Moist and Tender Pressure Cooker / Instant Pot Turkey Breast
Instant Pot Turkey Breast cooked in the pressure cooker is super moist and tender, with only a 30 minute cook time. Thanksgiving dinner doesn’t need to take hours when you have a pressure cooker and this easy Instant Pot turkey breast recipe!
Thanksgiving turkey cooked in the electric pressure cooker / Instant Pot is perfect for a small Thanksgiving gathering or just a delicious Sunday supper. This recipe can be paired with these other Thanksgiving recipes, including Instant Pot Stuffing, Pumpkin Pie, and Creamy Mashed Potatoes.
Traditional oven-roasted turkeys have a tendency to turn out dry. Since pressure cooker uses steam to cook, you’ll have tender, moist meat.
When you pressure cook a turkey, you don’t end up with the classic golden-brown skin right out of the cooking pot. But you can still get crisp skin with an air fryer attachment or a quick broil in the oven.
When I’m having a crowd over for dinner, I still cook a large turkey in my big oven. But since my crowd loves white meat, I like to pressure cook a turkey breast as well so I’ll have extra white meat and extra gravy.
How to Cook Turkey Breast in the Instant Pot / Electric Pressure Cooker
This Instant Pot Turkey Breast recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Mealthy MultiPot. Pressure cookers are the perfect moist environment for cooking turkey.
If you’ve never made turkey in your pressure cooker before, be sure to give yourself plenty of time so you’re not stressed about getting dinner on the table.
Before preparing the turkey breast, check to make sure it fits inside your pressure cooking pot.
Bone-in or Boneless Turkey Breast?
You can pressure cook both bone-in or boneless turkey breasts. My recipe is for a bone-in turkey breast. You can cook a boneless turkey breast as well, it will take about the same amount of time to cook.
Do I Brown the Turkey Breast Before Cooking?
The first time I pressure cooked turkey breast, I browned it in the pressure cooker before cooking. It was difficult to brown evenly because of its shape, and I didn’t notice any difference in terms of the flavor of the turkey or gravy.
And, after pressure cooking, the turkey wasn’t golden or crispy enough to serve with the skin on.
If you want to serve a beautiful brown turkey breast, I recommend browning it AFTER you pressure cook it. This is easy to do with a Ninja Foodi, Instant Pot Duo Crisp (review coming soon!), or Mealthy Crisp Lid. You can also use a traditional air fryer or a broiler in your oven.
If you don’t eat the skin anyway, you can skip this step. Just discard the skin and slice the turkey before serving.
How Long Do I Pressure Cook a Turkey in the Instant Pot?
The cook time on an Instant Pot Turkey Breast depends on the weight and the thickness. There’s no one-size fits all turkey breast cooking time!
If you’re cooking a bone in turkey breast, the weight of the turkey breast generally determines the cook time.
Generally, I use a 30 minute cook time with a 10 minute natural pressure release to cook a 6-pound bone-in, skin-on turkey breast. A 3 to 4 pound bone-in turkey breast has a 25 minute cook time, and a 4 to 5 pound turkey has a 27 minute cook time.
If you’re cooking a boneless turkey breast, the thickest part of the breast will determine the cook time.
Boneless breasts can vary in shape. If your turkey breast is long and skinny, your cook time will be less. However, if your breast is more rounded, you’ll need a longer cook time.
For a general start time, I use a 30 minute cook time with a 10 minute natural pressure release on a round, 3-pound boneless, skinless breast.
My Turkey Timer Hasn’t Popped
For some reason, the tender timer doesn’t always work when you cook the turkey breast in the pressure cooker, so don’t rely on that.
Use an instant-read thermometer to make sure your turkey is cooked to 165°F at the thickest part of the breast.
Can I Cook a Frozen Turkey in the Instant Pot?
Well, you can, but that doesn’t mean that you should.
For best results, make sure your turkey is fully defrosted before pressure cooking! (See the USDA’s recommended defrosting schedule. It always seems to take longer than expected to defrost the turkey, so be sure to leave yourself plenty of time.)
If there’s even a chance the center of the turkey is frozen, you’ll need to add extra cook time. The rule of thumb is to add 5 minutes per pound when cooking from frozen.
Remember, when you cook from frozen, the outside of the bird will cook faster than the inside. Which means that by the time the inside is cooked to a safe temperature, the meat on the outside will be tougher and dry.
Making Turkey Gravy in the Instant Pot
One of the great things about pressure cooker turkey breasts is that you get lots of flavorful liquid that makes a wonderful turkey gravy. (I’ve given gravy directions in the recipe so you can make in the pressure cooking pot after the turkey’s finished cooking.)
Keep in mind that what you flavor your turkey with will also flavor your gravy. So if you know your family’s not crazy about onions, then reduce the amount of onions you use to cook the turkey. If your mom always added rosemary to the turkey, go for it!
After pressure cooking the turkey, taste the drippings left in the cooking pot. If they’re too strong, add a little extra broth to the cooking pot. (Remember, the flavors generally intensify as the gravy cooks down. So if they’re too strong now, they’ll get even stronger.)
I prefer to use cornstarch when making a turkey gravy. Cornstarch is a great thickener with very little taste, and it doesn’t need to be long-simmered like flour does.
However, if you prefer the texture of a flour-thickened gravy, I’d start with 1/4 cup of flour and 1/4 cup water and whisk until smooth. Slowly combine the flour mixture with the liquid in the cooking pot and whisk until completely incorporated. Then bring to a boil and simmer on low for several minutes to make sure the flour is cooked through.
How to Use Leftover Turkey
Leftover turkey is one of my favorite parts of Thanksgiving!
I save the carcass to make Pressure Cooker Turkey Stock and the meat to make Pressure Cooker Turkey Noodle Soup.
My husband also likes to combine the leftover stuffing, cranberry sauce, and turkey to make a loaded turkey sandwich.
Storing/Reheating Leftover Turkey
Leftover turkey should be wrapped and refrigerated within 2 hours of coming out of the pressure cooker.
To reheat, use the pot-in-pot method. Place 1 cup water and a trivet on the bottom of the pressure cooking pot. Put the turkey and gravy in a cake pan or oven-safe bowl, and cook at High Pressure for a few minutes, depending on how much you’re reheating. When the cook time ends, use a quick pressure release and check to see if the turkey and gravy has reached the desired temperature.
Pressure Cooker / Instant Pot Turkey Breast
Spend minutes in your pressure cooker instead of hours in the oven with this easy Instant Pot Turkey Breast recipe.
