Instant Pot Turkey Noodle Soup Recipe – Quick, Comforting & Flavorful
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.
Servings 6
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
Dairy-Free Option: Skip the butter and cream. Instead, use a full tablespoon of olive oil for sautéing the veggies.
Chicken Instead of Turkey: If you have leftover Rotisserie Chicken or Instant Pot Chicken Breast, you can use that instead of turkey.
Herb Variation: Instead of poultry seasoning, you can add up to 2 teaspoons each of fresh thyme leaves and chopped fresh rosemary.
Storage: You can keep leftover Turkey Noodle Soup in an airtight container in the refrigerator for up to 3 days. Make sure your leftover turkey is no more than 24 hours old or frozen. I don't suggest freezing this soup because of the cream.