This 4 ingredient Instant Pot Turkey Breast is so juicy and delicious, it will have you ditching the traditional Thanksgiving Turkey and all of it’s hassle in favor of this recipe that is done in less than 1 hour!
Not only is this turkey breast so much easier than making a turkey in the oven, it is so much juicer and tastier too. You can’ lose when you save time and end up with a better result, right? You only need 4 simple ingredients to make this Instant Pot Turkey Breast and I promise, it will be the star of your Thanksgiving show!
Should you make this turkey breast?
This recipe is great for anyone who ends up with tons of leftover dark meat, or anyone who doesn’t like dealing with the mess of the turkey bones.
Whether you are a turkey pro or this is your first turkey, this one is perfect for everyone and will take the stress out of preparing a holiday meal.
The leftover juices are perfect for making a delicious, simple gravy, and I’ll be sure to explain how!
What is a turkey breast?
In this case, we are talking about a boneless breast only piece of turkey. It is usually sold frozen in the grocery store and is typically available most of the year. Sometimes it is labeled as boneless breast and sometimes as turkey roast boneless. It sometimes comes with additional flavors added, but I prefer plain.
How to make Instant Pot Turkey Breast:
Brown the turkey breast: This is optional but will add a bit of extra flavor and make a nice presentation. I used 4 tablespoons of butter and the sauté function on the Instant Pot and it took around 10 minutes total.
Can I cook the turkey from frozen: Technically yes, you can in the Instant Pot. But for best results, I recommend fully thawing before cooking. Otherwise you will end up with a turkey that cooks faster on the outside than the inside which could cause it to dry out a bit.
That’s a lot of onion, can I skip it or use less: I promise, this won’t taste like onion at all. The onion is necessary for flavor and moisture content, but it won’t overwhelm this dish.
How to make turkey gravy in Instant Pot:
To make the gravy, you’ll simply (and carefully) strain the onions and garlic out of the broth and dripping from the Instant Pot. You will do this after removing the turkey to a platter or board to rest.
Add the strained liquid back to the Instant Pot and push the sauté setting. Whisk together 2 tablespoons of cornstarch with 2 tablespoons of water until smooth and whisk into drippings.
Keep whisking while it simmers and the gravy will thicken. Add more cornstarch mixture if needed to get it as thick as you’d like.
You can also add a splash of heavy cream, which I highly recommend. It will not make it a cream gravy, but it will give it a richness that is perfect with your turkey and mashed potatoes.
Can I make this turkey ahead of time?
Yes, you can make it up to 3 days in advance and store in an airtight container in fridge.
To serve, place in a slow cooker with extra broth and reheat slowly over an hour or two for best results.
Does this make good leftovers?
Yes! In fact, it’s also so easy to make this you could make it just for using up in leftover recipes. I have two new recipes to share with you next week, so be sure to sign up for my email list to be notified when they go live.
What’ on your Thanksgiving menu? Will you be making a turkey? Be sure to comment below and let me know!
Also, I should be sure to give original credit for this recipe to my dear friend Amanda. She first made this in the slow cooker for me years ago, and was so gracious to allow me to share with all of you.
Instant Pot Turkey Breast
- 3 pound boneless turkey breast previously frozen, thawed
- 4 tablespoon butter
- 3 cups turkey stock sub chicken broth if you can't find turkey
- 1 sweet onion peeled and sliced
- 1 tablespoon jarred minced garlic
- 1/4 cup cornstarch
- 2 tablespoons heavy cream optional
- Fully thaw turkey according to package directions
- Heat butter on saute in Instant Pot
- Add turkey and let brown on each side for 3-4 minutes
- Turn off pot and add broth, sliced onion, and garlic
- Cover, seal and set to high pressure (manual) for 25 minutes
- Allow 10 minute natural pressure release then turn valve to release any remaining pressure
- Remove turkey to platter and let rest for 5-10 minutes
- Strain onions and garlic out of broth and place back in Instant Pot and turn on sauté
- Mix cornstarch with 1/4 cup water until smooth and whisk while it thickens for 3-5 minutes
- Add cream and stir well to combine
- you can make it up to 3 days in advance and store in an airtight container in fridge
- Leftovers can be wrapped tightly in plastic wrap and place in freezer bag and frozen for up to 3 months
- If in a rush, feel free to skip browning step
- I don't recommend cooking turkey from frozen in this recipe