Turn the Instant Pot to the saute function, add the butter, once melted add the onions, celery, carrots and garlic, saute for 2-3 minutes.
Add the salt, pepper, bay leaf, rosemary, thyme, sage, shredded turkey and turkey stock to the Instant Pot.
Press the cancel button on the Instant Pot, cover and make sure the lid is set to “sealing”.
Press the manual button and set the Instant Pot on high pressure for 10 minutes.
After the timer beeps, allow the soup to pressure down for 10-15 minutes.
Stuffing Dumplings
While the turkey soup is cooking, prepare the stuffing dumplings by whisking the eggs together, then stirring in the flour, salt and pepper. Add the leftover stuffing and mix well.
When the turkey soup is done cooking and the Instant Pot has pressured down, remove the lid and drop the stuffing dumplings by rounded tablespoons (approximately 8) into the turkey soup.
Spoon the soup over the dumplings to cook them in the hot broth, allow the dumplings to cook in the soup for 5-7 minutes, then serve.