Drizzle 1 tablespoon of olive oil all over the thawed turkey breast and rub it in thoroughly to help the spices adhere. Generously sprinkle the smoked paprika, Italian seasoning blend, dried tarragon, salt, and black pepper over the turkey. Rub the seasonings in well on all sides, then finish by rubbing in the minced garlic. I like to make sure the garlic really gets into the crevices to maximize the flavor.

Set your Instant Pot to the high sauté setting. Add 2 tablespoons of unsalted butter and 2 tablespoons of olive oil. Once the pot is hot and the butter is melted, carefully add the seasoned turkey breast (from Step 1). Sear it on all sides until browned, which should take about 5 to 8 minutes in total. Once browned, transfer the turkey breast to a plate or cutting board.

Place the Instant Pot's wire rack (trivet) into the bottom of the pot. Set the seared turkey breast (from Step 2) on top of the rack. Close the lid securely according to your Instant Pot's instructions. Cook using the Manual setting on high pressure for 25 minutes. Allow the Instant Pot to naturally release pressure for 10 to 15 minutes when done. If you're short on time, you can use quick release as described in your manufacturer's guide. Carefully open the lid, remove the turkey breast, and place it on a cutting board. Cover the turkey completely with aluminum foil and let it rest for 10 to 15 minutes before slicing. Remove any butcher twine if present. For crispier skin, broil the turkey in the oven for an additional 5-10 minutes if desired. I always let the turkey rest after cooking—this step is essential for juicy slices!

With the Instant Pot still set to high sauté, and without discarding the turkey drippings left in the pot, add 2 tablespoons of unsalted butter. Stir until melted. Sprinkle in the all-purpose flour and whisk constantly, cooking for a couple of minutes until the flour loses its raw taste and forms a smooth roux.

Slowly pour in the chicken broth while whisking to prevent lumps, then add the half & half. Continue to cook, stirring or whisking frequently, for about 3 minutes or until the gravy is thickened and creamy. Taste and adjust with additional salt and pepper if needed. For a creamier gravy, I like to use half & half, but you can use just broth if you prefer a lighter sauce.