Effortless Instant Pot Turkey Breast: A Complete Thanksgiving Meal for Small Gatherings
Hosting Thanksgiving for a small group or simply craving a delicious, traditional holiday meal without the overwhelming fuss? This Instant Pot turkey breast with savory stuffing and creamy mashed potatoes is your perfect solution! Imagine tender, juicy turkey, infused with aromatic herbs, alongside fluffy, buttery potatoes and a rich, homemade gravy, all prepared efficiently in a single appliance. It’s a complete, comforting feast that delivers all the classic flavors of Thanksgiving in a streamlined, easy-to-manage package.
Why You’ll Love This Thanksgiving Meal in Your Instant Pot
Thanksgiving is a time for gratitude, family, and of course, incredible food! However, not every celebration calls for a massive 20-pound bird and an endless array of side dishes. Many of us host smaller gatherings or simply desire a less stressful way to enjoy a holiday meal. This Instant Pot turkey breast recipe is specifically designed to bring all your favorite Thanksgiving elements together quickly and easily, making holiday cooking more enjoyable and less intimidating.
- Unbeatable Flavor and Juiciness: The Instant Pot excels at locking in moisture and infusing flavors deeply into the meat. Your turkey breast will emerge incredibly tender and juicy, packed with herbed goodness. The stuffing cooks perfectly moist within the turkey cavity, absorbing delicious drippings, while the potatoes become incredibly tender, ready to be mashed into a creamy delight. The final rich gravy ties all these components together for a truly memorable meal.
- Perfect for Small Gatherings: This recipe focuses on a turkey breast, not a whole turkey, making it ideal for feeding 4-6 people. It provides ample food for your intimate celebration with just enough delicious leftovers to savor for a couple of days, without leaving you buried under an avalanche of food or facing a week of turkey sandwiches. It’s the smart choice for those seeking a manageable, yet festive, holiday spread.
- Remarkably Fuss-Free Preparation: Who says Thanksgiving dinner has to be a marathon in the kitchen? This entire meal—turkey, stuffing, mashed potatoes, and gravy—cooks predominantly in a single Instant Pot in under two hours. With minimal prep time and significantly fewer dishes to wash, you can relax and truly enjoy the holiday alongside your loved ones. Say goodbye to juggling multiple pots and oven timings; your Instant Pot handles the heavy lifting with ease.
While this Instant Pot turkey dinner is wonderfully complete on its own, you can certainly complement it with additional sides if desired. Consider adding honey glazed roasted carrots or a vibrant orange cranberry sauce for extra flair. However, we believe this streamlined Instant Pot meal is incredibly satisfying and filling, and its simple steps are guaranteed to eliminate much of the stress from your holiday preparations, allowing you to focus on what truly matters.
Key Ingredient Notes for Your Instant Pot Thanksgiving Feast
Crafting a memorable meal begins with quality ingredients. Here’s a deeper dive into the essential components for your Instant Pot turkey breast, stuffing, and mashed potatoes, along with crucial tips for selecting and preparing each one.
Turkey and Stuffing Essentials
- Bone-in, Skin-on Turkey Breast: For this recipe, we recommend a 5-6 pound bone-in, skin-on turkey breast. Bone-in meat tends to stay juicier and more flavorful, while the skin helps to protect the meat during cooking and adds a delicious crispy texture after broiling. We successfully used a semi-frozen Butterball whole turkey breast, which allowed for easier handling and butter application. If using a fully thawed turkey, you’ll need to adjust the cooking time as detailed in our tips section.
- Herb Butter: This is where the turkey truly gets its incredible flavor. You have the flexibility to use your favorite herb butter blend. Our preferred combination includes 4 tablespoons of softened salted butter mixed with 1 teaspoon of dried parsley, ½ teaspoon of ground dried rosemary, ½ teaspoon of rubbed dried sage, and ½ teaspoon of dried thyme leaves. For an adventurous twist, you can also mix softened butter with chimichurri sauce for a unique, vibrant flavor profile.
