Instant Pot Turkey Breast with Stuffing and Mashed Potatoes
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This Instant Pot turkey breast with stuffing and mashed potatoes is the perfect no-fuss Thanksgiving meal for a small crowd! Juicy turkey, herbed stuffing, and fluffy sweet potatoes combine with rich turkey gravy for a delicious dinner.
Why you’ll love this Thanksging meal in Instant Pot
I love Thanksgiving and all the delicious foods that come along with it! And I realize not everyone celebrates Thanksgiving with a big crowd and doesn’t need to cook a giant feast.
So, I combine all our favorite dishes in this insta pot turkey breast recipe to keep things quick and easy!
- Flavor – The Instant Pot keeps the turkey tender and juicy, and the sides come out rich, savory, and delicious!
- Small Batch – A complete meal on its own, this recipe gives you plenty of food to feed a small crowd with just enough leftovers to enjoy for a couple of days without being overwhelmed with food.
- Fuss-Free – Who said Thanksgiving dinner had to be difficult to prepare? This entire meal cooks in the Instant Pot in under two hours with minimal prep time and just a few dishes.
Of course, you can add extra sides like honey glazed roasted carrots and orange cranberry sauce. However, I think this Instant Pot turkey is plenty filling on its own, and the easy steps are guaranteed to take all the stress out of your holiday preparation!
Key Ingredient Notes
Turkey and Stuffing
- Bone-in, skin-on turkey breast – I used a semi-frozen 5.5-pound Butterball whole turkey breast and only partially thawed it in advance. If you use a fully thawed turkey breast, you’ll want to adjust the cooking time accordingly.
- Herb butter – You can use any kind of herb butter here! My go-to combination is 4 tablespoons of salted butter, 1 teaspoon of dried parsley, ½ teaspoon ground dried rosemary, ½ teaspoon of rubbed dried sage, and ½ teaspoon of dried thyme leaves. Or, I sometimes like to mix softened butter with chimichurri sauce for a unique taste!
- Stuffing mix – Use any boxed stuffing you like best. I used Kraft’s Stovetop Stuffing Mix (Savory Herb) and prepared it exactly per package directions.
- Russet potatoes – These are my secret weapon to bind the stuffing and keep it moist. Make sure to peel the potatoes before using them!
- Chicken stock – This is a rich recipe. So, be sure to choose chicken stock over chicken broth as stock is more concentrated with a greater depth of flavor.
- Seasonings – Salt and garlic powder add extra savoriness and depth.
Mashed Potatoes
- Milk – I highly recommend using whole milk, because it’s creamier and sweeter than other varieties.
- Unsalted butter – I don’t recommend using salted butter, because it will affect the flavor of your potatoes!
Turkey Gravy
- Butter – This combines with the flour to create a roux. If you want an even richer taste, feel free to use bacon fat instead.
- All-purpose flour – This helps thicken the gravy.
- Chicken stock – I recommend low-sodium chicken stock for the gravy, or it may be too salty!
How to make a Thanksgiving meal in an Instant Pot
1. Prepare the stuffing and turkey
- Prepare the stuffing according to the package directions, and set it aside to cool slightly.
- Pat the turkey breast dry with a paper towel.
- Carefully run your hand under the breast skin, separating it from the meat.
- Smear the herb butter evenly over the meat under the skin.
Dry the turkey thoroughly
If the skin is wet, the butter won’t stick. So, make sure to take your time removing all the moisture with a paper towel!
- Cut the potatoes into chunks.
- Place a trivet in the inner pot of your Instant Pot. Arrange the turkey on top of the trivet skin-side down so that the breast cavity is on top.
- Fill the breast cavity with the prepared stuffing. If you have any leftover stuffing, be sure to save it for later!
- Place the potato chunks around the turkey breast. Pour the chicken stock, salt, and garlic powder on top.
- Place the lid on top, and set the valve to “sealing”.
- Set the Instant Pot to manual/pressure cook for 30 minutes on high. It will take at least 20 minutes for your pot to come to pressure!
- Once the time is up, allow the pressure to release naturally for at least 20 minutes. Then, carefully turn the valve to venting.
- Transfer the stuffing to a baking dish, and use a pair of kitchen tongs to place the turkey breast over the stuffing. Broil for 3-5 minutes at 500°F to brown the skin. Be careful not to let it burn!
2. Make the mashed potatoes
- Add the milk and butter to the potatoes.
- Use a potato masher to mash them into a smooth texture.
- Transfer them to a serving platter, and keep warm.
3. Make the gravy
- Hit the “cancel” button on the Instant Pot, and set it to sauté.
- Once the display reads “HOT,” add the butter, allowing it to melt.
- Add the flour, and whisk constantly until it is golden brown and has a nutty aroma.
- Slowly pour in the chicken stock, whisking constantly.
- Once combined, bring the mixture to a boil, whisking occasionally.
- Turn off the Instant Pot, and let the gravy simmer for another 5 minutes or so to thicken. Enjoy!
