Introduction
When I first discovered how to make turkey breast in my Instant Pot, it completely changed my keto meal prep game. You’ll love how this cooking method transforms an ordinary turkey breast into an incredibly moist, flavorful main dish that’s perfect for your low-carb lifestyle.
I’ve spent years perfecting this recipe, and I’m excited to share my foolproof method with you. Whether you’re cooking for a small holiday gathering or meal prepping for the week ahead, this Instant Pot turkey breast delivers consistent results every time. You’ll get tender, juicy meat infused with aromatic herbs, and the best part is that it takes just a fraction of the time compared to traditional oven roasting. Trust me, once you try this method, you’ll never go back to cooking turkey the old way.
Recipe
Preparing a keto-friendly turkey breast in an Instant Pot combines convenience with exceptional flavor, delivering a moist and tender main dish that’s perfect for any occasion. The pressure cooking method infuses the meat with aromatic herbs while maintaining its natural juices, creating a succulent result every time.
This recipe transforms an ordinary turkey breast into a memorable meal while keeping it strictly keto-compliant. The combination of butter, fresh herbs, and precise cooking time guarantees the meat stays tender and flavorful, making it an ideal choice for both family dinners and special gatherings.
- 4-pound bone-in turkey breast
- 4 tablespoons butter, softened
- 2 tablespoons fresh rosemary
- 2 teaspoons sea salt
- 1 cup chicken broth
Remove turkey breast from refrigerator 30 minutes before cooking. Pat dry with paper towels and rub softened butter all over the skin. Sprinkle sea salt and chopped rosemary evenly over the surface. Place turkey breast in the Instant Pot and pour chicken broth around it. Secure the lid, set valve to sealing position, and cook on high pressure for 30 minutes. Allow for 10 minutes natural release, then quick release remaining pressure. Remove turkey and let rest for 5-10 minutes before slicing.
For best results, confirm the internal temperature reaches 165°F at the thickest part of the breast. If cooking from frozen, increase cooking time to 40 minutes and skip the room temperature rest. Position the breast skin-side up in the pot for better presentation. The cooking liquid can be strained and used as a base for keto gravy or saved for future recipes. Store leftovers in an airtight container in the refrigerator for up to four days.
Prep Time
The total prep time for this juicy keto turkey breast is just 15 minutes, making it perfect for busy weeknights or last-minute dinner plans. You’ll spend about 5 minutes gathering your ingredients and letting the butter soften at room temperature. While that’s happening, you can chop your fresh rosemary and measure out your other ingredients.
The actual hands-on prep takes around 10 minutes. You’ll need to pat the turkey breast dry with paper towels, rub it with the softened butter, and sprinkle on your seasonings. Don’t forget to let your turkey breast come to room temperature for 30 minutes before cooking – though this isn’t counted as active prep time since you can do other things while waiting.
Equipment needed
Success with this keto turkey breast recipe requires just a few essential pieces of equipment. You’ll need a 6-quart or larger Instant Pot that can comfortably fit your turkey breast with enough space for proper pressure cooking. Make sure you’ve got these items on hand:
- Instant Pot with trivet insert
- Meat thermometer
- Measuring spoons
- Sharp knife for slicing
- Mixing bowl for butter mixture
- Cutting board
- Paper towels
I’ve found that using the trivet that came with your Instant Pot helps keep the turkey elevated above the cooking liquid, ensuring even cooking. Don’t skip the meat thermometer – it’s vital for checking that your turkey has reached the safe internal temperature of 165°F before serving.
Basic Cooking Method and Time
Once you’ve gathered your equipment, making this juicy turkey breast couldn’t be simpler. You’ll start by letting your turkey breast come to room temperature for about 30 minutes – trust me, this step makes a big difference in the final result.
