Looking for an easy, family-approved way to cook turkey breast that’s tender, juicy, and bursting with flavor? This pressure cooker turkey recipe will be your new go-to if you’re cooking with a Ninja Foodi Combo Cooker or Instant Pot! It’s simple enough for a Sunday dinner but special enough for the holidays. Plus, there’s a bonus link to recipes My Family’s Comfort Food Holiday Feast Menu to tie it all together.
This may shock you, but for over three years I’ve lived in a home without an oven. No cheat code to manage this like a brick oven out back. Truly, no oven. All our cooking has been in the microwave and two Ninja Food combo cookers. Which has included FOUR Christmas dinners being cooked up oven-free. Trust me, I miss having an oven and am working on getting one installed. But it made me realize how energy efficient and easy to clean the Ninja pressure / air fryer combo cooker is.
Here is my approach to brining and cooking a 3kg boneless turkey breast with just my Ninja Cooker. I used a boneless turkey breast bought at Chicken Inn in Cork’s English Market. You can also use bone-in turkey breast—just place it meat-side down in the cooker bowl. First, I brine the breast for 24 hours, then I drain the brine and prep it for cooking. I pressure cook it first then air fry it for a crispy skin. After the steam is released, but before starting the air frying, I stuff the basting butter under the skin of the turkey breast to add extra flavour for this phase of cooking. Then there’s a quick gravy at the end. If you don’t have a pressure cooker, season the turkey as directed, place it in your slow cooker, and cook on low for 5–6 hours. Broil for a few minutes at the end for crispier skin.
Brine
- Table salt
- Cold water
- Better than Boullion or Knorr stock cubes
- Start by adding 1 tablespoon of salt for every cup of water you’re using and stir it up until the salt is completely dissolved. For example, if you’re working with a gallon of water (that’s 16 cups), you’ll toss in 16 tablespoons of salt—that’s exactly 1 cup of salt.
- I then like to dilute chicken or vegetable bouillon cubes into the water to add further flavour. Once your brine is ready, place the meat in it and pop the whole container into the fridge. If the container is too big for the fridge (we’ve all been there), use an ice chest packed with plenty of ice to keep things nice and cold.
- Now for the soaking part: how long you leave the meat in the brine depends on how thick it is. A good rule of thumb is about 3 hours per inch of thickness. Generally, I let my 3kg turkey breast soak in brine for 24 hours. I literally put it all into the Ninja Foodi pot I’ll be using the next day. Saves a dish and preserves space in the fridge for the leftovers to go in later on.
- When it’s time to cook, take the meat out of the brine, drain the brine, give it a good rinse, pat it dry, and you’re ready to get cooking!
Cooking the Turkey
- 2 tbsp olive oil (divided)
- 1 ½ tbsp garlic powder
- 1 tbsp Elbow Lane rub (not the sauce, the rub)
- 1 tsp dried thyme
- 2 tsp salt
- 1 ½ tsp black pepper
- 4–5 garlic cloves, minced
- 6 ¾ lbs (about 3 kg) boneless turkey breast, thawed
- 4 tbsp unsalted butter (divided)
- 1–3 cups broth for pressure cooking (check your machine’s settings)
1. Sear. Mix the first 7 ingredients together to create a basting butter rub. Drizzle 1 tablespoon of olive oil over the turkey breast and rub the mixture in. This helps the seasoning stick to the turkey on all sides. Turn on the high sauté setting. Add 2 tablespoons of butter and 1 tablespoon of olive oil to the cooker pot. Once the butter is melted and hot, place the turkey breast in the pot and sear it on all sides—this should take about 5–8 minutes total. Once golden brown, transfer the turkey to a plate or cutting board. While optional, searing the turkey gives it amazing flavor and a beautiful golden color.
