Name: Instant Pot Lemon and Herb Turkey Breast
Prep time: 10 min
Cook time: 30 min
Total time: 55 min
Yield: 12
Ingredients: 1 (6 to 7 pound) turkey breast; 1 ½ cup water; 2 lemons, halved; 2 sprigs fresh rosemary; 1 bunch fresh thyme; 3 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon black pepper; 1 teaspoon thyme leaves; 1 teaspoon ground sage; 1 teaspoon dried rosemary; 1 tablespoon dried parsley

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Last Updated on January 20, 2024 by Allison Lancaster

This juicy Instant Pot Turkey Breast recipe will be ready in no time! Quick, easy, and a great alternative to making a whole traditional turkey! Perfect for the holidays or any other day of the week!

overhead view of sliced turkey breast on a white plate with herbs, gravy and an Instant Pot in the background

This easy turkey recipe is so simple and quick that you can make it anytime! Perfect for meal prepping, a special occasion, or for bringing to a Thanksgiving dinner, this will quickly become a main course go-to!

You can serve Instant Pot Turkey Breast with a few different side dishes like Bacon Green Beans, or Loaded Smashed Potatoes.

sliced lemon and herb turkey breast with herbs, lemon and an Instant Pot in the background

Can I use my Slow Cooker or Crock Pot for Instant Pot Turkey Breast?

Of course! While this recipe is supposed to be a quick way to cook a delicious turkey breast – you can throw your turkey into the crockpot for 4-6 hours, depending on the weight.

Be sure to double-check the internal temperature before taking it out of your slow cooker. The internal temperature of your turkey breast should reach 165°F for a super juicy turkey breast.

Keep in mind that the higher the temperature above 165 degrees, the higher the risk of your turkey getting dry.

juicy sliced turkey breast with gravy on top

Can I use this Instant Pot turkey breast recipe to make turkey gravy?

The best part of this recipe is that you will have some turkey pan drippings left to make delicious turkey gravy. You can make delicious gravy right in your Instant Pot by using the sauté setting, and it’s super easy to clean up!

We LOVE a one-pot dish. To make the gravy, turn your pot to the sauté option and let your liquid simmer. While that is going, whisk together a little bit of cornstarch and water. Add your roux to the mixture and stir.

Let your gravy simmer for a few minutes until you see it starting to thicken. This is when you’ll add salt and pepper, you can also add a little bit of butter and then transfer to a serving dish. You can use some of this gravy in other recipes as well!

The gravy is perfected to add to my mom’s famous cornbread dressing recipe!

sliced turkey breast with gravy on a white plate and fork on a napkin

Should I let my turkey rest before slicing it?

Yes! The best way to let your turkey rest is to loosely wrap it in aluminum foil for about 15-20 minutes before slicing. This allows the juices to absorb better once you take your turkey out of your Instant Pot!

close up view of sliced instant pot turkey breast with gravy poured on top

Can you cook frozen turkey breast in an Instant Pot?

Yes! You can use a frozen turkey breast for this easy recipe, but it will add to the cook time! However, I think that a turkey breast that has been thawed properly has a better taste.

You may be surprised how long it takes for your turkey breast to thaw completely! It’s best to let it thaw for 24 hours per about 4-5 pounds of turkey. Depending on the size of the turkey breast, temperature setting on your fridge, etc. it may take longer.

overhead view of sliced lemon and herb sliced turkey breast on white plate

How do I know when my pressure cooker turkey breast is fully cooked?

Your boneless turkey breast is fully cooked when the internal temperature hits 165 degrees Fahrenheit. Use a meat thermometer and place it in the thickest part of the breast to get the most accurate reading. The size of the turkey breast will affect the cooking time!

fully cooked sliced turkey breast on white plate with gravy on side in serving dish

What should I do with leftover instant pot turkey breast?

If you have any leftovers, let them cool to room temperature, then place in an airtight container. They will last in the refrigerator for up to 4 days. You can also freeze your leftovers in a freezer-safe container for up to 4-6 months. I recommend freezing your leftovers in 4-5 oz portions so you can thaw and use what you need at different times.

You can also use leftovers in my Leftover Turkey Soup.

