Pat dry Turkey. Massage seasonings into Turkey and then dredge through Potato Starch. Mix together Water and Turkey Base (Bouillon) and set aside.
Select Sauté/Browning on Pressure Cooker and allow to fully heat. Add 2 Tablespoons Butter to cooking pot. Place Turkey Breast into cooking pot and brown the skin a bit. Carefully remove Breast from pot, making sure not to break off the Skin.
Pour 1/4 cup Dry White Wine into cooking pot and deglaze pot to remove any bits that may have attached to the bottom of the pot. Add Broth and mix through, making sure to loosen all stuck on brown bits.
Once deglazed, place Carrots, Onions, Celery, Ginger, Peppercorns and Bay Leaf into cooking pot.
Shove a little Butter under the skin and place Turkey on Trivet, Breast side down. Lower into cooking pot and place the rest of the Butter in the cavity.
Lock on Lid and close Pressure Valve. Cook on LOW Pressure (most machines default to high) for 32 minutes. When Beep sounds, wait until all pressure has released naturally and then open the Lid.
Remove Turkey to a Serving Platter and cover. Strain Stock through a metal Strainer into a Bowl and discard solids. Use a Fat Separator to remove layer of fat, or skim from top. Place Stock back into cooking pot, reserving half a cup.
Select Sauté/Browning. Make a Slurry by adding 2 Tablespoons of Flour (or Potato Starch) to reserved Stock and Whisking until completely incorporated. Add Slurry to cooking pot and Whisk to incorporate. Simmer until desired consistency.
If using the Mealthy Crisplid, add all the ingredients from the "For Cooking Pot" section to the cooking pot and then pick up with Instruction No. 5.
After pressure has released and the turkey is cooked, turn off Instant Pot and place the CripsLid on top of pot. Brush the turkey with a bit of olive oil. Set the temperature to 375 degrees and brown the turkey skin to your desired color. Remove turkey from pot and follow the gravy instructions.
If your Pressure Cooker only has a High Pressure Setting, cook for 20 minutes with a full Natural Pressure Release.The dredging of the turkey in potato starch will keep the skin of the turkey from sticking to the bottom of the pot. When browning the skin, be careful not to move the turkey until it begins to slide easily. Once it starts to slide in the pot, the skin should be nicely browned.Add 5 minutes, if Turkey Breast is not first Browned.