Heat the Instant Pot using the saute function and add the butter. 

Once the butter has melted, add the carrots, celery, onion, and mushrooms to the pot and stir to coat all of the vegetables with butter. 

Cook for 5 minutes, or until the vegetables are tender and starting to brown. 

Next, add the garlic and sage and cook for an additional minute. 

Add the chicken stock, turkey, noodles, salt, pepper, and bay leaf and stir to combine. 

Attach the lid and ensure the valve is in the sealing position.

Set the Instant Pot to Pressure Cook - Manual for 3 minutes.

Once the Instant Pot has finished cooking, release the pressure manually by switching the valve to the venting position. Be careful, it may spit and steam when the valve is opened! 

Remove the bay leaf and adjust the salt and pepper as needed. Serve warm. 

Store any leftover soup in an airtight container in the fridge for up to three days.