All this time the secret to the perfect turkey was inside my Instant Pot. Instant Pot Turkey Breast is juicy, tender and bursting with flavor. All my tips and tricks revealed below!
This recipe goes amazing with Instant Pot Apple Cranberry Sauce, Instant Pot Mashed Potatoes, and Instant Pot White Chocolate Raspberry Cheesecake.
Sometimes I feel a little awkward gushing about recipes. It's like, I've given birth, I've jumped off bridges and out of planes, and married my motorcycle dream man, so isn't it a bit weird to completely lose my cool over food?
Well today, I don't care, because . . .
OH MY GOODNESS! YOU GUYS! I HAVE NEVER, IN MY LIFE, TASTED A TURKEY, SO SO SO GOOD!
This turkey is right up there with babies, flying, and dreamy men. I sat there tasting bite after bite wondering how this could be the same meat I've been eating since I was a child.
I combined it with my favorite Apple Cranberry Sauce and literally stood up out of my chair and waved a fork at my children exclaiming, “DO YOU EVEN KNOW WHAT'S HAPPENING RIGHT NOW?”
They didn't . . . but they were scared.
But you don't need to be scared! Because guess what? This will also be the easiest, fastest turkey you will ever make in your entire life.
WHY YOU WILL LOVE THIS EASY TURKEY BREAST RECIPE
- Easy, no stress Thanksgiving Turkey. Coming from someone who is just now recovering from a 2016 role as Thanksgiving Hostess, this is HUGE
- Juicy, tender, and bursting with lemony, garlic, herb flavor every time. For reals! It's like magic!
- Make the gravy right in the same pot. Fewer dishes!
- Make 1 for a small crowd, or break out another Instant Pot (we all have at least 2, right?) and make a second for a large crowd
- White meat galore! Sorry 'bout that if you're a dark meat fan
WHAT I COVER IN THIS INSTANT POT TURKEY BREAST POST:
(feel free to click through to each section)
- My Secrets to an amazing turkey
- Step by Step: How to cook the perfect turkey
- How to make easy gravy in the Instant Pot
- How to carve a turkey breast
- How long to cook turkey breast in the pressure cooker (table with specific times for each size!)
- How to cook a turkey breast from frozen
- How to make bone broth from the carcass
- Freeze the turkey leftover
- What to do with turkey leftovers
- Skip to full recipe card
SECRETS TO A FOOLPROOF, JUICY, TENDER, FLAVORFUL TURKEY
Before I teach you how to make it, I'll let you in on my discoveries that will guarantee your success
Compound Butter AKA Flavored Butter
Homemade herby, lemony, garlic butter that is. It gets rubbed all over the turkey breasts (under the skin, don't be scared, wear gloves like I do), keeping the meat nice and moist. No need to brine with this trick!
Another bonus: with this extra layer of flavor, you will not need to sear the turkey breast before pressure cooking it.
Season Turkey
Season LIBERALLY with salt and pepper! This will infuse the turkey with flavor and season the broth at the same time.
Flip the Bird
When a mom of young children says that, it is with completely innocent intentions. Cook the turkey, BREAST SIDE DOWN. As it cooks and rests, all the juices will settle in the breast, right where we want them.
Let the Meat Rest
I ALWAYS do a full natural release, as well as, let the turkey rest under foil for at least 30 minutes. This allows the juices to redistribute throughout the meat instead of running all over the cutting board when you slice into it.
Pour Drippings Over Top
Even the moistest turkey will dry out if you slice it and leave it naked on a platter. Pour some of the pot's juices over the top, to ensure it stays moist.
You're dying to try this, am I right?!
VIDEO: HOW TO COOK A TURKEY BREAST IN AN INSTANT POT
STEP BY STEP: HOW TO COOK THE PERFECT TURKEY
- Prepare the Lemon Garlic Compound Butter
- Separate the skin from the breast by gently running your fingertips under the skin to release it without tearing through. You will do each breast individually, don't tear through the center
- Place half of the butter under one side
- Distribute butter across the breast with your hand on the outside of the skin. Repeat for the other side
- Liberally season with salt and pepper
- Prepare the cooking liquid: water, onion, carrots, celery. Note: you can use chicken broth if you’d like, but the turkey gives plenty of flavor to the final juices.
