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instant pot turkey breast | www.iamafoodblog.com
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4.34 from 6 votes

Instant Pot Turkey Breast

Twenty minutes, five ingredients, and one awesome turkey breast. 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: instant pot, turkey
Servings: 4
Calories: 532kcal



  • 2 tbsp butter room temp
  • 2 cloves garlic crushed
  • 2 tbsp herbs chopped, herbs of choice, see notes
  • 2.5-3 lb boneless skin-on turkey breast roast see notes
  • salt and freshly ground pepper
  • 1/2 cup chicken stock low sodium preferred

Turkey Gravy

  • 2 tbsp butter room temp
  • 2 tbsp flour
  • 1/2 cup drippings from above
  • 1.5 cup chicken stock low sodium preferred


  • In a small bowl, mix together the butter, garlic, and herbs.
    garlic herb butter for turkey | www.iamafoodbog.com
  • Season all sides of the turkey breast generously with salt and freshly ground pepper. Rub the turkey with the herb butter. Pour the chicken stock into the Instant Pot insert and set the steam rack that came with the pot inside. Place the turkey on the rack and cook on high pressure for 6 minutes per pound of turkey. Quick release when done. Carefully remove. If desired, broil in the oven on high for crispy skin, about 2-3 minutes.
    broiled turkey breast | www.iamafoodblog.com
  • After you remove your turkey from the Instant Pot, you’ll probably only have a little bit over 1/2 cup of stock. If your instant pot has inner volumetric markings, top it off with chicken stock until you have 2 cups. If not, transfer to a liquid measuring cup and top off. Set aside.
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  • Melt the butter over medium low heat then stir in the flour. Cook, stirring occasionally until lightly golden brown. Slowly stream in the stock/drippings while stirring. Bring to a simmer and let reduce and thicken slightly. Taste and season with salt and pepper, then serve with your turkey.
    instant pot turkey breast | www.iamafoodblog.com


Our turkey breast was 2.3 pounds and we used a package of poultry herbs that had thyme, rosemary, and sage.
Gravy made with butter instead of roasted fat tends to be on the lighter side – if you want a classically brown gravy, you’re going to need to boost this with a little bit of roasted fat. I simply deglazed the sheet pan that the turkey was broiled on with a bit of hot water and added it to the gravy for a bit of extra color.
Turkey is shown served with instant pot mashed potatoes.
Estimated nutrition is for turkey and gravy.


Calories: 532kcal | Carbohydrates: 3.7g | Protein: 63.6g | Fat: 27.6g | Saturated Fat: 11.8g | Cholesterol: 190mg | Sodium: 251mg | Potassium: 699mg | Fiber: 0.1g | Sugar: 0.3g