Cut turkey breast into 4 pieces such that no piece is more than 1 inch thick. Season with salt and pepper.
Add broth to the pot and arrange turkey in an even layer, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 7 minutes.
Meanwhile, in a medium bowl, gently fold together stuffing mix, cream of chicken soup and sour cream just until combined. Do not overmix.
When the time is up, quick-release the remaining pressure and check to see if the turkey is fully cooked. (If it is not, add 2 tbsp water, reseal the pot and select MANUAL or PRESSURE COOK for an additional 2 minutes, then quick-release again.)
Place frozen green beans in an even layer on the turkey–do not stir. Reseal the pot and select MANUAL or PRESSURE COOK for 2 minutes, then quick-release the pressure.
Place stuffing mixture in an even layer on the green beans–do not stir. Reseal the pot and select MANUAL or PRESSURE COOK for 4 minutes, then quick-release any pressure. (Since the stuffing absorbs liquids, you may not get a complete seal in this step–don’t worry.)
Serve hot with a side of cranberry sauce.
The MANUAL and PRESSURE COOK buttons are interchangeable.