Mix softened butter with next 4 ingredients.

Using your hands separate skin from the turkey breast. Make sure to leave it intact near the neck. Using your hand or a silicone spatula, place 1/3 of compound butter under skin on each breast. Press it evenly under the skin with your fingertips. Place the remaining butter inside the cavity of the breast.

Cut your carrots and celery in 3rds. Quarter your onion.

Load your Instant Pot. Place your trivet or basket in your 6-8 quart Instant Pot. Pour your chicken stock (or other flavorful liquid) in the pot. Place a few of your vegetables in the pot to help prop up the turkey breast. Place your turkey breast in your Instant Pot Breast side up and finish adding the vegetables and bay leaves.

Set your Instant Pot to cook on High Pressure 5 minutes per pound of Turkey Plus 5 minutes. Then natural release for 20 minutes. Example 5 pound turkey breast would cook for 30 minutes. And natural release for 20 minutes.

When your cook time is finished remove your turkey breast to a sheet tray with tongs and large fork. Brush with your Browning Oil. Set your oven to High Broil. Roll up an 18' piece of aluminum foil into a ball. Use this to prop up the low end of your turkey breast. This will help even out the browning of the skin. Place turkey breast in oven and broil for 3 1/2 minutes. Keep an eye on it. It could take less time. So watch it so it does not burn.

Remove turkey breast from the oven. Allow to rest for 15-20 minutes before carving.

Make your gravy. Recipe in separate post.