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If you've ever wished you could cook a juicy, flavorful turkey without babysitting the oven all day, this is for you.
This Instant Pot Turkey Breast is buttery, tender, and topped with a silky homemade gravy made right in the same pot.
It's my go-to for small Thanksgiving dinners or any time I crave turkey and gravy without roasting a whole bird. Best of all? You can make it from fresh or frozen; no thawing required!
If you’re cooking a whole Thanksgiving Turkey, try my Roasted Turkey recipe,
Table of Contents
- 🔍 Recipe at a Glance
- 🧊 Cooking From Frozen (No Thaw Needed!)
- Why You'll Love This Recipe
- What You'll Need
- 🛒 Ingredients You'll Need
- How To Make Turkey Breast in the Instant Pot
- 🔍 Frozen Turkey Breast Timing Chart
- Why This Recipe Works
- Important Notes
- Pro Tips for Success
- What to Serve with It
- Leftovers & Shredded Turkey Ideas
- Frequently Asked Questions (FAQs)
- More Recipes You'll Love
- Behind the Scenes
- Recipe
- Reviews
🔍 Recipe at a Glance
| Feature | Detail |
|---|---|
| ⏲️ Total Time: | About 1 hour 20 minutes |
| 🍽️ Serves: | 6 – 8 |
| 🌟 Skill Level: | Easy |
| ⚡Cook From: | Fresh or Frozen |
| 🌟Perfect For: | Thanksgiving, Friendsgiving, Christmas, Easter, Small Holiday Meals, or Sunday Meal Prep |
🧊 Cooking From Frozen (No Thaw Needed!)
Forgot to thaw the turkey? Don't stress for a second.
This recipe includes tested frozen turkey timings that still deliver juicy, tender meat and plenty of drippings for that amazing gravy.
(Keep scrolling for the Frozen Timing Chart right after the "How to Make" overview.)
Why You'll Love This Recipe
- Oven-Free Thanksgiving Hero. Free up your oven for sides and pies while the Instant Pot handles the main event. Check out more Instant Pot recipes that can help free up oven space at Thanksgiving.
- Juicy Every Time. That 10-minute Natural Release keeps every bite moist and flavorful.
- Silky Homemade Gravy. No packets here - just a rich, buttery roux-based gravy made from the drippings.
- Fresh or Frozen Flexibility. Whether you remembered to thaw or not, it works beautifully either way.
- Perfect for Leftovers. Slice it for dinner, then shred the rest for soups, sliders, or tacos later in the week.
What You'll Need
🛒 Ingredients You'll Need
(See the recipe card below for exact amounts.)
- Turkey Breast: About 4 lb, bone-in or boneless - whatever fits your Instant Pot.
- Butter (or Oil): Butter gives the best flavor and helps it brown naturally.
- Fresh Herbs: Sage, rosemary, and thyme are the classic trio. (Dried works too - use about ⅓ as much.)
- Garlic, Salt, Pepper, Smoked Paprika: Smoked paprika adds a touch of color and depth.
- Chicken Broth: Keeps the steam environment flavorful and creates the essential drippings for the gravy.Homemade or store-bought both work.
- Flour + Butter: These build the silky roux that makes your gravy shine.
How To Make Turkey Breast in the Instant Pot
- Prep the Pot. Add chicken broth and place the trivet inside.
- Season. Mix the softened butter with herbs, garlic, salt, pepper, and paprika. Rub it all over the turkey breast.
- Pressure Cook.
- Thawed: 6 minutes per pound + 10 minutes natural release.
- Frozen: See the Frozen Timing Chart below.
- Rest. Let the turkey sit 10 minutes before slicing - it locks in those juices.
- Make the Gravy. Melt butter on Sauté, whisk in flour to make a quick roux, then slowly add the drippings and broth. Whisk until smooth and silky, about 5-7 minutes.
🔍 Frozen Turkey Breast Timing Chart
| Weight | Cook Time: | Notes |
|---|---|---|
| 4 – 5 lbs: | 65 Minutes | Natural Release (15 Minutes) |
| 5 – 6 lbs: | 70 Minutes | “ |
| 6 – 7 lbs: | 75 Minutes | “ |
| 7 – 8 lbs: | 80 Minutes | “ |
| 8 – 9 lbs: | 85 Minutes | “ |
Let the pressure release naturally for 15 minutes, then quick-release the rest and rest the turkey 10 minutes before slicing.
