Instant Pot Herb Turkey Breast
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Turkey breast stripped of any gravy packet, patted dry, coated with a mix of herbs and spices including an unexpected cumin twist replacing paprika. Sautéed in olive oil and butter until skin crisps. Instant Pot layers celery, onion and garlic under the herb-crusted bird on a wire trivet. Two cups water for steam. Pressurized 30 to 38 minutes, roughly 6 to 7 minutes per pound, awaiting natural pressure release to lock juiciness. Rested under foil before slicing. Protein packed, modest carbs and balanced fats. Adapted for texture and flavor depth with slight timing tweaks ensuring tender, not dry.
Prep:
25 min
Cook:
38 min
Total:
Servings:
8 servings
#turkey breast
#Instant Pot
#pressure cooker
#herbs
#cumin
#American cuisine
Got turkey breast? Instant Pot’s a revelation but only if you treat it right. Skip the packet gravy garbage; build flavor yourself. Dry that skin or you’ll steam instead of crisp. Herbs have to be real and enough; cumin swaps paprika for earthiness I found lacking before. Butter and olive oil combo gives golden edges and fat to carry heat well. The instant pot bottom is flavor city—celery, onion, garlic—steam bath for the bird. Patience matters; natural pressure release avoids dry, stringy meat. Resting is crucial. This is a learned dance from burnt attempts and underdone birds. Listen to sizzle, watch color, feel firmness in the skin. Cooking by the clock alone is a rookie’s mistake.
Ingredients
- 1 turkey breast (remove any gravy packet)
- 2 tablespoons olive oil, divided
- 2 tablespoons butter
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin (substitute for paprika)
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 2 stalks celery, chopped
- 1 medium onion, quartered
- 3 garlic cloves, smashed
- 2 cups water
About the ingredients
Pat dry. Moisture ruins crust formation so get that skin paper towel dry better than a new kitchen towel. Substitutions? Trade cumin for smoked paprika if you want smoky, cumin’s deep but might overpower if too much. Butter can be ghee for less water content or swap half olive oil for avocado oil for high smoke point. Seasoned salt blends salt with garlic and onion powder; if unavailable, use kosher salt plus 1/4 teaspoon garlic powder and onion powder each. Always use fresh herbs or dried but crushed freshly; stale herbs flatten flavors. Celery and onion lay a fragrant steam base so don’t skip. Water can be broth if you want extra body, but fresh water is fine—less mess, cleaner.
Method
- Strip any gravy packet from turkey breast, discard. Paper towel dry thoroughly. Moist skin ruins crust.
- Mix sage, rosemary, thyme, cumin, seasoned salt, and black pepper in bowl. Cumin adds earthiness here; paprika was dull in past tries.
- Drizzle about 1 tablespoon olive oil evenly over turkey. Rub well to coat; no need for exact measurement, just slick skin.
- Sprinkle herb-spice mix over skin side first, pat to embed. Flip, repeat; multiple sprinkles build layers. Don’t rush rubbing, it sticks better.
- Heat Instant Pot to sauté. Add 1 tablespoon olive oil plus 2 tablespoons butter. Melt, listen for sizzle popping.
- Sear turkey on all sides until golden brown, about 5-6 minutes each face. Look for caramelized skin, deep color. Remove and rest on plate.
- Turn off sauté mode. Dump chopped celery, onion, and smashed garlic into pot bottom. These produce aromatics steam will draw up.
- Place wire trivet inside pot over veggies; handles must be accessible.
- Slowly pour 2 cups water around trivet base. Avoid splashing on hot oil – careful, might spit.
- Set turkey breast on trivet, breast side up. Fits snugly; if too big, trim excess skin or fat carefully.
- Lock lid, close valve for sealing. Set manual pressure for 30 to 38 minutes depending on weight—listen for pressure rush, steady burn rate.
- Let pressure release naturally at least 12-18 minutes. No quick release; abrupt steam pull dries meat inside out.
- Open lid carefully. Lift turkey out by trivet handles to cutting board. Tent loosely with foil; resting seals juices.
- Slice against grain once rested 10 minutes minimum. Juices redistribute if sliced too soon, dry slices result.
Cooking tips
Don’t rush searing. You want that butter and olive oil combo hot but not smoking. Skin changes from pale to deep golden — snap visual cue. Flip with tongs; garlic aroma will start filling kitchen during aromatics step. Adding water requires caution; hot oil and water mix can spit—slow and steady. Put turkey atop trivet gently, breast side up for even cooking; avoid crowding. Pressure and timing varies with size: I reduce 5 minutes on smaller breasts; bigger ones might need full 38 minutes. Natural pressure release key to tender meat — rushing it is a rookie move; pressure drops slowly, the meat cooks gently during wait. Resting covered in foil means juices redistribute, slicing too early? Juices run out, dry meat.
Chef's notes
- 💡 Pat skin paper dry or crust fails. Use multiple herb sprinkles; pat to embed each layer. Helps crust build sticky surface. Flip and repeat; slow rubbing beats quick slaps. Dry skin steams, ruins crispness. Keep hands steady but firm.
- 💡 Sear mix butter and olive oil over medium high. Wait for sizzle popping, listen close. Too hot burns butter, too cool makes limp skin. Each face 5-6 mins for color deep caramel. Visual cue: dark gold, no black char. Flip gentle with tongs. Garlic aroma signals near end of sear phase.
- 💡 Load veggies bottom: celery, onion, garlic smashed not minced. Set wire trivet over them with handles clear. Pour water slowly close to trivet base avoiding oil splash or spitburst. Steam tiny bursts release aroma that flavors meat base; basic but critical layer.
- 💡 Pressure time varies with weight; 6-7 mins per pound guideline. Natural release at least 12 mins avoids stringy dry meat. Quick release pulls all moisture out fast. Wait is patience test; juices redistribute inside muscle slowly. Rest under loose foil, no wraps tight. Juices pool slow, slice against grain after rest.
- 💡 Spice swap: cumin replaces paprika for earthiness but can overpower if too much. Halve cumin if too bold. Butter can go ghee, olive oil avocado for smoke point. Seasoned salt easy shortcut; if none mix kosher salt plus garlic and onion powders quarter tsp each. Fresh herbs best; dried crushed fresh crush works too. Celery, onion must stay; aromatics base.
Common questions
How long to cook turkey in Instant Pot?
Depends on size. I use 6-7 mins per pound, from 30 to 38 mins total. Wait natural pressure release 12-18 mins or meat dries. Small breasts need less time. Bigger ones full 38 better. Timing still guides only, watch skin color too.
Can I use smoked paprika instead of cumin?
Yeah swap easy. Smoked paprika adds smoky note while cumin adds earthiness. Pick based on flavor you want but cumin dominates; use less if unsure. Trial previous batches helped here.
What causes skin not to crisp?
Moisture biggest enemy. Skin must be fully dry before sear. Oil temp key; butter burn fast if too high. Don’t rush rubbing spices on either; crust builds with layers. Searing too quick or steam release too fast dries inside but skin stays soft.
How to store leftover turkey breast?
Cool fully first or condensation pools under foil. Refrigerate within 2 hours max. Wrap loosely so skin doesn’t soften. Reheat low and slow or slice cold for salads. Freezing OK but can dull texture; slice first for easier thaw.
