How Long to Pressure Cook Turkey Breast Per Pound for Perfectly Tender Meat

Pressure cooking turkey breast is a great way to get moist, juicy meat in a fraction of the time it takes to roast it. But nailing the cook time can be tricky, since there’s no one-size-fits-all timing when it comes to poultry. Figuring out how long to pressure cook turkey breast per pound is key to getting perfect results every time.

In this article, we’ll break down everything you need to know about calculating cook times based on the size and shape of your turkey breast. We’ll also share some tips for achieving the best texture, maximizing flavor, and turning the leftover cooking liquid into delicious gravy or soup.

Why Pressure Cook Turkey Breast?

Pressure cooking is ideal for turkey breasts because the moist heat helps break down the proteins and connective tissue. This gives you fork-tender meat that’s much less likely to dry out compared to roasting.

Cooking turkey under pressure significantly slashes cooking time. A 6-7 pound bone-in breast might take 3+ hours to roast, but it can be ready in as little as 30-40 minutes using a pressure cooker or multi-cooker like the Instant Pot

You also get the added bonus of plenty of flavorful liquid left in the pot for making gravy soup stock or even poaching veggies.

General Timing Guidelines

As a very rough starting point, plan on cooking bone-in turkey breast for 6 minutes per pound on high pressure.

So a 3 pound breast would cook for around 18 minutes, while a 5 pound breast would need about 30 minutes.

For boneless turkey breasts, figure closer to 7 minutes per pound since it’s thicker.

However, shape and thickness play a big role too, so these numbers are just a guideline. Keep reading for how to fine-tune cook time for the best results.

Factor #1: Bone-In vs. Boneless

Cook time can vary significantly depending on whether you’re cooking a whole bone-in breast vs. boneless turkey breast.

Bone-In

For bone-in turkey breasts, the total weight determines the cook time. Figure 6 minutes per pound as a starting point.

A small 3-4 pound bone-in breast may only need 20-25 minutes. While a large 6-7 pound breast could take 35-40 minutes.

Boneless

With boneless breasts, the thickness matters more than the weight. A long, slender boneless breast may only need 7 minutes per pound. But a short, round boneless breast may need up to 10 minutes per pound.

Pay attention to the thickest part and base timing on that rather than the total weight.

Factor #2: Frozen vs. Thawed

Always thaw turkey completely before cooking for the best texture.

If you’re in a rush, you can pressure cook frozen turkey breast. But it will take significantly longer.

For frozen bone-in turkey breast, increase cook time to 10 minutes per pound.

So expect 40-50 minutes for a typical 4-5 pound frozen turkey breast.

With boneless breasts, add at least 50% more time if cooking from frozen.

Factor #3: Altitude Adjustment

Higher altitudes require adjusting the pressure cooking time to allow for the lower boiling point.

If you live above 2000 feet elevation, increase cook time by 5%. Go up to 15% for 3000+ feet.

For example, a 5 pound turkey breast would need about 32 minutes at 1500 feet. But increase that to 34 minutes if you’re at 2500 feet.

Tips for Maximizing Flavor & Texture

Beyond cook time, there are some easy ways to boost flavor and moisture for your pressure cooked turkey breast:

• Brine it: Soaking the breast in a saltwater brine lends moisture and seasoning. Aim for 1 cup salt per gallon of water.

• Dry brine: For a shortcut, you can dry brine by rubbing the breast with a salt-herb mixture 8-24 hours before cooking.

• Use broth: Replace any water with chicken or turkey broth for a flavor boost.

• Sear it: Browning the skin side before pressure cooking adds nice roastiness.

• Add aromatics: Onion, celery, herbs infuse the meat with flavor.

• Rest before slicing: Letting it sit 15+ minutes allows juices to redistribute.

Turning Leftover Liquid into Gravy

Don’t pour that leftover turkey juice down the drain! Use it as the base for gravy or soup.

After pressure cooking, strain the liquid into a fat separator. Skim off excess fat then stir together:

• 2 tbsp cornstarch + 2 tbsp water (or flour)
• 1 cup turkey/chicken broth
• Seasonings of choice (sage, thyme, pepper)

Simmer until thickened. Serve over sliced turkey breast or use for soup stock. Delicious!

The Takeaway

Figuring out the right cook time is essential for perfect pressure cooked turkey breast. Use 6 minutes per pound for bone-in and 7 minutes per pound for boneless as a starting point. Adjust time based on shape, thickness, and whether it’s frozen. And always use a thermometer to confirm the internal temperature reaches 165°F.

With the right timing, you’ll get juicy, tender meat and flavorful leftover liquid for gravy every time!