Place your turkey in the Instant Pot and give it a good massage with the softened butter. You’ll want to get that butter under the skin too – it’s where all the magic happens! Sprinkle on your salt and rosemary, then pour in the chicken broth. Seal your pot, set it to high pressure for 30 minutes, and let it do its thing. After cooking, allow for a 10-minute natural release before opening the lid. Your turkey needs a final 5-10 minute rest before slicing.
Cooking Steps
Let’s dive straight into preparing your perfectly juicy turkey breast! First, you’ll want to pat your turkey dry with paper towels and let it sit at room temperature for 30 minutes. While you’re waiting, mix the softened butter with chopped rosemary.
Here are your next steps:
- Rub the herbed butter thoroughly over the turkey skin
- Place the breast in your Instant Pot, skin side up
- Sprinkle sea salt evenly across the surface
- Pour chicken broth around (not over) the turkey
- Close and seal the lid securely
Now, set your Instant Pot to high pressure for 30 minutes. Once it’s done, let it naturally release for 10 minutes before opening. I always test the internal temperature – you’re looking for 165°F at the thickest part.
Step 1. Room Temperature Butter Preparation
Getting your butter to the perfect room temperature makes all the difference in achieving an evenly seasoned turkey breast. I’ve found that taking your butter out of the fridge about 45 minutes before you’ll need it creates that ideal, spreadable consistency. You’ll know it’s ready when you can easily press your finger into it, leaving a slight indentation.
Here’s a quick tip I’ve learned from experience: Don’t try to rush this process in the microwave! While it’s tempting, microwaving can create hot spots that’ll make your butter melt unevenly. If you’re short on time, try cutting your cold butter into smaller pieces – they’ll soften much faster. Trust me, your turkey will thank you with perfectly crispy skin and amazing flavor when you take the time to let that butter soften naturally.
Step 2. Season Breast With Salt
Proper salt distribution makes all the difference when preparing your turkey breast for the Instant Pot. You’ll want to take your 2 teaspoons of sea salt and evenly sprinkle it all over the surface of your turkey, making certain you don’t miss any spots. I’ve learned from experience that it’s best to season from about 6 inches above the meat to guarantee even coverage.
Don’t forget to gently lift the skin and add a pinch of salt underneath – this helps season the meat directly. I like to use my fingertips to massage the salt into all the nooks and crannies. If you’re watching your sodium intake, you can start with 1½ teaspoons instead, but remember that adequate seasoning is key to bringing out the turkey’s natural flavors.
Step 3. Add Herbs Under Skin
Three key herbs make the magic happen when you slip them under the turkey’s skin. I love using fresh rosemary, thyme, and sage – they’re the classic trio that’ll give your turkey that wow factor. Gently lift the skin with your fingers, creating a pocket without tearing it. You’ll want to work slowly and methodically here.
Once you’ve created space, take small sprigs of each herb and slide them underneath, distributing them evenly across the breast. I’ve found that chopping the herbs first can make them easier to spread, but whole leaves work beautifully too. Don’t forget to massage the skin gently after placing the herbs to help them settle into position. This technique guarantees the flavors infuse directly into the meat during pressure cooking.
Step 4. Pour Broth Around Breast
Carefully pouring broth around your turkey breast is an essential step I never skip. I’ve learned that adding the broth helps create the steam needed for tender, juicy meat while preventing the dreaded “burn” notice on your Instant Pot. You’ll want to gently pour 1 cup of chicken broth around – not over – the seasoned turkey breast to preserve those lovely herbs and butter you’ve already applied.
Here’s a pro tip I discovered after countless turkey dinners: tilt your Instant Pot insert slightly while pouring the broth. This technique helps the liquid flow directly to the bottom without washing away your seasonings. I also recommend using low-sodium broth since you’ll already have salted the meat – this gives you better control over the final flavor.
Step 5. Measure Temperature With Thermometer
Using a reliable meat thermometer is absolutely critical when cooking turkey breast in the Instant Pot. You’ll want to check that the thickest part of the breast reaches 165°F to guarantee it’s fully cooked yet still juicy.
