Instant Pot Turkey Breast

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1 4-lb Bone-in turkey breast ((or any size that will fit in your Instant Pot, see instructions; skin on))

¼ cup Unsalted butter ((softened))

1 tbsp Fresh thyme leaves

1 tbsp Fresh sage ((chopped))

1 tbsp Fresh rosemary ((chopped))

3 cloves Garlic ((minced))

½ tbsp Sea salt

1 tsp Black pepper

1 cup Chicken broth, reduced sodium

Pat the turkey breast dry with a paper towel.
In a small bowl, mash together the butter, fresh herbs, garlic, sea salt and black pepper.
Run your hands underneath the skin to separate it from the meat. Rub the butter mixture on the turkey breast, both under and over the skin.
Add the chicken broth to the bottom of the instant pot, along with the trivet.
Place the turkey on the trivet. Close the lid, turn the knob to Sealing, and cook on High pressure. Set the time to 6 minutes per pound (that was 24 minutes for my 4-pound turkey breast, but adjust based on the weight of yours).
Let the pressure release naturally for 10 minutes. At the same time, preheat the oven to Broil on High. After 10 minutes, switch the knob to Venting to release any remaining pressure. The temperature of the turkey breast should be at least 155-160 degrees F (71 degrees C) at this point.
Transfer the turkey breast to a baking dish. Broil in the oven for 5-6 minutes, until the skin is browned and crispy. If the internal temperature has not reached at least 160 degrees F (71 degrees C) by this point (it should), reduce the oven temperature to 350 degrees F (177 degrees F) and bake until it reaches that temperature.
Remove the turkey breast from the oven, tent the top with foil, and rest for 10 minutes. As it rests, the temperature will increase about 5 degrees.