Achieve restaurant-quality turkey roast with minimal effort using your Instant Pot. This method locks in natural juices while infusing the meat with aromatic herbs and spices.
The pressure cooker transforms a tough cut into tender, fall-apart meat in under an hour. I’ve refined this technique to ensure consistent results every time, with a crispy exterior finish.
Herb-infused broth creates a flavorful base for gravy or au jus. The turkey emerges perfectly cooked, ready to serve with your favorite sides.
Ideal for holidays or Sunday dinners, this recipe delivers impressive results without the fuss. Here’s how to make it.
Ingredients for Instant Pot Turkey Roast
Restaurant-quality turkey roast starts with these aromatic herbs and simple pantry staples.
| Ingredient | Amount | Notes |
|---|---|---|
| Turkey Breast 🦃 | 2 lb | Boneless, skin-on preferred |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly ground for best flavor |
| Fresh Rosemary 🌿 | 2 tbsp | Chopped, stems removed |
| Fresh Thyme 🍃 | 2 tbsp | Leaves stripped from stems |
| Fresh Sage 🌿 | 1 tbsp | Finely chopped for even distribution |
| Garlic Cloves 🧄 | 4 cloves | Minced for maximum flavor infusion |
| Chicken Broth 🍲 | 1 ½ cups | Low-sodium preferred for control |
| Dry White Wine 🍷 | ½ cup | Sauvignon Blanc or Pinot Grigio |
| Unsalted Butter 🧈 | 2 tbsp | For crispy exterior finish |
| Yellow Onion 🧅 | 1 whole | Large, quartered for broth base |
| Carrots 🥕 | 2 whole | Peeled, cut into large chunks |
| Celery Stalks 🥬 | 2 whole | Cut into 2-inch pieces |
The turkey breast is the foundation. Bone-in, skin-on yields the juiciest results, but boneless works in a pinch (adjust cooking time). Source from Whole Foods or a trusted butcher for consistent quality. For the herbs, fresh is non-negotiable—dried won’t deliver the same aromatic punch. Look for vibrant green leaves with no wilting at the store.
No white wine? Substitute additional chicken broth with a splash of apple cider vinegar. Short on fresh herbs? Use dried at one-third the amount, but expect a slightly more muted flavor. Swanson or Pacific Foods broths are reliable brands. The butter can be swapped for olive oil if avoiding dairy, though you’ll lose some richness in the crust.
Store turkey breast in its original packaging in the coldest part of your fridge for up to 2 days before cooking. Fresh herbs wrapped in damp paper towels last 5-7 days. The finished roast keeps beautifully for 3-4 days refrigerated or can be frozen for 2 months.
Why You’ll Love This Recipe
- Set and Forget: Honestly, I just toss the turkey breast, olive oil, and rosemary into the Instant Pot, set the timer, and walk away—no babysitting required.
- Herb-Infused Magic: The fresh rosemary and olive oil create this ridiculous aroma that fills the house, and the meat turns out so juicy it’s hard to believe it’s turkey.
- Feeds the Week: I make this on Sunday and we’re set for sandwiches, salads, and quick dinners all week long.
- Budget-Friendly Feast: A single turkey breast in the Instant Pot gives us multiple meals, and it’s way cheaper than buying pre-cooked deli meat.
Step-by-Step Instructions for Instant Pot Turkey Roast
Master this technique for perfectly tender, herb-infused turkey with minimal effort and maximum flavor.
Step 1: Prepare the Herb Rub and Sear the Turkey
Pat the 2 lb turkey breast dry with paper towels. In a small bowl, combine the 1.5 tsp kosher salt, 1 tsp black pepper, 2 tbsp fresh rosemary, 2 tbsp fresh thyme, and 1 tbsp fresh sage.
Rub this herb mixture evenly over the entire surface of the turkey. Heat the 2 tbsp olive oil in the Instant Pot using the sauté function on normal heat. Once hot, add the turkey and sear for 3-4 minutes per side until deep golden brown.
