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Instant Pot Turkey Breast

This Instant Pot turkey breast is the moistest I have ever made. I usually cook this in the slow cooker all day, but it turns out so much better in the Instant Pot. I couldn't believe that I had such a wonderful meal ready in less than an hour!
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 4106.7 kcal

Equipment

  • 1 Electric Pressure Cooker (e.g., Instant Pot)
  • 1 Sharp Chef's Knife
  • 1 Cutting Board
  • 1 Small Bowl
  • 1 Whisk

Ingredients
  

Main

  • 1 1 ounce package onion soup mix
  • 1 6 pound turkey breast, thawed
  • 2 ribs celery cut into large chunks
  • 1 onion cut into large chunks
  • 1 cup chicken broth
  • 2 tablespoons water
  • 1 tablespoon cornstarch or more as needed

Instructions
 

  • Sprinkle onion soup mix all over turkey breast and place in the pot of an electric pressure cooker (such as Instant Pot). Arrange celery and onion over and around turkey. Pour chicken broth over turkey.
  • Seal and lock the lid. Select high/low pressure on the Poultry setting or according to manufacturer's instructions; cook until juices run clear, about 30 minutes. Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Transfer turkey to a plate and slice; cover to keep warm.
  • Switch to the Sauté setting. Mix together water and cornstarch in a small bowl; stir in a small amount of hot liquid from the pot until combined. Pour back into the pot and whisk until gravy is well thickened, about 3 minutes. Serve gravy alongside sliced turkey.

Notes

To elevate the dish, consider browning the turkey breast on all sides using the Instant Pot's sauté function before pressure cooking; this builds a richer flavor profile and a more appealing color. Ensure the turkey is patted thoroughly dry beforehand for effective searing. The natural pressure release is critical for a supremely moist result, allowing the turkey to rest and reabsorb its juices. For the gravy, a touch of fresh thyme or sage added with the broth, or a splash of dry white wine, can significantly deepen its complexity. Finish the gravy with a knob of cold butter whisked in for an extra silken texture and gloss. Always slice the turkey against the grain for maximum tenderness and present with a sprinkle of fresh herbs.