• Peel and evenly dice russet potatoes. Add to a 6 qt. Instant Pot with turkey stock, salt, and garlic powder, making sure the potatoes are completely submerged in the liquid. Place the trivet into the pot.
  
• Season turkey breast with turkey rub. Pat the rub all over.
  
• Place the turkey on top of the trivet in the Instant Pot.

  To make it easier to lift the turkey out of the pot when it’s done cooking, fold aluminum foil into two strips and wrap around the handles of the trivet.
  
• Cook on high pressure for 30 minutes, then do a natural release for 20 minutes. After 20 minutes is up, release any pressure left in the pot and remove the turkey.
  
• Place your turkey under the oven broiler for 2-3 minutes to brown and crisp the skin. Set aside.
  

Make the Mashed Potatoes

• Drain most of the liquid from your Instant Pot, but leave a little bit at the bottom. Add milk and butter to the pot with the potatoes.

  Save the liquid you drain from the potatoes to make turkey gravy!
  
• Beat potatoes with an electric hand mixer until smooth and creamy. Serve together with turkey and gravy, and enjoy!
  

Make the Gravy

• Pour turkey drippings into a measuring cup, bowl, or fat separator. Skim the fat from the drippings using a spoon; you may have to wait a few minutes for it to separate to the top.

  Add at least 4 tablespoons of turkey fat to your Instant Pot on saute mode. If you don’t have enough fat, you can substitute the rest with butter.

  Whisk in ¼ cup flour and cook down until it forms a roux, about 2 minutes.

  Mix the skimmed drippings (make sure there is no remaining fat!) with turkey stock until you have 2 cups worth of drippings. Pour the drippings into the pot and reduce to thicken, stirring frequently.

  When the mixture thickens to your liking, remove it from the heat and season with salt and pepper to taste. Enjoy!