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+ servings
hand on plate with turkey

Instant Pot Turkey Breast

Course Main
Cuisine American
Keyword air fryer, turkey breast
Prep Time 25 minutes
Cook Time 35 minutes
1 hour 10 minutes
Servings 6 people


Optional bed of veggies:

  • 2 large onions quartered
  • 1 medium Russet potato
  • 3 large carrots cut into 1.5” slices
  • 2 stalks of celery cut into 1.5” slices

For the turkey breast:

  • 1 ½ cups (355 grams) chicken stock
  • 1/3 cup (75 grams) butter, room temp
  • 3 large cloves minced garlic
  • 2 tablespoons minced fresh parsley
  • 4 teaspoons minced fresh rosemary
  • 4 teaspoons minced fresh sage
  • 2 teaspoons minced fresh thyme
  • 1 3-pound (1360-gram) skin-on, boneless turkey breast
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper


  • Put the trivet insert in the pot of the Instant Pot.
  • Add the chicken stock. If using the optional bed of veggies, add them in an even layer so that the turkey breast can sit on them.
  • In a small bowl, mix the butter, garlic, parsley, rosemary, sage and thyme together.
  • Dry the turkey with a paper towel. Carefully lift the skin away from the meat and rub the herb butter between the skin and the meat.
  • Drizzle the olive oil on the skin and sprinkle with the salt and pepper. Rub it all over the skin.
  • Put the breast in the pot with the skin side up.
  • Attach the lid. Make sure the valve is on the “sealing” position.
  • Set the Instant Pot to pressure cook, manual mode for 35 minutes.
  • When it's done cooking, let it naturally release for 15 minutes. Then switch the valve to the venting position to release any remaining pressure.
  • Remove the breast from the Instant Pot. If you want to brown the skin, transfer the breast to a baking sheet and broil for 3-4 minutes or until it's crisp enough for your liking. Keep a close eye on it because things burn quickly under the broiler!
  • Let the turkey sit for 10 minutes, slice and serve.
  • Refrigerate leftovers in an airtight container for up to three days.