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Export 10 ingredients for grocery delivery
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.
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