Name: Instant Pot Turkey Breast with Crispy Skin Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 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; 2 cups chicken broth; 1 medium onion, chopped into large slices; 4 garlic cloves; 2 celery stalks; 2 tablespoons cornstarch; ¼ cup cold water

There’s something incredibly satisfying about perfectly cooked turkey breast that’s juicy on the inside and topped with golden, crispy skin. That’s exactly why I’m excited to share this Instant Pot Turkey Breast with Crispy Skin Recipe—it’s fast, fuss-free, and yields results that truly impress without the holiday hassle.

A white plate holds six slices of roasted meat arranged side by side in a fan shape, each slice golden brown with visible seasoning and a slightly crispy texture on the edges, topped with a light, shiny sauce. Around the meat, there are sprigs of fresh green thyme and bright red berries scattered for decoration. In the background, a white bowl filled with a smooth, light brown gravy and a modern cooker with a digital panel sit on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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

I’ve cooked turkey a bunch of ways, but using the Instant Pot for turkey breast blew me away. It’s like magic—juicy meat that never dries out, plus that dreamy crispy skin you usually only get from roasting. This recipe fits perfectly into my busy schedule and always gets rave reviews.

Speedy Convenience: Cooking a 7-pound turkey breast in just about 45 minutes total is a lifesaver for weeknight dinners or when you want turkey without the all-day roast.
Juicy Every Time: The Instant Pot locks in moisture, so your turkey breast comes out tender and flavorful—not dry like some oven roasts can be.
Crispy Skin Finish: Broiling at the end gives you that golden, crackly skin everyone loves, creating delicious contrast in textures.
Flavorful Simplicity: Just a handful of herbs and spices elevate this bird beautifully without complicated marinades or hours of prep.

A close-up of a large roasted chicken piece with golden brown crispy skin, showing a mix of light and dark orange shades with small blackened herb bits scattered on top. The chicken has a textured surface with some shiny, moist spots, and is resting on a white plate with a silver fork touch visible on the left side. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Instant Pot Turkey Breast with Crispy Skin Recipe really comes from combining simple, fresh ingredients that play off each other—herbs and paprika for the perfect aroma, olive oil to help crisp the skin, and chicken broth that infuses moisture and depth in the cooking liquid.

Flat lay of a large bone-in skin-on turkey breast with golden skin, a small white bowl of olive oil, a small white bowl containing paprika powder, a small white bowl with a fresh chopped herb mix of rosemary, sage, and thyme, a small white bowl of coarse salt, a small white bowl of ground black pepper, a small white bowl filled with clear chicken broth, a whole medium onion sliced into large rings, four whole garlic cloves, two fresh celery stalks arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bone-in, skin-on turkey breast: Bone adds flavor and helps keep the meat juicy, while the skin crisps up beautifully under the broiler.
Olive oil: Helps the seasoning stick and creates that essential crispy skin texture.
Paprika: Adds subtle smoky color and a gentle warmth to the flavor.
Fresh poultry herbs (rosemary, sage, thyme): These traditional turkey herbs give classic flavor that’s aromatic and earthy.
Salt and black pepper: Simple but vital for bringing out all the natural flavors.
Chicken broth: Keeps the environment inside the Instant Pot moist and adds delicious base notes to the turkey.
Onion, garlic, celery: Aromatics that make the cooking liquid deeply flavorful, perfect for gravy or saving for soups later.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this Instant Pot Turkey Breast with Crispy Skin Recipe is how easy it is to tweak for your taste or occasion. I often swap out the herb mix depending on what’s fresh, and sometimes add a sprinkle of smoked paprika for a little extra oomph.

Variation: I once tried substituting fresh thyme and rosemary with a teaspoon of herbes de Provence—gave it a lovely French twist that my guests adored.
Dietary Tip: For lower sodium, reduce the salt slightly and boost flavor with more fresh herbs or a splash of lemon juice after cooking.
Seasonal Swap: Add a few dried cranberries or orange zest to the broth for a subtle holiday touch without extra fuss.

Step-by-Step: How I Make Instant Pot Turkey Breast with Crispy Skin Recipe

Step 1: Prep the Flavor Base

I start by pouring chicken broth into the Instant Pot insert, then arrange the onions, garlic cloves, and celery stalks on the bottom. This veggie bed adds flavor and keeps the turkey elevated above the liquid on a trivet—perfect for even cooking and not steaming the skin.

Step 2: Season and Oil the Turkey

Next, I mix olive oil with paprika, fresh poultry herbs, salt, and pepper. I like to brush this mixture generously all over the washed, patted dry turkey breast. This step is crucial because the oil plus seasoning combo crisps the skin when broiled later.

