There’s something incredibly satisfying about a tender, juicy turkey breast crowned with golden, crunchy skin—and that’s exactly what you get with this Instant Pot Turkey Breast with Crispy Skin Recipe. Imagine dinner ready in under an hour, with all the flavors and none of the fuss!
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Instant Pot Turkey Breast with Crispy Skin Recipe
- Top Tip
- How to Serve Instant Pot Turkey Breast with Crispy Skin Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Instant Pot Turkey Breast with Crispy Skin Recipe
Why You'll Love This Recipe
This Instant Pot Turkey Breast with Crispy Skin Recipe has been a game-changer for me. It’s quick, easy, and almost foolproof—plus that crispy skin at the end? Seriously delicious! If you’ve ever shied away from cooking turkey breast because it seemed complicated or time-consuming, this method will win you over for sure.
- Speed and Ease: Cooking in the Instant Pot slashes the usual roasting time but still gives you juicy, tender turkey.
- Crispy Skin Finish: The final broil step creates that irresistible golden skin everyone loves.
- Flavor-Packed: Fresh herbs, garlic, and onion build layers of flavor that soak into the meat.
- Versatile and Reliable: Perfect for weeknights or special occasions, and the broth leftover makes great soups later!
Ingredients & Why They Work
This recipe strikes a balance between simplicity and flavor. Each ingredient plays a part—fresh herbs for aroma, paprika for color and subtle warmth, and broth to infuse moisture. When you gather these basics, you’re halfway to a comforting meal that feels special.
- Bone-in skin-on turkey breast: Keeps the meat juicy and adds flavor during pressure cooking; the skin crisps beautifully under the broiler.
- Olive oil: Creates a base for the herb rub and helps crisp the skin.
- Paprika: Gives a gorgeous color and mild smoky note.
- Fresh herb mix (rosemary, sage, thyme): Classic poultry herbs that enhance the turkey’s natural flavor.
- Salt and black pepper: Essential to season meat properly for depth of flavor.
- Chicken broth: Provides moisture and a flavorful cooking liquid, which doubles as broth for gravy or soup.
- Onion, garlic, celery: Aromatic veggies that add savory complexity to the broth.
Make It Your Way
I love tweaking this recipe depending on the season or what I have on hand. The base is so good you really can’t go wrong, but adding your own twist makes it feel even more special and personalized.
- Variation: I sometimes swap fresh herbs with dried ones when I’m in a pinch; just cut the quantity by half to avoid overpowering the turkey.
- Spicy Kick: Adding a dash of cayenne or chili powder to the rub gives this turkey breast a subtle heat that’s great if you like a little zing.
- Garlic Lovers: Roasting extra garlic cloves along with onion and celery infuses the broth with extra depth and sweetness.
- Herb Butter Finish: Melting herb-infused butter over the turkey right after broiling is my secret trick for even richer flavor.
Step-by-Step: How I Make Instant Pot Turkey Breast with Crispy Skin Recipe
Step 1: Prep the Flavorful Base
First, pour 2 cups of chicken broth into your Instant Pot insert, then add a trivet. Arrange the large sliced onion, garlic cloves, and celery stalks on the trivet. This aromatic veggie bed adds flavor while keeping your turkey elevated out of the liquid—important for that juicy, not soggy result.
Step 2: Mix and Rub Your Turkey
In a small bowl, whisk together olive oil, paprika, fresh herb mix, salt, and pepper. This fragrant rub is what will bring your turkey’s skin to life later. Pat your turkey breast dry—removing excess moisture helps the skin crisp up—and brush this mixture all over. Then place your turkey breast skin side up on the trivet.
Step 3: Pressure Cook to Perfection
Seal the Instant Pot lid and set the valve to “sealing.” Use the manual or pressure cook setting and program 35 minutes on high pressure. When the timer goes off, resist the urge to open the lid—I promise it’s worth it to let the pressure release naturally for juicy meat.
Step 4: Crisp That Skin
Carefully remove the turkey and place it skin side up on a baking pan or serving platter. Pop it under your broiler set to 440°F and keep a close eye as the skin crisps—this usually takes just a few minutes. Don’t forget to rotate the pan so you get even golden crispiness without burning.
Step 5: Make the Delicious Gravy
Strain the cooking liquid through a sieve to catch the onion and garlic, pressing lightly to extract maximum flavor. Measure out 2 cups and return it to the pot. Whisk in a slurry of cornstarch and cold water, then sauté on the Instant Pot’s sauté setting until the gravy thickens beautifully.
Top Tip
Through many tries, I’ve learned a few simple tricks that make the Instant Pot Turkey Breast with Crispy Skin Recipe foolproof and flavorful every time.
- Pat Dry: Ensuring the turkey skin is completely dry before applying the oil and herbs helps it brown nicely under the broiler.
- Natural Pressure Release: Letting the Instant Pot release pressure on its own keeps the meat tender rather than toughening it up.
- Broil With Attention: The skin can go from perfectly crisp to burnt in minutes, so staying close and rotating your pan is key.
- Use a Thermometer: Double-check your turkey reaches 165°F in the thickest part to guarantee safety and juiciness.
How to Serve Instant Pot Turkey Breast with Crispy Skin Recipe
Garnishes
I like to keep it simple here—a sprinkle of fresh thyme or chopped parsley adds a pop of color and a hint of freshness. Sometimes I drizzle a bit of that rich homemade gravy right over the sliced turkey before serving, and it’s a crowd-pleaser every time.
