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Instant Pot Turkey Breast with Carrots and Homemade Gravy Meal

Instant Pot Turkey Breast

Do you love to cook with your Instant Pot? If so, I'm here to share with you how easy it is to make my easy recipe for Instant Pot Turkey Breast with fork-tender carrots and a homemade gravy. This entire turkey dinner recipe comes together in about one hour and is gluten free!
Course Instant Pot, Main Course
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 25 minutes
Reach Pressure 25 minutes
Total Time 1 hour
Servings 6 servings
Calories 76kcal
Author Katie


  • Instant Pot


  • 8 large carrots
  • 1 tablespoon salted butter melted
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • 1 teaspoon dried ground sage
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 5.5 bone-in turkey breast
  • ½ cup water

For the gravy:

  • 1 cup water
  • ¼ cup cornstarch
  • salt and pepper to taste


  • Peel and cut carrots in half. Place half in the Instant Pot and leave the other half out.
  • In a small dish combine the black pepper, salt, dried ground sage, dried thyme leaves, garlic powder, onion powder, and paprika. Mix together.
  • Rinse and pat dry turkey breast (remove interior packaging if your bird has that). Place the turkey breast into the Instant Pot.
  • Drizzle on the melted butter. Then massage the spices onto the exterior of the bird. Tear open the skin and massage under the skin, too. Position the bird so it fits inside the 6-quart or 8 quart Instant Pot. Then place the remaining carrots around the turkey. Pour ½ cup water in the Instant Pot and add the fresh thyme around the turkey breast.
  • Close the lid and seal the pressure valve. Select "manual" and then press the up arrow button to 25 minutes. It will take 25-30 minutes just to get to pressure. Once the Instant Pot is done and beeps let it sit for 10-15 minutes before forcing pressure.
  • Carefully remove the turkey and the carrots and let rest on a serving platter for an additional 10 minutes (while your making the gravy -- tent the turkey breast with aluminum foil).

For the gravy:

  • Place the Instant Pot on saute mode. Let the turkey drippings begin to come to a boil. Make a slurry of cornstarch and water. Mix well and then begin to add the slurry to the Instant Pot whisking in until thickened to your desire. Taste the gravy and season with additional salt and pepper as needed.
  • Cut the turkey with a carving knife and serve with carrots and homemade gravy on the side.


  • Plan Ahead - If you can plan ahead you can peel the carrots up to a day prior to cooking. This will helps ave additional time.
  • Turkey Brine - It is not needed; however, will yield a much more flavorful and moist bird. Make sure you plan ahead if you want to brine your turkey breast. Even with just 6 hours of brine time you should be good to go. If you brine, remember to always wash off the brine thoroughly before you cook the turkey breast.
  • Size Matters - Remember to keep your Instant Pot size in account when you are at the store purchasing your turkey breast. If you have an 8 quart Instant Pot you can fit roughly around a 6lb turkey breast in the Instant Pot. A 6 quart Instant Pot and you'll need between a 4-5lb. turkey breast.
  • Test Run - After getting your turkey home from the store place the wrapped turkey breast in your Instant Pot to ensure it will fit! Nothing worse then thinking it will fit and going to cook and the lid won't close!
  • Let the Turkey Rest - Always let the turkey breast rest for at least 10 minutes before cutting into the meat. I like to tent the turkey breast with aluminum foil.


Serving: 1c | Calories: 76kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 273mg | Potassium: 281mg | Fiber: 3g | Sugar: 4g | Vitamin A: 13827IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 1mg