Ingredients:

  • 1 (3 lb / 1.4 kg) Boneless or Bone-In Turkey Breast, skin on preferred
  • 1 Tbsp Olive Oil (for searing)
  • 4 Tbsp Unsalted Butter, softened
  • 2 cloves Garlic, minced
  • 1 tsp Fresh Rosemary, finely chopped
  • 1 tsp Fresh Thyme, finely chopped
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt, plus extra for seasoning
  • 1/2 tsp Black Pepper, freshly ground
  • 1 cup Chicken or Turkey Broth

Instructions:

  1. Remove the turkey breast from the refrigerator 30 minutes before cooking. Pat the turkey breast completely dry using paper towels.
  2. Mix the Herb Rub: Combine the softened butter, minced garlic, rosemary, thyme, paprika, salt, and pepper in a small bowl until thoroughly mixed.
  3. Generously spread the herb butter mixture all over the surface of the turkey breast, ensuring even distribution.
  4. Sear the Skin (Optional): Set the Instant Pot to the 'Sauté' function (High). Add the olive oil. Once hot, sear the turkey breast, skin-side down, for 3–5 minutes until golden brown. Remove the turkey and press 'Cancel.'
  5. Build the Cooking Environment: Pour the 1 cup of broth into the bottom of the Instant Pot liner. Place the metal trivet inside the pot.
  6. Load and Cook: Carefully place the seasoned turkey breast on top of the trivet, keeping it elevated above the liquid. Secure the lid and ensure the vent is set to 'Sealing.'
  7. Pressure Cook: Cook on Manual/Pressure Cook (High Pressure) for 35 minutes for a 3lb boneless breast. Add 5–10 minutes for bone-in varieties.
  8. Release Pressure: Allow a Natural Pressure Release (NPR) for 10 minutes, then manually release any remaining pressure (Quick Release).
  9. Verify Doneness: Immediately remove the turkey and insert a meat thermometer into the thickest part of the breast, ensuring it registers 165°F (74°C). If low, cook in 5-minute increments until safe.
  10. Rest and Carve: Transfer the cooked turkey breast to a cutting board. Tent loosely with foil and allow it to rest for 10–15 minutes before slicing.