This quick and easy Instant Pot Turkey Noodle Soup is a hearty, cozy soup starring leftover turkey, tender noodles, and a creamy, savory broth.
After a big holiday dinner, nothing beats being able to turn to a quick and easy recipe featuring those holiday leftovers in the coming days. Made with leftover turkey, diced veggies, and tender egg noodles, this Instant Pot Turkey Noodle Soup is not only a quick and easy leftover Thanksgiving recipe, but it is also creamy, savory, and absolutely delicious.
Just like my recipes for Instant Pot Chicken & Dumplings and Instant Pot Chicken Orzo Soup, this Instant Pot Turkey Noodle Soup tastes as though has simmered for hours. Yet this hearty, soul-satisfying soup that comes together with minimal effort. Just what we need after the holidays!
Notes on Ingredients
- Butter + Olive Oil: I recommend sauteeing the onions, celery, and carrots in a combination of butter and oil. The butter will add richness to the soup, and the oil will help prevent the butter from burning.
- Onion + Celery: Adding a yellow onion and fresh celery to this turkey soup, gives it that savory, classic flavor you know and love. And you likely have leftover celery and onion from making bread stuffing or Instant Pot Stuffing.
- Garlic: Garlic is optional, but I love the flavor it adds to the soup.
- Carrots: Be sure to slice your carrots into coin slices that are no thicker than ½-inch so that they cook up perfectly in the allotted cooking time.
- White Wine: Adding a dry white wine, such as Chardonnay, Sauvignon Blanc, or Pinot Grigio, will add a nice depth of flavor to this soup. While it does not need to be an expensive bottle of wine, I recommend using a wine worth drinking for the best results. And if you don't care to cook with alcohol, omit the wine and use additional chicken stock.
- Chicken or Turkey Stock/Broth: Use low-sodium store-bought or homemade chicken or turkey stock.
- Turkey: This recipe calls for leftover cooked turkey, but leftover cooked chicken works as well. Leftover roasted turkey or leftover Instant Pot Turkey Breast both work well in this turkey noodle soup.
- Egg Noodles: The cooking time is based on using regular or whole wheat egg noodles. Keep in mind that if you use another type of noodles the timing may change.
- Seasonings: Adding a dried bay leaf, salt, pepper, and poultry seasoning to this soup really gives it a cozy, homey, flavor.
- Cream/Milk: Use heavy cream, half and half, or whole milk to add a creamy finish to this soup.
- Peas: I love adding frozen peas to the soup after pressure cooking for a nice pop of color and flavor.
- Lemon Juice: The acidity of fresh lemon juice will make the flavors in this turkey soup truly pop and elevate the flavors in this soup.
Recipe Modifications
- Dairy-Free Turkey Noodle Soup: Omit the butter and cream from the recipe and use 1 full tablespoon of olive oil to saute the veggies.
- Swap Turkey for Chicken: If you happen to have leftover Rotisserie Chicken or Instant Pot Chicken Breast, feel free to use that in place of the cooked turkey.
- Add Leftover Herbs: Instead of using poultry seasoning, feel free to add up to 2 teaspoons each of fresh thyme leaves and chopped fresh rosemary if you have that leftover from your holiday dinner.
Turkey Noodle Soup Video
Learn best through video? Watch me make this Instant Pot Turkey Noodle Soup in the video below.
Tips for Making Turkey Noodle Soup in the Instant Pot
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Saute the veggies. Rather than simply dumping and cooking everything together, taking a few minutes to saute the onions, celery, and carrots will help the vegetables soften and develop a nice sweet flavor.
- Add the turkey before pressure cooking. I have tested this recipe by adding the leftover cooked turkey to the soup before and after pressure cooking. Because this soup doesn't cook long, I have found adding the turkey prior to pressure cooking not only fully warms the turkey, but it helps to flavor the soup and add moisture back to the leftover turkey.
- Use exact timing. In order to ensure the noodles are perfectly cooked, cook for 1 minute on high pressure with exactly 10 minutes of natural pressure release. After 10 minutes have passed, do a quick release of the remaining pressure by knocking the vent knob from the sealed to the venting position.
