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Instant Pot Turkey Breast

Cook Time1 hr 15 mins


  • Pressure Cooker


  • 7 pound bone-in turkey breast, completely thawed
  • 3 tablespoons butter, softened
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • pepper to taste
  • cups turkey broth chicken broth will work too
  • 2 celery stalks cut in half
  • 1 onion quartered use a smaller onion


  • Rinse off turkey breast and dry with paper towels
  • Place trivet in instant pot and pour in the broth
  • Combine butter with paprika, garlic powder, salt, pepper and mix all together
  • Loosen the skin on the turkey breast but don't remove it
  • Lifting the skin, rub the butter mixture under the skin and on top
  • If your turkey breast has a cavity, then place the onions and celery in the cavity. If your turkey breast is just open then place the onion and celery on top of the trivet, under the breast.
  • Place lid on instant pot and make sure the valve is set to sealing.
  • Press pressure cook/manual button, then -/+ button to 32 minutes on High Pressure.
  • It will take close to twenty minutes before the cooking time actually starts. Once the 32 minutes is up allow it to natural release for 20 minutes. Once it's been twenty minutes then carefully switch the valve to release. Carefully remove the instant pot lid away from your face.
  • Carefully remove the instant pot to a foil-lined baking sheet. At this point, I like to place it under the broiler for 3-5 minutes. Watch it closely because it will burn easily. This is just to get the skin golden brown and crispy.

Turkey Gravy

  • Remove the liquid from instant pot, once it's cool enough to handle. Pour the liquid into a glass measuring cup with a sieve over the top. Pour two of the cups of liquid back into the instant pot. Using the saute button begin heating the liquid. Mix ¼ cup cold water with two tablespoons of corn starch together to make a slurry and slowly whisk that into the warm liquid and whisk until thickened.