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Step 1
Press saute function on a large multi-cooker; select pork setting. Press timer; set to 5 min. Start. Cook bacon until crisp; press cancel. Transfer to paper towels to drain, reserving 1 tablespoon of rendered bacon fat. Finely chop cooled bacon; transfer to a small bowl. Add garlic, sage, rosemary, oregano, thyme, butter, 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix thoroughly to form a paste.
Step 2
Using your fingertips, gently loosen turkey breast skin. Spread paste under skin. Season outside of turkey breast with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Brush turkey all over with reserved bacon fat.
Step 3
Pour broth into inner pot. Place turkey on wire rack with handles; use handles to lower into inner pot. Lock pressure lid. Select pressure function; set to poultry setting. Press timer; set to 15 minutes. Start.
Step 4
Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Cover with air frying lid. Press air fry function; select poultry setting. Press timer; set to 15 minutes. Start. Cook until a thermometer inserted in turkey breast reads at least 170°.
Step 5
Remove turkey from pressure cooker; tent with foil. Let stand 10 minutes before slicing. Meanwhile, skim fat from the cooking juices. Press saute function; select poultry setting. Press timer; set to 10 minutes. Start.
Step 6
Bring the cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with turkey.