Ingredients
- 6.5 lb. bone-in, skin-on turkey breast
- Salt and pepper, to taste
- 1 can (14 ounces) turkey broth or chicken broth
- 1 large onion, quartered
- 1 stalk celery, cut in large pieces
- 1 sprig thyme
- 3 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
- Season turkey breast liberally with salt and pepper. (You can also season with dried thyme or your favorite spice blend under the skin if you prefer.)
- Put a trivet in the bottom of the pressure cooking pot. Add the broth, onion, celery, and thyme. Add the turkey to the cooking pot, breast-side up.
- Lock the lid in place. Select High Pressure and set the cook time for 30 minutes.*
- When the cook time ends, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then use a quick pressure release.
- When the valve drops, carefully remove the lid. Use an instant read thermometer at the thickest part of the breast to check if the turkey is done. It should be 165°F. If needed, return the lid and cook at High Pressure for a few more minutes.
- When the turkey is done, use the trivet to carefully remove it from the cooking pot and place on a platter. Cover with foil to rest.
- To make the gravy, pour the juices in the cooking pot through a strainer and skim off the fat. (I like to use a fat separator.)
- Whisk together cornstarch and cold water; add to broth in cooking pot. Select Sauté and stir until broth thickens. Add salt and pepper to taste.
- If you're not planning to brown the turkey: Remove the foil and discard the skin. Slice the turkey and serve immediately.
- If you would like to brown the turkey in the pressure cooking pot: Transfer the gravy to a serving dish and rinse and wipe out the cooking pot. Carefully transfer the turkey on the trivet back to the inside of the cooking pot. Lock the air fryer lid in place. Set the temperature to 350 degrees F and cook until the skin is crispy and browned. (For a 5.5 pound turkey, this took me about 15 minutes in the Ninja Foodi. But be sure to check regularly!) Slice the turkey and serve immediately.
Notes
* For larger or smaller turkeys, or if you're cooking from frozen, adjust the cook time as discussed above.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 126Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 48mgSodium: 300mgCarbohydrates: 7gFiber: 0gSugar: 2gProtein: 19g
Nutrition information is calculated by Nutritionix and may not always be accurate.
This recipe is one of my Pressure Cooker Thanksgiving recipes. Check out the other recipes in the series!
The Best Instant Pot Thanksgiving Recipes
Make your Thanksgiving dinner faster and easier by using your electric pressure cooker! These Instant Pot Thanksgiving Recipes taste like traditional Thanksgiving classics but come together in much less time.
Tender Turkey Breast
This pressure cooker turkey breast is the remedy to dried-out oven-roasted white meat on your holiday table.
Creamy Mashed Potatoes
Stop boiling your potatoes! Instant Pot Mashed Potatoes are the best, boil-free method to make everyone’s favorite side dish.
Stuffing (aka Dressing)
Crisp on the outside and soft and creamy on the inside, this Instant Pot stuffing is "baked" in the pressure cooker and crisped up right before serving.
Sweet Potato Casserole
Creamy sweet potatoes dressed up for Thanksgiving with a sweet, crunchy brown sugar pecan topping. (Recipe also includes a marshmallow topping option.)
Homemade Cranberry Jelly
Cranberry jelly is quick and easy, and SO much better tasting when you make it at home in your pressure cooker.
Homemade Turkey Stock
Take your gravy to the next level—homemade turkey stock tastes like it has simmered on the stove for hours, but it's ready in a fraction of the time.
Classic Pumpkin Pie
This Pressure Cooker Pumpkin Pie has a classic pumpkin pie filling in a crumbly Pecan Sandies cookie crust, so it's perfect for the pressure cooker!
Pumpkin Caramel Pecan Cheesecake
For the non-traditional pumpkin lovers, this cross between cheesecake and pumpkin pie is amazing when topped with creamy caramel and crunchy pecans.
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Other Thanksgiving/Holiday Recipes to enjoy:
- Pressure Cooker / Instant Pot Stuffing
- Pressure Cooker / Instant Pot Pumpkin Pie
- Creamy Pressure Cooker / Instant Pot Mashed Potatoes
- All our Pressure Cooker Thanksgiving Recipes
Hi: I’ve got a Members Mark Oven Roasted precooked turkey breast, 4.2 pounds. As it’s precooked, how long should I pressure cook on HIGH, assuming less time because it’s precooked? I’ve got an 8 quart Dup Crisp /Air Fryer Instant Pot. I know I can bake in the oven, want to try this in the Instant Pot. Thank in advance for responding! Happy New Year!
Hi Ken – I assume it’s boneless without skin? I would cook it like ham https://www.pressurecookingtoday.com/heating-ham-slices-in-the-pressure-cooker/
Who can read anything with huge ad covering everything
Hi Mary – I shouldn’t have any pop-up ads that cover everything. If that happens again, could you please send me a picture on IG or message me in FB? Happy Thanksgiving!
Hi!!! I have two smaller bone in Turkey breasts that total up to 10lbs! 40 min cook time?? Thanks!
Hi Emily – what size pressure cooker do you have? Have you tried putting them inside to see if they’ll fit? A 5-pound turkey generally has a 27 minute cook time, but you may need to cook them in two pressure cookers or one at a time.
I have an 8 qt and they fit. They are in there now brining. It’s tight but it works.
Ok so I ended up using the veggies on the bottom as the “trivet” and smashed those two 5 lb bone in Turkey breasts in there (breast up). 40 min cook time and let it naturally release (on warm) for 15 min. The thermometer read 180° so I could have maybe gone a little less but they turned out GREAT! Put them on a pan and broiled them to get them nice and beautiful and brown!
I had used this recipe before with great success but with only one breast…so for all you out there that want to feed more…two 5 pounders will work! (In an 8 quart of course)!
Thanks so much for sharing! So fun to read the update. Glad it was a success.
I have multiple 9 to 10 lb turkey breasts that I need to prepare this year. I would like to do in the instant pot to keep them moist. My instant pot cooker is a 6 quart. Can I just cut up the turkey before cooking in the instant pot? Alternatively, can I cook them in my old fashioned pressure canner?
Hi Pam – it will be hard to fit one 9 to 10 lb turkey breast in a 6 quart. I haven’t tried it, but I don’t see why you couldn’t use your pressure canner.
hello,
I’m trying to cook turkey breast, no skin on, as simple as possible, without spices or oils/fats. I need this for dietary reasons. I tried cooking it and the meat is always tough and rubbery. Can you please help?
Hi Sam – generally if meat is tough it’s overcooked. How big is the turkey breast you’re cooking? Is it boneless?
Thank you, Barbara. It is Diestel Turkey breast. Originally, it is in bone and weight is about 5lb. However, as we are trying to nail the cooking time, we removed the skin from the bone and cook individually at various time settings, small amounts, about palm-sized bites.
