• Use a paper towel to completely pat dry the turkey breast. Rub oil, salt, pepper, Italian seasoning, paprika, and garlic evenly to season. Set aside on a plate for at least 15 minutes. It’s ideal to bring the marinated turkey to room temperature to achieve a more tender and juicier meat.
• Turn on the Sauté function on high on the instant pot. Add butter and melt until it starts to bubble, about 1 minute. Sear the turkey breast for about 5 minutes on each side until golden brown and set aside on a plate. Turkey doesn’t need to be fully cooked at this point.
• Place a wire rack (that can be fitted into the instant pot) in the pot and add water into the turkey drippings. The water prevents the turkey drippings from smoking and will be used to make the gravy. Return the turkey onto the wire rack to the pot.
• Switch to pressure cooking mode on manual pressure and seal the lid (the steam release knob must be turned to the sealed position). Set the turkey breast to pressure cook for 30 minutes. Once the time is up, you can let the instant pot slowly release the pressure, about 20 minutes, or quick release the remaining pressure by turning the steam release valve to the venting position.
• Transfer the turkey onto a plate and cover with aluminum foil. Let it rest for 10 minutes. Slice the turkey breast and serve with gravy.

For the gravy:

• Leave the turkey drippings in the instant pot. Switch the Sauté function back on high on the instant pot.
• Add flour, chicken broth and heavy cream to the turkey drippings. Whisk well until smooth and cook until thickened to a desired consistency, about 2-3 minutes. Season with salt and pepper.