Season the turkey breast with salt and pepper. Turn the Instant Pot on to SAUTE and add the oil.
Once the oil is hot, add the turkey breast, skin side down for for 5 to 6 minutes or until browned.
Remove the turkey and add the broth to the Instant Pot, scraping off any brown bits from the bottom.
Place onion slices and fresh herbs in the broth, then add the trivet. Place the turkey breast, skin side up, on the trivet.
Set the Instant Pot to MANUAL – HIGH PRESSURE and cook on high pressure for 22 minutes for a 3lb breast (see additional cooking times below for other sizes).
After the cycle completes, let the turkey naturally release for 10 minutes, then release any remaining pressure.
Use a thermometer to ensure the turkey breast has reached an internal temperature of 160°F. Transfer to a plate and let rest 10 minutes, the temperature will continue to rise to 165°F.
To Make The Gravy
While the turkey breast is resting, remove the broth from the Instant Pot, strain, and set aside.
Set the Instant Pot to SAUTE and melt the butter. Add the flour and poultry seasoning, cooking for 1 to 2 minutes while stirring or until it begins to lightly brown.
Add whisk in the strained broth, whisking after each addition, until smooth. Continue adding broth to reach the desired thickness.
Taste and season the gravy with additional salt and pepper and stir in additional fresh herbs if desired.