How long should I cook turkey breast in an Instant Pot?
There’s a simple formula to determine the proper time to cook turkey breast in an Instant Pot!
- For frozen turkey breast (bone-in and boneless): 10 minutes per pound with full natural pressure release (NPR), or at least 20 minutes with a full natural pressure release.
- For thawed turkey breast (bone-in and boneless): 6 minutes per pound with full natural pressure release (NPR), or at least 20 minutes with a full natural pressure release.
Of course, always be sure to check the internal temperature, and adjust as needed.
Tips for Success
- Skip thawing your turkey breast completely. Instead, place it on the counter at room temperature for a couple of hours before cooking, giving it just long enough to thaw the top layer.
- Make sure to dry the turkey thoroughly! Otherwise, the butter won’t stick, and it’s more likely to become dry.
- When cooking meat in an Instant Pot, always do a natural pressure release to prevent dry meat!
- Use a meat thermometer to check the internal temperature of the turkey, ensuring it reaches 165°F in the thickest part, meaning it’s fully cooked and safe to eat.
- Prevent burning while broiling. If one side of the turkey is browning too quickly under the broiler, place a sheet of foil over that area, and continue to broil until the breast is evenly browned.
- Make the gravy on the stovetop. If preferred, you can make turkey gravy in a small pot on the stovetop, and use the Instant Pot to keep the mashed potatoes warm until you’re ready to serve!
Storing Tips:
For the Turkey
- Remove the turkey meat from the bones, and store it in an airtight container in the refrigerator for up to 4 days.
- You can also freeze cooked and cooled turkey meat for up to 6 months! I love to use it in soup, chili, enchiladas, and sandwiches.
- Thaw the turkey in the fridge overnight, and enjoy cold. Or, reheat leftover meat in the oven at 300°F. Add a splash of chicken broth, cover it with aluminum foil, and bake just until heated through.
For the Potatoes and Gravy
- Store leftover mashed potatoes in a separate airtight container in the fridge for 3-5 days, or freeze for up to 10 months! To reheat, let your potatoes thaw in the fridge overnight. Then, warm individual portions in the microwave. Or, transfer larger batches to a baking dish, and heat them in the oven at 350°F for 30-45 minutes, stirring occasionally.
- Transfer leftover gravy to an airtight container, and store it in the fridge for 3-4 days, or freeze it for up to 4-6 months. Reheat in the microwave or in a saucepan over medium heat, adding a splash of stock as needed to loosen it back up.
FAQs
What do I do if my turkey breast isn’t fully cooked?
If your turkey breast hasn’t reached an internal temperature of 165°F after cooking, add up to 1 cup of water, if needed. Then, cover the Instant Pot with the lid, set the vent valve to “sealing,” and cook for another 5-7 minutes on high, followed by 10 minutes of natural pressure release.
How do I prevent my Instant Pot frozen turkey breast from becoming dry?
Make sure to pat it dry completely! The moisture from the butter will prevent it from becoming dry or tough. Then, cover any parts that brown too quickly while broiling to lock in moisture while achieving a golden brown exterior.
What size Instant Pot should I use?
I tested this recipe in my Instant Pot DUO 6 quart Instant Pot. Everything fit pretty tightly without much room for anything else. However, you can also use an 8 quart Instant Pot, and add more potatoes, or use a slightly bigger turkey breast.
More Turkey Recipes:
Instant Pot Turkey Breast
Ultimate Thanksgiving dinner on a small scale, cooked entirely in an Instant Pot in one go! Magic? Nah, just Instant Pot doing its thing!!!
So this’s what we have on our Thanksgiving menu: Thanksgiving turkey breast with stuffing and mashed potatoes. Plus, gravy!!
Ingredients
- 5-6 lbs semi frozen bone-in turkey breast Note 1
- 4 tablespoons herb butter Note 2
- 1 box stuffing mix Note 3
- 1 lb russet potatoes peeled
- 1 cup chicken stock
- 1 teaspoon salt
- 1 teaspoon garlic powder
For mashed potatoes:
- ½ cup warm milk
- 2 tablespoons unsalted butter
- Salt and pepper to taste
For gravy:
- ¼ cup (55 g) butter, or bacon fat
- ¼ cup (30 g) all-purpose flour
- 3 cups (720 ml) low-sodium chicken stock
Instructions
- To prepare stuffing, follow the package directions. Cool slightly.
- To prepare the turkey breast, dry the turkey breast thoroughly with a paper towel. Carefully run your hand under the breast skin to create a pocket. Smear the herb butter evenly all over the turkey and under the breast skin. (If the skin is wet, butter won’t stick. So make sure to dry the skin with paper towel well.)
- Cut the potatoes into chunks.
- Place a trivet in inner pot of your Instant Pot. And place the turkey breast, skin-side down, so that the breast cavity is on top.
- Stuff the breast cavity with the prepared stuffing. (Note: You may have some leftover, which is fine. Save it for later.)
