Thaw turkey breast completely, remove from packaging and pat dry.
Rub surface well with olive oil, then season liberally with salt and pepper or seasoned salt of your choosing. Then coat with your herb mixture. I usually get out a measuring cup and start adding herbs (1 Tbsp rubbed sage, 1 Tbsp parsley, 1 tsp rosemary, 1 tsp thyme, 1 tsp marjoram, 1tsp herbs d' provance)
Stand turkey breast up on trivet breast side up. I prefer breast side up because the heat source is on the bottom of the pot. So, turning the breast side up gives the turkey meat a more gentle cooking and doesn't dry it out.
Place turkey in pot, on trivet, with 1 cup of broth or water. (2 cups if you have an 8 Qt pot)
Cook turkey on Pressure Cook. For a 5.5 lb turkey it will be 33 min and 20 NPR. Do not open the pot even if the pin drops. (Poultry is 5-6 min per lb.)
Once the NPR is done, release the rest of the pressure and open lid. Test your meat with a meat thermometer it should be over 165. You want it at at least 165. Carefully take the meat out to rest while you get everything else ready.
If you are just preparing sandwiches, go ahead and gather your sandwich bread and other ingredients. Carve your turkey breast into nice slices. Snitch a couple of bites just like you do at Thanksgiving!
