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Instant Pot Frozen Turkey Breast

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So incredibly moist and tender, this Instant Pot Frozen Turkey Breast (and gravy!) is prepared in a fraction of the time than traditional baking.

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So incredibly moist and tender, this Instant Pot Turkey Breast (and gravy!) is prepared in a fraction of the time than traditional baking.

The best part is that no thawing of the turkey breast is required in this recipe.  All you’ll need to do is run warm water over the frozen turkey breast to loosen the gravy packet.  Easy peasy!

So incredibly moist and tender, this Instant Pot Turkey Breast (and gravy!) is prepared in a fraction of the time than traditional baking.

I was skeptical at first about cooking this turkey FROZEN in the Instant Pot, but it turned out phenomenal.  Whether you’re cooking dinner for your family on a weeknight or cooking for a small crowd on Thanksgiving, this is the way to go if you own a pressure cooker.

Every Thanksgiving I struggle with oven space because I’m doing so much baking… using your Instant Pot for this turkey frees up not only oven space but lots of time without sacrificing flavor.

How long does it really take this turkey breast to cook in the Instant Pot?

The actual “cook” time is 50 minutes, but that can be deceiving.  I’ve figured prep time (15 minutes), the time it takes to sauté the vegetables (6 minutes), time it takes the pot to come to pressure (12 minutes for me), cook time (50 minutes), natural pressure release time (15 minutes for me) and rest time under aluminum foil (10 minutes) yields a grand total of 1 hour and 48 minutes.

Not bad for a frozen turkey breast from start to finish!  

So incredibly moist and tender, this Instant Pot Turkey Breast (and gravy!) is prepared in a fraction of the time than traditional baking.

Enjoy!

Print
So incredibly moist and tender, this Instant Pot Turkey Breast (and gravy!) is prepared in a fraction of the time than traditional baking.

Instant Pot Frozen Turkey Breast

★★★★★

4.7 from 18 reviews

  • Author: Amy @ The Blond Cook
  • Prep Time: 15 minutes
  • Cook Time: 77 minutes
  • Total Time: 1 hour 48 minutes
  • Yield: 6 servings
Print Recipe

Ingredients

  • 1/2 teaspoon rubbed sage
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 1 (3-pound) frozen boneless turkey breast roast (I used Butterball)
  • 2 tablespoons unsalted butter
  • 2 small yellow onions, peeled and quartered
  • 3 stalks celery, sliced into approximately 3/4-inch slices
  • 2–1/4 cups low sodium chicken broth
  • 1 (0.87-ounce) package turkey gravy mix
  •  1 large bay leaf
  • 2 tablespoons corn starch
  • 1/2 cup cold water

Instructions

  1. Place frozen turkey breast under running warm water for 3-4 minutes to loosen gravy packet from turkey.  Place gravy packet in a medium bowl of hot water to completely thaw while seasoning turkey and sauteing vegetables.
  2. In a small bowl, mix together sage, salt, pepper, garlic powder, thyme, rosemary and oregano.
  3. Drizzle olive oil over turkey breast and rub to coat breast.  Rub spice mixture evenly over turkey breast and set aside.
  4. Turn Instant Pot to the saute function.  Add butter and melt.  Add onions and celery and cook for 5-6 minutes, or until onions are translucent, stirring frequently.
  5. Add chicken broth and stir to combine, scraping any bits off of the bottom of the pot.  Add turkey gravy mix and gravy packet that came with turkey breast.  Stir to combine.  Add bay leaf.  Turn off Instant Pot.
  6. Place trivet in bottom of pot and place seasoned turkey breast on top of trivet.
  7. Place the lid on pressure cooker and lock.  Steam release knob should be set on “sealing”.  Cook on manual setting (high pressure) for 50 minutes.  Allow pressure to release naturally.
  8. Remove turkey breast from pot and transfer to a cutting board.  Cover completely with aluminum foil and let rest for 10 minutes while you’re preparing the gravy.
  9. Remove trivet.  Using a large slotted spoon, remove vegetables and place in a bowl.  Remove bay leaf and discard.
  10. In a small bowl, whisk together cornstarch and water until smooth.
  11. Turn Instant Pot to the saute function and allow broth to come to a boil. Slowly pour in cornstarch slurry (while stirring) until desired thickness is reached (gravy will thicken as it sits).
  12. Remove netting from turkey and slice.  Serve with gravy.

