So incredibly moist and tender, this Instant Pot Frozen 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!
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! 
Enjoy!
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Instant Pot Frozen Turkey Breast
- Total Time: 1 hour 48 minutes
- Yield: 6 servings
Ingredients
- ½ teaspoon rubbed sage
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ 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 ¾-inch slices
- 2 ¼ cups low sodium chicken broth
- 1 (0.87-ounce) package turkey gravy mix
- 1 large bay leaf
- 2 tablespoons corn starch
- ½ cup cold water
Instructions
- Place frozen turkey breast under running warm water for 3 to 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.
- In a small bowl, mix together sage, salt, pepper, garlic powder, thyme, rosemary and oregano.
- Drizzle olive oil over turkey breast and rub to coat breast. Rub spice mixture evenly over turkey breast and set aside.
- 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.
- 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.
- Place trivet in bottom of pot and place seasoned turkey breast on top of trivet.
- 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.
- 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.
- Remove trivet. Using a large slotted spoon, remove vegetables and place in a bowl. Remove bay leaf and discard.
- In a small bowl, whisk together cornstarch and water until smooth.
- 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).
- 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.
- Prep Time: 15 minutes
- Cook Time: 77 minutes
- 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
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.
Amy @ The Blond Cook says
Thanks so much for sharing, Shirley! Glad to hear you enjoyed it so much! 🙂
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.
★★★★★
Amy @ The Blond Cook says
Thanks for sharing, Jennifer… so happy to hear everyone loved it! 🙂
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!
★★★★★
Amy @ The Blond Cook says
Thank you so much, Karla! So happy you enjoyed the turkey! 🙂
Melanie says
This was delicious!! I didn’t have the packet of turkey gravy but it still came out great! A keeper for sure.
★★★★★
Amy @ The Blond Cook says
Thanks so much, Melanie… Happy New Year! 🙂
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.
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!
Wendy Montgomery says
Hi. I want to try this recipe but have a 6 qt. Any idea how long to cook for?
Thank you!!!
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!
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?
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.
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.
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.
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.
Tishya Clemons says
Exact same issue I had
Liz says
55 minutes under pressure and 15 minute natural pressure release with a 3lb frozen turkey breast roast and we’re up to 125* so far…
★★★
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.
JG says
This recipe looks awesome! I was wondering if you could use the same times for the boneless stuffed turkey breast by Butterball (https://www.butterball.ca/en/products/boneless-stuffed-turkey-breast-roast) I would likely use the same times as above and then also broil the roast for a few minutes after it is done in the oven. Any ideas?
Amy @ The Blond Cook says
Hi JG, I can’t say for sure since I’ve never tested the stuffed breast in the Instant Pot. Sorry I can’t be of more help. Hope you have a wonderful Thanksgiving! 🙂
JG says
Thar’s okay! Hope your Thanksgiving was great.
Brenda says
FABULOUS!!! Thank you for this recipe. My frozen turkey breast turned out perfectly. I followed your recipe.
★★★★★
Amy @ The Blond Cook says
Thanks so much, Brenda… glad you enjoyed it! 🙂
Keri says
My gravy won’t thicken. It is watery and has been boiling for 5 min. Any tips?
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.
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…
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!
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.
Amy @ The Blond Cook says
Thank you, Betty! So happy to hear everyone enjoyed it! 🙂
Valerie | Valerie's Kitchen says
I am so loving my Instant Pot! This is an awesome choice if you don’t have a huge group to feed at Thanksgiving.
★★★★★
Amy @ The Blond Cook says
Thank you so much, Valerie… I am so much enjoying my Instant Pot, too! 🙂
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!
★★★★★
Amy @ The Blond Cook says
Thanks so much, Jeanette! 🙂