Instant Pot Turkey Breast Recipe Ingredients:

Instant Pot lemon and herb turkey breast ingredients sitting on table

Turkey Breast: I use a 6-7 pound thawed turkey breast for this recipe. You can find these in the meat section of your local grocery store or at a butcher. If you’re unable to find fresh turkey breast, feel free to buy one from the freezer section and thaw it for about 48 hours, depending on how heavy it is.

Lemons: Lemons add a particular acid to your turkey breasts, combining perfectly with your herbs and seasonings to make the most delicious flavor!

Fresh Herbs and Seasonings: These give your turkey breast its yummy flavor! I prefer fresh rosemary and thyme, but feel free to use dried if that is what you already have! My go-to for dried herbs is Italian Seasoning.

overhead view of lemon and herb turkey breast ingredients on white plates and in clear bowls

turkey breast stuffed with lemon and fresh herbs

turkey breast in instant pot with seasonings on top

whole turkey breast in instant pot with drippings below

How to Make Instant Pot Turkey Breast Recipe:

Test to make sure your whole turkey breast will fit into your electric pressure cooker with the trivet.
Place the trivet into the electric pressure cooker. To the electric pressure cooker, add the amount of water recommended by the manufacturer, typically 1 cup to 1 ½ cups.
Remove any turkey pieces (like the neck) or gravy packets included inside the turkey breast. Stuff the turkey cavity with halved lemons (place any lemons that do not fit into the turkey in the bottom of the electric pressure cooker,) fresh rosemary, and fresh thyme.
Mix the dried seasonings together.
Coat the turkey with olive oil and rub it with the seasoning blend. Place the turkey on the trivet in the pressure cooker.
Close the pressure cooker and set the value to sealing. Set the pressure cooker to “manual” or “pressure cook” on high for 30 minutes. When the cycle is complete, let the pressure cooker naturally release for 10 minutes before setting the valve to quick release. Check the internal temperature of the turkey breast using an instant-read thermometer. The target temperature is 165 degrees.
Carefully lift the turkey breast from the pressure cooker using the trivet.
If a crispy skin is desired, heat the oven broiler. Place the turkey breast on a baking sheet or broiler-safe casserole dish. Put under the broiler until crisp, 5 to 10 minutes depending on the distance of the turkey breast from the broiler. Do not overcook. Allow turkey breast to rest for 5 to 10 minutes before slicing.

Instant Pot Lemon and Herb Turkey Breast

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 15 minutes

Total Time: 55 minutes

This juicy Instant Pot Turkey Breast recipe will be ready in no time! Quick, easy, and a great alternative to making a whole traditional turkey! Perfect for the holidays or any other day of the week!

Ingredients

1 (6 to 7 pound) turkey breast
1 ½ cup water
2 lemons, halved
2 sprigs fresh rosemary
1 bunch fresh thyme
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon thyme leaves
1 teaspoon ground sage
1 teaspoon dried rosemary
1 tablespoon dried parsley

Instructions

Test to make sure your turkey breast will fit into your electric pressure cooker with the trivet.
Place the trivet into the electric pressure cooker. To the electric pressure cooker, add the amount of water recommended by the manufacturer, typically 1 cup to 1 ½ cups.
Remove any turkey pieces (like the neck) or gravy packets included inside the turkey breast. Stuff the turkey cavity with halved lemons (place any lemons that do not fit into the turkey in the bottom of the electric pressure cooker,) fresh rosemary, and fresh thyme.
Mix the dried seasonings together.
Coat the turkey with olive oil and rub it with the seasoning blend. Place the turkey on the trivet in the pressure cooker.
Close the pressure cooker and set the value to sealing. Set the pressure cooker to “manual” or “pressure cook” on high for 30 minutes. When the cycle is complete, let the pressure cooker naturally release for 10 minutes before setting the valve to quick release. Check the internal temperature of the turkey breast using an instant read thermometer. The target temperature is 165 degrees.
Carefully lift the turkey breast from the pressure cooker using the trivet.
If a crispy skin is desired, heat the oven broiler. Place the turkey breast on a baking sheet or broiler-safe casserole dish. Put under the broiler until crisp, 5 to 10 minutes depending on the distance of the turkey breast from the broiler. Do not overcook. Allow turkey breast to rest for 5 to 10 minutes before slicing.