Step 1

Add turkey breast to a clean colander

Step 2

Rinse with water

Step 3

Pat dry

Step 4

Add oil, dried sage, tarragon, dried basil and dried thyme to a clean small bowl

Step 5

Mix into a paste

Step 6

Rub seasoning onto turkey

Step 7

Add carrot, celery stalk, onion, apple and turkey stock to the inner pot

Step 8

Place turkey in the inner pot

Step 9

Close and lock the lid and turn the steam release handle to Sealing

Step 10

Pressure cook - Manual, High, 24 min

Step 11

Natural release - 15 min

Step 12

Pre-heat broiler

Step 13

Line a clean baking sheet with foil

Step 14

Release pressure - Quick venting

Step 15

Place turkey on baking sheet

Step 16

Broil until lightly browned - approx 4 min

Step 17

Strain liquid from inner pot

Step 18

Add butter to the inner pot

Step 19

Heat until hot - Sauté, Normal

Step 20

Then whisk all purpose flour into the inner pot

Step 21

Whisk - 1 min

Step 22

Pour cooking liquid into roux

Step 23

Whisk vigorously as it comes to a boil and thickens

Step 24

Transfer gravy to medium bowl and keep warm

Step 25

Add russet potato and water to the inner pot

Step 26

Close and lock the lid and turn the steam release handle to Sealing

Step 27

Pressure cook - Manual, High, 6 min

Step 28

Release pressure - Quick venting

Step 29

Then top with butter, black pepper and salt

Step 30

Mash with potato masher

Step 31

Serve