First, clean out the insides of your turkey and remove the giblets. Pat the turkey dry with paper towels.
Rub some olive oil under the breast of the turkey.
Mix the dried oregano, paprika, garlic powder, black pepper, and salt to make the dry rub for the turkey. Apply the dry rub to the outside of the turkey.
Put the lime or lemon, whichever you prefer, into the inside cavity of the turkey, along with half of the onions, chopped.
Add the celery, carrot, and dry bay leaf to the bottom of the instant pot. Place the trivet of the pot on top of the vegetables.
Pour the chicken broth into the instant pot and place the turkey breast side up to ensure the turkey cooks evenly and its juices are distributed throughout the turkey. Tuck the remaining onions, rosemary, and thyme around and on top of the turkey. Lock the lid of the instant pot, pushing the steam valve into the sealing position, then set to High pressure for about 46 minutes if using an 8-pound turkey (6 minutes per pound). Be careful not to overcook the turkey.
After the turkey is done, allow the turkey to release the pressure for about 10-20 minutes naturally, and then release the rest by turning the valve to the venting position.
Preheat the oven broiler. To give the turkey that lovely golden brown look, the turkey must be broiled for a short while to crisp the skin up.
Remove the lid of the instant pot and carefully transfer the turkey from the pot to a broiling pan.
Pat the turkey dry with paper towels. Rub softened butter or drippings from the instant pot all over the turkey and place it under the broiler, about 5 inches below the heat source.
Broil the turkey for 5-10 minutes until the skin turns golden brown. Remember to rotate frequently to avoid the turkey burning.
Let the turkey rest for about 5- 10 minutes to allow it to reabsorb its juices. Then, your turkey is ready for carving.