Notes

  • The USDA recommends an internal temperature of at least 165 degrees F in the thickest part of the breast.
  • Cook time includes time it takes for pot to come to pressure and natural release time.
  • Altitude can affect pressure cooking times.  This recipe was tested using an Instant Pot LUX80 8-quart at approximately 10 feet above sea level.  Here is a helpful article regarding adjustments for pressure cooking times at different altitudes.
  • Category: Main Dish
  • Method: Pressure Cook
  • Cuisine: American

Keywords: instant pot frozen turkey breast, instant pot turkey breast, turkey breast instant pot, turkey instant pot, pressure cooker turkey

So incredibly moist and tender, this Instant Pot Turkey Breast (and gravy!) is prepared in a fraction of the time than traditional baking.

Reader Interactions

Comments

  1. Jeanette says

    I cooked a turkey breast using this recipe in my instant pot tonight for dinner. It was devoured! Great recipe, love your detailed instructions since I’m new to pressure cooking. Thanks!

    ★★★★★

    Reply

  3. Betty says

    I tried this recipe tonight for my family and it is a “Keeper”. We all loved it. The only thing that I had problems with was the gravy as I usually simmer my gravy until it is the right thickness – in the Instant Pot it would boil. Thank you for sharing.

    Reply

  4. Doris says

    This sounds wonderful thanks for sharing. I am gonna be doing this but was wondering how long to cook for an 8 lb turkey breast…

    Reply

    • Amy @ The Blond Cook says

      Hey Doris, I have only tested this recipe using a 3 pound turkey breast so I can’t say with certainty how long it will take. Sorry I couldn’t be of more help!

      Reply

    • Amy @ The Blond Cook says

      Hi Keri, I didn’t have that problem… you could always make and add more cornstarch slurry, but the gravy does thicken as it sits once removed from heat.

      Reply

  6. Brenda says

    FABULOUS!!! Thank you for this recipe. My frozen turkey breast turned out perfectly. I followed your recipe.

    ★★★★★

    Reply

  8. Tiffany says

    Hello! I followed this recipe tonight and after the 50-minute cook time, the turkey breast wasn’t done. Any ideas as to why not? Did you defrost yours at all? I’ve made a frozen turkey breast before so I’m not sure where I went wrong.

    Reply

    • Amy @ The Blond Cook says

      Hi Tiffany, so sorry that happened! It could possibly be a couple of things… altitude and/or the size of your Instant Pot. I used an 8-quart in this recipe and my turkey breast was done.

      Reply

    • Julie says

      I had the same experience. 50 minutes, but only 98 degrees inside the turkey breast instead of 165. I have no idea why either. Se la vie.

      Reply

    • Lani Hill says

      Maybe your turkey breast/roast was bigger than 3 lbs. It takes about 10 minutes extra for each additional pound, in my experience.

      Reply

  9. MARLA J FASSLER says

    I haven’t made this yet, but it sounds great. I’m wondering if I could make it and then keep it warm in the insta pot, crock pot style?

    Reply

    • Amy @ The Blond Cook says

      Thanks Marla! I can’t say with certainty because I’ve always made this exactly how the recipe is written. I would think that it would continue to cook (as you’re keeping it warm) and possibly be dry when served. It depends on how long you keep it warming in the Instant Pot, also. Sorry I couldn’t be of more help.

      Reply

    • Amy @ The Blond Cook says

      Hi Wendy, I’ve only tested this recipe in an 8-quart so I can’t say with certainty. Sorry I couldn’t be of more help. Hope you and your family have a wonderful Christmas!

