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Remove turkey breast from packaging and rub with oil.
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.
Put the lid on, turn the valve to sealing and select Manual or Pressure Cook, high pressure, for 45 minutes.
When the cook time is up, allow the pressure to release naturally.
Check the internal temperature to ensure a minimum of 170 degrees F in the thickest part of the breast.
If desired, place turkey breast skin side up on a baking sheet to brown the top or let rest for 10 minutes, remove the skin and slice to serve.
To make the gravy, strain the cooking liquid and 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 until gravy is thickened, then season with salt and pepper to taste.