Directions

1. Heavily season turkey breast with sea salt and fresh ground black pepper.

2. In the pressure cooker, set to "sear" and add butter, onions, celery, and thyme. Sauté until golden brown.

3. Place cooking rack into cooker pot, add broth, then lay turkey on rack breast down.
4. Close lid and lock. Set to "poultry" and adjust for 30 minutes.
5. When done, quick release until all pressure is released.
6. Open cooker and insert meat thermometer into the thickest part of the breast

7. the temperature should read "165°F" or higher. If it reads below this temperature, close the lid and lock and cook for an additional 15 minutes. Afterward, quick release until all pressure is released, then check once again with thermometer.

8. Once the turkey is done, remove the breast and place on a platter, cover with foil, and allow to rest.
9. Skim the fat off the liquid remaining in the pressure cooker (use ladle or remove pot and carefully pour and skim, or use a fat separator). Pour into a bowl.
10. Add cold water with cornstarch. Mix well. Pour back into the cooker (will help thicken broth and make it into a gravy). Season with sea salt and fresh ground pepper to taste, if needed.