- Place the turkey breast, breast side down, on a trivet (can omit trivet if it doesn't fit) and fill with aromatics – lemon, onion, parsley
- Pressure cook it to juicy perfection
- Let it rest before cutting
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
HOW TO MAKE EASY GRAVY IN THE INSTANT POT
The juices in the pot are so heavenly flavored from the turkey, veggies, and flavored butter. It makes the best gravy ever!
- Pour the liquid from the pot into a gravy/fat separator or through a strainer into another bowl
- Pour juices back into the pot, leaving the fatty liquid in the fat separator
- Bring to a simmer. Add a cornstarch slurry and whisk until smooth and thick
Mmmmmm . . . gravy . . .
HOW TO CARVE A TURKEY BREAST
Carving a turkey is a piece of cake, IF you have good knives.
Funny story: My mom gifted me a large set of Cutco Knives when I graduated from High School. Kind of a weird gift, right?
I had a good friend that decided he was going to make a living selling Cutco Knives, and my mom graciously agreed to be his first potential buyer. He was so nervous during his presentation to her that she cut him off halfway through and agreed to buy the largest package, haha! I don't think he sold a single knife after that day, but he sure came and went with a bang!
My mom didn't allow me to use them until I was married so they sat in a box for a solid 5 years. They have been one of my favorite kitchen tools ever since. Cutco will sharpen and replace damaged knives for free, so I'm set for life!
Back to carving.
Once the turkey has rested, either remove the skin and discard or place turkey under the oven broiler for 3-5 minutes to brown. Grab your favorite knife and let's get carving!
- Find the spot where the turkey breast meats the bone. Make long, smooth cuts down until you hit bone, then angle your knife to the outside of the breast to finish cutting it from the bone. Repeat on the other side
- Slice it against the grain into pretty even slices. There will still be meat left on the bone once you cut the breasts off. This can be easily pulled off, by hand
- Place it on a plate and be sure to pour some gravy or warm broth over top to keep it moist
Done! Now tell me, was that not the easiest turkey ever?!
I don't know that I will ever roast another turkey in the oven. If I ever get put in charge of turkey again, I'm gonna pull out 2 pressure cookers, throw a turkey in each, then go play with all the men and children that don't think they have to help in the kitchen.
No offense to the rockstar men chefs in the audience that rule the kitchen. May your example shine upon all the brothers and brother-in-laws in my family . . . just teasin' they're not so bad, haha!
Now go own that turkey! Enjoy!
MORE TURKEY TIDBITS
HOW LONG TO COOK A TURKEY BREAST IN PRESSURE COOKER
As a rule of thumb, pressure cook a turkey breast for about 6 minutes per pound. This applies to both bone-in and boneless. To be sure it's cooked through, use a meat thermometer and place it in the thickest part of the breast, close to, but not touching, the center bone. It should read at least 160° F. The temperature of the turkey will rise to 165° – 170° F as it rests.
Note: If you are cooking a boneless turkey with the netting on, pressure cook it for 7 minutes per pound.
A 6 quart pressure cooker will typically hold up to a 6.5 pound turkey breast and an 8 quart pot will hold up to 8.5 pounds.
Use at least a 10 minute natural release after the turkey is done pressure cooking to make sure the juices have time to redistribute into the meat. If you have time, I actually prefer a full natural pressure release to ensure the meat stays moist and tender.
| Turkey Breast Size | Estimated Time in Instant Pot (Bone-In and Boneless without netting) | Estimated Time in Instant Pot (Boneless with netting on) |
| 3-pound turkey breast | 18 min | 21 min |
| 4-pound turkey breast | 24 min | 28 min |
| 5-pound turkey breast | 30 min | 35 min |
| 6-pound turkey breast | 36 min | 42 min |
| 7-pound turkey breast | 42 min | 49 min |
HOW TO COOK A TURKEY BREAST FROM FROZEN
Yes! It's possible and it's amazing!
If you buy a fresh turkey, rub the herb butter under the skin, add the aromatics to the cavity, place it in a 1 – 2 gallon sized freezer safe ziplock bag, then place it inside your pressure cooker pot to freeze. This will ensure it's the perfect size later. Once frozen, you can remove it from the pot and place it back in the freezer, until you need it.
Cook it for time and a half – which for this recipe means 55 – 60 minutes, depending on the size.
If you buy a frozen turkey, you won't be able to put the yummy compound butter under the skin, but it will still turn out moist and almost as delicious.
CAN I STILL USE THIS RECIPE FOR BONELESS TURKEY BREAST (ROLLED IN AN ELASTIC NET)?