When you’ve finished the pressure cooking cycle and the 10-minute natural release, carefully open the lid and insert your thermometer into the center of the breast. Don’t just test one spot – I always check 2-3 different areas to be certain. If the temperature hasn’t reached 165°F, simply close the lid and cook for an additional 3-5 minutes at high pressure. Remember to avoid touching bone when taking the temperature, as this can give you an inaccurate reading.
Customization Options
While the basic recipe yields delicious results, you’ve got plenty of ways to customize this Instant Pot turkey breast to match your taste preferences. Try swapping rosemary with other keto-friendly herbs like thyme, sage, or oregano. You can also create a compound butter by mixing your softened butter with minced garlic, lemon zest, or Italian seasonings before rubbing it on the turkey.
For added flavor, consider using bone broth instead of regular chicken broth, or add a splash of white wine to the cooking liquid. If you’re feeling adventurous, stuff fresh herbs and lemon slices under the skin before cooking. You’ll love how these simple variations can transform your turkey breast while keeping it perfectly keto-friendly.
Ingredients list (with precise measurements)
Now that you’re ready to experiment with different flavors, let’s get your ingredients organized for this mouthwatering keto turkey breast. You’ll need these simple yet flavorful components:
- 1 bone-in turkey breast (4 pounds)
- 4 tablespoons unsalted butter, brought to room temperature
- 2 tablespoons fresh rosemary, finely chopped
- 2 teaspoons sea salt
- 1 cup chicken broth (make sure it’s low-sodium)
I’ve found that using room-temperature butter makes it much easier to coat the turkey evenly, and fresh rosemary really does make a difference compared to dried. You’ll love how these ingredients work together to create a juicy, tender turkey that’s perfectly keto-friendly. Don’t worry if your turkey breast is slightly larger or smaller – these measurements are flexible.
Storage Information
After you’ve enjoyed your delicious keto turkey breast, proper storage guarantees you’ll get the most out of your leftovers. You’ll want to let the meat cool completely before storing it in an airtight container or wrapping it tightly in aluminum foil.
In the refrigerator, your turkey breast will stay fresh for up to 4 days. If you’re planning to keep it longer, slice the meat into portions and store it in freezer bags with the air pressed out – it’ll last up to 3 months in the freezer. Don’t forget to label your containers with the date! When you’re ready to enjoy your leftover turkey, thaw frozen portions overnight in the refrigerator and gently reheat them in the microwave with a splash of broth to maintain moisture.
Health Benefits or Special Features
Since following a ketogenic diet requires careful attention to macronutrients, you’ll be pleased to know this Instant Pot turkey breast recipe fits perfectly into your meal plan. Turkey breast is naturally high in protein while remaining low in carbohydrates, making it an excellent choice for keto dieters. You’ll get roughly 29 grams of protein per 4-ounce serving, with only trace carbs.
What’s even better is that this preparation method helps retain more nutrients than traditional roasting. The pressure cooking environment locks in moisture while preserving the turkey’s natural B vitamins and minerals. Plus, when you add grass-fed butter to the recipe, you’re increasing your healthy fat intake while creating a more satisfying meal. I’ve found this combination particularly helpful for staying on track with my keto goals.
Prep Time
While this Instant Pot turkey breast recipe delivers amazing results, you’ll be happy to know the prep time is remarkably quick. You’ll only need about 10-15 minutes to get everything ready before pressure cooking begins. The most time-consuming part is bringing your turkey to room temperature, which takes 30 minutes – but that’s hands-off time you can use to prep other dishes or relax.
Start by patting your turkey breast dry with paper towels, then mix your softened butter with the chopped rosemary. You’ll spend just a few minutes rubbing this mixture onto the skin and sprinkling with salt. Pour in the broth, seal the lid, and you’re done! The actual hands-on prep work couldn’t be simpler.
Cook Time
The total cook time for this juicy turkey breast is surprisingly quick – just 45 minutes from start to finish. You’ll spend 30 minutes at high pressure, followed by a 10-minute natural release, and finally 5 minutes of resting time. Trust me, this timing works perfectly for a 4-pound turkey breast.
