Here is how I ended up doing the turkey:
I put it in a sink of cold water and let it thaw about 1-1 1/2 hrs. It was bone-in and weighed 6.70 pounds. After that time only a few ice crystals remained. (I changed the water every 30 minutes or so.)
I seasoned it with garlic, black pepper, and Greek seasoning mix. I added 1 cup of water to the pot, put the turkey on the trivet, and cooked on manual 60 minutes, NPR. I checked the temp and it registered from 195-201°.
I hope it tastes as good as it smells!