Instant Pot Turkey Noodle Soup is a quick and easy way to turn leftover turkey into a new meal. This tasty soup comes together with just a few minutes of prep!

A white bowl with instant pot turkey noodle soup and a silver spoon in it.

Instant Pot turkey noodle soup is a delicious way to turn leftover turkey into an entirely new meal. The soup recipe is a great way to repurpose Thanksgiving turkey into a different dinner.

This soup comes together in minutes, and the entire recipe can be made in less than 30 minutes total. The soup recipe is also flexible, and it’s easy to customize to your tastes.

How to make Instant Pot turkey noodle soup

Step 1: Press sauté.

Step 2: Once hot, add olive oil and swirl to coat the inner pot.

Sauteed vegetables in an instant pot inner pot.

Step 3: Add carrots, celery, and onion.

Step 4: Sauté until vegetables are beginning to soften, about 2-3 minutes, stirring regularly.

Step 5: Stir in garlic, and cook for 30 seconds, stirring the entire time.

Step 6: Add salt, black pepper, thyme, poultry seasoning, and diced turkey.

Turkey stock in an instant pot inner pot.

Step 7: Pour in turkey broth.

Noodles in broth in an instant pot.

Step 8: Add the noodles, and gently press into the stock. Do not stir in.

Step 9: Close and lock the lid. Turn the pressure release valve to sealing.

Step 10: Press manual high pressure and adjust time to 5 minutes.

Step 11: When the cooking time has finished, carefully do a controlled pressure release. If you just open the pressure release valve, broth may spray out.

Tip >> If the noodles aren’t as soft as you’d like, cover, and let it sit for 2-3 minutes longer.

Step 12: Serve topped with a bit of black pepper and chopped fresh parsley.

Tip >> The noodles will continue to absorb the broth as they sit.

A bowl of turkey noodle soup next to a tan knit napkin.

Recipe FAQs

Can I use chicken broth?

You can! Chicken broth or chicken stock can be used in place of the turkey stock.

Can I use fresh herbs?

Yes, you can use fresh herbs. However, you’ll need to use about 1 tablespoon of fresh herbs for every teaspoon of dried herbs. Also, you may need to add additional seasonings after cooking as fresh herbs lose a lot of flavor when pressure cooked.

Can I use a different type of noodle?

Yes, you can. However, you may need to adjust the cooking time depending on the type of noodle used.

Serving suggestions

This soup goes well with herb bread, like rosemary focaccia, or garlic herb no knead bread. It can also be served with crackers or with a green salad.

A bowl of instant pot turkey noodle soup between a bowl of parsley and pieces of focaccia bread.

Storage

Store any leftover soup in an airtight container in the refrigerator. The soup will keep for up to 4 days when properly stored in the fridge.

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A white bowl with instant pot turkey noodle soup and a silver spoon in it.
5 from 1 vote

Instant Pot Turkey Noodle Soup

Servings: 8 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Time to Pressure: 10 minutes
Total Time: 25 minutes
Instant Pot Turkey Noodle Soup is a quick and easy way to turn leftover turkey into a new meal. This tasty soup comes together with just a few minutes of prep!

Ingredients

  • 2 tablespoons olive oil
  • 1 ½ cups peeled and sliced carrot
  • 1 cup sliced celery
  • 1 cup finely diced onion
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • ¼ teaspoon dried thyme
  • ½ teaspoon poultry seasoning
  • 3 cups diced leftover turkey
  • 8 cups turkey broth or stock
  • 8 ounces broad egg noodles
  • Chopped fresh parsley

Instructions
 

  • Press sauté.
  • Once hot, add olive oil and swirl to coat the inner pot.
  • Add carrots, celery, and onion.
  • Sauté until vegetables are beginning to soften, about 2-3 minutes, stirring regularly.
  • Stir in garlic, and cook for 30 seconds, stirring the entire time.
  • Add salt, black pepper, thyme, poultry seasoning, and diced turkey.
  • Pour in turkey broth.
  • Add the noodles, and gently press into the stock.
  • Close and lock the lid.
  • Turn the pressure release valve to sealing.
  • Press manual high pressure and adjust time to 5 minutes.
  • When the cooking time has finished, carefully do a controlled pressure release. If you just open the pressure release valve, broth may spray out.
  • Season with additional salt, pepper, and seasonings to taste.
  • Serve topped with a bit of black pepper and chopped fresh parsley.

Notes

  • Nutrition values are estimates. 

Nutrition

Serving: 1serving | Calories: 265kcal | Carbohydrates: 26g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 76mg | Sodium: 1234mg | Potassium: 471mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4112IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 1mg

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

Course: Soup
Cuisine: American
Keyword: Instant Pot turkey noodle soup, Instant Pot turkey noodle soup recipe

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A white bowl with instant pot turkey noodle soup and a silver spoon in it.

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