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Our Instant Pot Turkey Breast and Potatoes is the perfect solution to Thanksgiving or Christmas dinner. Potatoes cook underneath the turkey, soaking up the drippings for the creamiest mashed potatoes you will ever eat and the juiciest turkey breast ever. Plus, you can save any leftover drippings to make gravy!
Ready in under an hour with minimal prep and only one pot to clean, this easy turkey breast recipe is a holiday lifesaver and so delicious. We guarantee you’ll want to make turkey and potatoes this way every year!
🍽 Equipment
- Instant Pot pressure cooker
- Aluminum foil
- Electric hand mixer
What could be easier than a turkey Instant Pot recipe? I love this recipe for how simple and yet so delicious it is.
It’s perfect for a holiday meal with a small crowd, or just for when the family is just in the mood for turkey! Now and then I’ll make this for Sunday dinner.
🥘 Ingredients
Turkey Breast
- Turkey rub: Use our turkey rub recipe
- Turkey breast: We use a 3-4 lb. breast
- Turkey stock
- Sea salt
- Garlic powder
Mashed Potatoes
- Russet potatoes
- Milk
- Butter
What makes this pressure cooker turkey breast recipe so special is the turkey rub and the fact that the potatoes cook under the turkey in the pot.
So not only are you making your main course, but one of the most important side dishes, too: the mashed potatoes and even the turkey gravy!
They are so deliciously creamy and packed with flavor from the turkey drippings. When I first gave this recipe a try, I was blown away by how incredible the potatoes are along with the juicy turkey breast.
I know you’re going to love this dish!
🔪 Instructions
- Peel and evenly dice russet potatoes. Add to a 6 qt. Instant Pot with turkey stock, salt, and garlic powder, making sure the potatoes are completely submerged in the liquid. Place the trivet into the pot.
- Season turkey breast using turkey rub. Pat the rub all over.
Then, place the turkey on top of the trivet in the Instant Pot. To make it easier to lift the turkey out of the pot when it’s done cooking, fold aluminum foil into two strips and wrap around the handles of the trivet. - Cook on high pressure for 30 minutes, then do a natural release for 20 minutes. After 20 minutes is up, release any pressure left in the pot and remove the turkey.
- Place your turkey under the oven broiler for 2-3 minutes to brown and crisp the skin. Set aside.
- Drain most of the liquid from your Instant Pot, but leave a little bit at the bottom. Add milk and butter to the pot with the potatoes. Save the liquid you drain from the potatoes to make turkey gravy!
- Beat potatoes with an electric hand mixer until smooth and creamy. Serve together with turkey and gravy, and enjoy!
For full ingredient measurements and tips, keep scrolling to the recipe card below!
⭐ Family Foodie Tips
- Make sure the potatoes are diced to an even size and completely submerged in the turkey stock before cooking so they cook properly.
- Don’t drain all of the liquid when draining the potatoes. You want to leave a little at the bottom of the pot to mix in when you mash them.
- To make it easier to lift the turkey out of the pot when it’s done cooking, fold aluminum foil into two strips and wrap around the handles of the trivet.
Save the drippings after you drain them from the potatoes. You can use them to make the gravy!
Turkey Gravy from Drippings
Yes, you can even make the gravy using our Instant Pot Turkey Breast recipe! Save the drippings when you drain the potatoes. Wipe your Instant Pot clean.
- Pour turkey drippings into a measuring cup, bowl, or fat separator. Skim the fat from the drippings using a spoon; you may have to wait a few minutes for it to separate to the top.
- Add at least 4 tablespoons of turkey fat to your Instant Pot on saute mode. If you don’t have enough fat, you can substitute the rest with butter. Whisk in 1/4 cup flour and cook down until it forms a roux, about 2 minutes.
- Mix the skimmed drippings (make sure there is no remaining fat!) with turkey stock until you have 2 cups worth of drippings. Pour the drippings into the pot and reduce to thicken, stirring frequently.
