Add onions to the bottom of the Instant pot and then add the Instant pot rack and chicken broth.
Add the thawed and washed turkey to the Instant Pot. Remember to remove the gravy packet inside.
Using your hands or a basting brush, rub the turkey with the olive oil all over.
Mix the dry spice run in a small bowl and then rub the turkey with the spice rub.
Mix the fresh herbs and then pat the fresh herbs onto the turkey. Patting is important so you don't removed the dry rub.
Add the carrots, celery and additional onions around the turkey.
Add the lid to the Instant Pot and make sure it's in the closed position. Then make sure the valve is set to "sealing".
Set the timer manually to 40 minutes on hight pressure.
When time has completed, let the Instant Pot pressure release naturally. Give it about 10 minutes and then you can release whatever pressure is left by turning the valve.
Carefully open the lid away from your face.
Check the turkey with a digital timer to make sure it's done. The temperature should be at least 165 at the thickest part of the breast.
Using two large forks, carefully remove the turkey from the Instant Pot and add it to a baking pan or a baking sheet.
Broil the turkey for a few minutes to get the skin crispy. Watch the turkey the entire time to make sure you don't burn the skin.
You can make a gravy out of the turkey drippings by staining out the vegetables. Use 1 cup of the broth. Add them back to the Instant Pot or to a pan on the stove and season with salt and pepper to taste. Add 2-3 tablespoons of flour until the sauce begins to thicken.