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Instant Pot Lemon Rosemary Turkey with Brussels Sprouts and Carrots

Name: Instant Pot Lemon Rosemary Turkey with Brussels Sprouts and Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American-Inspired
Ingredients: 1 1/2 pounds boneless skinless turkey breast, cut into 4 pieces; 1 tablespoon olive oil; 1 lemon, zested and juiced; 3 sprigs fresh rosemary; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 12 ounces Brussels sprouts, trimmed and halved; 3 large carrots, peeled and cut into 1-inch pieces; 1/2 cup low-sodium chicken broth; 1 tablespoon butter (optional, for finishing); Fresh rosemary sprigs and lemon slices for garnish (optional)

By PanPotPlates Editorial TeamPublished Apr 18, 2026 | Updated May 11, 2026

American-Inspired 40 mins instantpotonepanquickeasyfamilydinnerlowcarbweeknightflavorfulbudget-friendly

Instant Pot Lemon Rosemary Turkey with Brussels Sprouts and Carrots with measured ingredients, 40-minute timing, 4-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.

Prep 10 min

Cook 30 min

Total 40 min

Servings 4

Difficulty easy

Cuisine American-Inspired

Ingredients

Servings 4

1 1/2 pounds boneless skinless turkey breast, cut into 4 pieces
1 tablespoon olive oil
1 lemon, zested and juiced
3 sprigs fresh rosemary
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
12 ounces Brussels sprouts, trimmed and halved
3 large carrots, peeled and cut into 1-inch pieces
1/2 cup low-sodium chicken broth
1 tablespoon butter (optional, for finishing)
Fresh rosemary sprigs and lemon slices for garnish (optional)

Ingredients for Instant Pot Lemon Rosemary Turkey with Brussels Sprouts and Carrots

Instructions

Set the Instant Pot to 'Sauté' mode and heat the olive oil.
Season the turkey breast pieces evenly with garlic powder, salt, and black pepper.
When the oil is hot, sear the turkey pieces for 2-3 minutes per side until golden brown. Remove turkey and set aside.
Add lemon zest and lemon juice to the pot, stirring to deglaze and loosen any browned bits.
Pour in the chicken broth and add fresh rosemary sprigs.
Place the seared turkey breasts on top of the liquid in the pot.
Arrange halved Brussels sprouts and carrot pieces around and over the turkey pieces.
Close and lock the Instant Pot lid, then set the valve to sealing.
Select 'Pressure Cook' (Manual) on high pressure and set timer for 10 minutes.
When cooking is complete, allow a natural release for 5 minutes, then carefully quick release remaining pressure.
Remove the turkey and vegetables from the pot and transfer to a serving platter.
Optional: Stir butter into the cooking liquid to create a quick sauce, then spoon over turkey and vegetables.
Garnish with fresh rosemary sprigs and lemon slices before serving.