In a small bowl, add the butter, rosemary, tarragon, parsley and sage.  Mix together.

Take the turkey breast.  If it is not already removed from the breast bone, remove it, trying to keep it in one piece.

Pull the skill back and pat the turkey breast try with a paper towel.  Evenly distribute the butter on both breasts under the skin.  You may just need to flatten it with a knife and then place the skin back onto the turkey breast.

Sprinkle the ground pepper over the turkey breasts and place into the Instant Pot.

I use a steamer basket when cooking the turkey, so I can pull it out easily.

Pour the chicken broth into the instant pot, but not directly on the turkey and add the carrots.

Close the Instant Pot and cook for 1 hour on the meat setting.

Allow the instant pot to natural release for 15 minutes and then quick release until the pressure is gone.