📖 Instructions

1. Gather Your Ingredients: Before starting, make sure you have all your ingredients prepped and ready to go. This includes chopping the vegetables and measuring out the spices.
2. Sauté Aromatics: Turn on your Instant Pot and select the 'Sauté' function. Add the olive oil. Once the oil is hot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the onions are translucent and the vegetables start to soften. This step builds a flavor base for the stew.
3. Add Garlic and Herbs: Add the minced garlic, dried thyme, dried rosemary, salt, and pepper. Stir well and sauté for another minute until the garlic is fragrant. Be careful not to burn the garlic.
4. Deglaze the Pot: Pour in the chicken or turkey broth to deglaze the pot. Use a spatula or wooden spoon to scrape up any browned bits from the bottom of the pot. This not only prevents a 'Burn' notice but also adds flavor to the soup.
5. Add Turkey and Noodles: Add the shredded cooked turkey and egg noodles to the Instant Pot. Stir to combine everything evenly.
6. Pressure Cook: Secure the lid on the Instant Pot, making sure the pressure valve is set to 'Sealing'. Select the 'Manual' or 'Pressure Cook' function and set the cooking time to 5 minutes at high pressure.
7. Natural Pressure Release: Once the cooking time is up, allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, carefully quick-release any remaining pressure by moving the pressure valve to 'Venting'. Be cautious of the steam.
8. Open and Stir: Once all the pressure is released, carefully open the Instant Pot. Stir the soup stew gently to combine all the ingredients.
9. Adjust Seasoning: Taste the soup stew and adjust the seasoning as needed. Add more salt, pepper, or herbs to your preference. If you like a richer flavor, you can add a splash of lemon juice.
10. Serve: Ladle the Instant Pot Turkey Noodle Soup Stew into bowls. Garnish with fresh parsley or a dollop of sour cream, if desired. Serve hot and enjoy!
11. Cool and Store: If you have any leftovers, let the soup stew cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days, or freeze for longer storage.