• Remove any gravy package that might be included with the turkey breast. Pat dry the turkey breast with paper towels.
• Mix together the sage, rosemary, thyme, paprika, seasoned salt, and pepper.
• Drizzle 1 tablespoon of olive oil all over the turkey breast and rub it in. You don’t have to measure the olive oil, just drizzle the turkey all over.
• Sprinkle the spice mixture all over the turkey and pat it onto the skin. Start on one side, turning the breast to add spices to all sides. You can do several sprinkles.
• Place 1 tablespoon of olive oil and 2 tablespoons of butter in the bottom of the Instant Pot. Set the Instant Pot to saute, and once the butter has melted, sear the turkey breast on all sides, about 5 to 6 minutes on each side. Once the sides are seared, remove the turkey to a plate.
• Turn the Instant Pot off.
• Add the celery, onion, and garlic to the bottom of the pot.
• Place the wire trivet that came with the Instant Pot in the bottom of the pot, leaving the handles available for later to lift the turkey out.
• Carefully and slowly add 2 cups of water to the Instant Pot.
• Place the turkey breast into the Instant Pot.
• Place the lid on the Instant Pot with the vent in the closed position. Set the Instant Pot to the manual setting for about 33 to 40 minutes, about 6 to 7 minutes per pound.
• Once the cooking time has transpired, let the Instant Pot pressure release naturally, meaning don’t open the currently closed vent. Let it release naturally for at least 10 to 15 minutes or until you are ready to take it out.

Carving

• Remove the turkey to a cutting board, tent it with aluminum foil, and let it rest before slicing. You'll want to let it rest before you slice it to keep all those delicious juices inside. If you slice it too soon, you'll lose that incredible moisture!
• Run your knife along the bone for a nice even slice. Once you've removed the meat from the bone, you'll be able to make uniform slices of the turkey breast to serve.

Gravy

• Strain the liquid that remains in the Instant Pot using a fine-meshed strainer to remove the chunks of onion, garlic, and celery. Measure out 2 cups of juices (or more if you need it, adjust cornstarch/water accordingly). Place the strained liquid back into the Instant Pot.
• Set the Instant Pot to saute to reheat the liquid.
• While the liquid is reheating, whisk the cornstarch and cold water together.
• Once the liquid is boiling, whisk in the cornstarch/water mixture and whisk until desired thickness. Serve immediately.