We have Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, Sterilizer, and Warmer, 6 Quart, 14 One-Touch
One more point, would you please suggest times and the amount of pressure, high or normal?
Most things are cooked at high pressure, with the exception of delicate things that overcook easily like vegetables which can be cooked at low pressure. Here’s a great post that describes the functions in more detail https://www.pressurecookingtoday.com/instant-pot-duo-and-smartcooker/. Normal is not a pressure level but a setting for sauteing or pre-set cook times.
Palm size bites of turkey would have a similar cook time to bite size chicken https://www.pressurecookingtoday.com/pressure-cooker-honey-sesame-chicken/ 3 minutes assuming it’s about an inch thick. Thinner cuts you could cook for 1 minute.
Thank you, Barbara, I will try 3 mins (or 1 min) at High pressure. And I assume, you would let the vent on right after and remove them. You wouldn’t let it set at a keep warm setting.
Yes, I would quick release the pressure to avoid overcooking the chicken.
Hi I made this turkey breast today. It weighed almost 7 lbs. I followed the directions to a T. Cooked for 30 minutes, 10 mins natural release. I took it out of the pot and it sat on my counter for about 20 mins. I then cut the meat from the breast bone. Juicy and tender. Dont know what the other people did that theirs didnt come out great.
Thanks Marsha! So nice to hear that it turn out awesome.
I’m new to Instant Pot, and tried a 2.36 lb. bone in (fresh, never frozen) turkey breast last night. Cooked for 15 minutes. The meat was flavorful but tough and a bit dy; certainly didn’t fall off the bone. Was it cooked too long? or not long enough? The temp read 165 …. Thanks in advance for your reply.
Hi Beverly – generally if meat is tough that means it needs a longer cook time, but if it is dry then it means it’s overcooked. Since yours was both, it makes me wonder if it was the turkey – what brand was it? Often turkey processors inject the meat with saline to keep it moist.
Thanks, Barbara for your quick response. It was an organic turkey breast from Whole Foods. If it was overcooked shouldn’t the meat fall off the bone? It’s confusing, to say the least.
I’m more of a baker than a cook so could you clarify what “1 celery stock” is?
Is this a typo for celery “stalk”?
Hi Joe – sorry for the confusion, you’re correct one rib or celery stalk. Enjoy!
I followed this recipe to a T and ended up with 5 pounds of dry turkey breast. I cooked the breast for 30 minutes and did the 10 minute NPR. I ended up giving the meat to my dog 🙁 How can you people eat such dry freakin’ meat is beyond me. Never again for me. Live and learn I guess.
Hi John – I’ve never had a dry turkey breast using this recipe. You should have reduced the cook time for your 5 lb. breast. What brand of turkey breast did you use? Was it a bone in breast?
Happy Thanksgiving Barbara…I made a delish dinner using your recipes…the turkey breast, stuffing and gravy. I also made macaroni salad cooking elbow macaroni in instant pot and no peel hard-boiled eggs in the silicone egg cups. Thank you for all the great tutorials. Jennifer.
I’m so glad – thanks Jennifer!
Most turkey breasts I buy include a bag of (awful!) gravy. Do I need to subtract out the weight of the gravy from the label weight when calculating cooking time?
Thanks!
Hi Gayle – I don’t think you would subtract the bag of awful gravy from the weight of the turkey when determining cook time.
I would prefer to make my stuffing and put it inside the turkey just as if I was baking it in the oven. Is this possible with a pressure cooked turkey and how would it taste? Also, how would this affect cooking time?
Hi Susanne – my biggest concern would be that the broth/juices of the turkey would come up higher than the bottom of the turkey and the stuffing would absorb all of the liquid. So the stuffing would get soggy and there may not be enough liquid to maintain pressure.
Perhaps if you have the breast on a rack you can avoid the soggy stuffing?
It’s possible but the liquid will boil up and the turkey will release liquid as it cooks, so you’d need a tall trivet and your turkey may not fit.
Thank you – I’ll definitely try the turkey breast and stuffing as a non-Thanksgiving Thanksgiving dinner, since we’re eating at a restaurant this year. Question: Do you know if the Mealthy Crisper will fit the brand new (October 2019) Duo Evo Plus pressure cooker? The inner pot is different, having handles, though the handles are below the rim, and there are some other changes. I’ve been so tempted to get an air fryer, but if the Instant Pot can air fry, what a great bonus.
Hi Beth – I did try the CrispLid on the Evo Plus and it worked fine. The handles did not get hot, but I didn’t cook for a long time, so I would check them periodically if you’re cooking for a long time. Enjoy!
What about using a thermometer that has a probe that you leave in the turkey? Do you think that will ruin the thermometer, and at what temperature what you program it to stop, to allow for the cool down of the vent? Thanks!
Hi Patt – I’ve seen someone use a wireless probe that worked but of course you can’t use one with a wire because you won’t get a good seal on the pressure cooker. I would probably cook it to 160 degrees and watch as the pressure is releasing to make sure it got to 165 degrees. Please report back if you give it a try.
This was delicious! I had a 4-1/2 lb turkey breast. Cooked it for 29 mts with a 10 mt NPR. It was so tender and juicy. Best ever!
That’s awesome – thanks for sharing Glinda!
What if it’s frozen?
Hi Sabrina – I would add 5 minutes per lb if it’s frozen.
I sure hope this one I’m using isn’t too big. My lid shut fine, but wasn’t any room to spare! Cooking an 8# breast which was thawed. I have the Power cooker xl &so far every thing I’ve tried has come out fantastic. I made pulled pork my family raved about. Boston butt roast on sale for $.99lb.? You can’t get good hot dogs for that price! I’ve used a stove top pressure cooker for years-absolutely loved them. I’m new to the electric one &boy, do I ever love it! Thanks for all the tips, tricks, &recipes. I’m excited 🤗
That is a great price for pork. Your 8 lb breast should be fine if it didn’t interfere with the lid closing. Enjoy!
Hello…I am cooking for “one” and have a single turkey breast w/bone only weighing 1-1/2 lb. According to your calculations do you think 10 minutes cooking and 10 min quick pressure release will be sufficient?
Thank you!
Hi Judi – it will probably take more than 10 minutes, but you could start with 10 minutes, do a 10 minute natural pressure release and if it still needs cook it longer with a second natural pressure release of at least 10 minutes.
