Perfect Instant Pot St Patrick’s Day Turkey Recipe with Easy Brown Butter

“You won’t believe how a clumsy mix-up in my kitchen turned into the perfect Instant Pot St Patrick’s Day turkey with brown butter,” I told my neighbor, Lisa, while fumbling with the lid of my pressure cooker last March. Honestly, I wasn’t planning to make turkey at all that day. I had intended a simple stew, but when I realized I’d grabbed the wrong cut of meat and was short on time, panic set in. The power flickered once or twice, and my cat jumped onto the counter just as I was about to start cooking—classic chaos. But the result? Hands down one of the juiciest, most flavorful turkeys I’ve ever tasted, all thanks to the magic of the Instant Pot and a rich brown butter finish. Maybe you’ve been there—running late, kitchen mess in full swing, and wondering if dinner will survive the night. This recipe stuck with me because it’s easy, quick, and honestly a bit unexpected for what you’d think of as traditional St Patrick’s Day fare. Plus, it’s a crowd-pleaser that doesn’t require babysitting the oven for hours. Let me tell you, once you try this method, you might find yourself making turkey more often, no matter the day on the calendar.”

Why You’ll Love This Recipe

This Perfect Instant Pot St Patrick’s Day turkey recipe isn’t just a time-saver—it’s a flavor bomb that’s been tested in my kitchen over multiple St Paddy’s celebrations. Here’s why it’s become a favorite:

• Quick & Easy: Ready in under 90 minutes, perfect for busy weeknights or last-minute holiday dinners.
• Simple Ingredients: Most are pantry staples; no specialty shopping trips required.
• Perfect for St Patrick’s Day: A festive yet approachable twist on traditional turkey.
• Crowd-Pleaser: Juicy, tender meat paired with nutty brown butter glaze that everyone raves about.
• Unbelievably Delicious: The Instant Pot locks in moisture while the brown butter adds a depth of flavor you won’t forget.

What sets this recipe apart is the combination of pressure cooking with the finishing touch of brown butter—a technique I picked up from a chef friend who swore by it for enhancing poultry. The brown butter isn’t just a sauce; it’s a golden, fragrant coating that gives the turkey an irresistible richness. Honestly, it’s comfort food reimagined—simple, satisfying, and just a little fancy without the fuss. Whether you’re impressing guests or just treating yourself, this turkey recipe makes the day special without the stress.

What Ingredients You Will Need

This recipe uses straightforward, wholesome ingredients that come together to create bold flavors and tender texture. Most are easy to find year-round, and you can swap a few for dietary preferences or what’s on hand.

• Turkey: 4 to 5 pounds turkey breast, skin-on, bone-in (for best flavor and moisture)
• Salt & Pepper: Kosher salt and freshly ground black pepper to season generously
• Herbs: Fresh thyme and rosemary sprigs (adds fresh, aromatic notes)
• Garlic: 4 cloves, smashed (because garlic and turkey are best friends)
• Onion: 1 medium yellow onion, quartered (builds savory depth in the Instant Pot)
• Chicken Broth: 1 cup (240 ml), low sodium preferred to control saltiness)
• Butter: 6 tablespoons unsalted butter, for browning (I love Kerrygold for its rich flavor)
• Lemon Juice: 1 tablespoon fresh lemon juice (brightens the brown butter glaze)
• Optional: A pinch of smoked paprika or cayenne for a subtle kick

Substitution tips: If you’re dairy-free, swap butter with vegan butter or olive oil for the brown butter step, though the flavor will be slightly different. For gluten-free diets, the recipe is naturally safe—just confirm your broth is gluten-free. Fresh herbs can be replaced with 1 teaspoon dried if needed, but fresh always shines here. Also, if turkey breast isn’t available, bone-in chicken thighs can work with adjusted cooking times.

