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a hand holding a plate of sliced herbed turkey breast with a pressure cooker and gluten free gravy in the background

Pressure Cooker Turkey Breast Recipe

  • Author: GERD Chef Staff
  • Prep Time: 10 Minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 Servings 1x


Tender turkey breast, cooked to juicy perfection in just 35 minutes in the pressure cooker! A time-saving dish for hassle-free Thanksgiving dinner preparation.



  • 1 turkey breast (46 lbs)
  • 2 cups of chicken or vegetable broth
  • 3 tbsp of olive oil, divided
  • 2 tsp salt
  • 1.5 tsps of garlic powder (personally, I find this easier to digest than whole cloves of garlic, but feel free to omit)
  • 1.5 tsps of dried thyme
  • 1 tsp of rubbed sage
  • 1 tsp of black pepper
  • optional: fresh thyme, rosemary, and/or sage to stuff in the cavity of the turkey breast


Pressure Cooker Method:

  1. Pat the turkey breast dry with paper towels. Mix together dried seasonings and herbs. Add 2 tbsp of olive oil to the seasoning mixture and combine. Rub all over the turkey breast (including the cavity). Stuff the cavity with fresh herbs (optional).
  2. Add broth to the inner pot of the NinjaFoodi and the reversible rack. Set the turkey on the rack and put the pressure cooker lid on, making sure that the valve is in the sealed position.
  3. Pressure cook for 35 minutes, with a 15-minute natural release. Drizzle with a tablespoon of olive oil and cover using the aircrisping lid. Aircrisp at 400 F for 15 minutes, rotating the pot using mitts halfway through. Remove the reversible rack from the inner pot and place on a plate or baking dish. Let rest for 20-30 minutes, loosely tented with foil, before carving.
  4. Press the sauté feature and bring the broth and drippings to a simmer. Mix together a slurry using 1/4 cup of cold water and 1/4 cup of tapioca flour. Add this once the liquid is simmering and let cook for 1 minute, while stirring. Turn the NinjaFoodi off after 1 minute and let the gravy thicken as it cools. Season to taste with salt and pepper.


Oven Method:

  1. Preheat the oven to 325 F. Follow all the instructions in step number 1 above.
  2. Add roughly chopped carrots and celery to the bottom of a roasting pan. Pour the broth over the veggies as well as 1/2 tsp of salt, 1/4 tsp of pepper, and 1/4 tsp of dried thyme, then stir. Place the turkey breast on top of the vegetables.
  3. Cook for 1.5-2 hours (basting with the broth and drippings halfway through) or until it reaches a temperature of 165 F. Let it rest for 15-30 minutes before carving and serving.
  4. Remove veggies with a slotted spoon and set aside in a bowl (or keep in the liquid if you want the vegetables in the gravy). Bring the broth and dripping mixture to a simmer in a saucepan. Stir together 1/4 cup of cold water and 1/4 cup of tapioca flour to make a slurry. Add it to the simmering liquid and cook for 1 minute, while stirring. Turn off the heat after 1 minute and let cool slightly to thicken. Season with salt + pepper to taste.


Please note that the cook time mentioned does not account for the time it takes for the Instant Pot to come to pressure. For a 7 lb turkey breast like mine, the 35-minute cooking duration yielded perfect results. It’s crucial to use a digital thermometer to ensure the internal temperature reaches at least 165 degrees F in the thickest part of the breast.

This size of turkey breast fits seamlessly into a 6 qt Instant Pot.

Additionally, if you’re aiming for an even crispier skin, consider broiling the turkey for a few minutes after pressure cooking – it adds a delightful golden-brown finish.

  • Category: Dinner, Main Course
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Pressure Cooker Turkey Breast, Gluten-Free Gravy, Instant Pot Thanksgiving, Juicy Turkey Recipe, Easy Holiday Cooking