Place trivet inside pot, add chopped veggies and thyme. Pour cup of broth on top.
Unwrap breast and place on top of vegetables. Drizzle top with olive oil and sprinkle with seasonings (any you want, just salt and pepper were added to this)
Close lid and steam valve. For 3 lbs. boneless set to high pressure for 36 minutes (or approx. 12 min. per pound).
Let steam naturally release for 20 minutes, release, then remove breast from pot.
If you want to create gravy you can add a dry gravy packet to the liquid at the bottom and whisk together on saute function. Should thicken enough as it cooks down. If you want to thicken add a few tbsp of water with cornstarch, whisk together and add that in.
Ensure temp in middle of breast is 165 degrees F before consuming.