      Reply

  11. Wendy Montgomery says

    I made this yesterday in our 6 Qt. I chose to set manual pressure for 55 minutes because we have a smaller pot. I misread the recipe, & realized I needed a pack of gravy mix, not just the packet with the turkey. Being Christmas the stores are closed. I improvised with a homemade version of flour & granular chicken bouillon. It came out perfectly cooked. Thank you so much for posting. & responding on Christmas to my question.

    Reply

    • Anne Balint says

      Wendy … thank you for pointing out the fact that you need a gravy mix along with the gravy packet, as I had misread the instructions, as well!

      Reply

  12. Melanie says

    This was delicious!! I didn’t have the packet of turkey gravy but it still came out great! A keeper for sure.

    ★★★★★

    Reply

  13. Karla says

    This recipe was perfect. I chose this site, because “ I’m also a blonde cook”. Followed just as it said, and I wouldn’t change a thing…so moist, and with so much flavor. Thanks for the great recipe!

    ★★★★★

    Reply

  14. Jennifer says

    This was so, so good! The whole family loved it; the kids kept asking for more. I made it in my 6-qt since I was using my 8-qt for mashed potatoes. 😉 I increased the cook time to 65 minutes because we’re at a rather high altitude, and it was simply fantastic. We’ll definitely make this again! Thank you.

    ★★★★★

    Reply

  15. Shirley Johnson says

    Yum, yum! I live alone so when I’m hungry for something, I fix it. Was hungry for turkey breast so I bought one intending to fix it in my IP. I found your recipe and followed it. Yowza! Holiday worthy dish! Thanks.

    Reply

  16. Brandi G. says

    Trying this recipe now. I’m using a frozen 3lb boneless Turkey breast. Followed directions exactly and it’s not cooked. Just put on for another 20min and also heating my oven just in case. I have hungry kids lol. As far as altitude issues go..I’m in southwest Texas. Hope this works.

    Reply

  17. Kat says

    Delicious, flavorful turkey breast – from frozen to table in under 2 hours with no basting or heating up the house! I used a 6 qt Duo and cooked it for 55 minutes because of higher altitude. I cook for a special diet so left out the dry gravy mix, reduced the salt in the rub and did not use the butter. used water instead of broth and only used half since I did not need a lot of gravy. With it being so easy, I think it is a good idea to have a turkey breast in the freezer for unexpected company or a nice Sunday dinner.

    ★★★★★

    Reply

    • Amy @ The Blond Cook says

      Thank you so much for sharing, Kat… I’m sure this will be helpful to others on a special diet. So happy you and your family enjoyed it! 🙂

      Reply

  18. Tony says

    Made this last night in my 8 qt. and it turned out perfect!

    I did initially get a “burn notice” for whatever reason, so I just removed the breast and scraped off the bottom of the pot again, put the breast back in, and then it was fine.

    The gravy was delicious, and I served it with a side of mashed potatoes.

    ★★★★★

    Reply

  19. Lynn says

    I made this tonight and it was fall apart tender. I was surprised, because it was a 6lb Turkey breast and I cooked for the same amount of time, and did a full natural release. I didn’t have an extra gravy mix, misread the instructions. It was still wonderful! Mine was too tender to slice like a Thanksgiving turkey. I just poured a bunch of the gravy on it and it was like the turkey and gravy for opened face turkey sandwiches. I like it even better than the dry turkey you get on Thanksgiving (except for fried turkey). Mine didn’t look as pretty though. I had to take the skin off too. It was soggy.

    ★★★★★

    Reply

  20. Kimberly says

    I made this with real butter slid under the skin on top of the breast meat before cooking. It was a little over 6 pounds so I cooked it for an hour and ten minutes then put on my Mealthy Air fryer lid on the Instant Pot and crisped the skin up. This was the best tasting turkey breast I have ever had. It was full of flavor and juices. This will most definitely be my go to turkey recipe from now on. Thank you!!!

    ★★★★★

    Reply

  21. Nathalie says

    Turkey breast in instant pot, natural release has been going 38 minutes and pin still has not dropped. Can’t wait to eat turkey!!!

