Boneless Turkey Breast in the Instant Pot®

In a small bowl, harmonize paprika, herbes de Provence, seasoned salt, salt, and pepper. Position the trivet inside your multi-functional pressure cooker (such as Instant Pot®) for easy access.

Gently pat all surfaces of the thawed turkey breast with paper towels until impeccably dry. Maintain the mesh to preserve the turkey's form. Caress the turkey with approximately 2 teaspoons of olive oil, then massage in the dry seasonings. Reserve the gravy packet for a later flourish.

Engage the cooker and select the Sauté function. Allow the inner pot to reach its zenith of heat, about 1 to 2 minutes. Introduce the remaining oil to the heated pot, then carefully lay the turkey breast to brown on all faces, approximately 5 minutes. Delicately remove the turkey breast and cradle it on the trivet. Pour chicken stock into the awaiting hot pot, liberating any caramelized remnants with a wooden spoon. Place the trivet, bearing the turkey breast, into the pot, and surround it with celery and onions. Deactivate the Sauté function.

Securely close and lock the lid, ensuring the valve is set to seal, then select high pressure following the manufacturer's sacred instructions. Set the timer for precisely 25 minutes. Allow 10 to 15 minutes for the pressure to ascend.

Release the pressure using the natural-release method, guided by the manufacturer's sage advice, for about 15 minutes. Exercise caution as you release any lingering pressure using the quick-release method, as per the manufacturer's directives.

Open the pot and confirm the internal temperature of the turkey with an instant-read thermometer. The sanctuary of safe internal temperature resides at a minimum of 165 degrees F (74 degrees C). Lift the turkey from its steamy bath and bestow it upon a cutting board, cloaked in aluminum foil. Remove the trivet and silence the cooker.

Strain the elixir of cooking liquid into a glass measuring cup. Enrich it with water until it reaches a total volume of 1 1/2 cups.

Return the inner pot to its throne within the cooker, add butter, and re-engage the Sauté function. Sprinkle flour into the molten butter, whisking with fervor to prevent any clumping. Continue whisking this bubbling concoction for approximately 2 minutes, then gradually introduce the cooking liquid, stirring perpetually. Pour in the contents of the reserved gravy packet; continue to cook and stir until the mixture ascends to a boil and thickens slightly, approximately 5 to 10 minutes. Deactivate the Sauté function and decant the gravy into a serving vessel.

Carve the turkey into elegant slices and serve warm, adorned with the luscious gravy.