I’ve made this twice and your timing for varying sizes of turkey breasts is spot on. Both times turned out fantastic! Each time I had to cut the rib parts off to make the whole thing fit in my 6qt IP but I just lay those trimmings around the edges of the breasts. It’s so tender and juicy I’ll never again roast one in the oven, unless I’m somewhere without my trusty IP. Thanks for a tried and true recipe.
Is there a reason you didn’t brown it like we do a pork or beef roast before adding the liiquid and cooking under pressure?
Hi Patricia – my family doesn’t eat the turkey skin and browning does not enhance the meat as it does with a roast. The gravy is flavorful from the broth, onion, celery and turkey juices. So for me, browning just slows down the process without any benefit.
I just made a turkey breast and it was dry,dry and not falling off the bone???😫
Hi Nila – what size was your turkey. Sounds like it was over cooked.
Made this in Foodi and it was very good and juicy
That’s great – thanks Amy!
Going to try this today, Barbara. How many minutes per lb? I will be making a smaller turkey breast as I couldn’t find one that size.
Hi Cathy – 25 minutes for 3-4 pound turkeys and 27 for 4-5 pound turkeys and 30 minutes for 6+ pound turkeys.
How does timing change if it is a boneless roast? I have a 4 lb boneless roasf
Hi Mary – If you’re cooking a boneless turkey breast, the thickest part of the breast will determine the cook time. Boneless breasts can vary in shape. If your turkey breast is long and skinny, your cook time will be less. However, if your breast is more rounded, you’ll need a longer cook time. For a general start time, I use a 30 minute cook time with a 10 minute natural pressure release on a round, 3-pound boneless, skinless breast.
What size of pressure cooker do you need for this? I believe mine is a 4 quart. Is that big enough?
Hi Carrie – I made it in my 6 quart pressure cooker. I don’t think a 6 lb. one will fit in your 4 quart, but a smaller one might. Just reduce the cook time.
I am SO trying this this year!
Thanks for the tips and for sharing the recipe! Can’t wait to make this again for Thanksgiving!
The video was so helpful. I had no idea how easy it was. Thanks SO much for sharing this.
This could not be any easier and I love it!
I’m going to make it along with a turkey this year for Thanksgiving since we all love white meat! Thanks!
I’ve wanted to try a turkey breast in the pressure cooker. It was delicious!
This makes it so easy! Trying this for the holiday!
I am currently making this recipe using a 3 pound thawed out turkey breast. Put it on 30 minutes to begin with, tested it after the timer went off, and had to cook it longer. I’m already at a total time of 50 mins. I’m hoping it’s done when the timer goes off this time. So 30 minutes is NOT enough time.
Hi Victoria – Sorry it’s taking longer than you expected. Sounds like maybe your turkey breast wasn’t completely thawed.
what about cooking a 1/2 of a frozen
turkey in one
Hi Judy – for a frozen turkey, if it fits, I would add 5 minutes per pound.
How about if you take the skin off, will it still be moist?
Hi Jane – the skin is much easier to remove after pressure cooking.
Hi Jane– There’s enough flavoring on the underside of the skin to merit leaving the skin on and this also helps the meat to retain moisture.
Good advice – thanks for sharing Wanda!
First time making anything in insta pot 6 pound boneless turkey breast help me please
Hi Stacey – I haven’t cooked a breast that big in the Instant Pot. First, make sure it fits. Second, give yourself plenty of time so you’re not stressed about getting dinner on the table. Does the package give you a cook time in the oven? Generally you can pressure cook it in 1/3 of the time.
I have a boneless 2.6 pound turkey breast. Am I correct in guessing high pressure for 25 minutes? Thank you
That sound right to me JoAnn – enjoy!
Hi Barbara
– Sadly it was a disaster. I cooked my free range fresh boneless 2.6 pound turkey breast as per the recipe and the 25 minute time. I let the pressure release naturally for 10 minutes. When I took the temperature it was 90 degrees. Back in it went for another 10 minutes and I quick released the pressure. Still way below temp. I cut the breast in half at that point and it was red and bloody all through the middle. It went back in in 2 sections for another 10 minutes. At that point it was at 165 and no longer red but it was tough, rubbery and flavorless. It was so disappointing but thankfully all the side dishes were fine and I had something to serve my guests. I can’t figure out why it took so long to cook.
Sorry! That is frustrating. Was the breast still frozen in the middler perhaps? Are you sure you had a good seal and that it came to pressure properly?
It was a fresh never frozen turkey breast and I did have a good seal. It appeared to come to pressure properly. How would I tell if it didn’t?
I wonder if it was because JoAnn used a BONELESS turkey breast instead of bone-in? I think I remember from an Alton Brown “Good Eats” episode that having the bone in makes a big difference in cook time.
My 3 lb. boneless turkey breast recipe in my cookbook had a 30 minute cook time. Perhaps it had more to do with the shape of the roast (how they rolled it). The thicker the piece of meat, the longer the cook time will be.
Hey thanks tried it moistest turkey I ever made
Only thing it did differently was Did not use salt,pepper thyme
night before seasoned with poultry seasoning above the skin and under turned out great
Forgot to say put in bag in refrigerator over night
Thanks for sharing Brad!
I have a 12 lb Turkey. It will fit in my 10 qt pot.. can you give complete instructions including cook time…
Hi Tim – I haven’t cooked one that big, but my guess is it will take 40 minutes. Let me know.
I’m planning on cooking a half turkey for the two of us as he likes white meat and I prefer dark. I thought if I put it in thr Instant pot I will cut it again into two pieces and probably cook for 40 minutes. Any thoughts on that?
Hi Millie – the cook time will depend on the size of the turkey (thickness of the breast). I would check it after 30 minutes. Happy Thanksgiving!
Worked beautifully! My first turkey breast was a hit. Thank you for the recipe.
Made this today and it was fabulous! I had a larger breast of turkey, so I cooked it a bit longer. Thanks for the recipe!
Would you just cook 25 mins for a 3.5 pound breast? This sounds like a great way to cook my thanksgiving turkey breast (just 3 of us eating) so I can use the oven for casseroles!
Is it a bone in breast?
I believe it’s boneless.
I have a recipe in my cookbook for a 3 lb. boneless turkey breast and I cooked it for 30 minutes. Since yours is slightly bigger, you’ll probably need an additional 5 minutes. Happy Thanksgiving!
Thank you!! 🙂 Happy Thanksgiving to you as well! I’m excited to have space in my oven for the real star of Thanksgiving (at least for those of us from the South) — casseroles! 🙂
I have a 12qt cooker and am thinking of cooking an 18 pounder
What time is Do you suggest?
What if my turkey breast is frozen. Should i thaw it first.
