• Step 1: melt the butter in the microwave for 10 seconds just till it is about soft then mix with the olive oil. Add the sage, thyme, paprika to a bowl and mix to combine. Now combine the spice rub with the butter and oil and mix until combined.
• Step 2: pat the turkey breast dry with a kitchen towel, don’t forget the cavity.
• Step 3: rub the turkey with the marinade making sure it is well coated, spoon some of the marinade under the turkey skin.
  
• Step 4: Place the trivet into the instant pot and add the chicken stock. Place the turkey on the trivet breast side up, cover the instant pot with its lid and set the valve to sealing. Using the High-Pressure button, set the timer to 24 minutes and natural pressure release for another 15 minutes then carefully do a manual release.
  
• Step 5: carefully take it out of the instant pot, cover the turkey with an aluminium foil and rest for 10 minutes before serving. Alternatively, if you would like crispy skin, place the turkey under a grill/broil for another 5 minutes for the skin to crisp up.

How to Make Turkey Gravy

• This may be the best instant pot turkey gravy you will ever make, it is quick, easy and flavourful. Let me show you how to make it real quick.
• After taking out the turkey from the instant pot, set the pressure cooker to saute, to the turkey dripping, add 2 tablespoons of butter and leave to melt in the dripping stirring continuously. Whisk in the cornflour slurry and continue to whisk constantly until the gravy starts to thicken up, check for seasoning and add salt and pepper to suit your preference.
  
• Pour in a gravy boat and serve warm.