• To a bowl, combine softened butter, with poultry seasoning, garlic powder, paprika, salt and pepper
• Pat turkey breast dry with a paper towel. Rub turkey breast with about 1 1/2 tablespoons of the mixture under the skin, using your fingers.
• Rub remaining mixture on top of the skin.
• Turn Instant Pot to sauté setting. Add 1 tbsp oil. Sear the turkey breast on all sides. Should take about 5 to 8 minutes. Transfer the breast to a plate or a cutting board.
• Saute onion and celery for 2-3 minutes, just to soften for aromatics. Once soft, turn saute function off.
• Add trivet insert over aromatics, and pour chicken broth into pot. Place turkey breast on top of trivet.
• Place the lid on the pot and lock into position. Turn the vent valve to the SEALED position. Set to manual high pressure for 30 minutes. Once done, allow the Instant Pot to release pressure naturally, about 10-15 minutes.
• Transfer the breast to a cutting board, cover completely with foil and let rest for 10-15 minutes before cutting into it. If crispier skin is desired, broil it in the oven for an additional 5-10 minutes.

gravy (optional)

• Remove trivet, and discard celery and onion. Set your electric pressure cooker to SAUTE. Whisk together tapioca starch and 1/3 cup of pan drippings to make slurry. Once the liquid in the pot comes to a rapid boil, stir in the slurry and whisk as it thickens. Turn the pot off, season to taste with any salt and pepper (might not need, and if so, start with 1/2 TSP of salt and pepper, to taste)