To cook a boneless turkey breast with the netting on, you will need to add extra time because it is thick and compacted. Start with 7 minutes per pound, then check the temperature of the center of the meat. Reference the table above.
HOW TO MAKE BONE BROTH FROM THE CARCASS
An electric pressure cooker makes this incredibly simple. Here is a basic, easy tutorial on How to Make Bone Broth in the Instant Pot
WHAT DO I DO WITH THE TURKEY SKIN?
If you do not plan on eating the turkey skin, discard it or save it to make broth. If you like turkey with a crispy, browned skin, simply place it under the oven broiler until it’s nicely browned. This can also be done in an air fryer or with an air fryer lid.
FREEZE THE TURKEY LEFTOVERS
I love my Food Saver for this job. It ensures that the turkey tastes as juicy and fresh as the day you cooked it. If you don't own a Food Saver, use a freezer safe ziplock bag and squeeze out as much air as possible. It will be good for at least 3 months, longer in a Food Saver bag.
WHAT TO DO WITH TURKEY LEFTOVERS
My favorite way to use up leftover turkey is this Ultimate Turkey Panini:
Take 2 slices of Crusty Bread (or a whole grain hoagie bun). On one side spread mashed avocado, on the other, leftover Cranberry Sauce. Pile pieces of turkey on the cranberry side and top with slices of brie cheese. Cook in a panini press until hot and melty. Open the bread to add slices of crispy bacon, spinach leaves, and a thick slather of my favorite Sir Kensington Avocado Oil Mayo. PERFECTION!
Swap out the shredded chicken for turkey in all your favorite recipes. Might I suggest
Drop your favorite leftover ideas in the comments!
WHAT SIZE INSTANT POT DO YOU USE IN THIS RECIPE?
For a turkey breast 6.5 pounds or smaller, a 6 quart pressure cooker will be the perfect size. Any larger will need an 8 quart pressure cooker, up to an 8.5 pound turkey breast.
TOOLS USED TO MAKE INSTANT POT TURKEY BREAST
- Instant Pot
- Fat and Gravy Separator
- Latex Gloves
- My Favorite Cutco Knives – best knives I've ever used!
Don't miss these other great Holiday goodies!
- Instant Pot Apple Cranberry Sauce
- Instant Pot Mashed Potatoes
- Instant Pot White Chocolate Raspberry Cheesecake
- Our favorite Instant Pot Thanksgiving Recipes
- Our best Instant Pot Christmas Recipes
OUR FAVORITE INSTANT POT ENTREES
- Instant Pot Creamy Ravioli Butternut Squash Soup
- Instant Pot Meatball Sandwich
- Classic Italian Pasta Salad
- Instant Pot Healthy Orange Chicken
- Instant Pot Healthy Salsa Verde Pork Tamales
- All our Entrees and Main Courses
Instant Pot Turkey Breast
Tender, juicy, flavorful Turkey Breast, ready in less than an hour! Perfect for holidays as well as a weekday because it's that easy and delicious.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Entree
- Method: Pressure cooker
- Cuisine: American
Ingredients
For the Lemon Garlic Herb Compound Butter
- 4 tablespoons butter, softened
- zest of 1 lemon
- juice of 1/2 lemon
- 2 teaspoons dried parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 garlic clove, minced
For the Turkey
- 6 – 7 pound bone in, skin on turkey breast
- kosher salt
- black pepper
- handful of fresh parsley
- 1/2 onion, peeled
- 1/2 lemon
For the Broth
- 1 cup water
- 1 celery stalk, coarsely chopped
- 2 carrots, coarsely chopped
- 1/2 onion
For the Gravy
- 3 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
- To make the Lemon Garlic Herb Butter: In a small bowl, combine butter, lemon zest, lemon juice, parsley, salt, pepper, and garlic. Use a fork to mash and combine the ingredients. Set aside.
- For the Turkey: Season the turkey liberally all over with kosher salt and a lesser amount of black pepper.
- Separate the skin from the turkey breast by carefully pushing your fingers under the skin, you don't want to tear through it, you're just creating a pocket under the skin. If this grosses you out like it does me, use gloves!
- With your hands, scoop up half of the herb butter and stuff it under one side of the breast. Repeat on the other side with the rest of the butter. Spread the butter around by massaging over the top of the skin. It doesn't have to be perfect, just get it distributed underneath the skin as much as possible.
- For the Broth: In the pressure cooker pot, combine water, celery, carrots, and 1/2 of an onion. Place short trivet in pot.