2. Pressure Cook. Place the cooker’s wire rack inside the pot and set the turkey breast on top. Pour the required amount of liquid into the bottom of the pot below the turkey breast. It’s important to check your specific pressure cooker’s manual to know how much (if any) liquid to add. Some models of Instant Pot do not require extra liquid, but if you’ve had trouble with yours reaching pressure or if you have the same model Ninja Foodi as I do, stick with the liquid noted in the recipe. Close and lock the lid (again, check your manual if needed). Set to Pressure Cook on high pressure for 35–40 minutes, depending on the thickness of the cut. When the cooking cycle ends, let the pressure release naturally for about 10–15 minutes. Carefully remove the lid. Check the temperature at this point. Turkey is safe to eat once its internal temperature reaches 165°F / 74°C, which you can measure using a meat thermometer. If your turkey breast centre is just below the healthy temperature, it is ok because you’re still going to air fry and it will continent to cook.
3. Air Fry. Carefully, use oven mitts to protect your hands and a spatula or utensil to carefully shove the basting butter (recipe below) under the skin of the turkey and rub it atop of the skin as well. Switch the lid and settings for the turkey to cook in the air fryer setting for 5–10 minutes to get it golden and delicious. Check the final temperature one more time, carefully.
4. Rest and Slice. Transfer the boneless turkey breast cooked in a Ninja Foodi to a cutting board, cover it with aluminum foil, and let it rest for 10–15 minutes. This locks in the juices. Before slicing, remove any butcher’s twine.
Basting Butter
- 2 tablespoons cranberry sauce
- 1 tbsp Elbow Lane rub (not the sauce, the rub)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons butter, room temperature
Blend butter with the other ingredients completely. Once mixed, refrigerate in desired shape until ready to use. Can easily form a baton of butter by rolling in parchment or wax paper before chilling. Remove from refrigerator and slice into butter pads for serving with fresh-baked rolls or to stuff under chicken skin before roasting.
5-Minute Gravy From Scratch
Gravy doesn’t have to be complicated or intimidating! This quick, no-fuss recipe is my go-to when I want a rich, flavorful gravy that’s done in minutes. Whether you’re working with chicken stock, bouillon, or drippings from a roast, this method will have your family asking for seconds (and maybe thirds!).
- Butter: Butter makes everything better, especially gravy! Use unsalted butter so you can control the saltiness—it’s a lifesaver since stocks and bouillons can vary a lot in salt content.
- Flour: Good ol’ all-purpose flour is all you need to make that velvety smooth roux that thickens the gravy perfectly.
- Chicken Stock or Broth: Use a flavorful stock—low-sodium is my favorite because you can season it just right. Bonus points if you’ve got drippings from a roast!
- Bouillon: This is my secret weapon for extra flavor when using just stock. Skip it if you’re using rich turkey or beef drippings, though—you’ve already got plenty of flavor!
- Spices: Keep it simple with your favorite herbs and a sprinkle of onion powder for that cozy, savory kick.
- Warm Up Your Stock: Heat your stock and bouillon (if using) in the microwave until hot. Stir to dissolve the bouillon—it should smell amazing already!
- Make Your Roux: In a saucepan, melt your butter over medium heat. Whisk in the flour and spices, and let it cook for about a minute. You want a golden, bubbly roux—not too dark!
- Add the Stock: Slowly pour the hot stock into the roux while whisking. Take your time here—whisk, whisk, whisk! This keeps your gravy lump-free and silky smooth.
- Thicken It Up: Keep stirring as the gravy comes to a boil and thickens to your desired consistency. This step is quick, so don’t walk away!
In just five minutes, you’ll have a luscious, homemade gravy that takes any meal to the next level. Serve it with mashed potatoes, roasted meats, or even just a spoon—no judgment here!
- Use high-quality stock: The better the stock, the better your gravy!
- Drippings are gold: If you’re roasting a turkey or chicken, don’t skip the drippings! Strain them, skim off the fat, and mix them with your stock for incredible flavor.
- Bouillon adds magic: If you’re using plain stock, bouillon is your best friend. If you’ve got drippings, feel free to skip it.
- Irish butter = no extra salt: If you’re lucky enough to have Irish butter, it’s already wonderfully salted—no need to add more.
That’s it—dinner is served! Pair this boneless turkey breast cooked in a Ninja Foodi with your favorite sides (hello, mashed potatoes and green beans!), and enjoy a meal the whole family will love. Let me know how it turned out in the comments!