1 tablespoon Olive oil 1 teaspoons Kosher salt 1/4 teaspoon Freshly ground black pepper 1 teaspoons Dried thyme 1 teaspoons Dried rosemary 1/2 teaspoon Dried sage 1/2 teaspoon Garlic powder ½ teaspoon Onion powder ½ teaspoon Paprika 3 tablespoons Olive Oil 2 tablespoons Butter 4 pound Turkey Breast 1.5 cups Chicken Broth or Turkey broth

Combine seasonings.  In a small bowl combine the salt, pepper, thyme, rosemary, sage, garlic powder, onion powder, and paprika.

Add the rub to the breast. Drizzle the 2 tablespoons of olive oil over the turkey and then sprinkle the spices all over the breast. Rub in the spices until the outside is fully covered by the rub.

Sear the breast. Set the Instant Pot to SAUTE and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the pot. Place the turkey breast in the pot and brown on all sides, approximately 2 minutes per side.

Set it and cook it. Pour broth into the inner pot. Place turkey in sling and lower into pot. Lock the lid, turn the valve to SEALING and set it to cook on HIGH PRESSURE for 25 minutes. When the timer goes off, press CANCEL, do a natural release for 15 minutes. After waiting 15 minutes, turn the valve to VENTING to release any remaining steam and carefully open the lid.

Cut and serve. Remove the turkey breast and set it on a baking sheet. If your turkey breast is tied up with string you will remove the string now. Place under the broiler for 7-10 minutes, or until skin has browned. Let turkey rest for 5 minutes and then cut and serve.