sliced turkey breast on white plate with cobalt blue gravy boat in background

Instant Pot Apple Cider Turkey Breast

Apple Cider Brined Instant Pot Turkey Breast is a special treat! The brine has an apple cider base then it's infused with orange, garlic, ginger, herbs, and hot red pepper flakes. A perfect Thanksgiving dinner for two, or a great meal prep for the week any time of the year.
Course Main Course
Cuisine American
Keyword brined turkey, brined turkey recipe, brining recipe, easy turkey recipe, instant pot turkey, pressure cooker turkey
Prep Time 20 minutes
Cook Time 50 minutes
Brining Time 1 day
Servings 6 servings
Calories 156kcal
Author Tina


  • 1 turkey breast thawed, about 3 pounds

Brining Solution

  • 1 herb bouquet thyme, rosemary, parsley, sage, chives, and basil
  • 1/2 gallon apple cider can substitute with apple juice
  • 1/2 cup kosher salt
  • 1/2 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

Cooking Ingredients

  • 1 cup chicken broth
  • 1/2 onion sliced
  • 1 celery stalk sliced
  • 1 carrot peeled and sliced

Gravy Ingredients

  • 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.


Note: Nutritional values exclude brining solution as this is not consumed, only the turkey and gravy is eaten in this recipe. Also, you can use as large of a turkey breast that will fit in your pressure cooker as there is plenty of brining solution. If dramatically larger you may want to increase the cook times slightly.


Serving: 1serving | Calories: 156kcal | Carbohydrates: 6g | Protein: 28g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 70mg | Sodium: 420mg | Potassium: 392mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1724IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg