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Instant Pot Barbecue Turkey

  • 12 Servings
  • 6 HRS Prep Time
  • 7 HRS Total Time


Serving Size About 4 oz. cooked turkey
Amount Per Serving
Calories 250
Calories from fat
% Daily Value*
Total fat 12 g 15 %
Saturated fat 3.5 g 18 %
Trans fat 0 g
Cholesterol 95 mg 32 %
Sodium 220 mg 10 %
Total Carbohydrates 0 g 0 %
Dietary Fiber 0 g 0 %
Sugars 0 g
Protein 32 g
Vitamin D 0%
Calcium 2%
Iron 10%
Potassium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.
  • Step 1

    Brine turkey breast in cool water and kosher salt for 4 – 6 hours (can also go as long as overnight).
  • Step 2

    To brine, place thawed turkey breast in a large bowl. Set aside.
  • Step 3

    Mix eight cups of cool water with 1/4 cup kosher salt. Stir till dissolved.
  • Step 4

    Pour salt/water mixture over turkey breast until turkey breast is covered. Cover and place in refrigerator until ready to cook.
  • Step 5

    When ready to cook, take turkey breast out of the brine. Discard brine.
  • Step 6

    Pat turkey dry with paper towels and remove and discard skin. Season generously with salt and pepper.
  • Step 7

    Pour apple cider and bullion in the bottom of Instant Pot, place steaming rack inside, and put seasoned turkey breast on top.
  • Step 8

    Lock lid, select the Meat function, and set timer for 45 minutes.
  • Step 9

    Quick release value after the timer beeps and remove the turkey breast from the cooker. Place on a foil-lined cookie sheet and brush barbecue sauce on the meat side of the breast.
  • Step 10

    Broil turkey breast for 5 – 6 minutes (watching carefully to prevent charring). Turkey is fully cooked when meat reaches an internal temperature of 165°F using a meat thermometer.
  • Step 11

    Shred breast after cooking and place on platter. Serve with additional barbecue sauce.

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