Add your vegetable broth (could use water), celery, carrots, onion and garlic cloves into your pressure cooker pot.
Put a trivet on top of your vegetables and broth so it is flat.
Rinse your turkey and remove all items from inside cavity.
Rub any spices you'd like on the outside skin of your whole turkey if you desire, or leave plain.
Set turkey on your trivet with neck facing up as shown in top photo of post.
Close your lid and steam valve and set on high pressure for 6 minutes per pound so at 8 pounds (pretty close to as large as an 8 quart could really handle) you'll set it for 48 minutes (think 45 minutes is better, comes out a bit more moist).
Do a natural release for 10 minutes, then release rest of pressure.
Serve or if you'd like the skin to crisp up a bit put your pressure cooker turkey on a baking sheet. Spray top with olive oil, sprinkle with seasonings and put under your broiler for about 4 minutes until skin crisps to your liking.