Mix the salt, pepper, sage, and garlic powder in a small bowl and set aside.
Rub the turkey breast all over with olive oil. Then rub the seasoning mix all over the turkey breast.
Pour 1 cup of chicken broth into the instant pot.
Place a trivet into the instant pot.
Then, place the seasoned turkey breast onto the trivet, skin side up.
Set the instant pot to cook for 40 minutes on high power. Then allow the pressure to release naturally.
Remove the turkey from the pot and cover with tin foil until ready to serve. Or, if you would like the turkey skin to brown more and be crispy, turn the oven on low broil. Place the turkey on a baking sheet and broil until the skin is crispy and golden. Watch constantly as it can change very quickly.
Next, make the gravy. You may want to first use a small strainer to skim out any fat that is in your broth from the turkey cooking. Turn on the saute function of the instant pot. Add butter to the liquid in the instant pot. Stir until melted. Gradually add flour while whisking constantly. Cook for 3-5 minutes. Stir in the cream. (If there are lumps, an immersion blender works well.) Turn off the heat. Whisk occasionally, until desired thickness. (It should continue to thicken in the residual heat.)
Pour the gravy over the turkey once sliced or in a gravy boat.