- Finish with flavor. Cream and peas are both optional additions, however, don't skip adding fresh lemon juice as it will make a good soup, a great soup.
Serving Suggestions
This leftover turkey noodle soup can be served as a hearty meal on all its own or served with leftover rolls from Thanksgiving dinner and a leftover salad, such as Kale Apple Salad or Brussels Sprouts Salad.
More Leftover Turkey Recipes
Need more recipes to use up your Thanksgiving leftovers? Select one of the following leftover turkey recipes or browse all of my leftover Thanksgiving recipes for more delicious inspiration.
If you tried this Instant Pot Turkey Soup, I would love for you to leave a review and comment below.
Instant Pot Turkey Noodle Soup
Transform leftover turkey into a creamy, cozy Instant Pot Turkey Noodle Soup with this easy recipe.
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Servings: 6
Calories: 300kcal
Ingredients
- ½ tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion finely minced
- 2 stalks celery thinly sliced
- 3 large carrots peeled, and sliced
- ½ teaspoon poultry seasoning
- 2 teaspoons minced garlic
- ¼ cup dry white wine optional
- 4 cups low-sodium chicken stock or turkey stock
- 1 dried bay leaf
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cups leftover cooked turkey diced or shredded
- 2 cups wide egg noodles
- 1 cup frozen peas optional
- ½ cup heavy cream
- 1 teaspoon fresh lemon juice
Instructions
- Turn the Instant Pot to sauté and add in the oil and butter. Once the butter has melted, add in the onion, celery, carrots, and poultry seasoning. Sauté for 3-4 minutes stirring often, or until the onion begins to soften. Add in the garlic and saute for 30-60 seconds, or until fragrant.
- Pour in the wine (or stock) and use a wooden spoon or spatula to scrape the inner pot, releasing any browned bits from the bottom of the inner pot. Let that simmer for a minute to allow the alcohol to reduce. Then hit cancel on the inner pot.
- Add stock, cooked turkey, noodles, salt, pepper, and bay leaf. Stir to incorporate.
- Place the lid on the pressure cooker, be sure the vent knob is pointed towards sealed or locked, and using the manual or pressure cook button set it to cook for 1 minute on high pressure.
- After the cooking time has elapsed, allow the pressure to release naturally for exactly 10 minutes. This will ensure the noodles are perfectly cooked. After 10 minutes, do a quick release of the remaining pressure by knocking the venting knob from the sealed to the venting position. Be sure to stand back to prevent being burned by the steam.
- Remove the bay leaf and stir in the cream, lemon juice, and peas. Place the lid back on the pressure cooker and let it sit for just a minute or two to warm through and then serve warm.
Equipment Needed
Notes
Dairy-Free: Omit the butter and cream from the recipe and use 1 full tablespoon of olive oil to saute the veggies.
Swap Turkey for Chicken: If you happen to have leftover Rotisserie Chicken or Instant Pot Chicken Breast, feel free to use that in place of the cooked turkey.
Add Leftover Herbs: Instead of using poultry seasoning, feel free to add up to 2 teaspoons each of fresh thyme leaves and chopped fresh rosemary.
Storage: Leftover Turkey Noodle Soup can be stored in an airtight container for up to 3 days in the refrigerator, assuming your leftover turkey was no more than 24 hours old or frozen. I don't recommend freezing this soup, due to the addition of cream.
Nutrition
Calories: 300kcal | Carbohydrates: 21g | Protein: 24g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 450mg | Potassium: 618mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6639IU | Vitamin C: 14mg | Calcium: 67mg | Iron: 2mg
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Kristyn
You better believe that this is always on the menu after Thanksgiving!! My family loves it!! It's so comforting & so tasty!! It always hits the spot!!
Abby
This was so delicious and comforting. So easy to make too. Will be making this all season long!
Ashley
This was the perfect thing to make with my leftover turkey! It was hearty and comforting.