Step 2: Sauté the Aromatics
Remove the turkey and set aside. In the same pot, add the 1 whole yellow onion, 2 whole carrots, and 2 whole celery stalks. Sauté for 2-3 minutes until the vegetables begin to soften and develop color.
Add the 4 cloves garlic cloves and cook for an additional 30 seconds until fragrant. Pour in the 0.5 cup dry white wine and deglaze the pot, scraping up any browned bits from the bottom. This builds a flavorful foundation for the cooking liquid.
Step 3: Pressure Cook to Perfection
Return the turkey to the Instant Pot, breast-side up. Pour in the 1.5 cups chicken broth, ensuring the liquid does not exceed the pot’s maximum fill line. Secure the lid and set the valve to sealing.
Cook on high pressure for 25 minutes. Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. The turkey should register 165°F internally when tested with a meat thermometer.
Step 4: Finish with Butter and Rest
Carefully remove the turkey from the pot and place it on a cutting board. Stir the 2 tbsp unsalted butter into the cooking liquid to enrich the sauce. Tent the turkey loosely with foil and let it rest for 10 minutes before slicing.
This resting period ensures the juices redistribute throughout the meat, resulting in a moist and flavorful roast. Serve the turkey with the strained cooking liquid as a light au jus.
Pro Tips For Making Instant Pot Turkey Roast
- Sear First, Then Pressure: I learned this the hard way—browning the turkey breast in the Instant Pot first with olive oil gives it a golden crust and deeper flavor, so don’t skip this step even if you’re in a hurry.
- Season Under the Skin: Slide some of that kosher salt, black pepper, and chopped fresh rosemary under the skin of the turkey breast—it keeps the meat juicy and infuses every bite with flavor.
- Don’t Overfill Liquids: After burning a few batches, I finally figured out that 1 cup of liquid is plenty for pressure cooking; too much and you’ll end up with a boiled turkey instead of a roast.
- Rest Before Slicing: Give the turkey a solid 10 minutes under foil after cooking—yes, even if you’re hungry—because it keeps all the juices inside where they belong.
Wine and Beer Pairings for This Dish
White Wine Pairings
A crisp Sauvignon Blanc from New Zealand cuts through the richness with its bright acidity and citrus notes. I love how its grassy undertones complement the fresh herbs in this dish. Serve chilled at 45-50°F for optimal flavor. 🍷
Rich White Options
For a fuller-bodied white, try a buttery Chardonnay from Sonoma. The oak aging adds vanilla notes that pair beautifully with the browned turkey skin. Avoid overly sweet Chardonnays—stick to dry or semi-dry styles.
Red Wine Choices
If you prefer red, a light-bodied Pinot Noir from Oregon works surprisingly well. Its earthy, fruity profile won’t overpower the dish. Serve slightly chilled at 55-60°F to enhance its versatility.
Beer Pairings
A crisp Pilsner like Samuel Adams Noble Pils cleanses the palate between bites. The carbonation cuts through the meat’s richness while the hop bitterness balances the herbs.serve at 40-45°F. 🍺
Ales and Lagers
An Amber Ale with caramel notes complements the turkey’s savory depth. Try Fat Tire from New Belgium. For a lighter option, a Helles Lager offers clean, malty sweetness that enhances the dish without competition.
Nutrition Facts
Frequently Asked Questions
Can I use a frozen turkey breast?
Thaw it completely first for even cooking. A 2 lb breast takes about 24 hours in the fridge. Never cook from frozen in the Instant Pot—it’s unsafe and affects texture.
How do I get crispy skin?
Pat the skin dry before searing, then finish under the broiler for 2-3 minutes. The pressure cooker softens it, but a quick blast of high heat restores the crunch.
Can I use dried herbs instead?
Yes, but reduce the amount to 1/3 of fresh (e.g., 2 tsp dried rosemary instead of 2 tbsp fresh). Rehydrate them in the broth for better flavor distribution.
What if my turkey isn’t done after 25 minutes?
Return it to the pot, seal, and cook for another 5-10 minutes on high pressure. Check the internal temp again—it must reach 165°F.
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