Equipment Needed

• Instant Pot or Electric Pressure Cooker: Key for quick, even cooking; a 6-quart model works perfectly for this size turkey breast.
• Tongs: For safely handling the turkey when browning butter and transferring.
• Wooden Spoon or Silicone Spatula: To scrape up browned bits for added flavor during cooking.
• Meat Thermometer: Highly recommended to check internal temperature for perfect doneness.
• Small Saucepan or Skillet: For making the brown butter glaze separately if your Instant Pot doesn’t have a sauté function.

You can use a stovetop pressure cooker if you don’t have an electric Instant Pot, just keep an eye on the timing and pressure release. I’ve also used a cast iron skillet to brown the butter separately, which works just fine. If you’re on a budget, a simple meat thermometer and a good pair of tongs are worth the investment—they make the process safer and less stressful. Cleaning tip: soak your Instant Pot insert immediately after cooking to make sure the browned bits don’t stick overnight.

Preparation Method

1. Prep the Turkey: Pat the turkey breast dry with paper towels to help the skin crisp up later. Season generously all over with kosher salt and freshly ground black pepper. Be sure to get under the skin if you can—that’s where a lot of the flavor hides. (Prep time: 10 minutes)
2. Set Up the Instant Pot: Place the quartered onion, smashed garlic cloves, and fresh herb sprigs in the bottom of the Instant Pot. Pour in 1 cup (240 ml) of low sodium chicken broth—this will create steam and infuse flavor.
3. Place Turkey in Pot: Lay the turkey breast skin-side up on top of the aromatics and broth. Lock the lid, ensuring the valve is set to sealing.
4. Pressure Cook: Select “Manual” or “Pressure Cook” on high pressure for 25 minutes for a 4 to 5-pound breast. If your turkey is larger or smaller, adjust cooking time by about 5 minutes per pound. (Tip: Avoid overcooking—it can dry out the meat.)
5. Natural Release: Once cooking time is up, allow the pressure to release naturally for 15 minutes, then carefully switch to quick release to vent any remaining pressure. Remove the lid cautiously—steam is hot!
6. Check Temperature: Use a meat thermometer to ensure the internal temperature has reached 165°F (74°C) in the thickest part. If it’s a bit under, seal the pot again and cook for 3-5 more minutes.
7. Make Brown Butter Glaze: While the turkey rests (10 minutes is good), melt 6 tablespoons (85 grams) of unsalted butter in a small skillet over medium heat. Swirl the pan occasionally—the butter will foam, then start to brown and smell nutty (watch carefully to avoid burning). Remove from heat and stir in 1 tablespoon of fresh lemon juice and a pinch of smoked paprika if using.
8. Glaze the Turkey: Transfer the turkey to a serving platter and spoon the brown butter glaze generously over the skin. This step adds a beautiful golden shine and irresistible aroma.
9. Serve & Enjoy: Slice the turkey and drizzle any extra brown butter from the pan over the slices. It’s perfect with mashed potatoes, sautéed greens, or traditional Irish sides.

Note: If your Instant Pot has a sauté function, you can brown the butter directly in it after removing the turkey for a one-pot workflow. Just remember to scrape up those delicious browned bits for extra flavor. Also, don’t skip resting the turkey—it keeps the meat juicy and easier to slice.

Cooking Tips & Techniques

Cooking turkey in an Instant Pot is a game-changer but requires some finesse. Here are some tips I’ve learned (sometimes the hard way):

• Dry the Skin Well: Moisture is the enemy of crispness. Even though the skin won’t get super crispy in the Instant Pot, drying it helps the brown butter glaze stick better.
• Don’t Skip Natural Release: Letting the pressure release naturally for at least 10-15 minutes lets the juices redistribute, which keeps the turkey moist.
• Watch the Butter: Brown butter can go from nutty to burnt in seconds. Keep your eyes on it and remove from heat as soon as it’s golden brown with a toasted aroma.
• Use Fresh Herbs: They infuse the cooking liquid and turkey with subtle flavor that dried herbs just can’t match.
• Multitask Efficiently: While the turkey cooks, prep your sides or clean the kitchen—you’ll appreciate the free hands.
• Don’t Forget the Thermometer: I’ve overcooked more turkeys than I’m proud of; a quick probe helps avoid that dry disappointment.

