Step 1

Set the Instant Pot to Sauté on Medium, and add the olive oil. Once the oil is shimmering, add the chopped onion, and cook until beginning to caramelize, 3 to 4 minutes.

Step 2

Add the chopped carrots and celery, and cook until they begin to soften, 2 to 3 minutes.

Step 3

Add the garlic, herbes de Provence, bay leaves, salt, and pepper, and cook for 1 minute. Then, turn off the Instant Pot.

Step 4

Add the broth and cooked turkey, and set the Instant Pot to Pressure Cook on High for 5 minutes. Once completed, allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.

Step 5

Turn the Instant Pot back to Sauté on Medium, and bring the broth to a boil. Add the egg noodles, and cook until noodles are tender, about 6 to 8 minutes.

Step 6

Remove the bay leaves from the broth.

Step 7

Turn off the Instant Pot, and stir in the minced parsley.

Step 8

Serve immediately, garnishing with extra parsley, as desired.