Clean and dry turkey breast. Rub mayonnaise all over breast. Season the outside of the breast with poultry seasoning, salt, garlic powder, onion powder, and black pepper until fully covered. Stuff the inside of the bird with onion and celery.
Pour 1 cup of chicken broth inside Instant Pot. Place turkey beast inside Instant Pot, skin side down. Cover and cook on high pressure for 42 minutes.
After the timer goes off, allow the pressure cooker to naturally release for 15 minutes. Quick-release any remaining pressure.
Remove cooked turkey breast from the pressure cooker. If you want to brown it, place it in the oven and broil it for about 5 minutes until golden.
Remove any large chunks of onion or celery that may be left behind in the Instant Pot. Press Sauté on the Instant Pot. Create a flour thickener by pouring flour and water in a bowl. Stir with a fork until the thickener is smooth and has no lumps. Once the liquid in the Instant Pot begins to simmer, whisk in the flour thickener until it’s thoroughly combined. Allow to simmer for about 5 minutes until thickened.
Boneless Turkey Breast
Season outside of turkey breast with mayonnaise, poultry seasoning, kosher salt, garlic powder, onion powder, and black pepper.
Pour 1 cup of chicken broth into Instant Pot. Place the trivet inside the Instant Pot and place turkey breast on top of the trivet. Cover Instant Pot and cook on high pressure for 23 minutes. Once Instant Pot is done the cooking, allow the pressure to naturally release for 15 minutes, quick release any remaining pressure.
Open lid. Brown the breast by placing in a preheated oven set to broil for about 5 minutes or use the Mealthy Crisp Lid and brown the top of turkey breast.
If making gravy, follow the same directions as indicated for the bone-in breast.
Turkey should be cooked to a minimum temperature of 165 degrees Fahrenheit.
I keep the netting on for bone in turkey breast.
Nutrition information calculated is for the bone-in chicken breast.