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5 from 7 votes

Instant Pot Turkey Tenderloin

Turkey is not just for Thanksgiving! This quick and easy Instant Pot Turkey Tenderloin recipe can be for any week night dinner. Cooking a turkey tenderloin in an Instant Pot keeps the meat tender and juicy.
Prep Time5 minutes
Cook Time12 minutes
Coming to Pressure/ Releasing Pressure20 minutes
Total Time37 minutes
Course: Main Course
Cuisine: American
Keyword: Instant Pot turkey tenderloin, Instant Pot turkey breast tenderloin, turkey tenderloin in Instant Pot, Instant Pot turkey tenderloin recipe
Servings: 4
Calories: 213kcal
Author: Bobbie Blue

Equipment

  • Instant Pot and stainless steel roasting rack (comes with Instant Pot)

Ingredients

  • 1 package of 2 turkey tenderloins (1.5 pounds)
  • 1 tablespoon olive oil
  • 1 teaspoon fresh sage, minced
  • 1 teaspoon fresh rosemary, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup chicken broth

Instructions

  • Set up Instant Pot, turn to sauté feature and allow to heat for a couple minutes.
  • Remove tenderloins from package and pat dry with paper towel. Rub with ½ tablespoon of olive oil, herbs, salt and pepper.
  • Add other ½ tablespoon of olive oil to bottom of pot inside Instant Pot. Add tenderloins to bottom and sear each side for 2 minutes to brown slightly. IT IS VERY IMPORTANT THAT YOU DO NOT SEAR WITH THE LID ON!
  • When finished searing, remove from Instant Pot and set aside. Turkey is not fully cooked at this point. Turn the sear feature off. Add chicken broth and stainless steel roasting rack into bottom of Instant Pot. Place tenderloins back in pot on top of rack.
  • Place lid on Instant Pot locking in place. Make sure value is in seal position. Turn Instant Pot to pressure cook.
  • Time for 7 minutes. It will take a few minutes to come to pressure before it starts the count down.
  • When the 7 minutes is up the screen will show an L as it is depressurizing naturally. I depressurized for 10 minutes before releasing the last amount of steam and removing the lid.
  • Place tenderloins on a cutting board. Allow to rest for a few minutes before slicing.

Notes

*Always use water or liquid when turning to on the Instant Pot to pressurize. 
*You can use dried herbs instead of fresh.  Dried herbs are more potent so I would use half the amount of fresh.  
 

Nutrition

Serving: 4g | Calories: 213kcal | Carbohydrates: 0.4g | Protein: 42.2g | Fat: 5.8g | Saturated Fat: 0.5g | Cholesterol: 68mg | Sodium: 245mg | Potassium: 6mg | Calcium: 7mg | Iron: 2mg