• Remove turkey breast from packaging and rub with oil (this is just to get the seasoning to stick).
• Combine seasoning salt, garlic powder, parsley, thyme, paprika and pepper in a small bowl and rub all over the turkey breast.
• Pour 1½ cups chicken broth into the Instant Pot and add the trivet. Place the turkey breast on the trivet (you can do breast up or breast down - see additional tips in post).
• Put the lid on, turn the valve to sealing and select Manual or Pressure Cook, high pressure, for 45 minutes. It will take about 10 minutes for the Instant Pot to come to pressure and begin counting down the cook time.
• When the cook time is up, allow the pressure to release naturally (simply turn off the Instant Pot and wait for the pin to drop). Open the valve and remove the lid.
• Check the internal temperature to ensure a minimum of 170 degrees F in the thickest part of the breast. If it is not at temperature, put the lid back on and pressure cook for 5-10 more minutes. (You can also finish in the oven if you desire a golden skin.)
• If desired, place turkey breast skin side up on a baking sheet to brown the top (you may want to brush with an additional tablespoon of oil), or let rest for 10 minutes, remove the skin and slice to serve.

To make the gravy:

• After removing the turkey breast from the Instant Pot, strain the cooking liquid (if desired). Pour back into the pot.
• Turn the Instant Pot to saute.
• Whisk together the ½ cup chicken broth and corn starch and stir into the juices.
• Cook and stir often until gravy is thickened, then season with salt and pepper (you can add additional herbs as well if you desire) to taste. Serve.