Name: Instant Pot Turkey Breast
Cook time: 50 min
Total time: 50 min
Yield: 6 Servings
Cuisine: American
Ingredients: 2 bone-in, skin-on turkey breast halves; 2 teaspoons salt; 0.5 tsp black pepper; 2 teaspoons dried thyme; 1 tsp dried sage; 1 tsp garlic powder; 2 cups chicken broth

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Instant Pot Turkey Breast

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Ingredients

Warning0 allergens identified

Instant Pot Turkey Breast

Instructions

Pat the turkey breasts dry with paper towels. Season liberally on both sides with the salt and pepper, then sprinkle with the thyme, sage, and garlic powder.

Insert the trivet/steamer rack into the bowl of the Instant Pot, and pour in the chicken broth. Lay the turkey breasts inside the trivet.

Secure the lid on the Instant Pot. Set the timer to 35 minutes on the Pressure Cook” setting, and press start.

When the Instant Pot beeps indicating the cooking cycle is complete, press Cancel” and allow the steam to pressure release naturally. This natural release may take 5-10 minutes.

Once the pressure has released from the Instant Pot, open the lid and carefully transfer the turkey breasts from the trivet to a cutting board or serving platter.

Nutrition

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Tips & Tricks (5)

Pat Skin Dry for Crispy Rendering 🔆
Pat the turkey skin completely dry with paper towels before cooking to maximize fat rendering and create a crispier, more flavorful skin texture.
Use Natural Release for Optimal Tenderness 💨
Allow 10-15 minutes of natural pressure release after cooking before quick-releasing remaining pressure to prevent the meat from becoming dry and stringy.
Maximize Flavor with Seasoning Under the Skin 🧂
Gently loosen the turkey skin and rub your garlic powder, sage, and thyme directly underneath for deeply infused flavor that seasons the meat from within.
Create Pan Drippings Gravy Immediately 🥣
Use the Instant Pot's sauté function right after cooking to reduce the flavorful bone broth and rendered turkey fat into a silky pan sauce without leaving the kitchen.
Invest in a Meat Thermometer for Perfect Results 🌡️
Check internal temperature at 165°F in the thickest part of the breast to guarantee food safety while maintaining juiciness—no guesswork required.