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.
1 7½-8 pound whole turkey breast
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.
6 tablespoons butter, 2 tablespoons fresh sage, 2 tablespoons fresh thyme, 1 tablespoon fresh rosemary, 2 tablespoons fresh flat-leaf parsley, 1½ teaspoons kosher salt, 1 teaspoon freshly ground black pepper
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.)
1 large onion, 3 medium carrots, 2 medium celery stalks, 2 cups low-sodium or unsalted chicken broth
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. 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.
Enjoy!