Combine the Dry Rub: In a small bowl, combine the garlic, sage, thyme, rosemary, mustard, paprika, salt, pepper, and olive oil to make a seasoning paste.
Rub the turkey breast with the dry rub and spread it evenly under the skin. Set aside.
Select SEAR/SAUTÉ and set to MED-HI then melt 2 tbsp of butter. Cook the onion just until tender. Then add ½ cup of white wine, ½ cup of broth, and herbs. Press "Keep Warm".
Place the trivet (or Cook & Crisp™ Basket Ninja Foodi) to the pressure cooker, then add turkey, skin side up.
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 20 minutes and select START/STOP to begin. Allow pressure to natural release for 15 minutes, move the pressure release valve to the VENT position. Carefully remove lid when the unit has finished releasing pressure. (see notes)