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

Drizzle 2 tablespoons of olive oil over the turkey breast and then sprinkle the spices over the turkey and rub it over the outside until it is covered.

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.

When the browning is done remove the turkey breast and pour the chicken broth into the pot of the Instant Pot. Use a wooden spoon to scrape up anything that is stuck to the bottom so that you don’t receive the burn notice during cooking.

Place a trivet in the pot and sit the turkey breast on it.

Lock the lid in place and turn the valve to SEALING. Set the Instant Pot to HIGH PRESSURE for 25 minutes.

When the timer goes off press CANCEL and let it do a natural release for 15 minutes.

After 15 minutes turn the valve to VENTING to release any remaining steam and open the lid.

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.

Pour the remaining turkey drippings into a bowl through a fine mesh sieve. This will remove the large pieces of herbs that it may contain.

Pour the dripping back into the pot and add 1.5 cups of chicken or turkey broth.

Set the Instant Pot to SAUTE and bring the liquid to a boil.

Add 2 tablespoons of flour to the remaining ½ cup of broth and whisk until there are no lumps.

When the liquid in the pot reaches a boil pour the flour mixture in and whisk everything together.

Cook for approximately 15 minutes, stirring constantly, until your gravy is thick enough to coat the back of your spoon.

Pour into a gravy dish and serve with the turkey.