• Take the turkey breast out of the fridge and allow it to come to room temperature for an hour. Pat dry the turkey breast, and season well with salt, pepper, and poultry seasoning.
• Add chicken stock to the bottom of the Instant Pot insert.
• Insert the trivet and place the turkey breast/crown on the top of the trivet breast side up.
• Cover the Instant Pot with the lid and set the valve on SEALING position. Press on PRESSURE COOK or MANUAL on high for 20-40 minutes (more accurate timings are in the notes section below).
• Allow the Instant Pot to come to pressure, and cook. Once the cooking has finished, allow it to naturally release the steam for 10 minutes then quickly release the rest of the steam.
• Remove the turkey from the Instant Pot. If you wish to brown and crisp up the skin, place it under the broiler for a few minutes, otherwise, I recommend that you discard the skin as it won't be crispy and nice.
• Allow the turkey breast to rest for 15 minutes before carving and slicing.

To make the gravy:

• Remove the trivet and press on SAUTE on the Instant Pot.
• Add butter, and let it melt. Then thicken with a cornstarch slurry (2 tablespoons of cornstarch mixed with 2 tablespoons of water), and let the mixture boil and thicken. You might need to strain the liquid that you will use to make the gravy prior to adding butter if you find any bits to get a smooth gravy.