- Stuffing Mix: To keep this meal fuss-free, a boxed stuffing mix is perfect. Choose any brand and flavor you enjoy most. We used Kraft’s Stovetop Stuffing Mix (Savory Herb) and prepared it precisely according to the package directions. This ensures a consistent and flavorful stuffing without the extra effort of making it from scratch.
- Russet Potatoes (for Stuffing): Our secret weapon for exceptionally moist and cohesive stuffing is adding peeled, chunked russet potatoes directly into the stuffing mixture. As they cook, they release starches that bind the stuffing and keep it wonderfully tender and never dry. Remember to peel them thoroughly before chopping!
- Chicken Stock: For a rich, deeply flavored meal, always opt for chicken stock over chicken broth. Stock is made by simmering bones and vegetables, resulting in a more concentrated liquid with a greater depth of savory flavor, which is crucial for both the turkey and the subsequent gravy.
- Seasonings: Simple additions of salt and garlic powder are all that’s needed to enhance the natural savoriness of the turkey and the accompanying elements, providing a foundational layer of flavor.
Creamy Mashed Potatoes
- Milk: For the creamiest, most luxurious mashed potatoes, whole milk is highly recommended. Its higher fat content contributes to a richer, sweeter taste and a smoother texture compared to lower-fat varieties.
- Unsalted Butter: Using unsalted butter gives you precise control over the overall saltiness of your mashed potatoes. We add salt separately, allowing you to season to your preference without worrying about overly salty results.
Velvety Turkey Gravy
- Butter (or Bacon Fat): This fat is essential for creating the roux, which forms the base of our thick and flavorful gravy. While butter works perfectly, using bacon fat instead will lend an even richer, smoky depth of flavor that complements turkey beautifully.
- All-Purpose Flour: Standard all-purpose flour is used to create the roux, acting as a thickening agent for your gravy. It helps achieve that perfect, pourable consistency.
- Low-Sodium Chicken Stock: When preparing gravy, it’s vital to use low-sodium chicken stock. Given that the turkey and stuffing are already seasoned, using regular stock might result in an overly salty gravy. Always taste and adjust seasoning as you go.
How to Make a Complete Thanksgiving Meal in Your Instant Pot
This recipe breaks down the entire Thanksgiving meal into simple, manageable steps, all centered around the incredible efficiency of your Instant Pot. Follow these instructions for a stress-free holiday feast!
1. Prepare the Stuffing and Turkey
- Prepare the Stuffing: Begin by preparing your chosen boxed stuffing mix according to the package directions. Once cooked, set it aside to cool slightly while you prepare the turkey.
- Pat the Turkey Breast Dry: Using paper towels, thoroughly pat the turkey breast dry on all sides, including under the skin. This crucial step ensures the herb butter adheres properly and helps achieve a nicely browned skin later.
- Create a Pocket for Butter: Carefully slide your hand under the breast skin, gently separating it from the meat. This creates a pocket where you will generously smear the herb butter.
- Apply Herb Butter: Evenly smear the prepared herb butter all over the turkey meat, focusing on getting it under the skin as well as on the exterior. This infuses the turkey with incredible flavor and helps keep it moist during cooking.
Chef’s Tip: Dry the Turkey Thoroughly!
This seemingly small step makes a big difference. If the turkey skin remains wet, the herb butter won’t stick, and you’ll miss out on that beautiful flavor infusion and eventual crispy skin. Take your time to blot away all moisture with paper towels for the best results.
- Prepare Potatoes: Peel and cut the russet potatoes into roughly 1-inch chunks. These will cook alongside the turkey and then be mashed for your creamy side.
- Arrange in Instant Pot: Place a trivet (the metal rack that comes with your Instant Pot) in the bottom of the inner pot. Carefully arrange the turkey breast on top of the trivet, skin-side down, ensuring the breast cavity faces upwards.
- Stuff the Turkey: Fill the breast cavity generously with the prepared stuffing. Don’t worry if you have some leftover stuffing; you can save it to enjoy later or cook it separately.
- Add Potatoes and Liquid: Arrange the potato chunks around the turkey breast in the Instant Pot. Pour the chicken stock, salt, and garlic powder directly over the potatoes and around the turkey.