Step 3: Pressure Cook with Care

Placing the turkey breast on the trivet breast side up, I close the lid and set the valve to sealing. Using manual mode, I set the Instant Pot for 35 minutes on high pressure for a 7-pound bird. One thing I learned is to let the pressure release naturally—it keeps the turkey tender and juicy by letting it rest inside the pot.

Step 4: Crisp Up the Skin

Once the pressure drops, open the lid carefully away from your face. I remove the turkey with a large fork and place it on a baking sheet or roasting pan, then broil it at 440 ℉ until the skin turns golden, bubbly, and perfectly crispy. Don’t wander off—skin can go from perfect to burnt fast, so I rotate the pan to brown evenly.

Step 5: Make Gravy from the Drippings

Still feeling fancy, I strain the pan drippings through a sieve, pressing the veggies to get every drop of flavor. Measuring two cups of this liquid, I return it to the Instant Pot, whisk in a cornstarch slurry, and sauté until it thickens into a luscious gravy. It’s the perfect finish.

Top Tip

From countless turkey experiments, I’ve learned that these particular tips make all the difference between good-enough and absolutely showstopping turkey breast!

Pat Dry Thoroughly: Before seasoning, make sure the turkey skin is very dry to help the oil crisp it properly under the broiler.
Natural Pressure Release: Resist the urge to quick release—it keeps the juices locked inside and keeps the meat tender.
Broil with Attention: Skin browns quickly, so stand close and check frequently to avoid burning while achieving perfect crispness.
Use a Meat Thermometer: Ensure the turkey hits at least 165°F in the thickest spot for safe, perfectly cooked bird—this saved me from second-guessing every time.

How to Serve Instant Pot Turkey Breast with Crispy Skin Recipe

Instant Pot Turkey Breast - Serving Suggestion

Garnishes

I love sprinkling fresh chopped parsley and a few whole sprigs of thyme over the sliced turkey—it adds a pop of color and echoes the herb flavors inside. A squeeze of lemon alongside also brightens the plate beautifully.

Side Dishes

Mashed potatoes and green beans with toasted almonds are my go-to, but roasted root vegetables and cranberry sauce round it out perfectly. When I want to keep it simple, buttery Brussels sprouts or a fresh salad work great, too.

Creative Ways to Present

For special occasions, I’ve arranged turkey slices over a bed of wild rice pilaf and garnished with pomegranate seeds for color and sweetness. It really makes the table pop and feels festive without fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover turkey breast tightly wrapped in foil or in an airtight container in the fridge. This keeps it moist for up to 3–4 days. Because it’s so juicy, it doesn’t dry out quickly, which is a big relief for planning lunches or quick dinners.

Freezing

If I want to freeze some, I slice the turkey breast first and pack the slices into freezer bags with a bit of cooking broth to retain moisture. It freezes well for up to 3 months and defrosts quickly in the fridge overnight.

Reheating

Reheating gently is key—I prefer warming slices in a covered skillet over medium-low heat with a splash of broth or in the oven wrapped in foil. This helps keep the meat tender and the skin from going rubbery.

Frequently Asked Questions:

How do I ensure the skin gets crispy in the Instant Pot?

The Instant Pot doesn’t crisp skin because it cooks with steam and pressure, so the key is to finish the turkey under the broiler after pressure cooking. Make sure the skin is dry before seasoning and brush it with oil to get that golden, crispy finish.

Can I cook frozen turkey breast using this recipe?

It’s best to thaw the turkey breast before cooking to ensure even pressure cooking and safe internal temperature. Cooking from frozen can lead to uneven cooking and might take longer than the recipe states.

What size Instant Pot works best for this recipe?

A 6-quart Instant Pot is ideal for a 7-pound turkey breast like in this recipe. Make sure there’s enough room for the trivet and turkey breast without the lid being forced. Larger models work fine too, but smaller ones might be too tight.

Can I use a boneless turkey breast instead?

You can, but cooking times might be shorter since boneless breasts are denser and cook faster. Also, the bone adds flavor and helps with moisture retention. Be sure to check internal temperature to avoid drying out.

Final Thoughts

This Instant Pot Turkey Breast with Crispy Skin Recipe has become my go-to whenever I want juicy, flavorful turkey without standing over the oven for hours. It’s perfect for those cozy family dinners or when unexpected guests show up. I really hope you give it a try—you'll love how straightforward and delicious it is, and your kitchen will smell incredible while it cooks!