- Place the turkey breast side down, on top of the trivet.
- To the under cavity of the turkey breast, add the fresh parsley, 1/2 lemon, and 1/2 onion, stuffing it inside as much as possible (turkey breasts don't always have a large enclosed cavity like a full turkey does).
- Secure the lid and turn the pressure release knob to a sealed position. Cook at high pressure for 35 minutes.
- When cooking is complete, use a full natural release (this will help the turkey stay nice and moist, compared to a quick pressure release). Check the temperature of the turkey to be sure it's at least 160°-165° F.
- Place the turkey on a cutting board and cover with foil. Let rest for at least 20 minutes and up to 1 hour before carving.
- While the turkey rests, combine 3 tablespoons of cornstarch with 3 tablespoons water, set aside. Strain broth from pot through a fat separator or a fine mesh sieve. If you don't have a fat separator, skim the top of the liquid with a spoon to remove some of the fat. Pour broth back into the pressure cooker pot.
- For the Gravy: Using the saute or brown function on the pressure cooker, bring broth up to a simmer. Give the cornstarch/water slurry an extra stir to make sure it's combined, while whisking, slowly pour the slurry into the simmering liquid. Whisk until gravy thickens then unplug the pressure cooker.
- Remove and discard the skin from the turkey. Cut breasts away from the bone, slice, and enjoy with a splash of gravy and a scoop of cranberries.
Freezer Directions
- Prepare the turkey through step 4 adding lemon, parsley, and onion to the cavity of the turkey.
- Place turkey in a 1 -2 gallon freezer safe ziplock bag and place inside the pressure cooker pot to freeze. Once solid, remove from the pot and place in the freezer until ready to use.
- When ready to cook, proceed with step 5, cooking the turkey for time and a half of the thawed turkey time (so about 55 – 60 minutes) depending on the size. After it's cooked, check the temperature of the turkey breast, if it's not at 165 and still appears to be slightly pink in the center, carve the meat off into slices (like you would serve at the table), place it back in the pressure cooker in the remaining liquid, and pressure cook for 6 minutes.
Notes
- For a 6 pound turkey, cook for 35 minutes. For a 6 – 7.5 pound turkey, 40 minutes. Check the temperature of the breast to make sure it is between 160-165° F. If it's not, cook for another 5 – 10 minutes in the pressure cooker with at least a 10-minute natural release.
- For a browned, crispy skin, place the turkey under the oven broiler for 3 – 5 minutes until nicely browned
Keywords: thanksgiving meal, festive meal, roast dinner
I had average expectations for this turkey but this was a home run!!! I didn’t start early enough to let it “rest” for the full hour but it was still so moist and flavorful. Even my guests who don’t really care for turkey said it was great! Cooked a 4&1/2 lb. bone in breast for 28 minutes NR. Flipped it over and about 8 minutes under the air fryer lid to brown the skin just to make it look tastier. Thanks for the recipe. Looking forward to making it again…and it will be before Thanksgiving next year!
★★★★★
Janet, “average expectations” haha! I’m so glad it could exceed them :). That’s what I love is that it’s so easy I can make it year round without it feeling like such a task. Thanks for letting me know! I love hearing about it 🙂
When I have to work Thanksgiving day I pressure cook a whole 16 lb turkey – cut up – in my 8 qt Instant Pot, Yes you read that right – 16 lb turkey in 1.5 hrs. You can go another 10-15 min if you want to be sure. I thaw the turkey completely and cut off the thighs and drumsticks, cut through the backbone just after the breast and everything fits into my metal basket that fits inside the inner pot. Any good, sturdy knife will cut through the backbone. There is a lot of space in the inner pot around the breast piece. I also put the neck and any other extra pieces in as well, except the gizzard, heart, etc. I add 1-1.5 c water (1 c has worked for me) and the rest is up to you. My metal basket has a removable handle, trivet legs and makes it easier and faster to remove the meat from the pot and put it on a platter to rest. Time is of the essence here. I make sure none of the pieces of meat interfere with the vent once the lid is closed. I check before turning it on by closing the lid to make sure the vent is no where near a piece of meat. Thanksgiving Dinner in an hour and a half. Everything else can be done in that time. The turkey gives off lots of juice so be prepared to find the inner pot 1/2-3/4s full of broth but once the meat is removed it comes up to maybe 1/3 of the pot, maybe a little more, to make gravy with and broth left over for soups, etc.