Hi Dori – if you have time, I prefer to cook it thawed. I typically thaw it in the sink in cold water. But lots of people cook large pieces of frozen meat. It’s just harder to judge how much time it will take. I would add 5 minutes per pound if it’s frozen solid.
Have to say this was delicious followed recipe pretty much exact cooked a 6# turkey breast only thing I did different was let stay on warm for 10mins. Then released pressure. Thanks for posting this SUPER EASY & DELICIOUS! & for first time ever my gravy turned out! Never had a knack for making gravy til now….
Thanks Linda! So nice to hear you loved it and I could help on you gravy making journey 🙂
One question i have approx.12ozs. Of gravy left i wondered if it could be reused to cook another turkey In a couple days then no need to add the onion & celery?
Wasn’t sure if it would burn or not? Or would need to be diluted since it now had the cornstarch in it?
Advise appreciated
Hi Linda – I would probably just mix the leftover gravy in after pressure cooking the second turkey and then thicken it more as needed. Since the turkey will release a lot of liquid as it cooks and you don’t need as much gravy for the second one, you could just use 1/2 cup water.
my turkey breast is almost 7 lbs I have old pressure cooker from 1951 for the stove top need to no what to put gauge on 5 or 10 or 15 for pressure thank you
Hi Joni – electric pressure cookers generally cook about 11 psi.
I have a old pressure cooker that’s from 1951 for the stove top just love it but never made a turkey breast in it but going to try your recipe but not sure about pressure gauge setting for 5 or 10 or 15 could you please help me my turkey breastfeeding is almost 7 lbs thank you
My breast is just shy of 8 pounds, I have an 8-quart instant pot so I know it will fit but will the cook time be the same
Hi David – your cook time will be longer because the breast will be thicker. I’d try 35 minutes with at least a 10 minute natural release. Let me know how it goes. Enjoy!
Just made this tonight, so easy. I used veggies available in the fridge, a carrot, half a red onion , and fennel xtalk. It was so tender and juicy.
Great – I’m a big fan of using what you have on hand. 🙂
Just made this. I used a 6 lb defrosted bone-in breast that I sprinkled with lots of salt, pepper and Bavarian Seasoning from Penzey’s. I am out of broth, but I figured it would make its own broth anyways. I just used 2 c water and added 1 T hickory liquid smoke, 1/2 onion, 1 celery stalk, 1 skinny carrot and a garlic clove, cooked 30 minutes. I didn’t use the rack because there was no room! Turned out perfectly moist and the broth is soooooo good! Can’t wait to make some beans in the IP with it!
Thanks for figuring this out for us!
Thanks for sharing your changes Kristy! Sounds delicious. 🙂
Hi, I just discovered your site! Absolutely Love it! My question is, when you fixed you Turkey Breast was it thawed or frozen. Thank you for your time, Dale
Thanks so much Dale! It was thawed. For frozen Turkey breast add 4 minutes per inch of thickness. https://web.archive.org/web/20160316081712/http://missvickie.com/howto/cooking101/lessonframe.html
Hi ther3, I’m using a fagor multi-function pressure cooker and bought a Jenny-O turkey breast tenderloin. Would you know how long to cook?
Thank you,
Louise
Hi Louise – it depends how thick they are. If they’re the thickness of a chicken breast, 6 minutes might be enough.
my turkey breast will only fit without the trivet. I have a new IP and the trivet that came with it is very high – 2″ and the pot is only 5 1/2″. Can I cook the turkey breast right down in the pot without the trivet?
Hi Rebecca – yes, you can cook it without the trivet. Enjoy!
I have a 3lb boneless turkey breast how long would I cook it from frozen?
Hi Donna – it really depends on how thick the boneless turkey breast is and whether it’s frozen solid or not. My guess is 20 minutes.
I am wondering if this will dry out/overcook if I cook it and then leave it to NPR and then switch automatically on keep warm for a few hours. Any thoughts?
Hi Mary – it could dry out. What’s your reason for having on the Keep Warm setting for so long?
This looks like a fantastic recipe which I planned to follow, but I couldn’t, as the 5.5 lb turkey breast couldn’t fit into my 6 qt IP! If you are new to the IP scene, I suggest you start with a smaller turkey breast so you don’t end up eating very late or running to the store for rotisserie chicken to feed the hungry tummies!
I look forward to trying this with a smaller piece of meat!
My 6.5 lb. did fit, sorry you had problems with yours fitting. Was it still frozen? Could you have broken the breast bone and had it fit?
I’d like to try adding a smoke flavor to the turkey breast. If I add a tablespoon or 2 liquid smoke to the broth, do you think that would be enough to infuse into the meat?
Hi Cheryl – that sounds like a good idea me. I love smoked turkey. Let me know how it goes.
This is twice I have try to cook a prime rib and this time a turkey both cook longer then said and came out raw very disappointed put in my oven to finish it everything else is done there goes my new years dinner
Hi Kim – sorry you had problems with the turkey recipe. How big was your turkey? Was it a frozen turkey? Are you sure you’re getting a good seal on your pressure cooker?
Hi there, I just purchased the Power Pressure cooker XL, do you know if the cooking recipes you have will work the same ?
Hi Jineen – yes, you won’t have any problems using my recipes in the Power Pressure Cooker XL. I did a post about it https://www.pressurecookingtoday.com/how-to-use-the-power-pressure-cooker-xl/. Have fun!
I’m so glad I found your page! This recipe is just what we need. With so many other dishes needing the oven it’s great to have another cooking option. We love our Power Pressure Cooker and look forward to more of your recipes. Happy Thanksgiving!
Thanks Kristine – happy thanksgiving!
How can I warm a precooked turkey breast in my Instant Pot?
Hi Gail – I’d warm it the same way I warm ham in the Instant Pot https://www.pressurecookingtoday.com/heating-ham-slices-in-the-pressure-cooker/ – Happy Thanksgiving!
Love your recipes. New to this part of the kitchen. I have an 8.52 lb bone in turkey breast that I’m thawing in the fridge. How long do you think I need to cook it in the electric pressure cooker? It’s a 6 quart Power Pressure Cooker.
Thanks Connie! Did you check to see if it would fit in your 6 quart? My 6.5 lb. was a tight fit. If it does fit, you’ll probably need to cook it about 40 minutes or so until it reaches 165°.
What size insta cooker do you have to cook turkey breasts
Hi Deb – I cooked this in the 6 quart. https://www.pressurecookingtoday.com/faq/
Hi Barbara, my friend recommended buying an Instant Pot saying it would change my life (LOL) and I’m super excited to try cooking a turkey breast in it (only used the slow cooker function and cooked beans once so far) so quickly! But I have a boneless, skinless 3lb turkey roast… How would you recommend cooking it? Thanks so much for this site! I’m excited to explore more recipes!