One time, I was distracted by a phone call mid-cook and almost forgot to release the pressure. I ended up with a slightly overcooked turkey—but the brown butter glaze saved the day! Honestly, the Instant Pot gives you some wiggle room, but it pays to stay close for safety and best results.

Variations & Adaptations

If you’re feeling adventurous or catering to dietary needs, here are some ways to mix up the recipe:

• Herb Variations: Swap thyme and rosemary for sage and parsley for a more earthy, traditional Irish flavor.
• Spice It Up: Add a teaspoon of mustard powder or a splash of whiskey to the brown butter glaze for a unique twist.
• Low-Fat Option: Use olive oil instead of butter for the glaze, and choose skinless turkey breast. It won’t have quite the same richness but still tasty.
• Cooking Method Switch: For those without an Instant Pot, roast the turkey breast in the oven at 350°F (175°C) for about 1.5 hours, then finish with browned butter on the stovetop.
• Personal Favorite: Last year, I added chopped green onions and a squeeze of fresh orange juice to the brown butter. It was unexpected but deliciously bright—worth a try if you like citrus notes.

Serving & Storage Suggestions

This turkey tastes best served warm, right after glazing, with the brown butter pooling invitingly on the plate. I like to pair it with traditional Irish sides like colcannon (mashed potatoes with cabbage) or roasted root vegetables. A crisp green salad and a cold Irish stout or sparkling water complete the meal nicely.

For leftovers, let the turkey cool completely, then store in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months if you want to save some for another meal. When reheating, gently warm slices in a skillet with a little extra butter or broth to prevent drying out. Microwave reheating works too, but keep it brief and cover to retain moisture.

Flavors often deepen after a day, so if you can resist, leftovers can be even better the next day. I’ve found that using the brown butter as a drizzle before serving leftovers keeps them tasting fresh and indulgent.

Nutritional Information & Benefits

Per serving (based on 6 servings from a 5-pound turkey breast): Approximately 350 calories, 22g fat, 30g protein, 2g carbohydrates.

Turkey is a lean protein rich in B vitamins and selenium, supporting energy and immunity. The brown butter adds fat and richness but also contains antioxidants from the browning process, which some studies suggest may have mild health benefits. Using fresh herbs boosts flavor without extra sodium.

This recipe is naturally gluten-free and can be adapted for dairy-free diets by substituting the butter. It’s a satisfying, wholesome choice for those watching carbs or focusing on clean eating, especially when balanced with plenty of veggies on the side.

Conclusion

This Perfect Instant Pot St Patrick’s Day turkey with brown butter is a celebration on a plate that’s surprisingly simple to pull off. Its tender meat and fragrant, nutty glaze combine for a meal that feels special but doesn’t demand hours in the kitchen. I keep coming back to this recipe because it’s flexible, forgiving, and downright delicious. I hope you’ll try it, tweak it, and make it your own. If you do, please share how it turns out or any fun twists you invent—I love hearing from fellow home cooks! Wishing you a festive, tasty St Patrick’s Day filled with good food and even better company.

FAQs

Can I use a whole turkey instead of just the breast in the Instant Pot?

A whole turkey is usually too large for most Instant Pots and won’t cook evenly. It’s best to stick with a breast or smaller parts for this method.

How do I make sure my turkey stays juicy in the Instant Pot?

Pat the turkey dry, season well, and don’t overcook. Allowing the pressure to release naturally for 10-15 minutes helps juices redistribute.

Can I prepare this recipe ahead of time?

Yes, you can cook the turkey a day ahead and keep it refrigerated. Warm gently and add fresh brown butter before serving.

What if I don’t have fresh herbs on hand?

Dried herbs work in a pinch—use about one-third the amount of fresh. The flavor will be milder but still enjoyable.

Is it okay to skip the brown butter glaze?

Sure, but the brown butter adds a signature nutty richness that complements the turkey beautifully. You might want to drizzle some melted butter or gravy instead for moisture and flavor.

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