Place carrots in food processor and pulse until finely chopped; remove to a bowl. Pulse onion and garlic together until finely chopped, and remove to bowl with carrots. Pulse celery until finely chopped and remove to bowl with other vegetables. Pulse mushrooms until finely chopped and remove to bowl with other vegetables.

Select "Saute" setting on Instant Pot and heat oil. Add chopped carrots, celery, onions, mushrooms and garlic. Saute until onions are translucent, about 4-5 minutes.

Add ground turkey and cook until meat is no longer pink, breaking up pieces with spatula.

Add red wine and reduce a few minutes. Add crushed tomatoes, thyme and bay leaf. Season with salt and pepper to taste. 

Cover and seal Instant Pot. Cook on high pressure for 20 minutes. Naturally release pressure fo 10 minutes, then quick release remaining pressure. Add basil sprig and stir to let basil scent sauce.