Instructions

1. Season thawed turkey breast with garlic, Italian seasoning, poultry seasoning, salt and pepper. Add olive oil to instant pot and turn on "SAUTE." 
2. Sear turkey breast about 4 minutes per side. Remove from Instant Pot and immediately add chicken broth. 
3. Using a wooden spoon, scrape up the browned bits from the bottom of the pot.
4. Place whole turkey breast on trivet and lower into the instant pot (with the broth still in the bottom). Add 2 Tbsp cubed butter to the Instant Pot.
5. Secure the lid and turn on "HIGH PRESSURE" for a cook time of 30 minutes.
6. When cook time ends, allow to naturally release pressure for 10 minutes.
7. First, check the internal temperature of the turkey using a meat thermometer. It should read 165 degrees F.
8. Next, remove the turkey and trivet and set on cutting board. 
9. Meanwhile, in a small bowl, whisk together cornstarch and cold water. Add to broth and select "SAUTE."
10. Add in heavy cream and cook until desired thickness for gravy, whisking continuously. Season with salt and pepper as needed.
11. Slice turkey breast and serve over rosemary sprigs with fresh pomegranate for a beautiful presentation!