Step 1

Set the Instant Pot to Saute mode. Add the olive oil. Stir in the onions and cook until starting to soften, 3 to 4 minutes.

Step 2

Add the carrots and celery, and cook until the vegetables are starting to soften, 2 to 3 minutes.

Step 3

Stir in the garlic, sage, rosemary, thyme, salt and pepper. Cook for 1 minute.

Step 4

Add the turkey or chicken broth. Set the Instant Pot to High pressure on Manual mode. Reduce the time to 5 minutes. It will take about 15 minutes to come to pressure.

Step 5

Once the time expires, let the pressure release naturally for 10 minutes. Release the pressure manually.

Step 6

Press the Saute button. Once the broth is boiling, add the egg noodles and chopped turkey. Cook until the noodles are tender, about 6 minutes.

Step 7

Turn off the Instant Pot and stir in the parsley. Serve.

Step 8

Heat the olive oil in a large nonstick saucepan. Add the onion and cook until starting to soften, 3 to 4 minutes.

Step 9

Add the carrots and celery, and cook until the vegetables are starting to soften, 2 to 3 minutes.

Step 10

Stir in the garlic, sage, rosemary, thyme, salt and pepper. Cook for 1 minute.

Step 11

Add the turkey or chicken broth. Bring to a boil, then reduce to a simmer. Simmer for 15 minutes.

Step 12

Turn up the heat so that the soup is boiling gently. Stir in the egg noodles and chopped turkey. Cook until the noodles are tender, 6 to 7 minutes.

Step 13

Remove from the heat and stir in the parsley. Serve.