Instant Pot Turkey Breast – from Fresh or Frozen

I have always raved about how the Instant Pot transformed the way I plan and cook my meals. As a busy businesswoman, I have perfected the art of taking shortcuts in the kitchen, without cutting on flavor and taste. This Instant Pot Turkey Breast recipe, which can be cooked from frozen or fresh, is proof that outstanding meals don’t have to take hours to make.

Instant Pot recipes can save you so much time. I love it that I can cook Frozen Chicken Breasts, Frozen Chicken Wings, Frozen Beef, or even an entire Frozen Whole Chicken with impressive results in a fraction of the time and without worrying that I forgot to defrost the meat. No more ruined dinners or last-minute calls for catering, with my recipes that blend convenience and flavor.

With this foolproof Instant Pot recipe, I can easily cook a fresh or frozen turkey breast in just under two hours from start to finish. The turkey turns out tender, succulent, and moist, and yes, I don’t have an issue using that word. If your oven is busy or you don’t want to cook an entire turkey for Thanksgiving, this version is ideal for you. I finish it under the broiler with my sweet and savory garlic brown sugar mixture to get the skin crispy and golden brown for an impressive gourmet experience.

I choose to cook a turkey breast instead of a whole turkey when I host Thanksgiving and Christmas for just a few people, or for cozy family meals, since it’s so easy to make. No matter what the occasion, pressure cooking will always save you time and effort, and I guarantee that you will have a cooked-to-perfection dinner that will impress. I choose to serve it with cranberry sauce and sweet mashed potatoes; it’s a combo that never disappoints.

Why you will love this recipe 

• It is so easy: I just put it in the pot and let it cook—no basting or turning the pan required. This is one of the most fuss-free and stress-free methods of cooking a succulent turkey breast. 
• The convenience: In just an hour, I have four to five pounds of juicy turkey ready to eat. You can cook a fresh or frozen turkey breast without having to defrost it; it takes only under two hours to cook a frozen turkey breast.
• Perfect for a small family: No need to turn on the oven and cook a whole turkey when it is just my small family for Thanksgiving. Additionally, this keeps the oven ready to cook other dishes, such as this sweet potato casserole.
• Crispy skin too: With my perfected recipe, the turkey even has a perfectly crispy finish that we all love, coated in an exceptional brown sugar garlic butter mixture.

What you will need

• Turkey: I use an organic four-to-five-pound turkey breast with the skin on and bone in. 
• Liquid: Instead of water at the bottom of my Instant Pot, I use low-sodium chicken broth for extra flavor.
• Rub: I also rub the entire turkey breast with butter seasoned with salt and pepper to keep it moist and flavorful.

For broiling

• Base ingredient: I use unsalted butter as the base and add my own salt, so I know how much is in there. The butter holds everything together so that I can spread it on the turkey.
• Seasoning: I use garlic powder instead of fresh garlic because it dissolves into the butter, resulting in a better overall flavor. The thyme adds a savory, floral profile while the brown sugar gives it a caramelized sweetness. I also add salt and pepper for extra flavor.   

How to make 

Prep the turkey: First, I dry the turkey with paper towels, loosen the skin (if using a breast with skin-on), and rub three tablespoons of butter underneath. The rest of the butter I rub all over the surface of the turkey breast.

Cook the turkey: Next, I put a trivet in the pot and pour in the chicken broth before placing the turkey breast on top. After covering the lid, I seal it and set the timer for 30 minutes for a fresh turkey breast or 60 minutes for a frozen turkey breast.

Release the pressure: Once it is done, I let the pressure release naturally for 15 minutes before releasing the rest of the pressure manually. Then, I check the internal temperature. If it is at least 155 degrees F, I remove it and turn on the broiler. 

Butter mixture: I melt the butter and mix it with the rest of the ingredients for broiling while placing the turkey breast on a foil-lined baking sheet.

Broil for crispy skin: I brush the buttery mixture all over the meat and then let it broil for three to five minutes for crispy skin. 

Rest and serve: Finally, I remove it and let it rest for 15 minutes before serving it, so the juices have time to redistribute.  

