Pressure Cooker Turkey Breast: Juicy and Fast (Ready in 45 Minutes!)
Make tender, juicy turkey breast in under 45 minutes using your Instant Pot or electric pressure cooker. Includes timing chart, moisture tips, and side pairings.
pressure cooker turkey breast, instant pot turkey breast, quick turkey dinner, high-protein pressure cooker meals, easy turkey breastYou don’t need hours—or a holiday—to enjoy **juicy, high-protein turkey breast**.
With a pressure cooker, you can go from frozen (or fresh) to fork-tender in **under 45 minutes**—with zero dryness.
As the author of 100 Instant Pot Turkey Recipes ($0.99), I’ve tested every variable: liquid amount, natural vs. quick release, bone-in vs. boneless.
Here’s the **foolproof method** that guarantees moist, flavorful results every time.
⏱️ Quick Answer: 6 lb fresh turkey breast = 25 minutes high pressure + 15-minute natural release. Frozen? Add 10–15 minutes.
Why Pressure Cooking Works Better Than You Think
Contrary to myth, pressure cooking **doesn’t dry out turkey**—it steams it in a sealed, moisture-rich environment.
Benefits:
- 3x faster** than oven roasting
- More forgiving**—hard to overcook
- One-pot cleanup**
- Perfect for meal prep**—slices or shreds beautifully
Step-by-Step: Pressure Cooker Turkey Breast (Bone-In or Boneless)
What You’ll Need
- 1 (4–7 lb) turkey breast (fresh or frozen)
- 1 cup broth or water (minimum liquid for pressure)
- 1 tbsp salt, 1 tsp pepper
- Optional: garlic, herbs, onion slices
- Trivet or rack (to lift meat above liquid)
Instructions
- Add 1 cup broth** to the inner pot.
- Place trivet** inside. Set turkey breast on top (skin-side up if skin-on).
- Season** with salt, pepper, and aromatics.
- Seal lid**, set to **High Pressure**:
- Fresh, bone-in (6 lb)**: 25 minutes
- Frozen, bone-in (6 lb)**: 40 minutes
- Boneless (3–4 lb)**: 15–20 minutes
- Let pressure release naturally for 15 minutes**, then quick-release any remaining pressure.
- Optional crisp**: Broil 3–5 minutes for golden skin (if skin-on).
Pressure Cooker Turkey Breast Timing Chart
| Type | Weight | Pressure Time | Release Method |
|---|---|---|---|
| Fresh, bone-in | 4–5 lbs | 20 min | 15 min natural |
| Fresh, bone-in | 6 lbs | 25 min | 15 min natural |
| Frozen, bone-in | 6 lbs | 40 min | 15 min natural |
| Fresh, boneless | 3–4 lbs | 15–20 min | 10 min natural |
How to Keep It Juicy (Common Mistakes to Avoid)
- Using too little liquid** → burn notice
- Quick-releasing immediately** → tough, dry meat
- Overcooking boneless** → rubbery texture
- Skipping the trivet** → boiled, not steamed
Meal-Prep & Leftover Ideas
- Shred for high-protein salads or wraps
- Slice for grain bowls with Creamy Mashed Potatoes
- Chop into soups (try my Stockpot Cookbook)
- Freeze in broth for up to 3 months
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Frequently Asked Questions
Can I cook a frozen turkey breast in the pressure cooker?
Yes! Add 10–15 minutes to the cook time. No need to thaw.
Do I need to add oil or butter?
No. The sealed environment creates its own steam and moisture. Fat isn’t needed for tenderness.
Can I crisp the skin in the Instant Pot?
Not in the pot—but transfer to a broiler or air fryer for 3–5 minutes after cooking.
What if I get a “Burn” notice?
Too little liquid or food stuck to the bottom. Always use 1 cup broth and a trivet.
Now you can enjoy **restaurant-quality turkey breast on a weeknight**—no oven, no stress, no dry meat.
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