Drizzle a little olive oil over the turkey breast and rub it all around; set aside.
Combine herbs, paprika, garlic powder, salt, pepper, chili powder, and onion powder in a small mixing bowl; generously season turkey breast with the seasoning blend, rubbing it all around.
Set Instant Pot to SAUTÉ; add remaining olive oil to the instant pot and heat it up.
Add turkey breast to the Instant Pot and sear on all sides; about 2 to 3 minutes per side.
Remove turkey breast from Instant Pot and set aside.
Add a cup of chicken broth to the Instant Pot and scrape up all the browned pieces with a wooden spoon.
Add halved head of garlic to the chicken broth, as well as the sprigs of fresh thyme.
Add the Instant Pot's trivet or wire rack to the IP, and place the turkey breast on top.
Close the lid and follow the manufacturer's guide for instructions on how to seal it closed.
Set your IP to the MANUAL setting and set timer for 25 minutes on High Pressure.
Let pressure release naturally (NPR) for 10 minutes before releasing the rest of the pressure.
Set your oven BROILER on HIGH.
Remove the lid from the instant pot. Take the turkey breast to a roasting pan or baking dish and let stand 5 minutes.
Then, put the roasting pan in the oven and BROIL for 6 to 8 minutes, or until browned on top. Watch it closely so it doesn't burn.
Transfer turkey breast to a cutting board and tent with foil; let rest for 15 minutes before cutting. If there's butcher twine/net around the turkey breast, remove it before slicing.
In the meantime, prepare the gravy inside the Instant Pot.