Put the trivet insert in the pot of the Instant Pot.
Add the chicken stock. If using the optional bed of veggies, add them in an even layer so that the turkey breast can sit on them.
In a small bowl, mix the butter, garlic, parsley, rosemary, sage and thyme together.
Dry the turkey with a paper towel. Carefully lift the skin away from the meat and rub the herb butter between the skin and the meat.
Drizzle the olive oil on the skin and sprinkle with the salt and pepper. Rub it all over the skin.
Put the breast in the pot with the skin side up.
Attach the lid. Make sure the valve is on the “sealing” position.
Set the Instant Pot to pressure cook, manual mode for 35 minutes.
When it's done cooking, let it naturally release for 15 minutes. Then switch the valve to the venting position to release any remaining pressure.
Remove the breast from the Instant Pot. If you want to brown the skin, transfer the breast to a baking sheet and broil for 3-4 minutes or until it's crisp enough for your liking. Keep a close eye on it because things burn quickly under the broiler!
Let the turkey sit for 10 minutes, slice and serve.
Refrigerate leftovers in an airtight container for up to three days.