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Instant Pot Lemon Thyme Turkey Breast with Roasted Garlic Mashed Cauliflower
Original recipe: 4 servings · Prep: 15 min · Cook: 30 min · Total: 45 min
By PanPotPlates Editorial TeamPublished Apr 28, 2026 | Updated May 12, 2026
American-Inspired
45 mins
instantpotfamilydinnerlighttimessavereasyonepot
Instant Pot Lemon Thyme Turkey Breast with Roasted Garlic Mashed Cauliflower is a practical PanPotPlates recipe built for dependable weeknight cooking.
Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Difficulty
easy
Cuisine
American-Inspired
Ingredients
Servings
4
- 1 (2 to 3 pounds) boneless turkey breast, skin on
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 teaspoons fresh thyme leaves, plus extra sprigs for garnish
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup low-sodium chicken broth
- 1 medium head cauliflower, cut into florets
- 4 whole garlic cloves (for roasting)
- 2 tablespoons unsalted butter
- ¼ cup plain Greek yogurt
- Salt and pepper, to taste
Instructions
-
Set your Instant Pot to 'Sauté' mode and heat the olive oil.
-
Pat the turkey breast dry with paper towels. Season with kosher salt, black pepper, lemon zest, and half the fresh thyme leaves.
-
Sear the turkey breast in the Instant Pot for 3-4 minutes per side until golden brown. Remove and set aside.
-
Add minced garlic to the pot and sauté for 30 seconds, stirring constantly to prevent burning.
-
Pour in chicken broth and lemon juice, scraping the pot’s bottom with a wooden spoon to deglaze and lift browned bits.
-
Return the turkey breast to the pot, placing it on top of the liquid. Add lemon slices and thyme sprigs for extra aroma.
-
Seal the Instant Pot lid and set to 'Manual' or 'Pressure Cook' on high pressure for 25 minutes.
-
While the turkey cooks, preheat the oven to 400°F (200°C).
-
Toss cauliflower florets and whole garlic cloves with olive oil, salt, and pepper on a rimmed baking sheet.
-
Roast in the oven for 20-25 minutes until tender and golden.
-
When cooking completes, allow natural pressure release for 10 minutes, then quick release remaining pressure.
-
Remove the turkey and let rest for 5 minutes before slicing.
-
Blend roasted cauliflower and garlic with butter and Greek yogurt until smooth. Season with salt and pepper.
-
Serve sliced turkey over creamy roasted garlic mashed cauliflower. Garnish with fresh thyme leaves.
Tips
Pan Or Pot Required
highlights the convenience of using an Instant Pot as the key cookware to prepare tender lemon thyme turkey breast efficiently while delivering rich flavors through searing, sautéing, and pressure cooking—all in one pot.
Cookware Size Guidance
For best results, use a 6-quart Instant Pot , which comfortably accommodates a 2 to 3-pound turkey breast along with liquid and aromatics, ensuring proper pressure buildup and even cooking.
Cookware Swap Guidance
ernatives that maintain the recipe’s ease and flavor: Slow Cooker: Brown the turkey breast in a skillet, then cook it in the slow cooker with lemon, thyme, and broth for 6-8 hours on low or 3-4 hours on high until tender.
Leftovers Quality
Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.
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