Instant Pot Turkey Breast: Moist Meat with Crispy Skin

Say goodbye to dry turkey! This Instant Pot Turkey Breast recipe ensures you get incredibly moist, perfectly cooked meat every time, thanks to the magic of pressure cooking. Furthermore, we include a quick broiling step at the end to ensure a desirable, crispy skin finish. This method is quick enough for a weeknight but reliable enough for a holiday meal, making it the easiest way to cook a delicious, bone-in turkey breast.

Ingredients for the Instant Pot Turkey Breast

The key to the savory flavor profile in this recipe is the homemade herb butter, which is generously applied both under and over the turkey skin.

• Bone-in turkey breast: The recommended cut for this recipe; use any size that fits comfortably into your Instant Pot.
• Unsalted butter: Must be softened to easily mash and mix with the herbs.
• Fresh thyme, Fresh sage, Fresh rosemary: A classic poultry herb blend that infuses the meat with aromatic flavor.
• Garlic: Minced and blended into the butter for depth of flavor.
• Sea salt and Black pepper: Essential seasonings for the turkey skin and meat.
• Chicken broth, reduced sodium: Provides the necessary liquid for the Instant Pot to come up to pressure, while also keeping the turkey moist.

How to Make Instant Pot Turkey Breast

This method involves two key steps: pressure cooking the turkey until it’s perfectly tender, and then briefly broiling it for a beautiful, crispy skin.

1. Herb Butter Prep and Pressure Cooking

This phase prepares the turkey and sets the initial cook time for the Instant Pot.

1. Pat Dry: Pat the turkey breast dry with a paper towel.
2. Make Herb Butter: In a small bowl, mash together the butter, fresh herbs, garlic, sea salt and black pepper.
3. Season Turkey: Run your hands underneath the skin to separate it from the meat. Rub the butter mixture on the turkey breast, both under and over the skin.
4. Set Cooker: Add the chicken broth to the bottom of the Instant Pot, along with the trivet. Place the turkey on the trivet.
5. Pressure Cook: Close the lid, turn the knob to Sealing, and cook on High pressure. Set the time to 6 minutes per pound (e.g., 24 minutes for a 4-pound turkey breast, but adjust based on the weight of yours).

2. Broiling for Crispy Skin and Serving

The final steps ensure the turkey reaches the perfect internal temperature and the skin is beautifully golden.

1. Release Pressure: Let the pressure release naturally for 10 minutes. At the same time, preheat the oven to Broil on High. After 10 minutes, switch the knob to Venting to release any remaining pressure. The internal temperature should be at least 155°F to 160°F (71°C) at this point.
2. Broil: Transfer the turkey breast to a baking dish. Broil in the oven for 5-6 minutes, until the skin is browned and crispy. If the internal temperature has not reached at least 160°F (71°C) by this point (it should), reduce the oven temperature to 350°F (177°C) and bake until it reaches that temperature.
3. Rest and Serve: Remove the turkey breast from the oven, tent the top with foil, and rest for 10 minutes. As it rests, the temperature will increase by about 5°C.

Recipe Notes and Serving Suggestions

• Serving size: The serving size is approximately 6oz of cooked turkey breast, or 1/6 of the entire recipe.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days.
• Reheat: You can actually reheat turkey breast in the Instant Pot! Fill the bottom with a cup of chicken broth, place your desired amount of turkey onto the trivet, and pressure cook for 3-5 minutes, depending on the amount you’re heating. You can also use the oven or microwave, though the microwave will dry it out more.
• Freeze: Once completely cooled, put the meat (you can keep the bone or cut it into pieces) in a zip-lock bag, squeeze out extra air, and store it in the freezer for up to 3 months.
• Turkey Temperature: Always ensure the turkey reaches an internal temperature of at least 160°F (7°C) before resting.