One bone-in turkey breast, 5-6 pounds

2 tbsp. olive oil, divided

2 tbsp. butter

1 tsp. dried sage

1 tsp. rosemary

1/2 tsp. thyme

1/2 tsp. paprika

1/2 tsp. seasoned salt

1/2 tsp. pepper

2 c. water

2 cloves garlic

1 rib celery, cut into big chunks

1/2 small onion, sliced


Remove any gravy package that might be included with the turkey breast. Pat dry the turkey breast with paper towels.

Mix together the sage, rosemary, thyme, paprika, seasoned salt and pepper.

Drizzle 1 tablespoon of olive oil all over the turkey breast, and rub it in. Sprinkle the spice mixture all over the turkey, and pat it onto the skin.

Place 1 tablespoon of olive oil and the 2 tablespoons of butter in the bottom of the Instant Pot. Set the Instant Pot to saute, and once the butter has melted, sear the turkey breast on all sides, about 5-6 minutes on each side. Once the sides are seared, remove the turkey to a plate.

Turn the Instant Pot off. Add the celery, onion, and garlic to the bottom of the pot. Place the wire trivet that came with the Instant Pot in the bottom of the pot, leaving the handles available for later to lift the turkey out.

Carefully and slowly add 2 cups of water to the Instant Pot. (Be careful with hot oil and water). Place the turkey breast into the Instant Pot.

Place the lid on the Instant Pot; vent in the closed position. Set the Instant Pot to the manual setting for about 33-40 minutes (about 6-7 minutes per pound).

Once the cooking time is complete, let the Instant Pot pressure release naturally (meaning don’t open the currently closed vent). Let it release naturally at least 10-15 minutes or until you are ready to take it out.

Remove the turkey to a cutting board, tent with aluminum foil and let it rest before slicing. 

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