Step 1

Mix together the butter with fresh herbs and 1 teaspoon salt and 1/2 teaspoon pepper.

Step 2

Loosen skin on turkey breast using your hand. Rub herb butter underneath skin of turkey breast. And any remaining butter on top of turkey.

Step 3

Season outside of turkey with remaining salt and pepper.

Step 4

Pour 1 cup stock into inner pot or pressure cooker for a 6 quart instant pot and 1.5 cups for an 8 quart instant pot. Place the rack or trivet inside the inner pot.

Step 5

Place turkey inside Instant Pot, meat side DOWN. Place onion and celery stick in the cavity of turkey breast.

Step 6

Close lid on instant pot. Set vent knob to sealed. Cook on high pressure, using manual button, for 6 minutes per pound.

Step 7

Once cook time has elapsed, let pressure release for 10 minutes naturally, then release any remaining pressure.

Step 8

Test turkey breast with a digital thermometer to be sure meat has reached at least 160 degrees. (The turkey breast will continue to cook as it rests and needs to reach 165 degrees.)

Step 9

Remove turkey from instant pot and place on cutting board and tent with foil. Allow to rest for 10-15 minutes before slicing.

Step 10

To brown turkey skin, Place cooked turkey breast on baking sheet. Place under broiler for 5-6 minutes, watching closely so as not to burn, and brown up the skin of the turkey breast.

Step 11

Strain cooking liquid from instant pot and reserve.

Step 12

Return inner pot back to Instant Pot. Turn to Saute function and allow instant pot to heat.

Step 13

Once pressure cooker is heated, add in butter and melt. Add in flour to melted butter and whisk well to form a roux. Cook for 1 minute.

Step 14

Add in dry white wine and whisk well. Then slowly add 1/2 cup reserved cooking liquid to instant pot whisk well. Allow gravy to bubble and thicken, adding more cooking liquid as needed to reach desired consistency. Season with salt, pepper, and Worcestershire sauce, and serve with turkey.