Note: for safety reasons you want to make sure the vent is never obstructed at anytime during operation and cool down times.
★★★★★
The “calm, relaxed animal” was just something the old-time farmers knew and has been lost. Factory Slaughter Houses don’t worry about it. That’s why there is so much literature and talk recommending that you hang meat for however many days “you prefer” to “tenderise the meat” (so they say). Actually it is to “break down the muscle fibres”. Truthfully all it means “is to decay them a bit”. When you are used to “fresh meat” you can taste when an animal has been slightly decayed. A calm animal rarely needs to be hung but at most only do it for a day to let the corpse go through and come out of rigger mortise. Butchering an animal while it is in rigger will also give you tough meat, which my tough turkey may have been in when it was frozen. Hense, the reason for hanging it for a day, if you can’t get to it right away. We have done the butchering right after ‘that time’, before rigger sets in, with no tough parts anywhere in the animal. I’m talking about a 1200 lb cow, the whole process from on the ground to into the freezer within 10 hrs.
You seemed interest in the process so I continued. I hope I haven’t gone too far.
★★★★★
Sheila, I love this kind of info :). Thank for educating me. I find all of that very fascinating.
Shelia, oh wow, thank you! I’m so excited to hear I can fit an entire 16-pound turkey in the pot. Are you saying you pressure cooked it for 90 minutes?
Yep. That;s what I am saying. And if you want to be sure add 10-15 min to that. Or do the 6-7 min per pound (lb) math which gives you 96-112 minutes. And as you noted the internal temperature rises 5-10 deg F within 30 min as it sits under the foil. I don’t use the term “natural release” because that can vary so much so I just use the words “until the pressure valve drops”; nothing to look up or remember. And I don’t wait for the PV to drop. When it’s done I release the pressure very slowly. Since I am fixing all of the other dishes I don’t get to it right away. I get to it when I’m ready for it, on my time, and the 90-112 min has always been enough. I’m a ‘by feel’ type of cook so the time set on the IP is what ever I ‘feel is right’ for that turkey. I had one turkey that was sooooo tough to cut up that I added more than the 90 min for the cook time, something you can’t use the min/lb rule on. It was a 16 lb turkey. Coming from a farming background experience has taught me that a stressed out animal at ‘that’ time will always be tough. A calm, relaxed animal will always be tender. Same goes for wild game.
★★★★★
Sheila, that’s fascinating about “a calm, relaxed animal”. I’ve never heard that before. Thank you for these amazing tips. I’ve got it written down 🙂
Thanks for this recipe. I used it for Thanksgiving today since we just had a small boneless breast for the 5 of us. My husband didn’t even want me to cook turkey (he’s all about the side dishes!), but he thought this turkey was delicious! I’m so pleased that it turned out well! Moist and flavorful. Now how to use the leftovers…?
Kami, Yay! I’m glad you liked it! It’s my favorite way to make a small turkey. I basically make a panini every day until my turkey is gone. Turkey, bacon, avocado, mayo, cranberries, and brie, mmmmm 🙂
Where does one find just turkey breast? Or is this the result from cutting up a whole bird?
Reina, I find them in the freezer aisle.
Any suggestions for those of us who prefer the legs/thighs? lol Thanks for any help!
Penni, Are you wanting to cook just legs and thighs?
I have a boneless turkey breast, you know, the kind rolled in an elastic net. Can I use this recipe? How can I use the butter? Ty.
Mihaela, yes, that would be delicious! If it doesn’t have skin to put the butter under, just brush it with it, then add a little extra at the end if you like.
This looks like a great recipe. I was wondering about the turkey skin. I do not see anything about it after it goes in the instant pot. Any thoughts.
Nancy, some people throw it under the broiler to make it nice and crispy. I tend to discard it myself, my family doesn’t like it. I suppose it could be used for stock as well!
I did two 7 lb bone in turkey breast for thanks giving. The first I did for 37 minutes and was over 165 after cooking. The next one I lowered to 34 minutes and was still slightly over temp for me. I believe 30 would have worked perfectly
Made this, it came out perfect!! So moist and juicy. Everyone loved it❤️ Thanks for a great recipe!!
★★★★★
Felice, thanks for letting me know! I’m so happy you loved it!
Did I miss the size Instant Pot you are using for this turkey breast? Search didn’t reveal it
Thanks.
Sandee, both a 6 or 8 quart will work. There have been a few times that my turkey was too tall so I had to omit the trivet to fit it inside a 6 quart.
