Instant Pot Turkey Breast Recipe

I used a combination of seasonings then rubbed them all over the turkey breast. Once the turkey breast was seasoned I seared it on all sides using the SAUTÉ function of my pressure cooker.

It’s important to scrape the browned bits off the bottom for two reasons – it makes a delicious gravy, and it also helps the Instant Pot come to pressure.

WOW! This Instant Pot Turkey Breast Recipe is the perfect way to make a delicious turkey breast in a fraction of the time. PLUS it makes the most delicious gravy all in one pot!
This super quick and easy Instant Pot Turkey Breast Recipe is moist and tender and comes with the BEST gravy!

Prep Time: 15 minutesCook Time: 25 minutesTotal Time: 1 hour


4 lb. thawed boneless, skinless turkey breast*
2 tbsp olive oil, divided
1 tbsp paprika
1 tbsp Italian seasoning
1 tsp thyme
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
2 tbsp unsalted butter
1 cup chicken (or turkey) broth
For the gravy:
2 tbsp unsalted butter
2 tbsp all purpose flour


Pat the turkey breast dry with paper towels, then brush with 1 tbsp of olive oil. Combine the spices (paprika, Italian seasoning, thyme, salt, garlic powder and black pepper) and rub all over the turkey breast.
Heat the pressure cooker on SAUTÉ high function and add 1 tbsp olive oil and 2 tbsp unsalted butter. Once hot, sear the turkey breast on all sides, about 3 minutes per side.
Remove turkey breast from the pot and pour in the chicken (or turkey) broth, while the pot is still in the SAUTÉ function. Use a wooden spoon to scrape any browned bits off the bottom. Turn off the sauté function and place a trivet into the pressure cooker and place the turkey breast on top of the trivet.
Place the lid on the pressure cooker and seal the vent to the CLOSED position. Cook on MANUAL HIGH PRESSURE for 24 to 28 minutes, then let the pressure release naturally (NPR) for 10 minutes before releasing the rest of the pressure. Check internal temperature of the turkey breast at thickest portion for 165 degrees F. Remove turkey from pressure cooker and tent lightly with foil for 10 to 15 minutes before slicing.
To Make Gravy:
Pour the liquid from the bottom of the pressure cooker through a fine mesh strainer into a separate bowl and set aside.
Return the inner pot to the pressure cooker and set to SAUTÉ HIGH mode. Melt 2 tbsp of butter, then whisk in 2 tbsp of flour, until the flour is browned slightly and no longer raw (about 2 minutes).
Gradually whisk in the strained liquid, until the gravy is smooth and thickened. (makes about 2 cups of gravy)

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