If cooking a fresh turkey breast, gently loosen the skin from the turkey breast, lifting it from the meat with your fingers and rub about 3 tablespoons of butter (or olive oil) under it. You can also add some seasoning.
Rub the remaining 3 tablespoons of butter (or olive oil) all over the turkey breast surface. You can also add some seasoning if desired. You can add thyme, rosemary, salt and pepper.
Add a trivet with handles to the Instant Pot and add the chicken broth. Place either the fresh or frozen turkey breast (thicker side down) on top of it.
Cover with the lid and lock it, point valve to sealed.
Press High Pressure and set the timer to 33 minutes for fresh turkey breast and for 65 minutes for frozen. See the blog post for cooking times based on turkey breast weight and if using fresh or frozen chicken.
After the cooking time is done and the Instant Pot beeps, let the pressure naturally release for 15 minutes, followed by a quick release of the remaining pressure.
Using a food thermometer, check the internal temperature in the thickest part of the breast, it should be a minimum of 165 degrees F. If needed, pressure cook for 5-10 more minutes.
Turn on the Oven Broiler.
Buttery Mixture for Broiling:
Melt butter and mix with the rest of the ingredients.
Open the Instant Pot lid and remove the turkey breast from the pot and place it on a baking sheet lined with aluminum foil and drizzled with olive oil.
Brush the turkey breast with the Buttery Mixture and place under the broiler for about 5-8 minutes for extra crispy skin.
Watch it closely, and if needed rotate the pan, so it doesn't burn. If needed brush more with the sauce from the pan. Broil until skin is golden-brown and crispy.