• Remove the turkey from the packaging. Place on a baking dish. 
• Combine all the seasonings together in a bowl. Pat the turkey breast dry and rub the seasoning mixture all over the turkey breast.
• Place into your fridge, uncovered for at least 2 days, 4 days would be even better.
• Add the onion, garlic, and 1 cup of water to your Instant Pot. Place the trivet into the pot.
• Remove the turkey breast from the fridge and place it into the Instant Pot on the trivet or silicone sling.
• Set to high pressure for 35 minutes. Set to sealing.
• Allow for natural release. It should take about 15 minutes.
• With a thermometer make sure the turkey is at least 165 degrees. Remove the turkey from the Instant Pot and place it onto a sheet pan.
• Turn on the broiler of your oven. Place the turkey inside so that it doesn't touch the heating element.
• Cook until the skin is brown and crispy, rotating the pan to brown evenly. Don't not leave the area while doing this. 
• Allow 20 minutes for the turkey breast to rest before carving. 

How to make the gravy

• Strain all the liquid out of the Instant Pot and into a bowl.
• Hit the sauté button. Add the butter.
• When the butter has melted, stir in the flour.
• Then add back in the cooking liquid. Bring to a simmer and cook until the liquid thickens into a gravy.
• Test to see if it needs salt before adding. You could add in some fresh herbs chopped herbs like rosemary or sage.