Expert tip

How long to cook a turkey breast in the Instant Pot

For a fresh or thawed turkey breast:

• 3 pounds of turkey breast = 20 minutes cooking time on High Pressure with a 15-minute Natural Pressure Release
• 3.5 pounds of turkey breast = 23 minutes cooking time on High Pressure with a 15-minute Natural Pressure Release
• 4 pounds turkey breast = 25 minutes cooking time on High Pressure with a 15-minute Natural Pressure Release
• 4.5 pounds turkey breast = 28 minutes cooking time on High Pressure with a 15-minute Natural Pressure Release
• 5 pounds of turkey breast = 33 minutes cooking time on High Pressure with a 15-minute Natural Pressure Release

For a frozen turkey breast:

• 3 pounds turkey breast = 39 minutes cooking time on High Pressure with a 15-minute Natural Pressure Release
• 3.5 pounds of turkey breast = 46 minutes cooking time on High Pressure with a 15-minute Natural Pressure Release
• 4 pounds turkey breast = 52 minutes cooking time on High Pressure with a 15-minute Natural Pressure Release
• 4.5 pounds turkey breast = 60 minutes cooking time on High Pressure with a 15-minute Natural Pressure Release
• 5 pounds of turkey breast = 65 minutes cooking time on High Pressure with a 15-minute Natural Pressure Release

More tips to consider:

• Make sure there is at least 1½ cups of liquid in the bottom of the Instant Pot.
• If your turkey is smaller than mine, don’t cook it as long. Check the tables in the Expert Tip above. 
• Keep an eye on the turkey in the broiler. It does not take long to burn it. 
• Don’t forget to let it rest. The juices need to be redistributed back into the meat, or they will just run back out when it is sliced.
• If the Instant Pot gives a BURN notice, press cancel and check for food stuck at the bottom of the pot, or see if the liquid has dried up. It may also be a problem with a sealing ring or steam release valve. 

Recipe variations and add-ins:

• Use juice: Instead of chicken broth, sometimes I use apple juice or orange juice for a tangy, fruity flavor.
• More fruit: For even more fruity flavor, I often top my turkey breast with orange slices and baste it with my orange marmalade when broiling it. 
• Cajun turkey breast: To make this turkey breast hot and spicy, I add some of my Cajun seasoning to the butter before cooking it, and it bakes right into the meat. Sometimes, I add a little extra to the broiling butter as well.
• Add vegetables: To make this into a hearty meal, I like to add a couple of chopped carrots, a few potatoes, and some celery to the bottom of the pot.
• Smaller meal: If it is just the two of us, I use half of a breast instead. It is cooked for about 15 minutes and is just as juicy and delicious. 

Serving suggestions:

Rather than serving traditional side dishes, I sometimes like to serve this with unique sides, such as my Hasselback sweet potato casserole. The thinner slices of potato absorb the sauce more effectively, and the crunchy topping, with its beautiful layers, makes this stunning dessert the talk of the table. My broccoli cauliflower salad is another showstopper that my family loves. It is so easy and takes just minutes to make. 

My pumpkin mac and cheese is a favorite with the kids, made with just pasta, cheese, pumpkin puree, and a few basic kitchen items. This luscious creamy dish has become a tradition at my Thanksgiving table. For dessert, crustless pumpkin pie is another fun new recipe I have added to my Thanksgiving menu. I love getting all the good creamy pumpkin filling without having to worry about the crust! Of course, I still make my classic pumpkin pie too! Everyone loves the crust, after all!

What to do with leftover turkey

Leftover turkey can be added to many delicious recipes. I take advantage of it and make turkey tetrazzini with a cheesy buttery cracker topping, or this creamy turkey casserole with bacon. I also enjoy adding it to salads, wraps, cheesy sliders, and sandwiches.

I usually choose to cook a larger breast intentionally, so I have enough meat to use in other meals. In my family, we are always looking forward to enjoying a cozy turkey soup or this white turkey chili. Additionally, there is nothing more rustic and authentic than a turkey pot pie made from scratch.

How to store leftovers:

• Refrigerate: I pack leftover turkey breast in plastic and place it in a sealed container, and I can keep it in the fridge for several days.  
• Freezing: To freeze, I cut meat into serving-size pieces and place it in freezer bags. Then it will stay fresh in the freezer for up to three months.   
• Defrost: Before serving, I thaw the frozen leftovers in the fridge overnight.
• Reheating: To reheat, I place thawed turkey in the oven at 350 degrees F for 15 minutes. It can also be heated in the microwave for 1 to 2 minutes, but it will not become crispy.

Frequently asked questions

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