Rub

• In a small bowl: combine all the seasoning ingredients together and mix. Set aside. Rinse, clean and pat dry (with a paper towel) the turkey breast.
• Rinse, clean and pat dry (with a paper towel) the turkey breast. Brush olive oil all over the turkey breast. Rub the seasoning mixture all over the turkey breast. Stuff the breast cavity with the onion, garlic cloves and celery stems.

Pressure Cook

• Place the trivet inside the cooker. Pour chicken broth into the cooker. Place the turkey breast onto the trivet (breast side up).
• Place the lid on. Pressure cook on high for 6 minutes per pound with a natural release. Remove the lid. Press the cancel button. Carefully pull the trivet with the breast and vegetables out of the cooker (wait at least 5 minutes). Discard the vegetables. Place the breast onto a baking sheet.
• Broil the breast for 5-6 minutes or until golden. Slice the breast and place on a serving platter.

Gravy

• Optional - in a medium size bowl: use a fine mesh and strain the broth. Transfer the broth back to the cooker. Set to saute-high. In a small bowl: combine cornstarch and water; mix until cornstarch is fully dissolved. Pour mixture into the cooker. Simmer for 10 minutes or until desired consistency. Season with salt and pepper.

Enjoy!