Hi Jasmin – I agree, you’re going to love the Instant Pot. I haven’t done a boneless turkey breast yet, but others in the Instant Pot FB group are cooking it for about 30 minutes. Let me know how it goes.
I have a 5 lb bone in turkey breast that is frozen. Do you know if I can cook from frozen and how long it will need?
Hi Desiree – you can, but first make sure it fits in your pressure cooker. It’s difficult to say how long because it depends on how frozen it is, but my guess is 45 minutes.
Thank you! It turned out great at 45 min! It fit nicely in my 6qt Instant Pot.
Thanks for the update! So glad it worked well 🙂
I’m planning to buy my first IP soon. I cook for 2-6 people, but mostly 2. What size do you recommend?
Hi Laurie – the 6 quart should work well for your needs.
I am new to this and would love to cook a Turkey in my Instant pot but I only have a 6qt one,none of the recipes I am seeing mention what pressure cooker or what size cooker they are using, just looking at mine I know that I can’t cook a 6 pound turkey and I have never seen many much smaller.
Hi Cindy – this is 6.5 lb turkey breast and it was cooked in a 6 quart pressure cooker. https://www.pressurecookingtoday.com/faq/ You may be able to take off the legs and wings and it may fit.
i used a manual pressure cooker for a small bird, added liberal amounts of pepper and stuffed the inside with butter. i used campbells chicken broth but them found out someone used my starch, so instead i basted the bird in the pot by removing the handle (has a heat resistant seal on the rivets) and hooked up a thin hose with a plastic bottle without a cap as a draw-line for the juices. Real boyscout way of doing it hut juicy and tasted great the further you dug in. obviously can use a baster instead of a crude mechanism
Hi Matt – whatever works right. You can’t go wrong with a basting with butter.
Great, easy recipe. I cooked a 5-1/2 lb bone-in breast for 25 mins, but just as it finished, I had to rush out somewhere. I hit cancel, did not release steam, and when I came home 2+ hours later, it was still hot and cooked to perfection. I have never had a juicier turkey breast – and I’ve cooked them many ways. I had to improvise for the other ingredients, except for celery. I used frozen onions, chicken broth, and liberally sprinkled the entire breast with Mrs. Dash Chicken Seasoning. I love this spice for the little bit of cayenne in it, but it’s the first time I used it on turkey. Will definitely make this recipe again.
Thanks for sharing! It’s great to know that the turkey held so well on the keep warm setting. I’ll have to pick up some Mrs. Dash.
I made this and it was incredibly dry :/ 2.5 lb frozen bone-in, skin on. It was only at 140 degrees after 30 mins and 10 min NPR. I did an extra 10 min and it was still only 160 degrees (I went with it anyways). Horrible!!!
Hi Jules – sorry you had trouble with the recipe. If meat is dry, then it’s overcooked. It’s harder to cook a frozen piece of meat evenly. The outside will cook faster than the inside. I suspect that’s why your thermometer reading was so low but the meat ended up dry. Maybe give the recipe a try with a larger breast that’s not frozen.
could you use a frozen turkey breast for this?
Hi Brenda – you could use a frozen turkey breast, but your cook time would need to be increased. I’d start with an extra 10 minutes.
Thanks for the recipe. Wondering, since you don’t eat the skin, why rub all the seasonings on the skin and then throw it away. Can you remove the skin first and then add the seasonings, or is the skin needed to make the turkey moist?
Hi Sharon – yes, I do think the skin keeps the turkey moist and it’s easier to remove once it’s cooked. You could skip the salt and pepper if you don’t feel like it isn’t penetrating the skin and getting in to the meat.
I’m new to the whole pressure cooking thing & honestly, I’m scared to death! I have a whole 12 pound turkey, any ideas on cooking it? ?
I have no trivet. Getting ready to cook this shortly. Do you think a steamer basket would work as well? Is the reason for the trivet so that the breast doesn’t sit in any fat that leaches from the skin, etc?
Hi Lynn – yes, I think a steamer basket would work. You’ll get a more even gentler heat if it’s not sitting on the bottom.
It had the bone in. I manual pressured it for 10 mins and it wasn’t done. So, I put it back for another 7 and although it was cooked thru, it was dry. ? I think the next time I’d only cook it for 13-14 mins total.
There is only 2 in the household so any pieces bigger than that is too much.
I’m cooking a 2.5# turkey breast. How do I adjust the pressure cooking time? Thanks. ps your rice pudding recipe is The Bomb! Yummie!
Thanks Jan – glad you loved the rice pudding 🙂 I haven’t cooked a turkey that small. Is it a boneless turkey breast?
Looking forward to trying your recipe this week! We are new to pressure cooking. Just a quick question, you had mentioned using a trivet to cook the turkey on inside the pressure cooker. What type of trivet is best suited for this?
Thanks! Most electric pressure cookers come with a trivet/rack. This one is the one I use most often http://www.cuisinartwebstore.com/product_detail.do?q=trivet-for-electric-pressure-cooker-cpc-600&promoCode=CUPPAYPCWEBMACSS
I made this on Christmas Day using a 3lb no bone turkey breast . Pressure cooked for 30 minutes, it was cooked perfectly and very moist. Thank you Barbara.
Did you leave the vegetables in while cooking the turkey? I’m worried about the vegetables getting mushy.
Hi Christina – the vegetables are just for flavoring the broth and the steam for the turkey. You discard them before making the gravy. Enjoy!
Good to know- So glad you are quick with replies- getting ready to start this now 🙂 I’ll share my results/tweaks 🙂
I deviated from the recipe just a bit- I used a 3 lb turkey roast. I seared the outside of the turkey in my pressure cooker with some grape seed oil (heads up- not a good idea if it has that pesky string netting around it). I then tossed 1 1/2 cups of vegetable broth in with the turkey- and then the seasonings (i found this recipe 30 mins before lunch) so used salt and pepper and some dried thyme. Cooked it for 25 mins in the pressure cooker- then popped in the chopped vegetables (celery, onions, and carrots) for 5 mins with the turkey. We don’t do gravy so just omitted the corn starch. My carrots were done perfect- the onion still mushy and the celery overdone- so at least now I know to a) not leave the veggies in for 5 mins or b) stagger the vegetables lol.
Was very flavorful and moist! My husband loved it.
When I do the turkey breast in the pressure cooker, I use white wine instead of broth.
Is the final cooking temperature 165 degrees F or C ?
Hi Martyn – it’s 165 degrees F. Enjoy!
Great thanks, I can’t wait.