- Seal the Pot: Place the lid on your Instant Pot and turn it to lock. Ensure the steam release valve is set to the “sealing” position.
- Pressure Cook: Set your Instant Pot to “Manual” or “Pressure Cook” on High for 30 minutes. The time it takes for your pot to come to pressure can vary, usually around 15-25 minutes, depending on the volume and temperature of the contents.
- Natural Pressure Release: Once the cooking time is complete, allow the pressure to release naturally for at least 20 minutes. This “Natural Pressure Release” (NPR) is crucial for keeping the turkey incredibly juicy and tender. After 20 minutes, carefully turn the valve to “venting” to release any remaining pressure. Once the floating pin drops, it’s safe to open the lid.
- Check Temperature and Broil for Crisp Skin: Use a meat thermometer to ensure the turkey breast has reached an internal temperature of 165°F (74°C) in the thickest part. Then, transfer the stuffing to a baking dish and carefully place the turkey breast over the stuffing using kitchen tongs. Broil for 3-5 minutes at 500°F (260°C) to achieve a beautiful golden-brown and crispy skin. Watch it closely to prevent burning! If one side browns faster, cover it with a small piece of foil.
2. Make the Creamy Mashed Potatoes
- Mash Potatoes: The potatoes cooked alongside your turkey will be wonderfully tender. Simply add the warm milk and unsalted butter directly to the cooked potatoes in the Instant Pot (no need to drain the liquid – the rich cooking liquid will add extra flavor!). Use a potato masher to mash them into your desired smooth and creamy consistency. Season with salt and pepper to taste.
- Serve Warm: Transfer the mashed potatoes to a serving platter and keep them warm while you prepare the gravy.
3. Whisk Up the Perfect Gravy
- Prepare for Sauté: Hit the “cancel” button on your Instant Pot to turn off the “Keep Warm” function. Set the Instant Pot to “Sauté” mode.
- Melt Butter and Make Roux: Once the display reads “HOT,” add the butter (or bacon fat) to the inner pot and allow it to melt completely. Then, add the all-purpose flour and whisk constantly for about 2 minutes. Continue whisking until the mixture turns a beautiful golden brown and develops a nutty aroma – this is your flavorful roux.
- Whisk in Stock: Slowly pour in the low-sodium chicken stock, whisking continuously to prevent lumps.
- Simmer to Thicken: Once the stock is fully incorporated, bring the mixture to a boil, whisking occasionally. Turn off the Instant Pot and let the gravy simmer for another 5 minutes or so. It will continue to thicken as it cools slightly, creating a velvety smooth texture. Enjoy immediately with your turkey, stuffing, and mashed potatoes!
How Long Should I Cook Turkey Breast in an Instant Pot?
Calculating the correct cooking time for turkey breast in an Instant Pot is crucial for perfect results. Here’s a simple formula to ensure your turkey is always tender and fully cooked:
- For Frozen Turkey Breast (Bone-in and Boneless): Cook for 10 minutes per pound on high pressure. Always follow with a full natural pressure release (NPR) for at least 20 minutes to ensure maximum juiciness.
- For Thawed Turkey Breast (Bone-in and Boneless): Cook for 6 minutes per pound on high pressure. Similar to frozen, always follow with a full natural pressure release (NPR) for at least 20 minutes.
For example, a 5-pound frozen turkey breast would cook for 50 minutes (5 lbs x 10 min/lb), followed by a 20-minute natural pressure release. A 5-pound thawed turkey breast would cook for 30 minutes (5 lbs x 6 min/lb), also followed by a 20-minute natural pressure release. Regardless of the formula, always use a reliable meat thermometer to confirm the internal temperature reaches 165°F (74°C) in the thickest part of the breast before serving. This guarantees it’s safe and perfectly cooked.
Essential Tips for a Flawless Instant Pot Thanksgiving Dinner
Achieving a perfect Instant Pot Thanksgiving meal is easy with these expert tips and tricks:
- Partial Thawing is Key: While the recipe can accommodate fully frozen or thawed turkey, a semi-frozen state (partially thawed on the counter for a couple of hours) is often ideal. This allows you to easily separate the skin and apply the herb butter, ensuring maximum flavor and moisture, without the need for a full overnight thaw.
