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Instant Pot Turkey Noodle Soup
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!
Course
Soup
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Time to Pressure
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
servings
Calories
265
kcal
Author
Kate at Eating in an Instant
Equipment
Instant Pot/Electric Pressure Cooker
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
½
teaspoon
salt
½
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:
1
serving
|
Calories:
265
kcal
|
Carbohydrates:
26
g
|
Protein:
25
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.03
g
|
Cholesterol:
76
mg
|
Sodium:
1234
mg
|
Potassium:
471
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
4112
IU
|
Vitamin C:
4
mg
|
Calcium:
53
mg
|
Iron:
1
mg