How Long to Cook Turkey in a Pressure Cooker

Cooking turkey in a pressure cooker is a great way to have moist, tender meat in a fraction of the time it takes to roast a turkey in the oven. With pressure cooking, your holiday turkey (or just a weekday turkey breast) can be done in about 30 minutes!

As someone who loves hosting Friendsgiving and Christmas dinners but doesn’t love slaving away in the kitchen all day, I was thrilled to discover how quick and easy cooking turkey is in my Instant Pot.

In this article, I’ll share everything you need to know to cook turkey perfectly in your pressure cooker, including:

• Benefits of pressure cooked turkey
• Sizes of turkey breasts and cook times
• Tips for success
• How to make gravy
• Storing and reheating leftovers

After years of trial and error, I’ve got my technique down. Whether you’re cooking just a small turkey breast for your family or a whole turkey for Thanksgiving, you’ll have a foolproof method using your pressure cooker.

Why Cook Turkey in a Pressure Cooker?

Here are some of the biggest benefits of pressure cooking your turkey:

• Cooks in a fraction of the time – A 6 pound bone-in turkey breast takes only 30 minutes to cook from frozen in the pressure cooker Compare that to 3-4 hours for a traditional oven roast!

• Guaranteed moist, tender meat – The steam environment of the pressure cooker keeps turkey tender and juicy. No more worrying about dry turkey!

• More flavor in the meat – Pressure cooking actually infuses more flavor into the meat. Turkey broth, onion, herbs – their flavors permeate deeply into the turkey.

• Less active cooking time – Once you lock the lid, the pressure cooker does the work. You don’t need to baste or tend to it like a turkey in the oven.

• Easy cleanup – With just the inner pot to wash, cleanup is a breeze compared to oven roasting.

• Make gravy in the pot – The flavorful cooking liquid left in the pressure cooker makes an amazing gravy.

Sizes of Turkey Breasts and Cook Times

The two factors that affect pressure cooker turkey cook time are the size and whether the breast is bone-in or boneless. Here are general guidelines:

Bone-in turkey breasts:

• 3 to 4 pounds – 25 minutes
• 4 to 5 pounds – 27 minutes
• 6 to 7 pounds – 30 minutes

For boneless turkey breasts, the thickness matters more than the weight. A 3 pound breast could be short and wide or long and narrow which changes the time.

For boneless breasts, figure roughly:

• 1-inch thick – 15 to 20 minutes
• 2-inches thick – 25 to 30 minutes
• 3-inches thick – 30 to 35 minutes

If cooking a whole frozen turkey, allot about 5 extra minutes per pound. Monitor temperature closely with an instant read thermometer to avoid overcooking.

Pro tip: The pressure cooker timer lies! For some reason, it doesn’t accuracy reflect the time for poultry. Rely on a thermometer instead.

Tips for Perfect Pressure Cooked Turkey

Follow these tips and tricks for foolproof results every time:

• Use a trivet – This keeps the turkey elevated above the liquid. A steamer basket or rack works great.

• Add flavor – Aromatics like onion, celery, herbs infuse the turkey with flavor. Use turkey or chicken broth for extra richness.

• Brown afterward – Skip lengthy browning beforehand. For crisp skin and beautiful color, use a broiler or air fryer after pressure cooking.

• Natural release – Allow at least 10 minutes natural release to ensure the meat finishes cooking gently.

• Use thermometer – Cook to an internal temperature of 165°F. The poultry setting lies!

• Make gravy in pot – No need for a messy roasting pan. Use the flavorful liquid for rich gravy.

• Rest before slicing – Let the turkey rest at least 5 minutes before carving for juicier meat.

How to Make Turkey Gravy in the Pressure Cooker

One of the best bonuses of pressure cooked turkey is that you can make an amazing gravy right in the cooking pot!

After removing the turkey, pour the cooking liquid through a strainer to remove any veggies or herbs. Skim off excess fat with a fat separator if desired.

I prefer to use cornstarch as my gravy thickener. Whisk together equal parts cornstarch and cold water. Slowly whisk the slurry into the turkey juices, then select Sauté to simmer until thickened.

For a more flour-like gravy, use equal parts flour and water. Simmer for 5 minutes to eliminate any raw flour taste.

Season your gravy with salt, pepper and any additional herbs or aromatics you cooked the turkey with. Ladle the gravy into a gravy boat or serving dish.

Reheating and Storing Leftover Turkey

Of course, leftover turkey is one of the best parts of cooking a turkey! Here are some tips:

• Let turkey cool completely before refrigerating. Wrap tightly and store within 2 hours of cooking.

• Refrigerate leftovers for 3-4 days. Freeze turkey for longer storage.

• Reheat turkey gently in the pressure cooker pot-in-pot method with 1 cup water and a trivet. Cook for just a few minutes.

• Use the bones to make flavorful turkey broth in the pressure cooker!

I love having pre-made turkey on hand for quick lunches and dinners. It’s so nice to already have protein ready to go. Leftover turkey is great in sandwiches, salads, turkey noodle soup, casseroles and more!

Putting It All Together

1. Season turkey breast all over with salt, pepper and any additional herbs or spices.

2. Add 1 cup turkey or chicken broth to pressure cooker pot along with aromatic veggies like onion, celery, garlic and fresh herbs.

3. Place a trivet or steamer basket in pot. Add turkey breast skin-side up.

4. Lock lid and pressure cook on High for 30 minutes for a 6 pound bone-in breast. Allow 10 minute natural release.

5. Check internal temp with a meat thermometer to ensure doneness. Cook longer if needed.

6. Remove turkey and tent with foil. Make gravy with the cooking liquid.

7. For crisp skin, broil turkey after cooking. Slice and serve!

Cooking turkey in the pressure cooker helps you serve up a holiday-worthy feast without spending all day in the kitchen. With juicy, flavorful meat and easy clean-up, it’s a win-win!