Side Dishes
Mashed potatoes and roasted Brussels sprouts are my go-to sides because they soak up the gravy and balance the richness perfectly. Cranberry sauce on the side adds a perfect tart contrast too. For a lighter meal, a simple green salad with vinaigrette works beautifully as well.
Creative Ways to Present
For holiday dinners, I sometimes slice the turkey breast and fan it out on a platter layered with fresh herbs, citrus slices, and roasted vegetables for a stunning centerpiece. It’s an easy way to impress guests without adding extra fuss. Plus, those crispy skin pieces? I sometimes pile them on top for the ultimate textural delight!
Make Ahead and Storage
Storing Leftovers
I let my leftover turkey cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. Stored in the fridge, it stays fresh for 3 to 4 days. This way, you can easily grab it for quick sandwiches or salads throughout the week.
Freezing
Freezing works great too! I slice the turkey breast before freezing so I can thaw only what I need. I also save the broth in labeled freezer bags—perfect for making soups or risottos later on chilly days.
Reheating
Reheat turkey gently in the oven at low heat (around 300°F) covered with foil to preserve moisture. If you’re in a rush, a quick microwave zapped with a splash of broth or gravy helps keep it juicy without drying it out.
Frequently Asked Questions:
Yes, you can use boneless turkey breast but reduce the cook time by about 5-7 minutes as boneless meat cooks faster. Always check with a thermometer to ensure it hits 165°F.
Pat the skin dry really well before rubbing with oil and herbs. After pressure cooking, broil the turkey skin side up and watch it closely, rotating the pan as needed, until it turns golden and crispy.
Doubling the recipe is tricky in a single Instant Pot due to space. If you have a larger pot, you might fit it, but cooking times will vary—use a meat thermometer to check doneness and consider cooking in batches if needed.
Absolutely! The broth is packed with flavor from the turkey and veggies. You can strain and refrigerate or freeze it for soups, gravies, or stews. It’s a great way to reduce waste and add richness to other meals.
Final Thoughts
This Instant Pot Turkey Breast with Crispy Skin Recipe is one of those dishes I keep coming back to because it combines convenience, flavor, and that satisfying crispy skin texture we all crave. Whether you’re cooking for a family dinner or just want a special treat on a busy night, this recipe won’t let you down. Give it a try—I bet it’ll become your go-to turkey method too!
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Instant Pot Turkey Breast with Crispy Skin Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Turkey Breast recipe delivers a juicy, flavorful bird with crispy skin in less than an hour. Using a bone-in, skin-on turkey breast seasoned with herbs and paprika, it's pressure cooked to perfection, then optionally broiled to crisp the skin. The flavorful broth is transformed into a rich gravy, making this an easy and delicious main course perfect for any American dinner.
Ingredients
Turkey and Seasoning
- 7 lb bone-in skin-on turkey breast
- 3 Tablespoons olive oil
- ¾ teaspoon paprika
- 2 teaspoon chopped poultry fresh herb mix (rosemary, sage, and thyme)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Cooking Liquid and Aromatics
- 2 cups chicken broth
- 1 medium onion, chopped into large slices
- 4 garlic cloves
- 2 celery stalks
Gravy Thickener
- 2 tablespoons cornstarch
- ¼ cup cold water
Instructions
- Prepare the Instant Pot: Add 2 cups of chicken broth to the Instant Pot insert. Place the trivet inside. Arrange the large onion slices, garlic cloves, and celery stalks evenly on the bottom.
- Mix the Seasoning: In a small bowl or measuring cup, combine the olive oil, paprika, chopped herb mix, salt, and black pepper. Stir well to make a flavorful rub.
- Prepare the Turkey: Wash the turkey breast and remove the gravy pocket. Pat it dry thoroughly. Brush the turkey breast with the olive oil seasoning mixture, ensuring even coverage. Place the turkey breast on the trivet, breast side up.
- Pressure Cook: Secure the lid on the Instant Pot and set the valve to sealing. Press "Manual" and set the timer to 35 minutes on High Pressure.
- Natural Pressure Release: When the cooking cycle completes and the Instant Pot beeps, press "Cancel/Off" and allow the pressure to release naturally. This step helps keep the turkey juicy and tender.
- Remove the Turkey: Once pressure has fully released, carefully open the lid away from your face. Using a large fork, lift the turkey breast out and place it on a cutting board, serving platter, or baking pan.
- Crisp the Skin (Optional): For crispy skin, place the cooked turkey breast under a broiler set to 440 ℉. Broil until the skin is golden and crispy, watching carefully and rotating the pan as needed to avoid burning.
- Make the Gravy: Drain the pan drippings through a sieve to strain out the onions and garlic, pressing gently to capture all the flavor. Measure 2 cups of this liquid and return it to the Instant Pot insert. Whisk together the cornstarch and cold water, then add to the liquid. Use the "Sauté" function to cook and thicken the gravy, stirring until it reaches the desired consistency.
Notes
- The 35-minute cook time does not include the time needed for the Instant Pot to come to pressure.
- The turkey breast should reach an internal temperature of at least 165 ℉ in the thickest part for safe consumption; use a digital thermometer to check.
- This recipe was tested with a 7 lb bird that fits perfectly in a 6-quart Instant Pot Duo60.
- Save the leftover cooking liquid for soups or sauces; store it in a ziplock bag after cooling.
- Watch carefully during broiling to prevent the skin from burning and rotate the pan for even crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 52 g
- Cholesterol: 130 mg
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