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Thanksgiving fever got me like whoa! Woot! Gimme all the stuffin’! And while I literally have zero time to devote to making new recipes for Thanksgiving, I’ve been doing it anyway. I’m sort of a glutton for that sort of thing and when I have an idea I can’t stew on it for long before I release the hounds.

So here’s my latest “hound” – a full blown INSTANT POT TURKEY BREAST FROM FROZEN! I mean seriously, that should be illegal. No seriously, lemme know if it is because I am totes law-abiding. Ok so here we go. I’m not gonna lie to you and say I didn’t have my doubts. Or that I wasn’t moderately concerned that my big busted turkey wouldn’t fit in my 6 qt Instant Pot [1]. But today I win. It all worked out and it was maybe as easy as my hard boiled eggs [2], minus the handling of an actual turkey bosom.

Now I’m sure I’ll hear from a special few of you who would like to tell me how you could NEVER serve a turkey if it isn’t whole, with the drumsticks, and all the delicious dark meat. Or those of you who will be all out of sorts that this bird wasn’t baked to perfection in the oven. Look, I’m not telling you how to cook your turkey, serve your turkey, or impersonate a turkey, I’m just giving some killer options because sometimes options end up saving the day. Like that Thanksgiving in Germany where the oven never was turned on hours into the Thanksgiving feast. Yep that happened and was one of the more memorable Thanksgivings spent! After all, it’s about spending time together, snoozing in front of the football game (what people really watch it?), and catching your breath from all the daily living. The best part? You get all sorts of delicious broth afterwards that you can drink, cook with, or make gravy from – what a bonus!


Preparation 00:05
Cook Time 01:00
Total Time 1:05
Serves 8     adjust servings [3]


  • 2 cups chicken, beef, or turkey broth
  • 1, 3 pound bone-in frozen turkey breast
  • 2 teaspoons sea salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 2 tablespoons olive oil, ghee or avocado oil


  1. 1. Pour in your broth and place the turkey directly into the pot (no trivet). 
  2.  Add the seasonings onto the top of the breast and then drizzle with oil. The skin is not going to crisp in the Instant Pot. It's just not. 
  3. Secure the lid of your IP, close the pressure valve and then press the Manual/Pressure Cook button. Use the +/- buttons and adjust until 1 hour or 60 minutes is displayed. 
  4. Allow the cooking cycle to complete and then quick release the pressure valve. Carefully remove the lid once safe to do so. Carefully pour out the broth into a separate bowl and then remove the turkey. If you wish to crisp up the skin, you can place it under the broiler in your oven in a casserole dish for several minutes, keeping an eye on it. I opted out of this step. 
  5. If not broiling, slice and serve with the natural juices or make a gravy out of the juices (gravy recipe coming later).

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