By Becky Hardin
Published Nov 21, 2021
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.
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.
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 .
Ingredients1x2x3x
- ▢ 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
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.
Equipment
- Instant Pot
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
More Leftover Turkey Recipes to Try!
Turkey Rice Casserole
Turkey Salad Recipe
Turkey Pot Pie
Thanksgiving Quesadilla (Turkey Quesadilla)
Instant Pot Turkey Noodle Soup Recipe
Equipment
- Instant Pot
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
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.
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
