I’ve long praised how the Instant Pot simplifies meal planning and cooking. As a busy professional, I rely on time-saving techniques in the kitchen that never sacrifice flavor. This Instant Pot turkey breast recipe—perfect for fresh or frozen meat—proves you can create an impressive, tender, and juicy main dish in far less time than roasting a whole bird.
Instant Pot recipes save serious time and effort. I routinely cook frozen chicken breasts, wings, ground beef, and even whole chickens with excellent results—no last-minute defrosting required. This method eliminates ruined dinners and emergency takeout while delivering consistent, flavorful results.
Table of contents
- Why you will love this recipe
- What you will need
- How to make
- Expert tip
- Recipe variations and add-ins:
- Serving suggestions:
- How to store leftovers:
- Frequently asked questions
- More must-try Thanksgiving recipes:
This foolproof Instant Pot technique yields a succulent turkey breast in under two hours even from frozen. It’s ideal when your oven is full or when you don’t need an entire turkey. I finish the breast under the broiler with a sweet-and-savory garlic brown sugar butter to crisp and caramelize the skin for a restaurant-quality finish.
I often choose a turkey breast for intimate gatherings or weeknight family dinners: it’s easy, efficient, and leaves the oven free for other dishes. I typically serve this with cranberry sauce and sweet mashed potatoes for a classic combination that’s always a crowd-pleaser.
Why you will love this recipe
- Effortless: Place the seasoned breast in the pot and let the Instant Pot do the work—no basting or pan turning required.
- Convenient: A four- to five-pound turkey breast is ready in about an hour when fresh; frozen breasts take under two hours depending on weight.
- Perfect for small groups: Skip roasting a whole turkey and free up oven space for sides and desserts.
- Crispy finish: A quick broil with a brown sugar garlic butter mix gives the skin a golden, crisp finish that elevates the dish.
What you will need
- Turkey: A 4–5 lb bone-in turkey breast with skin.
- Liquid: Low-sodium chicken broth adds flavor; water works in a pinch.
- Rub: Butter (or olive oil), salt, and pepper rubbed under and over the skin to keep the meat moist and well-seasoned.
For broiling
- Base: Unsalted butter melts easily and carries the seasonings.
- Seasoning: Garlic powder, thyme, brown sugar, salt, and pepper create a balanced savory-sweet glaze that caramelizes under high heat.
How to make
Prep: Pat the turkey dry, loosen the skin if present, and rub about 3 tablespoons of butter under the skin. Spread the remaining butter over the surface and season as desired.
Cook: Place a trivet in the Instant Pot, pour in 1½ cups chicken broth, and set the turkey breast on the trivet (thicker side down). Lock the lid, set the valve to sealed, and pressure cook:
- Fresh: about 30–33 minutes (adjust by weight—see Expert tip)
- Frozen: about 60–65 minutes (adjust by weight—see Expert tip)
Release and check: Allow a 15-minute natural pressure release, then quick-release any remaining pressure. Use a meat thermometer to check the thickest part of the breast; remove the turkey when it reaches about 155°F, as it will rise during resting.
Make the butter glaze: Melt the broiling butter and stir in garlic powder, thyme, brown sugar, salt, and pepper. Place the turkey on a foil-lined baking sheet and brush with the glaze.
Broil for crisp skin: Broil 3–8 minutes, watching carefully so the glaze doesn’t burn. Rotate the pan if needed and brush with pan juices for extra gloss and flavor. Aim for a golden-brown, crispy skin.
Rest and slice: Let the turkey rest 15 minutes before slicing so the juices redistribute for moist, tender meat.
Expert tip
How long to cook a turkey breast in the Instant Pot
For a fresh or thawed turkey breast:
- 3 lbs = 20 minutes on High + 15-minute natural release
- 3.5 lbs = 23 minutes on High + 15-minute natural release
- 4 lbs = 25 minutes on High + 15-minute natural release
- 4.5 lbs = 28 minutes on High + 15-minute natural release
- 5 lbs = 33 minutes on High + 15-minute natural release
For a frozen turkey breast:
- 3 lbs = 39 minutes on High + 15-minute natural release
- 3.5 lbs = 46 minutes on High + 15-minute natural release
- 4 lbs = 52 minutes on High + 15-minute natural release
- 4.5 lbs = 60 minutes on High + 15-minute natural release
- 5 lbs = 65 minutes on High + 15-minute natural release
More tips to consider:
- Keep at least 1½ cups of liquid in the pot to prevent burning and ensure proper pressure.
- Adjust cooking times for smaller breasts—follow the weight-based guidelines above.
- Watch the broiler closely; the glaze can darken quickly.
- Always let the meat rest so juices stay in the breast when slicing.
- If you see a BURN notice, cancel, unplug, and check for stuck food or low liquid. A faulty sealing ring or vent can also trigger the warning.
Recipe variations and add-ins:
- Use juice: Substitute apple or orange juice for broth to add a bright, fruity note.
