7 lb. bone-in, skin-on turkey breast
3 tbsp. olive oil
3/4 tsp. paprika
2 tsp. chopped poultry fresh herb mix
rosemary, sage, and thyme
1 tsp. salt
1/2 tsp. ground black pepper
2 cups chicken broth
1 medium onion, chopped into large slices
4 garlic cloves
2 celery stalks
Add chicken broth to Instant Pot insert, place trivet inside. Arrange onions, garlic, and celery. In a small bowl or measuring cup, mix oil, paprika, herb mix, salt, and pepper. Wash turkey breast, remove gravy pocket; wash and pat dry. Brush turkey breast with olive oil mixture; place in the trivet, breast side up. Place lid on Instant Pot and set valve the sealing. Press “manual” and set timer to 35 minutes High Pressure.
When the IP beeps, press “cancel/off” and let the pressure release naturally. It will keep the turkey juicy. When pressure is released, open lid carefully, away from your face.
Using a large fork, remove turkey from pressure cooker. To crisp the skin, set on a baking pan and place in the oven under broiler set to 440 degrees. Broil until skin is golden and crispy, watching the turkey the whole time. You may have to rotate the pan during broiling.
To make the gravy, drain the pan drippings through a sieve to catch the onions and garlic. Measure 2 cups of the liquid and place it back in the Instant Pot. Mix 2 tablespoons cornstarch with 1/4 cup cold water and whisk well. Sauté until thickens.