If you’re starting with a frozen turkey breast, you’ll need to add an extra 10 minutes to the pressure cooking time. While you’re waiting, I like to prep my side dishes or set the table. Keep in mind that the actual pressurizing time isn’t included in these numbers – your Instant Pot will need about 10 additional minutes to come to pressure before the cooking countdown begins.
Total Time
From start to finish, you’ll need about 60 minutes to get this juicy turkey breast on your table. This total time includes 30 minutes of pressure cooking, 10 minutes for natural release, and 5-10 minutes of resting time. You’ll also want to factor in about 10 minutes for prep work, like rubbing the butter and herbs on your turkey.
If you’re starting with a frozen turkey breast, add an extra 10 minutes to your cooking time. I always recommend letting your turkey come to room temperature before cooking, which takes about 30 minutes – but you can use this time to gather your ingredients and prepare your seasonings. Trust me, this extra step makes a big difference in how evenly your turkey cooks.
Yield
One generous turkey breast prepared with this recipe serves 6-8 people comfortably, making it perfect for a family dinner or small gathering. You’ll get roughly 6-8 ounces of tender meat per person, which is an ideal portion size for those following a keto diet. I’ve found that a 4-pound turkey breast typically yields about 2.5 to 3 pounds of cooked meat after removing the bone.
If you’re serving this as part of a larger meal with sides, you might even stretch it to feed 10 people. Remember to account for leftovers – they’re fantastic for meal prep! I love turning the extra meat into turkey salad or adding it to low-carb wraps for quick lunches throughout the week. The remaining broth and drippings can create enough keto gravy for everyone’s portions.
Final Thoughts
Making this juicy Instant Pot turkey breast has become my go-to recipe for both everyday meals and special occasions. I love how it delivers restaurant-quality results while keeping things keto-friendly and hassle-free. You’ll find that the combination of pressure cooking and herb-butter creates incredibly tender meat that’s perfect for meal prep or family dinners.
I’ve discovered that this method is practically foolproof, and you’ll never have to worry about dry turkey again. The best part? You’re getting all the traditional flavors you love without spending hours in the kitchen. Whether you’re new to keto cooking or an experienced home chef, this recipe will become a staple in your rotation. Trust me, your family will be asking for seconds!
Frequently Asked Questions
Can I Use Turkey Tenderloin Instead of Turkey Breast?
You can use turkey tenderloin instead of turkey breast, but you’ll need to reduce cooking time to 15-20 minutes since it’s smaller and more delicate than a whole breast.
What Other Herbs Work Well With This Recipe?
You can substitute or combine rosemary with thyme, sage, oregano, or parsley. Garlic and black pepper also work well, while tarragon and marjoram add delicate, complementary flavors to your turkey.
Should I Brine the Turkey Breast Before Cooking?
While brining isn’t necessary for Instant Pot cooking, you’ll get extra juicy results if you brine your turkey breast overnight in salt water with your favorite keto-friendly aromatics.
Can I Skip the Butter to Reduce Calories?
Think you’ll save calories by skipping butter? You’ll end up with dry, flavorless meat that’ll need drowning in sauce. The butter’s essential for moisture and richness – keep it in.
How Do I Prevent the Turkey Skin From Becoming Soggy?
You’ll get crispier turkey skin by patting it completely dry before cooking and broiling the finished turkey for 3-5 minutes after pressure cooking’s done. Don’t skip the butter.
Conclusion
You’ve just mastered a deliciously simple way to prepare turkey breast that’ll keep you on your keto path. By coincidence, this recipe’s herbs mirror those growing in my grandmother’s garden, where I first learned the importance of simple, quality ingredients. Your Instant Pot has transformed what used to be a lengthy cooking process into a quick, foolproof method. Now you can enjoy tender, juicy turkey any day of the week.
