Name: Instant Pot Turkey Breast With Gravy
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 to 4 lb bone-in turkey breast, skin-on; 2 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tsp garlic powder; 1 tsp dried thyme; 1 tsp onion powder; 1 cup low-sodium chicken broth; 1 small onion, quartered; 3 garlic cloves, smashed; 2 tbsp unsalted butter; 2 tbsp all-purpose flour

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Let us talk turkey, because this instant pot turkey breast is my secret weapon for stress-free holiday dinners and cozy Sunday suppers alike. It comes out savory, juicy, and sliceable, complete with a rich homemade gravy, and it all happens in one pot in under an hour. If you have ever ended up with dry, disappointing turkey, this pressure cooker method is about to change your whole approach.

Back when I cooked as a personal chef, clients constantly asked for turkey breast that stayed moist, which is no small request. After plenty of testing, this Instant Pot method became my go-to because it locks in the juices every single time. You get golden, seasoned turkey and a silky pan gravy without heating up the oven or hovering over the stove all afternoon.

Why You’ll Love This Recipe

Pressure cooking is genuinely the easiest way to guarantee a moist turkey breast. The sealed environment traps steam and keeps the meat tender, so you are not gambling on the oven and crossing your fingers. From fridge to table, the whole thing takes under an hour.

It is also a true one-pot wonder. You sear, cook, and make the gravy all in the same insert, which means far less cleanup on a day when you would rather be relaxing than scrubbing pans. The turkey and gravy come together in the same rich cooking liquid, so nothing goes to waste.

And it fits any occasion. This recipe is elegant enough for Thanksgiving yet simple enough for a random Tuesday when you just want good leftovers for sandwiches. It scales your holiday down to a manageable, foolproof size.

Ingredients

The star is a 3 to 4 pound bone-in, skin-on turkey breast, which stays especially juicy and browns beautifully. You will rub it with 2 tablespoons of olive oil and a savory blend of 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried thyme, and 1 teaspoon onion powder. That simple seasoning mix does a lot of heavy lifting for flavor and color.

For the cooking liquid and aromatics, you need 1 cup of low-sodium chicken broth, 1 small onion cut into quarters, and 3 smashed garlic cloves. These build a deeply savory base that later becomes your gravy. To finish that gravy, gather 2 tablespoons of unsalted butter and 2 tablespoons of all-purpose flour, whisked into a paste that thickens the strained juices into something rich and glossy.

A few easy swaps: boneless turkey breast works if you reduce the cook time by about 5 minutes, turkey stock deepens the flavor even further, and cornstarch stands in for flour if you need a gluten-free gravy. A sprig of fresh rosemary or sage in the pot adds a lovely aroma.

Instant Pot Turkey Breast with Gravy ingredients

Step-by-Step Instructions

Start by patting the turkey breast dry with paper towels, which helps the skin brown rather than steam. Rub it all over with the olive oil, then season generously with the salt, pepper, garlic powder, thyme, and onion powder so every surface is coated.

Set the Instant Pot to Saute mode and let it get hot. Sear the turkey breast skin-side down for 4 to 5 minutes until it turns golden, then flip and sear the other side for 2 to 3 minutes. Remove the turkey and set it aside while you build the flavor base.

Add the quartered onion and smashed garlic to the pot and saute for one to two minutes until fragrant. Pour in the cup of chicken broth and scrape up all the browned bits stuck to the bottom, because that is pure flavor and it also prevents any burn warning.

Place the trivet in the pot and carefully set the seared turkey breast on top of it. Lock the lid, set the valve to sealing, and cook on high pressure for 30 minutes. When it finishes, let the pressure release naturally for 10 minutes, then quick release any remaining steam.

Transfer the turkey to a cutting board and tent it loosely with foil. Let it rest for at least 10 minutes before slicing, which is the key to keeping every slice moist. Use a meat thermometer to confirm the internal temperature has reached 165 degrees Fahrenheit.

To make the gravy, remove the trivet and strain the solids from the cooking liquid. Set the pot back to Saute mode. In a small bowl, mash the butter and flour into a paste, then whisk it into the simmering juices. Stir continuously for 3 to 5 minutes until the gravy thickens. Slice the turkey, pour that rich gravy over the top, and serve warm.

Tips for the Best Instant Pot Turkey Breast

Patting the turkey dry before seasoning is a small move that pays off with better browning and a more flavorful crust. Do not rush the sear, since that golden skin adds both color and depth. A meat thermometer takes all the guesswork out, so pull the turkey at 165 degrees and let carryover heat finish the job while it rests.

Resting is non-negotiable if you want juicy meat, so give it those full 10 minutes before you slice. If you love extra gravy, increase the broth to 1 1/2 cups and use 3 tablespoons each of butter and flour. Round out the plate with buttery sides like my Instant Pot herb butter potatoes or a cozy wild rice pilaf for a complete holiday-worthy meal.

Leftovers are a gift. Shred any extra turkey for sandwiches with crusty bread and a drizzle of that leftover gravy, and you will look forward to lunch all week.

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Frequently Asked Questions

Can I use a frozen turkey breast?
For the best texture and even cooking, thaw it completely in the fridge first. Cooking from frozen affects both the cook time and the final texture, so it is not recommended here.

Can I make this ahead of time?
Yes. Cook the turkey and gravy a day in advance, store them separately, and reheat with a splash of broth. It comes back to life beautifully.

How long does cooked turkey breast last in the fridge?
Leftovers keep in an airtight container in the refrigerator for 3 to 4 days. Store the gravy separately for the best results.

Can I use boneless turkey breast?
Absolutely. Reduce the high-pressure cook time by about 5 minutes, and still allow the full 10-minute natural release before slicing.

How do I make the gravy gluten-free?
Swap the all-purpose flour for an equal amount of cornstarch, whisked into a little cold water first, then stir it into the simmering juices until thickened.

This is the recipe that makes turkey feel approachable any day of the year. If you are planning a full spread and want lighter accompaniments, browse these healthy eating ideas, and when your turkey turns out juicy and golden, tag @thekitchensaid on Instagram so I can see it on your table.

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