Instant Pot Turkey Breast with Lemon and Thyme - Juicy Pressure Cooker Recipe
This pressure cooker turkey breast delivers incredibly juicy, flavorful meat in just 35 minutes of cooking time. The herb-butter rub infused with fresh thyme and bright lemon zest creates a fragrant coating that penetrates deep into the meat, while the aromatic vegetables and chicken broth create a flavorful cooking environment. Perfect for smaller holiday gatherings, weeknight dinners, or meal prep when you want turkey without the commitment of a whole bird. The optional broiling step adds crispy skin for those who want the best of both worlds - tender, moist meat with golden, crispy exterior.
Ingredients
- 6 lb bone-in skin-on turkey breastchicken thighs1:1poultry
reduce cook time to 25 minutes
- 4 tablespoons butter, softened
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 lemon, zested and halved
- 2 tablespoons fresh thyme leaves
- 1 cup chicken stock
- 1 onion, peeled and quartered
- 2 ribs celery, cut into 4-inch pieces
- 2 carrots, cut into 4-inch pieces
Instructions
- 1
Remove turkey breast from packaging and remove anything from cavity, then pat dry with paper towel
- 2
Mix softened butter, kosher salt, black pepper, lemon zest, and fresh thyme leaves in small bowl
- 3
Place onion, celery, and carrots in bottom of pressure cooker
- 4
Add lemon halves and thyme stems to vegetables
- 5
Pour chicken broth over vegetables and place wire trivet inside
- 6
Rub butter mixture all over turkey including under skin without tearing
- 7
Place turkey on trivet in pressure cooker and press down if needed to fit
- 8
Secure lid in locked position and check pressure release valve is sealed
- 9
Set to manual high pressure for 35 minutes
- 10
Allow natural pressure release for 10 minutes after cooking completes
- 11
Quick release remaining pressure and carefully remove turkey when float valve depresses
- 12
Optional: broil on wire rack for 5-10 minutes for crispy skin
- 13
Rest uncovered for at least 20 minutes before carving
Tips
Save the thyme stems and lemon halves after preparation to add aromatic flavor to the cooking liquid instead of discarding them.
Don't worry if you accidentally tear the skin while rubbing in the herb butter - the turkey will still turn out delicious and moist.
Use an instant-read thermometer to check that internal temperature reaches 165°F in the thickest part before serving for food safety.
Good to Know
Refrigerate carved turkey in airtight container for up to 4 days. Store whole cooked breast wrapped in foil for up to 3 days.
Can prepare herb butter mixture up to 2 days ahead. Apply to turkey and cook day of serving for best results.
Serve hot immediately after resting. Pairs well with roasted vegetables, mashed potatoes, or cranberry sauce.
Common Mistakes
Skip natural pressure release to avoid overcooking and drying out the meat
Rest the turkey to prevent juices from running out when carved too soon
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use a frozen turkey breast?
Thaw completely first for even cooking. Add 5-10 minutes to cook time if still slightly frozen in center.
What if my turkey breast is larger than 6 pounds?
Increase cook time by 5 minutes per additional pound. Check that it fits comfortably in your pressure cooker first.
How long does the cooked turkey keep?
Refrigerate for up to 4 days or freeze sliced turkey for up to 3 months in airtight containers.