That’s the temp the gov’t recommends for poultry. I’ve found that for white meat poultry I like it at around 153 deg. I’ve been shooting for 153 with my white meat for years and haven’t gotten sick yet. Thighs and stuff I do to 165 though or they get gamey.
This will be my very first turkey breast in a pressure cooker I have no cook book so you were very helpful with is I’m excited to try it for Christmas I will let you know how it turns out. Thank you again. Brenda Thompson
In my Cuisinart I cooked 1/2 of an 8lb turkey breast. It took 35min at high pres. Slow release. Had to cut it in half cause it was an 8 pounder, just to let you know. Thanks for the info.
Thanks for sharing Debbie. It’s definitely helpful information for others.
Hi Barbara
We bought turkey breasts and thighs to try in our Instant Pot. Do you think we can cook the breasts and thighs together in the pot? Or should we cook them separately? We are very new to pressure cooking. Thank you in advance.
Hi Jenny – if it’s a bone-in turkey breast, then you probably won’t be able to fit the thighs in with the breast. I did find a turkey thigh recipe with pressure cooking instructions in the comments http://dadcooksdinner.com/2010/12/slow-cooker-turkey-thighs-with-beer-and-onions.html/ that will give you a place to start for the timing for the turkey thighs. Let me know how it goes.
I used your turkey breast recipe as a guideline for our Butterball 3 lb boneless turkey breasts. We had two breasts and cooked them separately. Since they were partially frozen I expected they would need additional cooking time. I mistakenly used the poultry button (Instant Pot) instead of manual and didn’t realize that until this morning. LOL After 25 minutes the turkey breast needed about 10-15 more minutes cook time. When the breasts were done we brushed them with butter and broiled until golden brown. Over the years we’ve tried various cooking methods but none gave such perfect results. This was the best turkey ever – tender, moist and stress free, not to mention it didn’t tie up the oven for 3 hours. Oh yes, the mashed potatoes turned out perfectly too! Thank you so much for all your great recipes and tips!
Barbara, this, by far, was the best turkey breast I have ever eaten!! Follow the directions for my 6.33 ounce turkey breast and it as so moist and have wonderful flavor!! Thank you, Mary
Delicious! I made an almost 6.5 lb turkey breast (with skin and bones) yesterday and it was amazing! I did let it thaw in the fridge prior to cooking. It turned out so yummy!! This made the whole “Thanksgiving Dinner” so much less stressful because it freed up the oven for all of the sides. Our dinner was at noon and I didn’t even turn the oven on until 11:00 am. 🙂 The turkey went in the electric pressure cooker at 10:45 and the food was all done and on the table by noon. YEAH! Side note: I did all the prep work and assembly Friday afternoon.
Thanks Kimberly! I’m so glad everything turned out so well. Smart idea to do all the prep work the day ahead.
I had bad luck w my 17 lb pre braised thawed turkey. Cooking it in light gravy (5″) in a large cooker. The entire turkey fit, breast down. Cooked it an hour (3 min for every lb), at 15 lb. weight. For some reason, the dark meat above the liquid was the most tender, however the breastmeat was stringy and tough, not removing from the bone. The texture was not as other meats I have cooked successfully. I used a large double ring gas burner, the gage read 15 lb for over an hour. Two hours later I removed the lid and separated the meat. Also a cooking thermometer read 175′ in the breastmeat at that time.
After doing all I have seen to do, I wondered if and entire turkey CAN be cooked successfully. What would you think? Any ideas would help. I threw it out. Thank you. Cheryl White
Hi Cheryl – Sounds like the breast meat was over cooked. I don’t think you need to cook the breast meat in a liquid, nor the breast upside down. I cooked mine on a trivet with great results. Dark meat has more fat, so it is more forgiving of being over cooked.
I followed your recipe for Moist and Tender Turkey Breast. I used a 6.15 frozen turkey breast. I thawed it out before putting in Instant Pot. The instructions said to select High Pressure and 30 minutes cooking time. The instructions did not indicate which function to set, so I choose Poultry. It came out a little dry. Did I do wrong by setting it on Poultry? I have an Instant Pot IP-DUO60 electric pressure cooker. Thank you.
Hi Izy – on the Instant Pot you use the manual button to cook on High Pressure. I rarely ever use any of the other pressure cooking function on the Instant Pot, so I’m not sure how the poultry function differs. Maybe since your turkey was a little smaller than the one I did, it needed a little less time.
Thank you for your quick reply. I will try cooking a turkey again with your suggestions. BTW the broth is excellent and makes good gravy. I am new to the Instant Pot and was wondering how does one know how long to cook meat/poultry given the number of pounds in an Instant Pot and which function to use? Instant Pot guides just indicate general cooking times for meat/poultry without referencing pounds. Thank you.
The reason it doesn’t say cook time by pound is because it’s the thickness of the meat that matters more than the weight of the meat. For example, a diced beef roast would have the same cook time whether you cooked 1 lb. or 2 lbs. But a chuck roast that is 2 lb. and really thick would take longer than a l lb. roast that is not as thick. Hip Pressure Cooking has a good guide with cooking times by thickness. http://www.hippressurecooking.com/pressure-cooking-times/
I just got my first pressure cooker and am excited to use this site for preparing lots of stuff. Thank you for passing on your experiences.
I just defrosted a 6 lb turkey and was getting ready to bake it but think I’ll try pressure cooking instead. Thanks for sharing this!
Great! Let me know how you like it.
I have an on the stove top pressure cooker which we use for canning. I want to cook a turkey breast or even a small turkey. Is the 30 minutes still the ballpark range?
Thank you in advance.
Mike enjoys being in the kitchen
Hi Mike – since your stove top pressure canner is much bigger than my 6 quart electric pressure cooker, it will take longer to come to pressure. So anything you cook in it will need less time at pressure. With large cuts of meats, it is the size of the meat that will determine your cook time. If you cook a 6.5 lb. breast, I’d start with 25 minutes. Be sure to use the minimum required liquid for your pressure cooker. Let me know how it goes. 🙂
I tried to cook a 17 lb whole pre browned turkey in convection oven seasoned, added 5″ of boullion-gravy, cooked it for 60 min upside down, breast being in the liquid, yet in the end I read that breast meat is more dense, needing to b at 175′ +. If I ever do turkey again, I will slice up the breast meat into 1″ slices attached so the pressure can penetrate that meat, the dark meat was as good as baked turkey. I am probably not going to pressure cook a turkey again.?
So glad I found this site. Got a electric pressure cooker for Christmas and it seems like a foreign object but am having fun trying new recipes in it.
Thanks Dawn – so glad you’re enjoying my site. Once you get use to using it I’m sure you’ll wonder how you ever cooked without it. Have fun!
Thank you so very much
Just got my pressure cooker, was looking for a Turkey breast description
On cooking and found you!
Thanks in advance
Yes would like more on cooking different parts of the bird, especially Turkey!
Glad you found me too. I’ll have to work on more turkey recipes. That’s a great idea.
I recently posted a recipe for slow cooker turkey breast, which turned out moist and delicious. Then I slapped my forehead– why in the world didn’t I pressure cook it? Now, I know. Thanks!
I have been cooking with my pressure cooker for over a year now.. and I felt that the turkey breast would be a simple extension of what I have been doing. After coming across this method, I am confident that I will follow the timing directions in this recipe. Wish me luck as this is my first time doing a thanksgiving dinner per se.
Good luck John! I’m sure it will be delicious. Happy Thanksgiving!
Is there any reason after pressure cooking the breast you can’t place it in a deep fryer for a few minutes to get that nice crispy skin everyone craves for? That should give the best of both worlds, nice browned skin and juicy meat to boot.
Hi Steve – if you have a big fryer, you could definitely give it a try. I’d be careful about the oil popping if some of the water remains in the turkey. Let me know if you try it. Happy Thanksgiving!
Deep frying the breast for 7-8 minutes after pressure cooking it resulted in an extremely moist turkey with a nice browned crispy skin. Highly recommend it, but as mentioned you should be very careful about spattering oil.
Thanks for the update Steve! Sounds like you found a way to get the best of both worlds.
Thank you so much for this info! This is my 2nd time making a turkey in the pressure cooker thanks to you!! The first time came out so delicious and moist I couldn’t believe it was practically falling off the bone! Everybody loved it!! 🙂
Happy Mothers Day Barbara! Quick question – Butterball sells 3 lb. boneless turkey breasts that are pre seasoned. Do you have an idea of how long to pressure cook one that is defrosted and room temp? I am winging one today, but am a little worried I’ll over cook it. Any help would be great. Thanks!
Hi Drew here’s a guide that might help. http://missvickie.com/howto/times/howtomeat.html. Looks like she recommends 20 minutes.
Here’s a tip for you and your readers Barbara:
I have an electric Cuisinart Pressure Cooker. I use the Browning Feature to brown the meat before cooking it. Then I pressure cook the breast for 30 minutes in 2 cups of Chicken Broth (along with onions and celery). When the meat is done I remove it, turn the pressure cooker to Browning again and stir in cornstarch in a little water. Instant gravy! No need for an extra pot on the stove! You can also cube up a couple large potatoes and cook them along with the turkey. Your entire dinner is in the Pressure Cooker (except for the salad 🙂 I LOVE my Pressure Cooker!
You had me at turkey + time… LOVE! You know what…I don’t know a thing about pressure cooking, but I know what to ask Santa for Christmas! 😀
This is so amazing. I need to try this. My biggest complaint about turkey is the texture but this would fix that up quick. I just bought a pressure cooker maybe a month or two ago. I really haven’t used it much. I think I need to pull that bad boy out again. This looks moist and the cook time is just seriously impressive.
Thanks Kim! Definitely pull that bad boy out and get cooking 🙂
We won’t be eating at home this year so maybe I’ll have to try this for the leftovers… 😉 I guess I always thought that turkey breasts would be too big, but this is a great idea! Thanks!! 🙂
I have to get myself a pressure cooker. I love all the recipes I’m seeing! This one included 🙂 Great for the holiday, but really for all year long, I love turkey!
This would be a breeze in the pressure cooker, come to think of it! I live in Hawaii, so it would be nice not to heat the would house up on top of it. In a 6 quart cooker, what is the maximum size breast do you think you could fit and have it still cook? Is the browned turkey in the picture,
the 6.5 pound or the 3.5 pound? Also since I love the gravy, would adding more broth affect the cooked bird’s taste as long as the temperature was 165 degrees? I am seriously asking Santa for another pressure cooker for Christmas. I use mine at least 3 times a week, and a 8.5 quart would be a nice addition to have especially for the holidays when stove top space is at a premium. I know the pressure cooker makes an awesome food carrier with the lid locked. Great to use if you make a dish to take to someone’s house.
That looks yummy!! I know one of my local grocery stores is having a special on turkeys as the do every year. This time it’s a “get a free turkey with purchase of a spiral-cut ham.” My husband prefers a combination of white and dark meat (fried or roasted with crispy skin), but I’m going to see if I can get the turkey breast if it’s on sale, too. I want to try the pressure cooking method. 🙂
Sounds like a great deal. Did you know you can heat spiral sliced ham in the pressure cooker too. 🙂
I was wondering if reheating things was possible in a pressure cooker. Do you have instructions for the spiral-sliced ham? Bear with me, Barbara as I am very new to pressure cooking. 🙂
Great question! I did a post on it for Easter 🙂 https://www.pressurecookingtoday.com/2013/03/heating-ham-slices-in-the-pressure-cooker/
Another thing I’ve never made in the pressure cooker…….good grief I need to get with the program.
I grab turkey breasts when they’re on sale during the year since there’s only 2 of us…..gives us plenty to eat with leftovers and I can still make stock with the bones. We don’t eat the skin either so no crispy brown isn’t a biggie for me.
I agree Barbara-no leftovers when you go someplace else for Thanksgiving dinner just isn’t fun. We go to our daughters, so I make a full dinner for us here so we have PLENTY of leftovers.
Can’t wait to give it a go since we eat turkey year round-that meat looks so moist and juicy……Mmmmmmm.
You’ll definitely have to try it and make a big pot of soup.
I’m curious: do you really balance the turkey breast on the trivet? Doesn’t it fall off? (I would have thought that one needed the steaming insert here but I don’t see it in your photo.)
Extra sandwich meat sounds like a very good idea!
HI Annette – no there’s really no where for it to fall. You can see the trivet here http://www.amazon.com/CUISINART-ELECTRIC-PRESSURE-PERP-COOKER/dp/B000MPA044. Extra sandwich meat is always a good idea in my book too.
This is probably one of the nicest ways to cook turkey breast! Wednesday night dinner in January wouldn’t be the same without this! The family loves it — and the leftovers — and the soup!
Thanks Robin – we love turkey year round too.
Greetings! I have the Power Pressure Cooker XL. Do you have the setting/directions for which setting I should use for the turkey breast?
Hi Cee – I haven’t used the Power Pressure Cooker XL, but I assume you’d just press the chicken button and the time adjust button to set the cook time for this recipe.
Question: How does that work? Do I add more or less time?