Instant Pot Turkey Breast is done cooking in under an hour and makes the juiciest chicken breast. Brining overnight gives a bit of citrus flavors with herbal notes plus it ensures the meat is tender.
Monday is Meatloaf is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Why brine a turkey?
A brine is simply a solution of salt and water that combine to help turkey, which is a lean meat, to become moist once you cook it instead of drying out. The meat absorbs the liquid while brining, and retains more once cooked.
Add some aromatics, garlic, oranges, or other goodies to infuse a host of flavors into the meat as well. The result is a tender juicy turkey breast that is full of flavor. If you would like to read more about the science of bringing head over to The Barbecue Bible.
Brining the turkey breast
I used about a three to four pound turkey breast for this recipe then cooked it in my 6-Quart Instant Pot Duo. You can however do a larger turkey breast so long as it fits in your pressure cooker. There is enough of the brine solution for a larger one.
Thaw the turkey breast in the refrigerator according to the directions on your package. If you're unsure how to thaw the turkey head over to the USDA to find out different and safe methods for doing this.
Take a large pot , and pour in the apple cider then add the kosher salt with the dark brown sugar.
Heat the mixture until the salt dissolves on medium heat then remove from the heat source. If you don't have apple cider available you can substitute with apple juice. Once dissolved remove from heat. Cool slightly, and then pour into your brining bucket or large pot.
Add to the brine the two oranges cut in half. When putting the oranges in be sure to give them a squeeze so some of the juice is released into the brine immediately. Add a small handful of sliced fresh ginger, the smashed garlic cloves, apple cider vinegar, hot red pepper flakes, and half of the herb bouquet.
Put the other half of the herb bouquet into the cavity of the turkey breast. Place the turkey into the brine, and add water to mostly cover if necessary.
Cover the pot with a lid, and let brine overnight or for 24 hours in the refrigerator. You may add ice instead of the water if you feel that the water is to warm.
How to cook the turkey breast
I added 1 cup of chicken broth to my 6-quart Instant Pot Duo with half a sliced onion, celery, and carrots to give my stock a little more flavor for when I made gravy later. I added the rack to the pot to set my turkey breast on for cooking as well.
Add to this the apple cider brined turkey breast, then close and seal the lid. Cook on high (normal) pressure for 30 minutes then follow with a 10 minute natural pressure release.
Turkey should be cooked to a minimum internal temperature of 165-degrees. To check the doneness of your turkey breast you can use a meat thermometer like a ThermoWorks MK4 Thermapen or a ThermoWorks ThermoPop.
Other options for turkey
If you turkey breast is dramatically bigger you may want to increase the pressure time slightly. For example, a five pound breast may be 40 minutes for high pressure time. Which equates to about 8 minutes per pound of pressure cooking time.
You can also choose to cook a boneless turkey breast in the Instant Pot. Brining and cooking instructions will stay the same.
If you would like to brown your turkey breast remove from the pressure cooker once it has finished cooking to a baking sheet with the rack. I covered my cookie sheet to help with the clean up.
Cook on broil for 5-10 minutes until the turkey is browned to your liking. I actually ended up turning the turkey on each side during the process in order to brown but to avoid drying out the meat. Allow the meat to rest for at least 10 minutes prior to slicing. What to do while you wait? Make some gravy of course!
Making turkey gravy with drippings
Remove the vegetables from the remaining broth and drippings in the Instant Pot. Set the pressure cooker to saute. Once bubbling add the cornstarch slurry to the pot. Salt and pepper the gravy to taste. Stir until thickened then remove to gravy boat or container.
Slice the turkey breast then remove to a serving platter. Serve immediately or store in an airtight container for up to one week.
Instant Pot Apple Cider Turkey Breast
- 1 turkey breast thawed, about 3 pounds
- 1 herb bouquet thyme, rosemary, parsley, sage, chives, and basil
- ½ gallon apple cider can substitute with apple juice
- ½ cup kosher salt
- ½ cup dark brown sugar
- 1 handful ginger peeled and sliced
- 10 garlic cloves smashed
- 2 naval oranges quartered
- 2 tbsp apple cider vinegar
- 1 tbsp hot red pepper flakes
- 1 cup chicken broth
- ½ onion sliced
- 1 celery stalk sliced
- 1 carrot peeled and sliced
- 3 tbsp cornstarch
- 3 tbsp water
- salt and pepper to taste
- Combine apple cider, kosher salt, and dark brown sugar in a large pot on the stove. Heat until the salt and sugar dissolve then remove from heat.
- Add brining ingredients to brining solution reserving half the herb bouquet.
- Take the other half of the her bouqet and place inside the turkey cavity. Set the turkey breast into the brining solutions, cover, and leave in the refrigerator overnight or 24 hours. A full 24 hours is best.
- Add the sliced onion, celery, and carrot along with the chicken broth to the Instant Pot. Add rack on top. Place turkey in Instant Pot and seal lid.
- Cook on high (normal) pressure for 30 minutes then follow with a 10 minute natural pressure release. Allow the meat to rest for 10 minutes prior to slicing and deboning.
- If desired, brown in oven on broil for 5-10 minutes.
- To make a gravy combine the cornstarch and water in a small bowl. Turn the pressure cooker on to saute. Add the cornstarch slurry, and stir until thickened. You can add additional cornstarch slurry if you like. Salt and pepper the gravy to taste.
- Serve immediately or refrigerate in an airtight container for up to one week.