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Instant Pot Turkey Breast

This Instant Pot turkey breast is so easy and quick to make, and turns out so perfect and moist.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 2 minutes
IP coming to pressure 10 minutes
Total Time 45 minutes
Servings 4
Calories 428kcal
Author Diana



  • 3 lbs turkey breast boneless and skinless
  • 2 tbsp poultry or cajun seasoning
  • 1 tsp salt and pepper
  • 2 tbsp olive oil
  • 2 cups chicken stock low sodium
  • 2 tbsp unsalted butter
  • 2 bay leaves
  • 1 onion cut into wedges
  • 3 tbsp corn starch or 1/2 tsp xanthan gum corn starch mixed with 3 tbsp of cold water


  • Take the turkey breast out of the fridge and allow it to come to room temperature for an hour. Pat dry the turkey breast, and season well with the seasonings that you're using from all sides.
  • Press on SAUTE setting on the Instant Pot, when the message HOT appears add olive oil. Heat for 20 seconds, then add the turkey breast to brown it.
  • Brown very well from all sides, this will take a while but make sure that it's browned very well.
  • Once the turkey breast is browned, remove it from the Instant Pot and set aside. Deglaze the pot by adding the chicken stock, and scrubbing the bottom with a wooden spoon.
  • Add the butter, onion wedges, and bay leaves.
  • Insert the trivet (it not might sit very comfortably because of the onion and that's ok as the onions will be cooked later). Place the turkey breast on the top of the trivet, cover the Instant Pot with the lid and set the valve on SEALING position.
  • Press on PRESSURE COOK or MANUAL on high for 20 minutes. Allow the Instant Pot to come to pressure, and cook.
  • Once the cooking has finished, allow it to naturally release the steam for 10 minutes. Check the internal temperature of the turkey breast to make sure that it's cooked and safe to eat, it should be around 165f (75c).
  • Remove the turkey from the Instant Pot, put on a serving dish and let it rest for 10-15 minutes before serving.

To make the gravy:

  • Remove the trivet and press on SAUTE on the Instant Pot. Add slurry (3 tbsp of corn starch mixed with 3 tbsp of water), and let the mixture boil and thicken.
  • Using a hand blender, blend the gravy until it's smooth.


  • Change the seasonings to your liking, I love cajun seasoning but feel free to add herbs like sage and thyme.
  • Make sure that you brown the turkey breast very well before you pressure cook it, this will ensure that you get that lovely turkey breast without broiling it.
  • ALWAYS check the internal temperature of the turkey breast for food safety. It should be around 165f (75c). This is the kitchen thermometer that I use and love, it's very reliable and gives quick readings. I've had it for years.
  • To make keto gravyt, substitute the corn starch with xanthan gum. 1/2 tsp of xanthan gum should be enough for the gravy in this recipe.


Calories: 428kcal | Carbohydrates: 14g | Protein: 53g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 1225mg | Potassium: 795mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1944IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg