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Pressure Cooker Turkey Breast

Pressure Cooker Turkey Breast

The turkey meat is seasoned perfectly with herbs and so juicy! It’s absolutely delicious and incredibly easy to make.  No brining and no basting needed!  
5 from 5 votes
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Course: Main Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Author: Rika Livingston


  • 3 pounds turkey breast (boneless, skin in, thawed)

Dry Rub:

  • 1 tbsp olive oil
  • 1 garlic clove (minced)
  • tsp ground mustard
  • ½ tsp dried rosemary
  • ½ tsp dried sage
  • ½ tsp dried thyme
  • 1 tsp paprika
  • ½ tsp salt
  • ¼ tsp pepper

For Brown Gravy:

  • 1 medium onion (sliced)
  • 6 tbsp unsalted butter (divided)
  • ½ cup dry white wine (Or skip this and use regular broth instead)
  • 1 cup broth (chicken or turkey broth) (divided)
  • 1 sprig rosemary
  • 1 sprig thyme
  • 4 sage leaves
  • 4 tbsp all-purpose flour

To Crisp the Skin:

  • a small amount of canola oil or cooking spray (for crisping the skin)
  • salt and pepper (to taste)


  • Combine the Dry Rub: In a small bowl, combine the garlic, sage, thyme, rosemary, mustard, paprika, salt, pepper, and olive oil to make a seasoning paste.
  • Rub the turkey breast with the dry rub and spread it evenly under the skin. Set aside.
  • Select SEAR/SAUTÉ and set to MED-HI then melt 2 tbsp of butter. Cook the onion just until tender. Then add ½ cup of white wine, ½ cup of broth, and herbs. Press "Keep Warm".
  • Place the trivet (or Cook & Crisp Basket Ninja Foodi) to the pressure cooker, then add turkey, skin side up.
  • Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 20 minutes and select START/STOP to begin. Allow pressure to natural release for 15 minutes, move the pressure release valve to the VENT position. Carefully remove lid when the unit has finished releasing pressure. (see notes)

To Crisp the Skin (Please see notes):

  • Brush chicken with canola oil or spray with cooking spray. Season with salt and pepper.
  • Close crisping lid. Select AIR CRISP, set temperature to 400°F, and set time to 8 minutes. Select START/STOP to begin. Cook until the desired level of crispness is reached, adding up to 10 additional minutes.
  • Let the turkey breast rest for 5–10 minutes. Cooking is complete when the internal temperature reaches 165°F. Transfer to a plate or platter.

To Make Gravy:

  • Add ½ cup of broth and stir. Strain the drippings into a bowl and set aside.
  • Select the normal/medium sauté setting on a pressure cooker. Melt the 4 tablespoons of butter in the pot, then add the flour. Cook the butter and flour mixture, constantly stirring, for 2 minutes. Gradually add the strained dripping and continue cooking, frequently stirring, until the gravy is thickened. Season with salt and pepper to taste if necessary.


  1. For safety reasons, turkey should register at least 165ºF on an instant-read thermometer. If not, cook for 5 minutes more under HIGH pressure, then quick release again.
  2. For non-Ninja Foodi pressure cooker, to crisp the skin you can transfer the turkey from the pressure cooker into a roasting pan. Place on the mid oven shelf and broil for about 5 minutes or more or until the skin is crispy. Be sure to keep an eye on it to prevent burning. 
  3. If the gravy is too thick to your liking, simply add warm broth and stir to combine.
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