Directions

1. Set to "sear" and add butter.

2. Once butter has melted, add onions and sauté for 1-2 minutes.

3. Add carrots and celery and sauté.

4. Add diced turkey and turkey stock.
5. Close lid and lock. Set to "soup" and adjust for 5 minutes.
6. When done, quick release until all pressure is released.
7. Open. Add sea salt and fresh ground pepper to taste.
8. Serve soup over cooked egg noodles.