- More fruit: Top with orange slices and a bit of marmalade before broiling for citrus-glazed flavor.
- Cajun style: Add Cajun seasoning to the initial butter rub and to the broil mixture for a spicy kick.
- Add vegetables: Toss chopped carrots, potatoes, and celery in the bottom of the pot to make it a one-pot meal.
- Smaller portions: For two people, cook half a breast—about 15 minutes under pressure is often enough.
Serving suggestions:
Pair this turkey breast with classic or creative sides. Options I love include Hasselback sweet potato casserole, broccoli cauliflower salad, and pumpkin mac and cheese for a kid-friendly favorite. For dessert, crustless pumpkin pie or a classic pumpkin pie rounds out the meal.
What to do with leftover turkey
Leftovers are versatile: use them for turkey tetrazzini, creamy turkey casserole with bacon, salads, wraps, sliders, sandwiches, turkey soup, white turkey chili, or a homemade turkey pot pie. I often cook a larger breast specifically to enjoy a variety of meals in the days after the holiday.
How to store leftovers:
- Refrigerate: Store sliced or whole pieces in an airtight container in the refrigerator for several days.
- Freeze: Portion into serving-size pieces, place in freezer bags, and freeze for up to three months.
- Defrost: Thaw frozen portions overnight in the fridge.
- Reheat: Warm in a 350°F oven for about 15 minutes or microwave for 1–2 minutes; oven reheating preserves moisture and texture better than the microwave.
Frequently asked questions
A BURN alert usually means food is stuck to the bottom or there isn’t enough liquid. Unplug, release pressure, and check the pot bottom for stuck bits. Add more liquid if needed and inspect the sealing ring and steam valve if the problem persists.
Plan for 1/2 to 1 pound per person. I prefer extras for seconds and leftovers.
Overcooking causes rubbery, dry texture. Use weight-based timing, avoid excessive pressure cooking, and allow a natural pressure release so juices stay in the meat.
Aim for 165°F when serving. Remove the turkey at about 155°F from the Instant Pot because carryover heat will raise the temperature another 7–10 degrees while it rests.
More must-try Thanksgiving recipes:
Cheesy Pumpkin Gratin Recipe
Easy Crockpot Stuffing
Perfect Oven Roasted Turkey – with Citrus Herb Butter
Sweet Potato Salad
Loved this recipe? I’d love to hear from you! Leave a 5-star rating in the recipe card and share your thoughts in the comments—I read them all.
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Easy Instant Pot Turkey Breast
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Ingredients
- 1 4.5-5 pounds turkey breast fresh or frozen, bone-in turkey breast
- 1 1/2 cups chicken broth or water
- 6 tablespoons butter room temperature or use olive oil
Buttery Mixture for Broiling:
- 1/2 cup butter unsalted
- 1 tablespoon garlic powder
- 1 teaspoon thyme powder
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
-
Remove giblets if present.
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If fresh, loosen the skin and rub about 3 tablespoons of butter under it, adding seasoning if you like.
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Rub remaining butter over the turkey surface and season.
Cook:
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Add a trivet and the chicken broth, place the turkey (thicker side down) on the trivet.
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Seal the lid and set to High Pressure for the recommended time based on weight and whether the breast is fresh or frozen.
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When the cook time ends, allow a 15-minute natural release, then quick-release remaining pressure and check internal temperature.
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If the thickest part is below 165°F, cook an additional 5–10 minutes under pressure as needed.
Buttery Mixture for Broiling:
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Preheat the oven broiler.
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Melt the butter and mix with garlic powder, thyme, brown sugar, salt, and pepper.
Broil:
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Transfer the turkey to a foil-lined, oiled baking sheet and brush with the buttery mixture.
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Broil 5–8 minutes for crisp skin, watching closely and rotating if needed to avoid burning.
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Let rest 15 minutes before slicing and serving.
Video
Notes
How long to cook a turkey breast in the Instant Pot
For a fresh or thawed turkey breast:
- 3 pounds = 20 minutes on High + 15-minute natural release
- 3.5 pounds = 23 minutes on High + 15-minute natural release
- 4 pounds = 25 minutes on High + 15-minute natural release
- 4.5 pounds = 28 minutes on High + 15-minute natural release
- 5 pounds = 33 minutes on High + 15-minute natural release
For a frozen turkey breast:
- 3 pounds = 39 minutes on High + 15-minute natural release
- 3.5 pounds = 46 minutes on High + 15-minute natural release
- 4 pounds = 52 minutes on High + 15-minute natural release
- 4.5 pounds = 60 minutes on High + 15-minute natural release
- 5 pounds = 65 minutes on High + 15-minute natural release
More tips to consider:
- Ensure at least 1½ cups of liquid in the bottom of the Instant Pot.
- Shorten cook times for smaller breasts according to the weight chart.
- Keep a close eye during broiling to prevent burning.
- Allow the meat to rest so juices redistribute.
- If a BURN notice appears, check for stuck food, low liquid, or a faulty sealing ring or vent.