- Add the potato chunks around the turkey breast.
- Pour chicken stock, salt and garlic powder.
- Cover the lid and make sure the valve is set to “sealing”.
- To pressure cook, set the Instant Pot to Manual/Pressure Cook for 30 minutes (or 10 minutes per lb) on High. (NOTE: It took about 21-25 minutes for my IP to come to pressure.)
- Once the time is up, allow the pressure to release naturally for at least 20 minutes, and then carefully turn the valve to venting. Once the pin drops, carefully open the lid.
- Check the internal temperature of the turkey breast and make sure it reached at least 165°F.
- To broil the turkey breast, transfer the stuffing into a 9×13 (or similar) baking dish and using a pair of kitchen tongs, carefully place the turkey breast over the stuffing. Broil for 3-5 minutes at 500°F to brown the skin. Keep a close eye on it to prevent burning! If one side is browning too quickly, place a sheet of foil over that area and continue to broil until the breast is nice and evenly browned.
- To make the mashed potatoes, add milk and butter into the potatoes. (No need to drain the liquid.) Using a potato masher, mash the potatoes into a smooth texture. Transfer onto a serving platter and keep warm.
- Clean the inner pot.
- To make the gravy, hit “cancel” button and set the Instant Pot to Sauté.
- When the display reads “HOT”, add butter (or bacon fat) and melt it. Once the butter is fully melted add flour and roast the flour, whisking constantly, until golden brown with nutty aroma, about 2 minutes.
- Slowly pour in chicken stock, while whisking constantly. Once all the stock is added, bring it to a boil, whisking occasionally. Then turn off the Instant Pot and let the gravy simmer for another 5 minute or so. And serve! (Alternatively, you can make the gravy on stovetop in a saucepan, and keep the mashed potatoes in the Instant Pot on “keep warm” setting until ready to serve.)
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Tips & Notes
Note 1: I used semi-frozen 5.5lbs Butterball whole turkey breast, which means I didn’t thaw the turkey breast in advance. I just took it out on the counter couple hours before cooking and let it thaw a little while I prepared other things. It was thawed enough for me to detach the skin and butter it. So the cooking time in this recipe is for frozen turkey breast, which is about 10 minutes per pound. So, for example, if your turkey breast is 5lbs, set your Instant Pot for 50 minutes! If you have thawed turkey breast, set it to 6 minutes per pound.
Note 2: You can use any kind of herb butter here. My go-to herb butter for turkey is 4 tablespoons salted butter, 1 teaspoon dried parsley, ½ teaspoon ground dried rosemary, ½ teaspoon rubbed dried sage, ½ teaspoon dried thyme leaves. Another way to prepare herb butter is to mix together softened butter with some chimichurri sauce!
Note 3: I used Kraft’s Stovetop Stuffing Mix (Savory Herb) and prepared exactly per package directions.
This recipe has been tested in my favorite Instant Pot DUO 6qt. Everything fit pretty tight in my 6qt Instant Pot without much room for anything else. But if you have 8qt Instant Pot, you may add more potatoes or use bigger turkey breast.
Storing Tips:
– Store leftover turkey meat in an airtight container in the fridge for up to 4 days, or freeze for up to 6 months.
– Thaw frozen turkey in the fridge overnight, and enjoy it cold. Or, reheat it in the oven at 300°F. Add a splash of chicken broth, cover it with aluminum foil, and bake just until heated through.
– Store leftover mashed potatoes in a separate airtight container in the fridge for 3-5 days, or freeze for up to 10 months.
– To reheat, let your potatoes thaw in the fridge overnight. Then, warm individual portions in the microwave. Or, transfer larger batches to a baking dish, and heat them in the oven at 350°F for 30-45 minutes, stirring occasionally.
– Store leftover gravy in the fridge for 3-4 days, or freeze it for up to 4-6 months. Reheat in the microwave or in a saucepan over medium heat, adding a splash of stock as needed to loosen it back up.
– Store leftover turkey meat in an airtight container in the fridge for up to 4 days, or freeze for up to 6 months.
– Thaw frozen turkey in the fridge overnight, and enjoy it cold. Or, reheat it in the oven at 300°F. Add a splash of chicken broth, cover it with aluminum foil, and bake just until heated through.
– Store leftover mashed potatoes in a separate airtight container in the fridge for 3-5 days, or freeze for up to 10 months.
– To reheat, let your potatoes thaw in the fridge overnight. Then, warm individual portions in the microwave. Or, transfer larger batches to a baking dish, and heat them in the oven at 350°F for 30-45 minutes, stirring occasionally.
– Store leftover gravy in the fridge for 3-4 days, or freeze it for up to 4-6 months. Reheat in the microwave or in a saucepan over medium heat, adding a splash of stock as needed to loosen it back up.
Nutrition
Servings: 1 serving
Calories: 1424kcal
Carbohydrates: 114g
Protein: 144g
Fat: 44g
Sugar: 12g
Sodium: 3582mg
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