- When the mixture thickens to your liking, remove it from the heat and season with salt and pepper to taste. Enjoy!
🥗 Side Dishes for Turkey
Naturally, the best side dish for this turkey breast recipe is the mashed potatoes it cooks with! Here are some of our other favorite Thanksgiving and Christmas side dishes you can pair it with:
- Baked Creamed Corn Casserole
- Instant Pot Sage Sausage Stuffing
- Portuguese Chorizo Cornbread Stuffing
- Fresh Green Bean Casserole
- Southern Sweet Potato Casserole with Pecan Topping
📖 Turkey Recipes
- Best Thanksgiving Turkey Recipe (Garlic Butter Turkey)
- Easy Turkey Tetrazzini Recipe – perfect for turkey leftovers!
- Easy Turkey Sliders (Leftover Turkey Sliders)
- Grilled Turkey Recipe
- Turkey Rub Recipe
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Did you try our Instant Pot turkey breast? Leave a comment and a rating below to let us know what you think! We love to hear from you!
📋 Recipe
Instant Pot Turkey Breast and Potatoes
🍳 Equipment
- Instant Pot Pressure Cooker
- Aluminum foil
- Electric hand mixer
🥘 Ingredients
- 3-4 lb. turkey breast
- 1 cup turkey stock
- 1 lb. russet potatoes peeled and diced evenly
- 1 tsp. garlic powder
- 1 tsp. salt
- ½ cup milk
- 2 Tbsp. butter
Turkey Rub Recipe
- 1 serving turkey rub recipe
Optional: For Gravy
- ¼ cup all-purpose flour
🔪 Instructions
- Peel and evenly dice russet potatoes. Add to a 6 qt. Instant Pot with turkey stock, salt, and garlic powder, making sure the potatoes are completely submerged in the liquid. Place the trivet into the pot.
- Season turkey breast with turkey rub. Pat the rub all over.
- Place the turkey on top of the trivet in the Instant Pot. To make it easier to lift the turkey out of the pot when it’s done cooking, fold aluminum foil into two strips and wrap around the handles of the trivet.
- Cook on high pressure for 30 minutes, then do a natural release for 20 minutes. After 20 minutes is up, release any pressure left in the pot and remove the turkey.
- Place your turkey under the oven broiler for 2-3 minutes to brown and crisp the skin. Set aside.
Make the Mashed Potatoes
- Drain most of the liquid from your Instant Pot, but leave a little bit at the bottom. Add milk and butter to the pot with the potatoes. Save the liquid you drain from the potatoes to make turkey gravy!
- Beat potatoes with an electric hand mixer until smooth and creamy. Serve together with turkey and gravy, and enjoy!
Make the Gravy
- Pour turkey drippings into a measuring cup, bowl, or fat separator. Skim the fat from the drippings using a spoon; you may have to wait a few minutes for it to separate to the top.Add at least 4 tablespoons of turkey fat to your Instant Pot on saute mode. If you don’t have enough fat, you can substitute the rest with butter.Whisk in 1/4 cup flour and cook down until it forms a roux, about 2 minutes.Mix the skimmed drippings (make sure there is no remaining fat!) with turkey stock until you have 2 cups worth of drippings. Pour the drippings into the pot and reduce to thicken, stirring frequently.When the mixture thickens to your liking, remove it from the heat and season with salt and pepper to taste. Enjoy!
Video
Notes
- Make sure the potatoes are diced to an even size and completely submerged in the turkey stock before cooking so they cook properly.
- Don’t drain all of the liquid when draining the potatoes. You want to leave a little at the bottom of the pot to mix in when you mash them.
- To make it easier to lift the turkey out of the pot when it’s done cooking, fold aluminum foil into two strips and wrap around the handles of the trivet.
- Save the drippings after you drain them from the potatoes. You can use them to make the gravy!
Let us know what you think or ask a question about the recipe!