- Thoroughly Dry the Turkey: This step cannot be overstated. Excess moisture on the turkey skin will prevent the herb butter from adhering properly and can lead to less flavorful, potentially drier meat. Patting it thoroughly dry with paper towels creates a better surface for the butter and promotes a crispier skin when broiled.
- Always Use Natural Pressure Release (NPR) for Meat: When cooking large cuts of meat like turkey breast in the Instant Pot, natural pressure release is your best friend. It allows the temperature inside the pot to decrease gradually, letting the meat reabsorb its juices and finish cooking gently, preventing it from becoming dry or tough. Avoid quick release for turkey!
- Invest in a Quality Meat Thermometer: The only way to truly guarantee your turkey is safely cooked and perfectly juicy is by checking its internal temperature. A good meat thermometer is an indispensable tool. Insert it into the thickest part of the turkey breast, avoiding the bone, to ensure it reaches 165°F (74°C).
- Prevent Burning While Broiling: Broiling is fantastic for achieving crispy, golden-brown turkey skin. However, it can happen quickly. Keep a close eye on your turkey under the broiler. If you notice one area browning too rapidly, simply place a small piece of aluminum foil over that section to shield it, allowing the rest of the breast to catch up and brown evenly.
- Gravy on the Stovetop (Optional): If you prefer to free up your Instant Pot for other uses, or simply find stovetop gravy more convenient, feel free to make your turkey gravy in a small saucepan while the turkey rests. You can then use the Instant Pot’s “Keep Warm” setting to hold your mashed potatoes until you’re ready to serve, ensuring everything is piping hot at mealtime.
Storing Your Thanksgiving Leftovers: Turkey, Potatoes, and Gravy
One of the best parts of any holiday meal is the delicious leftovers! Here’s how to properly store and reheat your Instant Pot turkey breast, mashed potatoes, and gravy to enjoy for days or even months to come.
Storing and Reheating Turkey Breast
- Refrigeration: Once the turkey has cooled, remove the meat from the bones and cut it into slices or chunks. Store it in an airtight container in the refrigerator for up to 4 days. This ensures freshness and safety.
- Freezing for Longer Storage: For extended enjoyment, cooked and cooled turkey meat freezes beautifully. Place it in a freezer-safe, airtight container or heavy-duty freezer bag, removing as much air as possible. It can be safely stored in the freezer for up to 6 months. Frozen turkey is perfect for quick weeknight meals like soups, chili, enchiladas, or sandwiches.
- Thawing and Reheating: To thaw, simply transfer the frozen turkey to the refrigerator overnight. You can enjoy the thawed turkey cold in sandwiches or salads. For reheating, preheat your oven to 300°F (150°C). Place the turkey in an oven-safe dish, add a splash of chicken broth or water to prevent it from drying out, cover tightly with aluminum foil, and bake just until heated through, typically 15-20 minutes, depending on the amount.
Storing and Reheating Mashed Potatoes and Gravy
- Mashed Potatoes Storage: Store any leftover mashed potatoes in a separate airtight container in the fridge for 3-5 days. For longer storage, mashed potatoes can be frozen for an impressive up to 10 months.
- Reheating Mashed Potatoes: If frozen, let your mashed potatoes thaw in the fridge overnight. For individual portions, warm them in the microwave, stirring occasionally. For larger batches, transfer them to a baking dish, add a tablespoon or two of milk or broth to restore creaminess, cover, and heat in the oven at 350°F (175°C) for 30-45 minutes, stirring periodically until thoroughly heated.
- Gravy Storage: Transfer leftover gravy to an airtight container. It will keep well in the fridge for 3-4 days. Gravy can also be frozen for up to 4-6 months.
- Reheating Gravy: Reheat gravy gently in the microwave or in a saucepan over medium heat, whisking constantly. If it has thickened too much during storage, add a splash of chicken stock or water as needed to loosen it back up to your desired consistency.
