Instant Pot Turkey and Sage Dumpling Soup

Can't find turkey patties? Use chicken patties or breasts. Serve the soup with a crispy salad and citrus sauce. Gina Homolka-Founder skinnytaste.com and @skinnytaste.
Melt the butter in a small saucepan until it is lightly browned. Add the celery, carrot, onion, and garlic; cook until soft and fragrant, 5 to 8 minutes. Sprinkle the vegetables with 2 tablespoons of flour, stir and cook for 1 minute.Add 7 cups of water, broth, turkey, 1 tablespoon sage, bay leaf, and 1/8 teaspoon pepper. Cover and cook over high heat for 20 minutes. Release the pressure with a quick or natural release. Remove the turkey and chop it. Remove the bay leaves; return the turkey to the pan. Turn on the simmer mode in the instant pot; bring back to the boil.Combine the remaining 1 cup flour, baking powder, remaining 1 teaspoon sage, salt, and remaining 1/8 teaspoon pepper. Whisk together the egg yolk and milk; mix with the flour until smooth. Use a teaspoon to shape the dough into dumplings and drop them into the soup. (They will expand.) Partially cover; cook until the dumplings are browned and tender, about 3 minutes. Garnish with pepper and parsley.