This fast and simple Instant Pot Turkey Noodle Soup is a warm and comforting dish featuring leftover turkey, soft noodles, and a delicious creamy broth.
When the weather cools down or you’re craving a cozy meal, Instant Pot Turkey Noodle Soup is an ideal option. This filling soup includes tender turkey pieces, egg noodles, and a mix of vegetables like carrots and celery, all simmered in a savory broth. A sprinkle of fresh parsley adds a pop of color and a hint of freshness to the dish.
A Quick and Easy Meal
One of the greatest advantages of this soup is how quickly it comes together, thanks to the Instant Pot. This electric pressure cooker dramatically cuts down the cooking time, allowing you to enjoy homemade soup without spending hours in the kitchen. It’s a real time-saver for busy weeknights or when you need a quick, comforting meal.
Nutritious and Delicious
This soup isn’t just tasty; it’s also packed with nutrients. The turkey offers a lean source of protein, while the vegetables contribute essential vitamins and minerals. The egg noodles add heartiness, making it a satisfying meal that will keep you full and warm.
Perfect for Leftovers
Instant Pot Turkey Noodle Soup is an excellent way to repurpose leftover turkey, especially after the holidays. The flavors blend perfectly, and the soup tastes even better the following day. It’s a great way to minimize food waste while enjoying a delicious meal.
A Family Favorite
This soup is bound to become a family favorite. It’s comforting, full of flavor, and simple to prepare. Whether you serve it as a main course or a starter, Instant Pot Turkey Noodle Soup is a dish everyone will enjoy.
INGREDIENTS NOTE
- Butter + Olive Oil: To enhance the soup, I suggest cooking onions, celery, and carrots in a mix of butter and oil. The butter adds richness, and the oil prevents the butter from burning.
- Onion + Celery: Including a yellow onion and fresh celery gives the turkey soup a familiar, savory taste. You probably have extra celery and onion if you made bread stuffing or Instant Pot stuffing.
- Garlic: While optional, garlic adds a delightful flavor to the soup.
- Carrots: Slice carrots into coins no thicker than ½-inch for perfect cooking within the allocated time.
- Chicken or Turkey Stock/Broth: Opt for low-sodium store-bought or homemade chicken or turkey stock.
- Turkey: This recipe uses leftover cooked turkey, but leftover cooked chicken is a suitable alternative. Leftover roasted turkey or Instant Pot Turkey Breast both work well.
- Egg Noodles: The cooking time is based on regular or whole wheat egg noodles. Note that if you use another noodle type, the timing may vary.
- Seasonings: Including a dried bay leaf, salt, pepper, and poultry seasoning gives the soup a warm, homey flavor.
- Cream/Milk: Use heavy cream, half and half, or whole milk to add a creamy finish to the soup.
- Peas: Adding frozen peas after pressure cooking provides a vibrant color and flavor.
- Lemon Juice: Fresh lemon juice’s acidity enhances the flavors in this turkey soup, making them truly stand out.
RECIPE MODIFICATIONS
- Dairy-Free Turkey Noodle Soup: Skip the butter and cream in the recipe and use a full tbsp of olive oil to sauté the veggies.
- Swap Turkey for Chicken: If you have leftover Rotisserie Chicken or Instant Pot Chicken Breast, you can substitute it for the cooked turkey.
- Add Leftover Herbs: Instead of using poultry seasoning, you can include up to 2 tsp each of fresh thyme leaves and chopped fresh rosemary if you have leftovers from your holiday dinner.
Be sure to check out these other delicious chicken recipes!
- Instant Pot Chicken and Rice
- Instant Pot Chicken Noodle Soup
- Instant Pot Ranch Chicken Pasta
- Instant Pot Teriyaki Chicken
- Instant Pot White Chicken Chili
Instant Pot Turkey Noodle Soup
Ingredients
- ½ tbsp olive oil
- 1 tbsp unsalted butter
- 1 small yellow onion finely minced
- 2 stalks celery thinly sliced
- 3 large carrots peeled and sliced
- ½ tsp poultry seasoning
- 2 tsp minced garlic
- 4 cups low-sodium chicken or turkey stock
- 1 dried bay leaf
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 2 cups of leftover cooked turkey diced or shredded
- 2 cups wide egg noodles
- 1 cup frozen peas optional
- ½ cup heavy cream
- 1 tsp fresh lemon juice
Instructions
- Turn on the Instant Pot to sauté and add oil and butter.
- Once the butter is melted, put in the onion, celery, carrots, and poultry seasoning. Cook for 3-4 minutes until the onion softens.
- Add garlic and sauté for 30-60 seconds until it smells good.
- Pour in ¼ cup chicken stock and scrape the pot's bottom with a spoon to get any browned bits. Then, turn off the Instant Pot.
- Add more stock, cooked turkey, noodles, salt, pepper, and a bay leaf. Mix it all together.
- Put the lid on, make sure the vent is sealed and set the Instant Pot to cook for 1 minute on high pressure.
- After it's done cooking, wait 10 minutes for the pressure to release naturally.
- After about 10mins, release the remaining pressure by turning the venting knob. Be careful of the steam.
- Take out the bay leaf and stir in cream, lemon juice, and peas.
- Put the lid back on for a minute or two to warm everything up, then serve..
Notes
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