Frequently Asked Questions About Instant Pot Turkey Breast
If, upon checking with your meat thermometer, the turkey breast hasn’t reached the safe internal temperature of 165°F (74°C), don’t worry! Add up to 1 cup of water or chicken broth to the Instant Pot if the liquid level is low. Secure the lid, ensure the vent valve is set to “sealing,” and cook for an additional 5-7 minutes on high pressure. Follow this with another 10 minutes of natural pressure release before rechecking the temperature. It’s always better to slightly undercook and then add more time than to overcook and end up with dry meat.
Several key steps help ensure a moist and tender turkey breast. First, always pat the turkey thoroughly dry before applying the herb butter, as butter helps lock in moisture. Next, utilize the Instant Pot’s natural pressure release (NPR) as directed in the recipe; this gradual release of pressure prevents the meat from rapidly losing moisture and becoming dry. Lastly, when broiling for crispy skin, be vigilant. Cover any parts that brown too quickly with foil to protect them while allowing other areas to crisp up, ensuring the exterior is golden without drying out the interior.
This recipe was developed and tested successfully in a 6-quart Instant Pot DUO. With a 5.5-pound turkey breast, the inner pot was quite full, fitting everything snugly without much extra room. If you own an 8-quart Instant Pot, you’ll have more space, which allows for using a slightly larger turkey breast (up to about 7-8 pounds) or adding more potatoes if you wish to increase the yield of your mashed potatoes.
Absolutely! Fresh herbs will impart an even more vibrant flavor to your turkey. As a general rule, use three times the amount of fresh herbs compared to dried herbs. For instance, if the recipe calls for 1 teaspoon of dried parsley, use 3 teaspoons (1 tablespoon) of fresh chopped parsley. Finely chop your fresh rosemary, sage, and thyme before mixing them into the softened butter.
Yes, you can use a boneless turkey breast, but you will need to adjust the cooking time. Boneless turkey breasts generally cook faster than bone-in ones. For a thawed boneless turkey breast, reduce the cooking time to approximately 5 minutes per pound, followed by a 10-15 minute natural pressure release. Always verify the internal temperature with a meat thermometer to ensure it reaches 165°F (74°C). Keep in mind that boneless turkey might be slightly less forgiving when it comes to staying juicy, so the natural pressure release is extra critical.
More Delicious Turkey Recipes to Explore
Looking for other ways to prepare a succulent turkey? Check out these fantastic recipes:
- Perfect Turkey in an Electric Roaster
- Super Juicy Thanksgiving Turkey (No Brine!)
- Lemon Herb Roast Turkey
- Classic Stuffed Turkey Breast
Instant Pot Turkey Breast with Stuffing and Mashed Potatoes
Shinee Davaakhuu
30 mins
1 hr
1 hr 30 mins
4 -6 servings
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Ingredients
- 5-6 lbs semi-frozen bone-in turkey breast (Note 1)
- 4 tablespoons herb butter (Note 2)
- 1 box stuffing mix (Note 3)
- 1 lb russet potatoes, peeled and chunked
- 1 cup chicken stock
- 1 teaspoon salt
- 1 teaspoon garlic powder
For the Mashed Potatoes:
- ½ cup warm milk (whole milk recommended for creaminess)
- 2 tablespoons unsalted butter
- Salt and pepper to taste
For the Gravy:
- ¼ cup (55 g) butter, or bacon fat for richer flavor
- ¼ cup (30 g) all-purpose flour
- 3 cups (720 ml) low-sodium chicken stock
Instructions
- To prepare stuffing: Follow the package directions for your chosen stuffing mix. Set aside to cool slightly.
- To prepare the turkey breast: Thoroughly pat the turkey breast dry with paper towels. Carefully run your hand under the breast skin to create a pocket. Evenly smear the herb butter all over the turkey meat and under the breast skin. Ensuring the skin is dry is crucial for the butter to adhere well.
- Cut the russet potatoes into uniform chunks.
- Place a trivet in the inner pot of your Instant Pot. Position the turkey breast on the trivet, skin-side down, so the breast cavity faces upwards.
- Stuff the breast cavity generously with the prepared stuffing. If you have any leftover stuffing, you can save it for another use.
- Arrange the potato chunks around the turkey breast in the Instant Pot.
