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Sliced turkey breast covered in gravy next to fresh herbs.
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5 from 2 votes

Instant Pot Turkey Breast Recipe

Use your Instant Pot to cook the perfect juicy, tender, and hands-off turkey breast. Enjoy this recipe on Thanksgiving or any other night of year!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 38 minutes
Resting Time 9 hours 15 minutes
Servings 6 servings
Calories 350kcal
Author Alexandria Drzazgowski

Equipment

  • Pot(s)
  • Instant Pot
  • Baking Sheet
  • Oven Mitt
  • Small Bowl
  • Trivet

Ingredients

Cooking Ingredients

  • 1 gallon (16 cups) Water
  • ½ package The Spice Hunter Original Turkey Brine and Bag packet or your favorite brine recipe
  • 4.5 lb Turkey Breast bone-in, skin on, thawed
  • 1 ½ cup Chicken Broth

Seasoning Ingredients

  • 1 tsp Garlic Powder
  • ½ tsp Thyme
  • 1 tsp Onion Powder
  • ¼ tsp Ground Lemon Peel
  • ¼ tsp Celery Seeds
  • ½ tsp Ground Sage
  • 1 tsp Rosemary
  • ¼ tsp Fresh Ground Black Pepper to Taste

Instructions

Brining Instructions

  • Mix the brine into 2 quarts (8 cups) of boiling water. Stir until the salt is totally dissolved. Remove the water from the heat and refrigerate the brine until fully chilled.
  • Place the turkey breast in the brining bag. Add the chilled brine and an additional 2 quarts (8 cups) of cool water. Make sure the turkey is fully submerged in the brine. Add some additional water if the turkey is not submerged.
  • Keep the turkey refrigerated in the brine for 6-12 hours (I left mine for about 9 hours).
  • Remove the turkey from the brine and rinse with cold water. Pat it dry, and continue to the cooking steps below:

Cooking Instructions

  • Mix the seasoning ingredients together in a small bowl. Sprinkle the seasoning blend over the entire turkey breast, using your hands to rub in the spices.
  • Place a trivet in the bottom of your Instant Pot, and add the chicken broth to the bottom of the pot.
  • Place the brined and seasoned turkey breast on top of the trivet.
  • Place the lid on the pot and turn the pressure to HIGH for 23 minutes. Once the cook time is up, allow for a 15 minute natural pressure release.
  • Once the turkey is cooked, remove it from the Instant Pot and place it on a cookie sheet. Turn your oven to a high broil, and place the turkey under the broiler until the skin crisps up and toasts.
  • Remove the turkey from the oven, carve and enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 
  • Brine: My favorite brine (that always leads to a yummy and juicy turkey) is by The Spice Hunter. You can use their original or lemon brine package. You can also use another brine of your choice if necessary.
  • See FAQs for info on adjusting cooking time if using a different size turkey breast
  • This recipe was made in an 8qt Instant Pot, which fit my turkey breast perfectly.
  • If you do not want to use the brining bag, another good option is to brine your turkey in a large pot. 
  • If you cannot find ground lemon peel in a prepackaged bottle, you can also zest a fresh lemon or omit. 
  • You do not need to rest the turkey after removing it from the Instant Pot, because your natural pressure release acted as its resting time. 

Nutrition

Serving: 1serving | Calories: 350kcal | Carbohydrates: 1g | Protein: 74g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 951mg | Potassium: 883mg | Fiber: 1g | Sugar: 1g | Vitamin A: 79IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 2mg