Turn the Instant Pot to sauté and add in the oil and butter. Once the butter has melted, add in the onion, celery, carrots, and poultry seasoning. Sauté for 3-4 minutes stirring often, or until the onion begins to soften. Add in the garlic and saute for 30-60 seconds, or until fragrant.
Pour in the wine (or stock) and use a wooden spoon or spatula to scrape the inner pot, releasing any browned bits from the bottom of the inner pot. Let that simmer for a minute to allow the alcohol to reduce. Then hit cancel on the inner pot.
Add stock, cooked turkey, noodles, salt, pepper, and bay leaf. Stir to incorporate.
Place the lid on the pressure cooker, be sure the vent knob is pointed towards sealed or locked, and using the manual or pressure cook button set it to cook for 1 minute on high pressure.
After the cooking time has elapsed, allow the pressure to release naturally for exactly 10 minutes. This will ensure the noodles are perfectly cooked. After 10 minutes, do a quick release of the remaining pressure by knocking the venting knob from the sealed to the venting position. Be sure to stand back to prevent being burned by the steam.
Remove the bay leaf and stir in the cream, lemon juice, and peas. Place the lid back on the pressure cooker and let it sit for just a minute or two to warm through and then serve warm.
Notes
Dairy-Free: Omit the butter and cream from the recipe and use 1 full tablespoon of olive oil to saute the veggies.Swap Turkey for Chicken: If you happen to have leftover Rotisserie Chicken or Instant Pot Chicken Breast, feel free to use that in place of the cooked turkey.Add Leftover Herbs: Instead of using poultry seasoning, feel free to add up to 2 teaspoons each of fresh thyme leaves and chopped fresh rosemary.Storage: Leftover Turkey Noodle Soup can be stored in an airtight container for up to 3 days in the refrigerator, assuming your leftover turkey was no more than 24 hours old or frozen. I don't recommend freezing this soup, due to the addition of cream.