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Instant Pot Roast Turkey over mashed potatoes on a white serving platter
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Instant Pot Roast Turkey Breast

Pressure Cooker Roast Turkey is perfect for any occasion! It's easy to make in the Instant Pot and comes with a flavorful gravy. Serve the juicy slices with your favorite sides for small holiday gatherings or special lunches.
Course Main Entree
Cuisine American
Keyword Instant Pot roast turkey, pressure cooker turkey breast
Prep Time 10 minutes
Cook Time 30 minutes
Natural release 10 minutes
Servings 12 servings
Calories 369kcal
Author lalaine

Equipment

  • 8-qt Instant Pot
  • trivet

Ingredients

  • 1 (about 5 pounds) whole turkey breast, fully thawed
  • 1 cup chicken stock
  • 2 tablepoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 4 sprigs fresh thyme
US Customary - Metric

Instructions

  • If the turkey breast comes with a gravy packet, remove and set aside. Rinse the turkey under cold, running water and pat dry with paper towels.
  • Place trivet in the Instant Pot. Pour 1 cup of chicken stock at the bottom.
  • Drizzle turkey with olive oil and rub with dry seasonings. Place on the trivet and top with fresh thyme.
  • Close and lock the lid and set the valve on the SEALING position. Set to Manual and Pressure cook on HIGH for 30 minutes.
  • When finished, do a NATURAL RELEASE for 10 minutes and then quickly release any remaining pressure. Carefully remove the turkey from the pot and keep warm.
  • To make the gravy, add the seasoning packet to the turkey drippings in the Instant Pot.
  • Turn the Saute function on and bring the liquid to a boil.
  • In a small bowl, combine 3 tablespoons cornstarch and 1/4 cup water until smooth and well-blended. Add to the turkey drippings, whisking vigorously to prevent lumps.
  • Season the gravy with salt and pepper to taste. Carefully remove gravy from the pot and serve alongside the turkey.

Notes

  •  Check to make sure the turkey will fit and the lid can be closed properly.
  • If the turkey breast has a cavity, you can stuff it with onions and celery. If it's open, you can just add the veggies to the pot. 
  • Use a meat thermometer to gauge doneness. Insert in the thickness part of the breast; it should read 165 F.
  • When cooked, lift the meat from the pot with two spoons or spatulas. Do not use a fork as this will release juices that keep the meat moist.
  • If you want to crisp up the skin, scrape off the seasonings (these can get bitter) and place the turkey on a foil-lined baking sheet and broil 3 to 5 inches from the heat for about 3 to 5 minutes or until golden. Watch carefully as it can burn quickly.
  • Let stand for about 10 minutes before slicing to allow the juices to redistribute.

Nutrition

Calories: 369kcal | Carbohydrates: 2g | Protein: 50g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 148mg | Sodium: 551mg | Potassium: 666mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 3mg