Remove the neck and giblets from the turkey. Set aside for gravy or dispose.
Add water, celery, carrots, onion and garlic cloves to Instant Pot inner pot. Place the metal rack on top of the vegetables.
Place sprigs of rosemary, sage and thyme into the cavity of the turkey.
Place the turkey on top of the rack and use handles to hold wings.
Secure the Instant Pot lid and turn valve to sealingl. Cook on manual high pressure for 6 minutes PER POUND, so for an 8-pound turkey, that would be 48 minutes.
After the timer beeps indicating that the cook time is complete, allow the pressure to release naturally for 10 minutes, then let out the remaining pressure by turning the valve to venting.
If desired, transfer to broiler pan and broil for 2-3 minutes or until golden brown on top.