In the base of an Instant Pot or a large pot, heat up the olive oil. Add the carrots, zucchini, onion, garlic, and Italian seasoning. Sauté for 3-4 minutes, stirring occasionally.
Add the chicken broth.
If you are using the Instant Pot, cancel the sauté function and lock on the lid. Set the time to 2 minutes on high pressure. When the cooking time is complete, let the pressure come down naturally for 5 minutes, then carefully release the remaining pressure.
If you are using the stovetop, bring the chicken broth to a boil. Reduce the heat to low and let the pot simmer for 10 minutes, or until the vegetables have softened.
Remove the bay leaves and discard. Stir in the shredded turkey, mashed potatoes, sea salt, and black pepper.
Store any leftovers in a tightly-sealed container in the refrigerator for up to 3 days.