Test to make sure your turkey breast will fit into your electric pressure cooker with the trivet.
Mix together the seasonings to create a blend.
Stuff turkey cavity with celery and onions.
Next, coat the turkey with olive oil and rub it with the seasoning blend. Place the turkey breast on a trivet and lower into the electric pressure cooker.
Place the lid on the pressure cooker and set the value to sealing. Set the pressure cooker to “manual” or “pressure cook” on high for 35 minutes. When the cycle is complete, let the pressure cooker naturally release. Check the internal temperature of the turkey breast using an instant read thermometer. The target temperature is 165 degrees.
Carefully lift the turkey breast from the pressure cooker using the trivet.
If a crispy skin is desired, preheat the oven broiler. Place the turkey breast on a baking sheet lined with aluminum foil or parchment paper. Position the turkey breast under the broiler until crisp, 5 to 10 minutes depending on the distance of the turkey breast from the broiler. Do not overcook. Allow turkey breast to rest for 5 to 10 minutes before slicing.
To make the gravy: Once the turkey is removed from the electric pressure cooker, cancel the “keep warm” mode. Measure two cups of the drippings, discarding the remainder. Program the electric pressure cooker with the “saute” function. Pour the drippings back in the Instant Pot insert. In a separate measuring cup, stir together 2 tablespoons of cornstarch with the cold water, whisking until well blended to make a slurry. Add the slurry to the turkey drippings and bring to a boil, whisking often until thickened to your desired consistency.
Notes: This recipe requires an 8 quart (or larger) Instant Pot.