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Pressure Cooker Turkey Breast
5 from 17 votes

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!  
Prep Time 15 mins
Cook Time 20 mins
Course Main Dish
Cuisine American
Servings 4
Calories 593 kcal


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

Dry Rub:

  • 1 tablespoon olive oil
  • 1 garlic clove, (minced)
  • teaspoon ground mustard
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • 1 teaspoon paprika
  • ½ teaspoon salt (about ¾ teaspoon coarse kosher salt), (or use more according to your liking)
  • ¼ teaspoon pepper

For Brown Gravy:

  • 1 medium onion, (sliced)
  • 6 tablespoon 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 small sage leaves
  • 4 tablespoon 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, when it's hot, melt 2 tablespoon of butter. Add onion and cook just until tender.
    Add ½ cup of white wine, ½ cup of broth, and herbs (rosemary sprig, thyme sprig, sage leaves). Press "Keep Warm".
  • Place the trivet (or Cook & Crisp Basket Ninja Foodi) to the pressure cooker, then add turkey, skin side up.
  • Select "Manual" and set time to 20 minutes.
    When the cooking process is completed, allow pressure to natural release for 15 minutes.

To Crisp the Skin:

  • Brush the turkey skin with canola oil or spray with cooking spray. Season with salt and pepper.
  • Instant Pot Users: Place the turkey breast on the mid oven shelf and broil for about 2 minutes or more or until the skin is crispy. Be sure to keep an eye on it to prevent burning. 
    Ninja Foodi: 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 SEAR/SAUTÉ, when it's hot, melt the 4 tablespoons of butter in the pot, then add the flour. Stirring constantly for 2-3 minutes or until the flour browns slightly.
  • Gradually add the strained dripping and continue cooking, frequently stirring, until the gravy is thickened. Season with salt and pepper or a dash of worcestershire sauce to taste if necessary.


  1. For safety reasons, the 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. If the gravy is too thick to your liking, simply add warm broth and stir to combine.


Calories: 593kcalCarbohydrates: 10gProtein: 75gFat: 26gSaturated Fat: 12gCholesterol: 229mgSodium: 997mgPotassium: 898mgFiber: 1gSugar: 2gVitamin A: 876IUVitamin C: 3mgCalcium: 62mgIron: 3mg
Tried this recipe?Let us know how it was!