turkey in the instant pot

Instant Pot Turkey Breast Recipe

Turkey lovers rejoice! The Instant Pot makes cooking a turkey breast seem almost effortless. Instead of roasting for 2 or 3 hours in the oven, you can have a 5.5-pound turkey breast done in less than an hour. The flavors are infused into the turkey, and it's moist and just delicious. I finished it off in the oven for about 30 minutes, just to give it a nice golden roasted color on top, and it was really wonderful. You'll love this convenient time-saving recipe.
Course Dinner
Cuisine American
Keyword Instant Pot Turkey
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 146kcal


  • 1 Turkey breast we used a frozen butterball turkey - thawed
  • 1 chicken bullion cube - crushed - see instructions
  • 1 Tablespoon onion powder
  • 1 Tablespoon garlic powder
  • 1 Tablespoon celery salt
  • 1 Tablespoon celery seed
  • 1 Tablespoon coarse ground garlic salt with parsley
  • 1 Tablespoon seasoned salt
  • 1 Tablespoon seasoned pepper
  • 1/2 cup water


  • If you purchased a frozen turkey breast, you'll need to thaw it, and it takes about 24 hours to thaw it in the refrigerator, so you'll need to plan ahead for this step. If you bought a fresh turkey breast, you'll just follow the next steps, with no thawing involved. Place the frozen turkey in the refrigerator for 24 hours to thaw. Remove Turkey from the refrigerator, and remove the plastic wrap. Wash the Turkey in a clean sink, with cold running water, making sure to rinse the turkey well. Pat dry with paper towels. Place the trivet in the inner lining of your Instant Pot, and place the Turkey on the trivet. In a blender, add the bouillon cube, and pulse on the 'grind' setting until the cube is completely crushed, then add the onion powder, garlic powder, celery salt, celery seed, garlic salt, seasoned salt, and seasoned pepper, and pulse a couple of times. Pour seasoning mixture into a small bowl, and set aside. Pour the 1/2 cup of water into the bottom of the Instant Pot, and sprinkle the seasoning mix on the turkey, using a spoon, until all the mix is added. Some will go into the water, and that's fine. Place the lid on the Instant Pot until it beeps and locks. Make sure the pressure valve is set to 'SEALING', and press the MANUAL button, and set the time to - you'll need to set the timer for 6 minutes per pound; so if you have a 5 pound Turkey, you'd set your time to '30 minutes', if you have a 5.5 pound Turkey, you'd set the time to '33 minutes'. Let the Instant Pot build and release pressure, DO NOT release pressure on a quick release. This will allow the Instant Pot to really infuse the flavors into the Turkey. When the Turkey is done, and all pressure has been released, and the pressure float valve is all the way down, remove the lid, and with Turkey lifters, lift the Turkey onto a platter or serving dish. I put mine in an oven-safe dish and browned the top for 20 to 30 minutes, or until it was golden brown, and it was delicious. Enjoy!
  • NOTE: If you want to make gravy, there's usually a packet of gravy mix inside the frozen Turkeys, and you'd just follow the package instructions. But, if you bought fresh, or prefer homemade gravy, here's what you do: Pour the juices from the bottom of the Instant Pot, into a heavy medium-size saucepan, and remove any pieces of the turkey that may have fallen into the juice while cooking, that you don't want in your gravy (remove with a slotted spoon). Place the saucepan on the stove, add 1 cup of water, and bring the juices to a boil, and turn the heat on low. Mix 1 Tablespoon of cornstarch with a little water in a small bowl, and stir until smooth. Add the corn starch to the juices, and turn heat to medium. Continue to stir until thickened. Add 2 Tablespoons of cream to the juices, 1/2 teaspoon of garlic salt, and 1/2 teaspoon of seasoned pepper. Stir the gravy until it is the consistency you desire. If it's too thick, add a little more water, and if it's not thick enough, add 1 teaspoon of cornstarch mixed with water to the gravy to thicken.
  • ALSO: If you haven't worked with Turkey before, or are unsure how to handle it, follow these simple steps: Turkey, like chicken, is poultry, and care should be taken when handling raw; what I mean by that is don't lay the raw turkey on your countertop. Use a large meat fork to help handle the raw turkey. When you've finished rinsing the turkey in the sink, and have removed the turkey to the Instant Pot, you need to thoroughly clean the sink and surrounding area. Kitchen wipes are great for this step and make sure to wash your hands well after handling raw poultry, or meat.


0 Weight Watchers SmartPoints per serving of Turkey Breast
4 Weight Watchers SmartPoints per serving of dark turkey.


Calories: 146kcal | Carbohydrates: 3g | Protein: 29g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 3761mg | Potassium: 369mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 0.4mg | Calcium: 45mg | Iron: 1.4mg