✅ Doneness Check: Insert an instant-read thermometer into the thickest part of the breast. 165 °F = done and juicy. That's your guarantee for perfect turkey every time.
Why This Recipe Works
- Herb Butter Rub. Fresh rosemary, thyme, and sage melt into the turkey, giving that cozy holiday aroma.
- Pressure + 10-Minute Natural Release. Unlike quick-release methods, this gentle depressurization tenderizes the meat and locks in all those holiday juices. It's my secret for the most tender turkey breast ever.
- Drippings-First Gravy. Every drop of flavor comes straight from the turkey itself.
Roux-Based Gravy for a Silky Finish. A classic butter-and-flour roux beats any cornstarch slurry; it's smooth, rich, and restaurant-worthy. - Flavorful Steam with Chicken Broth. Using broth instead of plain water infuses the turkey with extra flavor and creates richer drippings for that silky gravy.
Important Notes
- Check for Doneness: You're looking for 165 °F in the thickest part of the breast - that's your signal it's perfectly juicy and ready to slice.
- Instant Pot Size: 6-quart fits up to ~7 lb; 8-quart fits up to ~10 lb. turkey breast.
- Remove Netting & Packets: If frozen, run under warm water to loosen.
- Save All Drippings: They're liquid gold for your gravy - don't toss a drop!
Pro Tips for Success
- Rest Matters. That 10-minute rest is where the magic happens - it locks in moisture.
- Slice Against the Grain for tender, even pieces.
- Gravy Adjustments. Too thick? Add a splash of broth. Too thin? Simmer a minute or two longer.
- Optional Broil for Color. Thanks to the buttery herb rub, this turkey comes out golden without broiling. If you want extra color for presentation, a 3- to 5-minute broil does the trick - no impact on juiciness.
What to Serve with It
Pair this turkey with some cozy holiday favorites like:
🥔 Instant Pot Mashed Potatoes (soak up that gravy!)
🧀 Easy Cheesy Scalloped Potatoes
🌿 Instant Pot Green Bean Casserole
🍒 Cranberry Fluff
🍏 Apple Walnut Cranberry Salad
Each of these is linked on Flavor Mosaic so you can build your whole Thanksgiving menu without leaving the page.
Leftovers & Shredded Turkey Ideas
Don't let a single slice go to waste! Shred your leftovers and turn them into easy weeknight meals:
🥣 Turkey Taco Soup
🥗 Mexican Turkey Garbanzo Bean Salad
🌮 Easy Turkey Fajitas
🍜 Turkey Stir Fry with Sesame Ginger Dressing
🍔 Turkey Sliders with Cranberry Sriracha Sauce
Each one brings the flavor right back to your table.
Frequently Asked Questions (FAQs)
Absolutely! Follow the frozen chart above – no thawing needed. It still comes out tender and juicy every single time
That 10-15 minute natural release and rest period are the keys to moist meat. Always check for 165 F. so you know it is perfectly cooked and ready to serve.
Yes! Cook as directed, then shred with two forks, then mix in a bit of gravy or broth to keep it juicy.
Whisk butter and flour to make a quick roux, then add your drippings and broth slowly and keep whisking until it is smooth and silky. It’s so much better than store-bought.
Either works! Timing is by weight, but bone-in adds a touch more flavor.
6-qt fits up to 7 lbs; 8-qt fits up to 10 lbs.
Behind the Scenes
I've tested this recipe fresh and frozen multiple times to get the timing just right for both 6- and 8-quart Instant Pots. That 15-minute Natural Release is the real game changer. It keeps the turkey juicy and builds incredible flavor for the gravy.
Once you try it this way, you might never go back to roasting!
