Add all of the ingredients for the brine into a large bowl. Whisk to incorporate.
Add the turkey breast into the brine and marinate overnight (up to 24 hours)
Remove the turkey breast from the brine and rinse off excess brine liquid in cold water
Pat the turkey breast dry. Mix the spice mix and use it to season both sides of the turkey breast.
Pour the broth to the bottom of the cooking pot.
Add the seasoned turkey breast (skin side up) to the cooking rack and place them inside the cooking pot
Cook the turkey breast on Manual High Pressure for 18 minutes (or 6 minutes per pound). Allow the pressure to quick release (change the setting from "Seal" to "Vent")
Remove the pressure cooker lid. Drizzle 2 tbsp of olive oil on the turkey breast skin.
Add the crisping lid. Air Crisp for 10-15 minutes.
Video
Notes
This recipe works best with a multi-cooker that has pressure cooker and air fryer functions. There are two, including the Crock-pot Express, depending on your budget, that I use and recommend across this site. To make pan gravy without creating more dishes, I simply remove the cooked turkey breast and the rack from the cooking pot. Next, I do the following: