This Instant Pot turkey noodle soup is my favorite easy recipe to throw together after an exhausting Thanksgiving feast. Using my Instant Pot and leftover turkey makes this recipe super quick! I can have it on the table in just 30 minutes, which is a real mom win after all that holiday prep.
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This Instant Pot turkey noodle soup is warm, filling, and flavorful. It’s the perfect soup for winter and post-holiday meals! Using leftover turkey makes it super easy, and I added some of my favorite veggies and hearty egg noodles to round it out.
What’s in This Instant Pot Turkey Noodle Soup Recipe?
- Butter: Unsalted butter helps the vegetables brown without burning. If you prefer, swap it for your favorite cooking oil.
- Mirepoix: This combination of onions, celery, and carrots creates a sweet and earthy base for the soup.
- Mushrooms: Button mushrooms add bulk to the soup.
- Garlic: Enhances the savory flavor of the soup.
- Sage: Fresh sage adds an herbal flavor to the soup.
- Chicken Stock: Gives the soup great flavor. I recommend using a good quality, low sodium stock.
- Turkey: This is a perfect recipe for leftover Thanksgiving turkey. If you aren’t starting out with leftover turkey, I recommend this Instant Pot turkey breast recipe for an easy option.
- Noodles: Egg noodles are always a classic addition to soup, but elbow or ditalini noodles would also work!
- Salt + Pepper: Enhance the overall flavor of the soup.
- Bay Leaf: Rounds out the flavors of the soup.
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Tips for Success
- Turkey should be fully cooked before adding it to the Instant Pot. Do not use uncooked turkey in this recipe.
- You can substitute cooked shredded chicken in place of the turkey if you prefer.
- The key to cooking pasta in the instant pot is to cook it for half of the time on the box. The egg noodles I use traditionally cook in 7 minutes on the stovetop, but in the Instant Pot they take about 3 minutes.
How to Store and Reheat
Store leftover Instant Pot turkey soup in an airtight container in the refrigerator for up to 3 days or in the freezer (without the noodles) for up to 3 months. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat until warmed through and adding freshly boiled noodles.
Serving Suggestions
This Instant Pot turkey soup is filled with lots of ingredients that create a full, hearty meal. But I always like serving soup along with some bread, like these naan rolls.
Instant Pot Turkey Noodle Soup Recipe
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Ingredients
- 1 tablespoon unsalted butter (⅛ stick)
- 2 large carrots peeled and sliced
- 2 ribs celery sliced
- 1 medium onion diced
- 1 cup sliced button mushrooms
- 2 cloves garlic minced
- 1 teaspoon minced fresh sage
- 4 cups chicken stock
- 2 cups shredded cooked turkey
- 2 cups dry egg noodles
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 dried bay leaf
Recommended Equipment
Instructions
- Heat the Instant Pot using the Sauté function and add the butter.1 tablespoon unsalted butter
- Once the butter has melted, add the carrots, celery, onion, and mushrooms to the pot and stir to coat all of the vegetables with butter.2 large carrots, 2 ribs celery, 1 medium onion, 1 cup sliced button mushrooms
- Cook for 5 minutes, or until the vegetables are tender and starting to brown.
- Next, add the garlic and sage and cook for an additional minute.2 cloves garlic, 1 teaspoon minced fresh sage
- Add the chicken stock, turkey, noodles, salt, pepper, and bay leaf and stir to combine.4 cups chicken stock, 2 cups shredded cooked turkey, 2 cups dry egg noodles, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 dried bay leaf
- Attach the lid and ensure the valve is in the sealing position. Set the Instant Pot to Pressure Cook – Manual for 3 minutes (see notes).
- 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.
- Store any leftover soup in an airtight container in the fridge for up to three days.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
How to Make Instant Pot Turkey Noodle Soup Step by Step
Sauté the Vegetables: Heat your Instant Pot using the Sauté function and add 1 tablespoon of unsalted butter. Once the butter has melted, add 2 large peeled and sliced carrots, 2 large ribs of sliced celery, 1 medium diced onion, and 1 cup of sliced button mushrooms to the pot, and stir to coat all of the vegetables with butter. Cook for 5 minutes, or until the vegetables are tender and starting to brown.
Add the Turkey and Stock: Add 2 minced cloves of garlic and 1 teaspoon of minced fresh sage and cook for an additional minute. Add 4 cups of chicken stock, 2 cups of shredded cooked turkey, 2 cups of dry egg noodles, 1 teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and 1 dried bay leaf and stir to combine.
Pressure Cook the Soup: 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.
