Mix all the spices and set aside.
Pat dry the turkey breast with some paper towel. Place it on the chopping board, remove the twine, and set it aside. Keep it so we can reuse it after we stuff the turkey breast. If you prefer, you can discard it and then use new twine to wrap around.
Butterfly the turkey breast. Put a plastic wrap on top and flatten the breast skin side down with a mallet, pounding softly. This type of cut will reduce the thickness and make it easier to roll once you stuff it. We need it to be around a 1/2 inch thickness.
Season with half of the spices, and add the Stuffing on to the breast. Spread along with the whole breast, leaving a couple of centimeters from the end. If you see that there is some stuffing not needed you can keep it for later.
Start rolling from one side of the breast to the other until you reach the end. Use the twine we removed previously to wrap around the turkey breast again, being careful not to leave any filling out.
Add the remaining half of olive oil to the turkey breast and pat the remaining seasoning so that it sticks to it.
Set on Saute mode on your pressure cooker, heat some oil. Brown for 3 minutes on each side of the breast. Once browned on all sides, set aside.
Deglaze the pot with 1 cup of low sodium chicken stock. Put in the trivet and on top put the seared turkey breast.
Cover your pressure cooker and put the knob to sealing. Set to manual for 25 minutes (High Pressure). It would take around 10 minutes to reach pressure. When the time ends, let it natural release for 10 minutes. Internal temperature should reach 165º F. Remove and let it rest covered for 10 minutes, so the juices will redestribute back.
In the instant pot, with the turkey drippings, set Saute mode again. Heat the liquid and add the turkey concentrate and let it boil for 5 minutes. It should thicken itself.
Now that you have everything cooked. Cut into slices and serve with your preferred side dish and the gravy. Enjoy!