If you make this recipe, be sure to leave a comment, rating, and follow us on:
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Recipe
Instant Pot Turkey Breast and Gravy
Ingredients
For The Turkey Breast
- 4 pound turkey breast thawed
- 4 Tablespoons butter softened
- 2 sprig rosemary finely diced
- 2 sprigs thyme finely diced
- 3 sage leaves finely diced
- 1 teaspoon smoked paprika
- 2 garlic cloves minces
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup chicken broth
For The Gravy
- 3 tablespoon all purpose flour
- 2 Tablespoons butter
- 1-1/2 cups Drippings from the turkey (or the amount of turkey drippings available)
- 1 cup chicken broth (measure the turkey drippings and add enough broth to make 2 ½ cups of total liquid)
Instructions
How To Make Instant Pot Turkey Breast
- Remove the turkey from the packaging and any other item from the cavity of the turkey breast.
Place the trivet in the instant pot, pour the broth carefully into the pan, and set the turkey on the trivet.- Then combine the softened butter, rosemary, thyme, sage, smoked paprika, garlic, salt, and pepper. Rub all over the outside of the turkey breast.
- Place the lid on the instant pot, set the seal. See notes above for cooking time.
- When the turkey has finished cooking and the slow release time has finished, do a quick release and carefully remove the lid.
- Remove the turkey and let rest for 10 minutes before slicing.
How To Make Instant Pot Turkey Gravy
- Pour the turkey drippings into a bowl and add enough chicken broth to make 2 ½ cups of liquid. Place the butter in the instant pot and set it to Sauté.
- Using a whisk, add the flour to the melted butter and cook for 30 seconds.
- Slowly add the turkey drippings and broth back into the pan, whisking continuously, to keep clumps from forming.
- Let it cook until thickened, whisking often. This may take 5-7 minutes.
- Once thickened, remove from the pan immediately. Serve with turkey.
Shadi Hasanzade says
This recipe is going to be a life saver on Thanksgiving! Thank you!
Michele says
Hi Shadi,
Yes, it is definitely a lifesaver on Thanksgiving, especially if you have a small gathering for Thanksgiving.
Michele
Jess says
We never eat the whole turkey and I hate wasting it. This is such a great way to just get what we like and not waste anything!
Michele says
Hi Jess,
I agree. Sometimes if it is just the two of us, it doesn’t make sense to cook a whole turkey. This is perfect.
Michele
Lima Ekram says
Great details – will try it this thansgiving!
Michele says
Hi Lima,
Thank you. I hope you like it.
Michele
Jyoti says
The BEST turkey recipe! It was such a hit with everyone. Thanks for such an amazing recipe!
Michele says
Hi Jyoti,
I’m so happy that everyone liked it. Thanks for letting me know.
Michele
Iryna Bychkiv says
I can almost smell the flavors of this turkey. Looks perfectly seasoned. My family would definitely enjoy it for Thanksgiving.
Michele says
Iryna,
Thank you. I’m sure they will love it. Let me know if you try it.
Michele
Jeanie says
I’m making this for Thanksgiving tomorrow. I was unable to buy the fresh herbs at my grocery store and will have to substitute dried. How much should I use? I’m thinking 1/4 tsp of each. A full review will come after enjoying it for dinner tomorrow. It looks so yummy.
Michele says
Hi Jeanie,
Yes, you can use dried herbs. You can use 1/4 to 1/2 teaspoon dried herbs.
Thanks,
Michele
Jeanie says
I made this for Thanksgiving dinner yesterday and it was a hit! The gravy has so much flavor and the turkey is nicely seasoned and moist. I couldn’t find the fresh herbs so I used dried (Thanks, Michelle.)–1 teaspoon for each sprig called for in the recipe. My roast was 3 pounds but hadn’t completely thawed so I used Michelle’s 6 minutes times 3 pounds and added two minutes so I pressure cooked it for 20 minutes. I only made one change and I really thought was worthwhile. Some other recipes I have put potatoes in the bottom of the pot. I put two medium and one large russet (cut in half) in the pot instead of using a trivet. I couldn’t get the butter/herb mixture to stick on the cold turkey so most of it was on top. Everything that melted off went to the potatoes and broth and enhanced their flavors. My boneless breast came with a gravy packet so I used that and the broth in the pot for the gravy. The liquids came to about three cups ( I punctured the gravy packet trying to take the plastic wrapper off and half leaked out.) and it thickened nicely with the flour amount in the recipe.