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Pressure-cooked turkey breast Calories
Lean, high-protein poultry
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
100 g of Pressure-cooked turkey breast has 135 calories. It contains 0 g of carbs, 29 g of protein, 1.8 g of fat and 0 g of fiber. Its 10.2 mg of B3 covers 64% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Pressure-cooked turkey breast Nutrition Facts
Selected: 100 g
135
KCAL / 100G
Carbs
0g
· 0% DV
Protein
29g
· 58% DV
Fat
1.8g
· 2% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 88% · Fat 12%
Pressure-cooked turkey breast nutrition facts table · 100 g
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 135 kcal | |
| Total fat | 1.8 g | 2% |
| Saturated fat | 0.5 g | 3% |
| Trans fat | 0 g | |
| Sodium | 55 mg | 2% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 29 g | 58% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Pressure-cooked turkey breast?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 100 g | 135 kcal |
| 50 g | 50 g | 68 kcal |
| 75 g | 75 g | 101 kcal |
| 100 g | 100 g | 135 kcal |
| 1 cup (shredded) | 110 g | 149 kcal |
| 1 piece (small) | 120 g | 162 kcal |
| 1 cup (diced) | 140 g | 189 kcal |
| 1 piece (medium) | 170 g | 230 kcal |
| 1 piece (large) | 220 g | 297 kcal |
| 1 serving (large) | 250 g | 338 kcal |
Calculated from 135 calories per 100 g.
Frequently Asked Questions About Pressure-cooked turkey breast
How do you know when pressure-cooked turkey breast is done?
Check the thickest part with a food thermometer: it should reach 74°C (165°F). Colour alone is not a reliable test, especially for meat cooked under pressure; avoid touching the thermometer to the pot or bone.
Why is pressure-cooked turkey breast tough instead of tender?
It may be overcooked, or it may not have cooked long enough for the fibres to soften. Turkey breast is lean, so it can dry out if cooked too long; if it is still chewy, return it to the cooker with some liquid.
Can you shred pressure-cooked turkey breast?
Yes. Shred it while warm with two forks, pulling along the grain. If it resists, it may need more cooking; stir in a little strained cooking liquid afterwards to keep the shredded meat moist.
What liquid should you use for pressure-cooked turkey breast?
Use water, chicken or turkey stock, or broth to create the steam needed for pressure cooking. Stock adds flavour, while water keeps the taste neutral; follow your cooker’s minimum-liquid instructions.
Can pressure-cooked turkey breast replace chicken in recipes?
Yes, it works well in recipes calling for cooked chicken, including soups, salads, wraps, and casseroles. Its flavour is mild, but turkey breast is lean, so add sauce or a little cooking liquid if the recipe would otherwise seem dry.
How do you keep pressure-cooked turkey breast moist for meal prep?
Cook it only until done, let it rest briefly, then store it with a little of its cooking liquid in a sealed container. Keeping the meat in larger pieces until serving also reduces exposed surfaces that can dry out.
How long does pressure-cooked turkey breast last in the fridge?
It keeps for 3–4 days in a covered container in a refrigerator set at 4°C (40°F) or colder. Refrigerate it within two hours of cooking, and reheat only the portion you plan to eat.
Can you freeze pressure-cooked turkey breast?
Yes. Cool it, portion it into airtight freezer-safe packages, and freeze it with a little cooking liquid to help preserve its texture. Thaw it in the refrigerator and use it promptly after thawing.
Can you cook frozen turkey breast in a pressure cooker?
Yes, if your cooker’s instructions allow it, but frozen meat takes longer to reach pressure and cook through. Check the centre with a food thermometer and confirm it reaches 74°C (165°F) before serving.
What can you make with leftover pressure-cooked turkey breast?
Use leftovers in turkey salad, sandwiches, tacos, soup, or a quick pasta dish. Add the meat near the end of cooking when possible, since reheating it for too long can make the breast dry and stringy.
Pressure-cooked turkey breast Vitamins & Minerals
Vitamins
B3
10.2mg · 64% DV
B6
0.55mg · 32% DV
B5
0.75mg · 15% DV
B12
0.3µg · 13% DV
Minerals
Selenium
29µg · 53% DV
Phosphorus
230mg · 33% DV
Zinc
1.5mg · 14% DV
Potassium ⭐
300mg · 9% DV
Sodium
55mg · 2% DV
Pressure-cooked turkey breast Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Pressure-cooked turkey breast
To burn the 135 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Pressure-cooked turkey breast?
Pressure-cooked turkey breast is lean breast meat cooked under pressure, often with a little water or stock until tender. The method shortens cooking time and helps keep the meat moist, while leaving its mild flavour easy to season. Once cooked, it can be sliced or shredded for a range of everyday meals.
In the US and elsewhere, it works well in sandwiches, salads, grain bowls and simple dinners with vegetables; it can also be served as a roast-style centrepiece. With 29 g of protein per 100 g and very little fat, it is a protein-dense choice. Pair it with vegetables and a savoury dressing, or use the cooking liquid to add flavour without relying on a rich sauce.
How Nutritious Is Pressure-cooked turkey breast?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Pressure-cooked turkey breast Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Pressure-cooked turkey breast Contain Allergens?
No known major allergens
Which Diets Is Pressure-cooked turkey breast Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Pressure-cooked turkey breast Fat Profile
SATURATED
0.5g
MONOUNSATURATED
0.55g
POLYUNSATURATED
0.35g
Omega 6:3 ratio 9.3:1
Above the ideal 4:1 (9.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.