There are only my hubby & me so a 2.5-3 lb boneless turkey breast would take how long to cook?
Angeliasue, For a boneless breast, I would try 25 minutes. I’ve never cooked this myself, but from my research, that should work great!
I got a breast that is 5.25lbs and I have no idea how anyone could use a bigger breast. I couldnt use either of my trivets and get it to fit in my pot. And I have the 8qt IP duo plus. I think if this turns out well, I’ll just do a smaller amount of meat for Thanksgiving so I can actually use the trivet. I used a thawed breast, and I’m hoping it thawed enough, so I’ll post that follow up with my experience after this cooks. I did the cold water bath method of thawing 30min per pound in cold water. We shall see.
So an update on my finished product. I had a *mostly* done bird at the end of 35min. I checked with my meat thermometer and only a tiny spot at the very deepest part of the breast by the bone was a tad undone. Just the tiniest bit. So I cut off the pieces around it and ice learned what I needed for the next time. If my piece had been bigger I wouldnt have gotten so lucky going from frozen to defrosted to cooked. If I can I’m going to try and get a fresh and not frozen breast next time. Or let it thaw for a few days. The gravy is incredible and delicious. The meat is tender and flavorful. And my kitchen smells amazing. Which is unusual when cooking poultry. (I dont like poultry haha. Only this time of year will I eat turkey) Over all this recipe is great, but could maybe use an expanded section on using frozen pieces.
★★★★★
Susan, Thanks for all that great follow up info! Whenever I cook from frozen, I always do 1 and a half the original time. For partially frozen I’d go somewhere in between that. I clarified that better in the turkey directions just now. I’m so glad you enjoyed it!
So funny story about turkey breasts. The one I did a trial run on was a fairly typical frozen grocery store purchase. For tomorrow, I ordered a free range local fresh breast. For whatever reason, the fresh breast has been butchered differently and all 6.3lbs will have no problem fitting in my 8qt IP duo plus. I dont eat enough meat to know the difference, but apparently there is one. 🤷♀️
★★★★★
Susan, well you educated me! I wonder why the difference. I hope it was wonderful!
What do you recommend for a boneless turkey breast?
Cara, I’ve never made a boneless one myself, but I did some searching for you and it looks like about 25 minutes for a 3-4 pound turkey breast would work great.
Hi Marci, I just love your sense of humor:) . When you stood on the chair and said, “do you even know what is happening right now?”; I knew this was the recipe for IP turkey . I can’t wait to try it (many times). Thank you and a Happy Thanksgiving to you and family.:)
Elizabeth, Haha, thank you. My kids think I’m crazy sometimes, and I suppose I am 🙂 . Enjoy this amazing turkey!
This lemon, garlic, butter mixture is basically what I always use when I bake my turkey breast. Love it! This is the first time I’ve made a turkey breast in my Fagor cooker, so I wasn’t sure how long to pressure cook it. My breast was mostly frozen. I initially cooked it for 45 minutes to see how well done it was. It read about 149 degrees on the meat thermometer. I cooked it again for an additional 20 minutes. It looked done, & we were hungry, so we started to cut it but unfortunately it still wasn’t done. I cooked it another 20 minutes & it was finally done. I let the pressure come down naturally each time. So it took 85 minutes of cook time for me but that’s what I get for not planning ahead & thawing it! It was delicious though. 🙂
★★★★★
Lynda, Oh man, that’s always frustrating! If I’m cooking from frozen I always do at least time and a half. I’ve done it with a whole chicken, but not the turkey yet. I’m glad the end product was worth the effort!
I have a 2.5 lb half turkey breast. How many minutes should I cook it for?
Cheryl, Does it have a bone? I would try between 20-25 minutes and check the temperature to be sure.
No way! I have to try this–I didn’t think I could fit that whole breast in my pressure cooker! Thank you!
Marci! This sounds amazing! I got my Instant Pot for my birthday and I’ve been enjoying using it. Glad to have a turkey recipe to use throughout the year ( because face it, I like turkey more than just at Thanksgiving)! Thank you for being excited about food and sharing that with us! It sure makes my life easier to have a good go to for great recipes!
Cecilia, Yay! It’s about time you got it! The turkey is incredible and so simple. Turkey will definitely be more of a got to from now on. You could do so many different flavors with it too. Rub pesto all over under the skin maybe. Cajun seasoning, BBQ…Yum yum yum!