Good news: You don’t need a heavy-duty turkey baster—or an entire afternoon—to cook a deliciously juicy turkey. With an Instant Pot, you can prep, cook and serve a cozy Sunday dinner or a tasty Friendsgiving centerpiece in less than an hour! (The ability to save time is one of many reasons we love pressure cookers.) Here’s how to make a tasty Instant Pot turkey breast that everyone will devour.
New to using an Instant Pot? Looking for extra tips and tricks? Our pressure cooker manual can help walk you through the basics.
How to Cook an Instant Pot Turkey
This recipe comes to us from Jessica Kunz of Springfield, Illinois, who says, “This recipe makes some of the most succulent turkey I’ve ever eaten. High in lean protein, it’s a smart entree for a special occasion.”
A 6-lb. turkey yields 14 servings (slices).
- 1 pound carrots, cut into 2-inch pieces
- 2 medium onions, cut into wedges
- 3 celery ribs, cut into 2-inch pieces
- 1 can (14-1/2 ounces) chicken broth
- 1 bone-in turkey breast (6 to 7 pounds), thawed and skin removed
- 2 tablespoons olive oil
- 1-1/2 teaspoons seasoned salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon pepper
Step 1: Prep turkey and veggies
Place the carrots, onions, celery and broth in a 6-qt. electric pressure cooker. (This is our best-loved brand.) Brush the turkey breast with olive oil and sprinkle with the seasonings. Place the turkey breast over the vegetables.
Step 2: Cook on high
Lock the lid and close the pressure-release valve. Adjust the settings to pressure-cook on high for 25 minutes. Let the pressure release naturally for 10 minutes. Quick-release any remaining pressure.
Editor’s Tip: Insert a meat thermometer into the turkey breast. When it’s fully done cooking, it should read at least 170°F.
Step 3: Carve it up
Carefully remove the turkey from the pressure cooker. Tent the breast with foil and let it stand 10 minutes before slicing. (P.S. Here’s the easiest, safest way to carve a turkey.)