Optional Dry Brine

• Take your Turkey Breast out of the packaging and place on a large pan or platter.  Dry well, then rub 1 ½ teaspoons of coarse kosher salt on the inside cavity of the turkey breast, then an additional 1 ½ teaspoons over outside of the breast. Allow to rest in the fridge overnight. 
• The day of cooking, remove turkey breast from the refrigerator.  Sprinkle garlic powder, paprika and poultry seasoning on the skin of your turkey.  If you didn’t brine, rub a teaspoon of salt on the outside of the bird and sprinkle additional salt in the inside.  If you dry brined your turkey, skip the salt. 
• Set Instant Pot to Saute and add 1 tsp of olive oil to the bottom of the inner liner.  Roughly chop your onions and add half to the bottom of your pot.  Saute until fragrant, then add the celery and garlic.  Saute for 2 more minutes. Add 1 ½ - 2  cups of broth to the bottom of your Instant Pot. Place turkey, BREAST SIDE DOWN, on your silicone sling.  Stuff the inner cavity with remaining onion, garlic, and fresh thyme.   Add potatoes, if using, next to the Turkey.  Cook for 6 minutes per pound and allow for a 15 minute natural release before releasing the remaining pressure.  **If your Turkey Breast is still frozen, cook for 12 minutes per pound, and allow for a 15 minute natural release before releasing the remaining pressure. **see notes
• For Potatoes: remove from and add to a ceramic bowl.  Mash, adding 2T of vegan butter, ghee, or butter and a sprinkle of salt.  If necessary, add in some additional broth. Taste and add additional salt or butter if desired. 
• Set oven to broil, then after cook time, carefully lift turkey out of the instant pot and onto a roasting pan or baking dish, breast side up. Brush skin with 1 tsp of olive oil and broil until skin is crisp and golden, rotating as necessary.  Do NOT leave your turkey unattended or it will likely burn!  Also - this step is totally optional!!  Your breast will be delicious without it (unless you love to eat the skin)
• To make the gravy, strain the liquid from the instant pot and reserve at least 2 ½ cups and place back in the instant pot.  Add 2 teaspoons of coconut aminos or low sodium soy sauce.  Set to saute.  Remove ¼ cup of cooking broth and stir in 2 T of thickener or flour.  Whisk this “slurry” into your cooking liquid and stir frequently, cooking until thickened.  If your gravy isn’t getting thick enough, repeat “slurry” step until desired thickness.