- Pour the chicken stock, salt, and garlic powder over the potatoes and around the turkey.
- Secure the Instant Pot lid and ensure the valve is set to “sealing.”
- To pressure cook: Set the Instant Pot to Manual/Pressure Cook for 30 minutes on High. (Note: Cooking time is approximately 10 minutes per pound for semi-frozen turkey breast. It may take 15-25 minutes for the Instant Pot to reach pressure.)
- Once the cooking time is complete, allow the pressure to release naturally for at least 20 minutes. Then, carefully turn the valve to “venting” to release any remaining pressure. Once the pin drops, you can safely open the lid.
- Check the internal temperature of the turkey breast with a meat thermometer. It should register at least 165°F (74°C) in the thickest part.
- To broil the turkey breast: Carefully transfer the stuffing into a 9×13 inch (or similar) baking dish. Using kitchen tongs, gently place the cooked turkey breast over the stuffing. Broil for 3-5 minutes at 500°F (260°C) to brown and crisp the skin. Monitor it closely to prevent burning. If one side browns too quickly, cover it with a piece of aluminum foil and continue broiling until the breast is evenly golden.
- To make the mashed potatoes: Add the warm milk and unsalted butter directly to the potatoes in the Instant Pot (no need to drain any liquid, as it adds flavor). Using a potato masher, mash the potatoes until they reach a smooth, creamy texture. Season with salt and pepper to taste. Transfer to a serving platter and keep warm.
- Carefully clean the inner pot of the Instant Pot for gravy preparation.
- To make the gravy: Hit the “cancel” button on the Instant Pot and set it to “Sauté” mode.
- Once the display reads “HOT,” add the butter (or bacon fat) and allow it to melt completely. Add the all-purpose flour and whisk constantly for approximately 2 minutes, until it turns golden brown and emits a nutty aroma. This creates your roux.
- Slowly pour in the low-sodium chicken stock while continuously whisking to ensure a smooth consistency. Once all the stock is added, bring the mixture to a boil, stirring occasionally. Then, turn off the Instant Pot and let the gravy simmer for another 5 minutes or so to thicken. Serve hot! (Alternatively, you can prepare the gravy in a saucepan on the stovetop and use the Instant Pot’s “Keep Warm” setting for the mashed potatoes.)
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Tips & Notes
Note 2 (Herb Butter Variations): Feel free to customize your herb butter! Our preferred blend for turkey is 4 tablespoons of salted butter combined with 1 teaspoon dried parsley, ½ teaspoon ground dried rosemary, ½ teaspoon rubbed dried sage, and ½ teaspoon dried thyme leaves. For a unique and zesty flavor, you can also mix softened butter with some chimichurri sauce.
Note 3 (Stuffing Mix): To keep this recipe simple and convenient, we used Kraft’s Stovetop Stuffing Mix (Savory Herb) and prepared it exactly according to the package directions. You can use any brand or flavor of boxed stuffing mix you prefer.
Instant Pot Size: This recipe was tested in our favorite Instant Pot DUO 6qt. A 5.5-lb turkey breast, stuffing, and potatoes fit quite snugly with limited extra space. If you possess an 8-quart Instant Pot, you’ll have more room, allowing you to potentially use a slightly larger turkey breast or add more potatoes for an increased serving size.
Storing Leftovers:
– For leftover turkey meat, remove it from the bones and store in an airtight container in the fridge for up to 4 days, or freeze for up to 6 months. Thaw frozen turkey in the fridge overnight. Reheat in the oven at 300°F (150°C) with a splash of chicken broth and covered with foil until heated through.
– Store leftover mashed potatoes in a separate airtight container in the fridge for 3-5 days, or freeze for up to 10 months. Reheat thawed potatoes in the microwave for individual portions, or in the oven at 350°F (175°C) for larger batches (30-45 minutes), stirring occasionally.
– Leftover gravy can be stored in the fridge for 3-4 days or frozen for up to 4-6 months. Reheat in the microwave or a saucepan over medium heat, adding stock as needed to adjust consistency.
Nutrition
1 serving
1424kcal
114g
144g
44g
12g
3582mg
Main Course
American
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