Can I cook a frozen turkey breast in the Instant Pot?

While it's technically possible, I don't recommend it for this recipe. Starting with a thawed turkey breast ensures the herb butter can properly adhere to the meat and penetrate under the skin. If you must cook from frozen, increase the cooking time by about 10 minutes per pound and apply seasonings as best you can, knowing the flavor won't penetrate as deeply.

How do I know when my turkey breast is fully cooked?

The most reliable method is using an instant-read thermometer to verify the turkey has reached 165°F in the thickest part of the breast. While the Instant Pot timing is quite reliable, turkey breasts can vary in thickness, so a quick temperature check provides peace of mind.

Can I make this recipe in a smaller Instant Pot?

This recipe is designed for a standard 6-quart Instant Pot. For smaller models, you'll need to use a smaller turkey breast (4-5 pounds). Reduce the cooking time to about 6-7 minutes per pound while keeping the other ingredients proportionally the same.

What if I don't have fresh herbs?

While fresh herbs provide the best flavor, dried herbs work in a pinch. Use about one-third the amount called for (1 teaspoon each of dried sage and thyme, 1 teaspoon dried rosemary, and 2 teaspoons dried parsley). For an even better shortcut, look for poultry herb blends in the spice aisle.

Instant Pot Turkey Breast Recipe

Description

A succulent and flavorful turkey breast prepared easily in an Instant Pot. Ideal for holiday meals or an everyday feast, this recipe delivers tender, juicy turkey meat with a fragrant herb butter rub. With minimal prep and a one-hour cook time, it’s perfect for busy cooks.

Ingredients

Units Scale

Turkey Breast and Seasoning:

1 whole turkey breast (7 1/2–8 pounds), thawed (e.g., Butterball, all white)
6 tablespoons butter, softened
2 tablespoons fresh sage, minced
2 tablespoons fresh thyme, minced
1 tablespoon fresh rosemary, minced
2 tablespoons fresh flat-leaf parsley, minced
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Vegetables and Broth:

2 cups low-sodium or unsalted chicken broth
1 large onion, peeled and quartered
3 medium carrots, washed and cut into 2-inch pieces
2 medium celery stalks, cut into 2-inch pieces

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Instructions

Prepare the Instant Pot:
Place the Instant Pot trivet at the bottom of the Instant Pot insert. Remove the turkey breast from its packaging and set the gravy packet aside.
Season the Turkey:
Pat the turkey breast dry with paper towels. In a small bowl, mix together the butter, sage, thyme, rosemary, parsley, salt, and pepper. Rub this butter mixture generously all over the turkey—on the outside, under the skin, and inside the rib cavity.
Assemble Everything in the Pot:
Place the turkey in the Instant Pot with the large cavity side up. Pour the chicken broth into the pot and around the meat. Scatter the onion, carrots, and celery around the turkey. Optionally, place some of the vegetables inside the cavity for added flavor.
Cook the Turkey:
Secure the Instant Pot lid and close the vent. Cook on manual mode, HIGH pressure, for 1 hour. Allow the pressure to release naturally, which will take about 10 minutes after cooking. Wait for the pressure pin to drop before opening the lid.
Finish the Turkey:
After releasing the pressure, carefully lift the turkey using the Instant Pot trivet and transfer it to a large bowl to cool. Reserve the turkey drippings/liquid for gravy. Once the turkey is cool enough to handle, transfer it to a cutting board, remove the meat from the bones, and slice. Place the sliced turkey on a serving platter and serve immediately.
Optional: Make Turkey Gravy:
To make turkey gravy using the cooking liquid, strain the cooking liquid and vegetables into a bowl. Set the Instant Pot to sauté, then add the strained liquid back into the pot with the included gravy packet. Whisk until smooth, simmer for 5-10 minutes, and adjust seasoning to taste. Serve alongside the turkey. Freeze any leftover liquid as turkey broth for future use.

Notes

If fresh herbs are unavailable, substitute with dried herbs: 1 teaspoon each of sage and thyme, 1 teaspoon of rosemary, and 2 teaspoons of parsley.
Storage: Leftover turkey breast can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving Size: Approximately 1/6 of turkey breast
Calories: 320
Sugar: 2g
Sodium: 720mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 1g
Protein: 36g
Cholesterol: 105mg