    Reply

  22. Ann R says

    I made this in my daughter’s instant pot when I was visiting her last week. She raved about it and for good reason! The timing is right on and I even skipped the sauteeing part because I can’t do actual onion and garlic. I simply substitute minced onion and garlic salt. The only thing I found missing from the recipe was instructions to leave that Internal net on while you cook it.

    ★★★★★

    Reply

    • Amy @ The Blond Cook says

      Hi, I have only tested this recipe using one turkey breast so I give any advice with 100% certainty… sorry I couldn’t be of more help. Hope you have a wonderful Thanksgiving!

      Reply

  24. Jenn says

    Worked perfectly, for my small thanksgiving dinner. I bought a 3lb, frozen seasoned turkey breast (butterball), but was in a quandary about cooking it in the plastic wrap like the instructions suggested. Your recipe was the perfect answer. I removed all plastic and cooked in a 6qt instapot with your timing. I did omit the gravy and veggies, and it still came out excellent. I also have wonderful flavored juice to make turkey soup with. Thank you. I’m at 900ft above sea level and had no issues.

    ★★★★★

    Reply

  25. Linda Love says

    This worked great! I added time since my turkey breast was 4 1/2 pounds. I allowed the pot to do natural pressure release for 20+ minutes. The meat had reached the appropriate temperature and was incredibly moist. All my guys went back for seconds!

    ★★★★★

    Reply

  26. Janet McCabe says

    AWESOMENESS!!! I made this on Thanksgiving, it was truly amazing!! I have a 6 quart Instapot, I adjusted the cook time to 60 minutes and it turned out perfectly.

    ★★★★★

    Reply

  27. Rhonda Horner says

    I only rate it a 4 because at 50 minutes it wasn’t done. It was a 3 pound frozen breast and I did everything like you said. Put it in for another 15 and that was perfect. It was quite yummy.

    ★★★★

    Reply

  28. Linda says

    I am in the process of cooking this now. In my 6 qt Duo, the temperature of the turkey was 145 after 50 minutes and letting the pressure release on it’s on for about 12 minutes. I’m have turned it back on but don’t know how much longer to cook it for. When it gets done, I think it will be delicious. I used a 3 lb Butterball Boneless Turkey Breast & cooked it from frozen.

    ★★★★

    Reply

  29. Jennifer says

    We’ve made this a few times—definitely a good recipe. It seems fairly common for people to need a longer cooking time. As you’ve already pointed out, some of this may be due to altitude. Additionally, this could be due to differing sizes of Instant Pots. As you’ve noted, you make this in an 8-qt. model. Many readers will be trying it in 6-qt. models. Because the 8-qt is larger, it has more internal space to pressurize and therefore takes longer to come to pressure than a 6-qt cooking the same item. Consequently, the 8-qt receives more “cooking” time because it is pressurizing for a longer amount of time than a 6-qt. If readers are trying this recipe in 6-qt models, they may wish to automatically add some time to their cook time. I have both sizes but cook this in my 6-qt. (I then use my 8-qt to simultaneously make lots of mashed potatoes! ;)) I set my cook time for 65 minutes, which compensates for the different size of pot, as well as the fact that we live at a much higher altitude than you (over 4000 ft above sea level)! In any event, I hope that this makes sense and can help some readers who want to make this delicious turkey for themselves! Thanks for the recipe!

    Reply

    • Amy @ The Blond Cook says

      Hi Jennifer, this totally makes sense! I really appreciate you taking the time to comment. I think it will be very helpful for others making this recipe. So happy to hear you and your family enjoy it! 🙂

      Reply

  30. CAROLINE says

    I tried this tonight but my 3 lb frozen turkey breast only reached an internal temp of 125 degrees after high pressure cooking for 50 mins and doing a natural release for 15 mins. This happens to me all the time so I’ve been really discouraged using my IP. I don’t know what I’m doing wrong. I’m sure it will be delicious if it ever gets done!

    ★★★★

    Reply

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