Instant Pot Turkey Noodle Soup is perfect for your leftover Thanksgiving turkey or it can easily be made with leftover chicken!
I love how versatile soup is and I just LOVE my instant pot. This instant pot turkey noodle soup is so comforting and a great way to use up all your leftover turkey from Thanksgiving. Plus, who doesn’t have tons of leftover veggies? What a great way to use them all up!
Turkey noodle soup ingredients:
- Butter
- Carrots
- Celery
- Onions
- Mushrooms
- Garlic
- Sage
- Chicken Stock
- Cooked Turkey
- Egg Noodles
- Bay Leaf
- Salt and Pepper
Step-by-step instructions:
For the full ingredient amount and full instructions on how to make instant pot turkey noodle soup see the recipe card below.
- Heat up the instant pot on saute and cook the veggies for aside from the garlic with the butter for 5-6 minutes.
- Once the veggies are tender add in the garlic and sage, cook for another minute.
- Add the stock, turkey, noodles, salt, pepper, and bay leaf. Stir it a bit before putting the instant pot lid on.
- Place the lid on and make sure the valve is in the sealing position. Pressure cook on manual for 3 minutes.
- Once the instant pot is done cooking you can carefully release the pressure manually.
- Remove the bay leaf and season as needed, serve warm.
Recipe Tips:
- Butter helps the vegetables brown without burning. You could also use your favorite cooking oil if you’re dairy free.
- Garlic and sage pair so perfectly with turkey so I added them to the soup for a little extra flavor! If you don’t have fresh, you can use 1 teaspoon garlic powder and ½ teaspoon dried sage.
- Chicken stock gives the soup great flavor. I recommend using a good quality, low sodium stock so you can control the salt.
- I’m using leftover roasted turkey in this recipe but smoked turkey would also be delicious.
- Egg noodles are a classic addition to soups, but elbows or ditalini would also work! The key to cooking pasta in the instant pot is to cook it for half of the time on the box. My egg noodles traditionally cook in 7 minutes on the stovetop so I divide that in half (3.5) and then round down to 3 minutes.
- Bay leaf adds great depth of flavor and earthiness to the soup. Just make sure to take it out before serving.
Storage and reheating tips
- Refrigerate: Store any leftovers in an air-tight container in the refrigerator and enjoy within 3-4 days. The time will vary depending on how old the turkey is, so we recommend making it the day after Thanksgiving for 4 days of leftover soup.
- Reheat: To reheat place in a bowl and microwave until your desired temperature or use a saucepan on the stove on medium-low heat stirring to prevent it from burning.
- Freeze: Pour the soup into an air tight container leaving some room for expansion and then freeze for up to 6 months.
How to serve
This is best served for lunch or dinner, we like to serve it with garlic bread.
FAQs
Absolutely! It works well with leftover chicken or leftover turkey.
Yes! Add as many veggies as you like! Just keep in mind you may need to use more broth if you more than we used.
We use a 6qt instant pot.
more soup recipes
- Lemon Chicken Orzo Soup
- White Bean Soup
- Vegetarian Matzo Ball Soup
- Chicken Vegetable Soup
- Cream of Celery Soup
Instant Pot Turkey Noodle Soup
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Print Pin Recipe 🖤 SaveIngredients
- 1 tablespoon butter
- 2 large carrots peeled and sliced
- 2 stalks celery sliced
- 1 medium onion diced
- 1 cup button mushrooms sliced
- 2 cloves garlic minced
- 1 teaspoon fresh sage minced
- 4 cups low sodium chicken stock
- 2 cups shredded cooked turkey
- 2 cups uncooked egg noodles
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 dried bay leaf
Instructions
- Heat the Instant Pot using the saute function and add in the butter.
- Once the butter has melted, add the carrots, celery, onion, and mushrooms and any other veggies you’d like to add to the pot and stir to coat all of the vegetables with butter. Cook for 5-6 minutes, or until the vegetables are tender.
- Next, add the garlic and sage and cook for an additional minute.
- Add the chicken stock, turkey, noodles, salt, pepper, and bay leaf and stir to combine.
- Attach the lid and ensure the valve is in the sealing position.
- Set the Instant Pot to Pressure Cook – Manual for 3 minutes.
- Once the Instant Pot has finished cooking, release the pressure manually by switching the valve to the venting position. Be careful, it may spit and steam when the valve is opened!
- Remove the bay leaf and adjust the salt and pepper as needed.
- Serve warm.
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Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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