Set the Instant Pot trivet in the bottom of the Instant Pot insert.
Remove the turkey breast from the packaging and set the gravy packet aside.
Pat the turkey breast dry with paper towels.
In a small bowl, mix together butter, sage, thyme, rosemary, parsley, salt and pepper. Rub the butter mixture all over the outside of the turkey, under the skin and inside the rib cavity.
Place the turkey, large cavity side up. Pour the chicken broth inside and around the outside of the turkey. Scatter the chopped onion, carrots and celery around the turkey. (*Note: the turkey can be stuffed with stuffing/dressing, but if not doing so, place some of the vegetables inside the cavity, too.)
Set the Instant Pot lid in place and seal/lock the lid. Close the vent.
Cook on manual HIGH for 1 hour. Allow pressure to release naturally and wait for the pressure pin to drop before opening. This will take approximately 10 minutes.
Once the pressure pin has dropped, it is safe to open the Instant Pot.
Remove the turkey by lifting the Instant Pot trivet, set the turkey in a large bowl, and allow it to cool enough to handle. Reserve the turkey juices/drippings for making gravy *see note. When turkey has cooled enough, set the turkey on a cutting board, remove the meat from the bones and slice. Transfer sliced turkey to a serving platter. Serve immediately.
*Note: If not using Make Ahead Gravy, the cooking liquid/turkey drippings can be used for the gravy. Strain the cooking liquid and vegetables over a large bowl to reserve the liquid. Set the Instant Pot to sauté and pour the turkey gravy back into the pot. Add the gravy packet and whisk until smooth. Bring to a low boil and cook, stirring until thickened, 5-10 minutes. Season to taste.
**Note: If not using the turkey drippings/liquid for gravy, strain it over a large bowl to reserve the liquid. Season to taste. It is essentially turkey broth, so freeze it to use in other recipes.