pressure release method and don’t quick-release.

• Check that sufficient liquid was used to generate steam and properly pressurize.

• Increase cook time as needed based on size and density of breast.

Meat near bones or edges is overcooked:

• Opt for boneless breast next time for most even cooking.

• Use quick-release method just until pin drops, then natural release remainder.

Turkey breast is dry or stringy:

• Don’t overcook – use suggested cook times based on breast size.

• Make sure breast is completely thawed if using frozen meat.

• Add extra liquid or water to pot if needed.

• Slice across the grain after resting to prevent stringiness.

Burn or scorching notice on pot bottom:

• Be sure pot is hot before adding oil to prevent sticking.

• Use a stainless steel trivet elevated above ingredients.

• Deglaze pot after searing by stirring in broth or water.