Add the trivet insert to the Instant Pot followed by the chicken stock, onions, carrots, and celery. Make sure the vegetables are in an even layer so they create a bed for the turkey breast to sit on.
1 ½ cups chicken stock, 2 large onions, 3 large carrots, 2 stalks celery
In a small bowl, mix together the butter, garlic, parsley, sage, thyme, and rosemary until combined.
4 tablespoons butter, 2 cloves garlic, 1 tablespoon fresh parsley, 2 teaspoons fresh sage, 1 teaspoon fresh thyme, 1 teaspoon fresh rosemary
Pat the turkey breast dry with a paper towel and gently lift the skin away from the meat. Rub the butter mixture between the skin and the breast meat making sure to cover it evenly.
1 3 pound boneless skin-on turkey breast
Drizzle the outside of the turkey breast with olive oil and sprinkle it with salt and pepper. Rub seasoning all over the turkey to make sure it’s evenly coated on all sides.
2 tablespoons olive oil, 2 teaspoons kosher salt, 1 teaspoon black pepper
Place the turkey breast in the Instant Pot skin side up.
Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook - Manual for 35 minutes.
Once the Instant Pot has finished cooking, allow the pressure to release naturally for 15 minutes. Then, release any additional pressure by switching the valve to the venting position.
Remove the turkey from the Instant Pot and slice into your desired size. Enjoy.
Store any leftover turkey in an airtight container in the fridge for up to three days.