A few years ago, I impulse-bought a frozen 7-pound turkey breast solely because it was on sale for $7. I brought it home with no real plan other than to cook it in my Instant Pot. So I read a few recipes online and, in under two hours, I had a turkey breast so tender it was falling apart. I was a frozen-to-fab believer!
Here’s how I did it — and have done it ever since.
This turkey goes great with sides like Stuffed Artichoke Casserole and Hashbrown Casserole. And if you’ve got any leftover turkey afterwards, try out my flauta recipe.
Instant Pot Turkey Breast
NOTE: This recipe is for a frozen boneless turkey breast roast because they’re more readily available. The same recipe can be followed for a frozen bone-in turkey breast, just alter your cooking time to be 6 minutes per pound.
1 (3-pound) frozen boneless turkey breast roast (I like Butterball)
1 1/2 cups chicken broth or water
2 yellow onions, peeled and quartered
3 celery stalks, coarsely chopped
4 tablespoons butter, softened (or you may substitute olive oil)
2 envelopes (1 box) Lipton Onion Soup mix
2-3 tablespoons Garlic & Herb seasoning blend (or whatever floats your boat)
1/2 teaspoon paprika
3 tablespoons cornstarch (if you’re making gravy)
3 ounces water (if you’re making gravy)
Prepare your Instant Pot by placing the trivet at the bottom and pouring the chicken broth or water in the bottom.
Run warm water over the frozen bird just enough to loosen the gravy packet. (I toss it because I make my own gravy; instructions for that below)
Place the turkey breast on the trivet and coat it completely with the butter or olive oil. Sprinkle evenly with the Lipton onion soup mix, the garlic & herb seasoning (I like it garlicky!), and paprika. Arrange the celery and onion around the turkey breast.
Set the Instant Pot to cook a High Pressure for 55 minutes (if your turkey is thawed, set it for 25 minutes). Let the pressure naturally release for 10-15 minutes.
The turkey doesn’t get crispy in the Instant Pot, but you can brush it with the drippings and brown it under your broiler if you’d like. We just skip that part.
It is seriously such an easy and delicious turkey!
For the gravy: Carefully remove the turkey, veggies, and trivet from the pot. Strain the pan drippings from the pot. Place the drippings back in the Instant Pot and set the pot to the Sauté function. In a separate container, make a slurry of 3 tablespoons of cornstarch and 3 ounces of cold water. Add in the slurry, sauté until thick, and season as desired.
Perfect! Exactly what I was looking for! I have a glut of these frozen breasts. I like to stock up when Aldi has them. I can never seem to remember to thaw one out in time for dinner! (And I toss the gravy packet too! ????)
Do you use the same time for a 6 lb one? Thanks!
I’m confused. Your notes above say 6 min/lb for frozen bone in. Your recipe directions for a 3lb is 55 min. The math is way off. I’m doing an 8lb frozen bone in and trying to figure out how long to cook.???? It did not thaw overnight.????????♀️
Hmmm, scratching my head now too. I’ll be honest, it’s been so long since I’ve made a larger turkey breast than the one in the post, I don’t remember the exact measurements. I’d do 10-12 minutes per pound for a frozen bone-in breast to be safe.
With a LOT of apprehension (and a plan B meal in the pantry) I made a 6 lb bone-in breast for Thanksgiving for the first time ever using my InstantPot. Ready in 102 minutes, including pressure build-up and release times! I allowed 12 mins per pound cooking time. This was the most moist turkey with an amazing flavor I’ve ever had! The only thing I didn’t care for was exactly as you mentioned, the skin doesn’t brown or crust, but a few minutes under the broiler took care of that!
I will never go back to the oven method!!