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One-Pan Chicken

Instant Pot Lemon Rosemary Turkey with Brussels Sprouts and Carrots

By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 18, 2026 · Updated May 11, 2026
American-Inspired 40 mins instantpotonepanquickeasyhealthyfamilydinnerlowcarbweeknightflavorfulbudget-friendly

Quick and easy Instant Pot recipe with juicy turkey breast flavored with fresh lemon and rosemary, cooked alongside tender Brussels sprouts and carrots. Perfect for a healthy, low-carb, budget-friendly family dinner that saves time and cleanup.

Instant Pot Lemon Rosemary Turkey with Brussels Sprouts and Carrots
Prep 10 min
Cook 30 min
Total 40 min
Servings 4
Difficulty easy
Cuisine American-Inspired

Recipe Details

Prep10 min
Cook30 min
Total40 min
Servings4
Difficultyeasy
CuisineAmerican-Inspired
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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)

Instructions

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

Frequently Asked Questions

Reader questions and answers for this recipe will appear here.

Customize this Instant Pot one-pan meal to fit your dietary needs or ingredient preferences while keeping it flavorful and easy:

  • Turkey breast: Substitute with boneless skinless chicken breasts or thighs for a similar lean protein that cooks quickly.
  • Brussels sprouts: Swap with green beans, asparagus, or broccoli florets for seasonal vegetable variety.
  • Carrots: Use parsnips, sweet potatoes, or butternut squash cubes for different sweet, hearty options.
  • Olive oil: Replace with avocado oil or light vegetable oil as preferred.
  • Chicken broth: Use low-sodium vegetable broth for a vegetarian-friendly, dairy-free alternative without sacrificing flavor.
  • Butter (optional): Omit for dairy-free or substitute with vegan butter or olive oil to finish the sauce.
  • Lemon and rosemary: Fresh herbs and citrus define the flavor; dried rosemary works if fresh is unavailable, and lime juice can replace lemon for a citrus twist.

These swaps ensure your meal remains healthy, budget-friendly, and family-pleasing without losing the comforting Instant Pot magic perfect for weeknights.

Pan Or Pot Required

This recipe is crafted specifically for an Instant Pot, a versatile electric pressure cooker that combines sautéing and pressure cooking in one device. You can brown the turkey breast directly in the pot, then cook it quickly with Brussels sprouts and carrots, making it a complete one-pot meal with minimal cleanup.

We recommend using a standard 6-quart Instant Pot or similar-sized electric pressure cooker to comfortably fit the turkey and vegetables for even cooking and perfect results.

If you don’t have an Instant Pot, alternatives like a heavy-bottomed sauté pan plus stovetop pressure cooker, slow cooker, or oven-baked Dutch oven can be used, though these may require longer cooking times and extra steps.

  • Required cookware: 6-quart Instant Pot or equivalent electric pressure cooker
  • Features: Sauté function for browning, pressure cooking for fast, tender results
  • Benefits: One-pan convenience, fast cooking, retains moisture and flavor, easy cleanup

This cookware choice aligns perfectly with the tags instantpot, onepan, quick, easy, healthy, familydinner, weeknight, and budget-friendly, ensuring a streamlined and satisfying cooking experience.

Cookware Size Guidance

For best results with this Instant Pot Lemon Rosemary Turkey with Brussels Sprouts and Carrots recipe, use a 6-quart Instant Pot or a similarly sized electric pressure cooker. This size allows enough room for 1½ pounds of turkey breast plus vegetables and liquid to cook evenly without overcrowding.

If you only have a smaller 3-quart Instant Pot, reduce the ingredient amounts by half to avoid overcrowding and allow proper pressure cooking.

Larger 8-quart models can be used without adjusting recipe quantities, providing additional space for comfortable cooking and release.

Using the right size Instant Pot ensures tender, evenly cooked turkey and vegetables, while maintaining the recipe’s quick and easy weeknight friendly timing.

Cookware Swap Guidance

This recipe is designed as a convenient Instant Pot one-pan meal for quick, easy, and healthy weeknight dinners. If you don’t have an Instant Pot, here are some suitable cookware alternatives aligned with PanPotPlates’ onepan, easy, and familydinner focus:

  • Slow Cooker: Brown turkey in a skillet, then transfer all ingredients to a slow cooker and cook on low for 4-6 hours or high for 2-3 hours. Maintains one-pot convenience with longer cook times.
  • Oven-Safe Dutch Oven or Casserole Dish: Brown turkey on the stovetop, add lemon, rosemary, broth, and vegetables, cover and bake at 350°F (175°C) for 30-40 minutes until cooked through.
  • Sheet Pan: Arrange turkey, Brussels sprouts, and carrots on a sheet pan with seasoning, roast at 400°F (200°C) for 25-30 minutes for a speedy one-pan roasted dinner.

These substitutes may require more active monitoring but keep your meal aligned with PanPotPlates’ emphasis on quick, easy, and healthy one-pan dinners.

Leftovers Quality

Store leftovers of the Instant Pot Lemon Rosemary Turkey with Brussels Sprouts and Carrots in an airtight container in the refrigerator for 3-4 days. The lemon and rosemary flavors deepen as it sits, making great next-day meals.

Allow food to cool before refrigerating, using shallow containers to speed cooling and maintain freshness.

Reheat gently in the microwave or on the stovetop over low heat, adding a splash of chicken broth to keep the turkey moist. Avoid overheating to prevent dryness.

You can also freeze leftovers in portioned, freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Following these tips will help maximize flavor, texture, and convenience for meal prepping or enjoying this budget-friendly, family-friendly one-pan dinner later in the week.

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