Use kitchen shears to trim excess fat and skin off the turkey breast.

Pat turkey breast dry with a paper towel, and season with salt, pepper, and paprika

Turn your instant pot on to the “saute” setting.

Add 1 Tablespoon of butter into the liner, and let it melt, place the turkey breast, skin side down, into the butter. Let sear for 5 minutes, until a golden brown.

Use tongs to remove turkey breast from the liner and transfer to a plate. Set aside.

Add the onion and carrots to the instant pot, and cook on saute for 5 minutes.

After 5 minutes, add the garlic, and sage, and cook for 1 minute.

Stir in flour, and cook for 30 seconds to a minute.

Then whisk in apple juice, smoothing out any lumps.

Cook for 1 minute until slightly reduced, then stir in the chicken stock, and use a wooden spoon to scrape any of the brown bits off the bottom to avoid getting a “burn” notice.

Place turkey breast, meat side up into the liquid, and add any liquid that is on the plate to the pot.

Place lid onto instant pot, and lock into place. Set valve to the sealing position.

Turn off saute function, and press “pressure cook”, and cook on high pressure for 35 minutes (plus 10 minute time to come to pressure).

When time is up, do a quick pressure release and carefully remove the lid.

Transfer the turkey breast to a carving board, and tent with aluminum foil, Top with a pat of butter, and let rest for 15 minutes.

Meanwhile, strain the remaining liquid and things in the pot through a fine-mesh stainer, over a large bowl. Discard what is left in the strainer.

Then return the liquid to the pot. Turn instant pot to saute. Skim fat off the top if needed. Bring liquid to a simmer.

Cook for the 15 minutes while the turkey rests, until the gravy is thickened.

Turn off pot, and and whisk in remaining ½ Tablespoon of butter.

Taste and season with salt and pepper to preference.

Carve turkey breast, and serve with the gravy.