Use up Thanksgiving leftovers or just give your traditional chicken noodle soup a twist with this incredibly easy Instant Pot Turkey Noodle Soup. This recipe is super easy to make in under 20 minutes and is a great way to use up pantry ingredients or what you have on hand!
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Soup season is officially here! If you're looking for a way to use up leftovers from Thanksgiving or you are in the mood for a fun twist on a traditional soup, definitely give this instant pot turkey noodle soup a try!
Other recipes like pressure cooker chili, chicken enchilada soup or corn chowder are a few other delicious soups to try! And don't forget about these 25 chicken soups you are definitely going to love!
Why You'll Love This Recipe
- One of the best ways to use up Thanksgiving leftovers!
- A delicious and easy twist on traditional chicken noodle soup.
- Homemade instant pot turkey noodle soup is a cozy and comfy dish that your entire family will love. Super kid friendly recipe!
- Easy to freeze and store for freezer meals when you don't feel like cooking.
- One pot means less clean up!
Ingredients & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Broth: Use chicken broth, bone broth or even make your own turkey bone broth with leftover Thanksgiving turkey bones.
- Leftover cooked turkey: This recipe is for cooked turkey, generally the meat leftover from the whole carcass when making a whole turkey.
- Leftover Vegetables: I usually have some carrots, celery and green beans on hand after Thanksgiving. You can also add in raw potatoes or sweet potatoes.
- Egg Noodles: You can also use orzo, ditalini pasta, rice or quinoa for a gluten free version of this instant pot turkey noodle soup.
How to Make This Recipe
This is a step-by-step walkthrough of how to cook this recipe. The recipe card at the bottom shows the exact cook time and temperatures.
- Turn on Instant Pot saute feature and press start. Add in olive oil and heat. Add in onions and cook until translucent, about 5 minutes.
- Add in chopped carrots, celery and green beans along with 1 quart of broth. Stir gently then place lid into locked and sealed position. Cook on manual high pressure for 10 minutes. Release pressure, cancel manual mode.
- Turn saute mode back on and add egg noodles. Let noodles saute for 7-8 minute or until desired firmness.
- Stir in cooked turkey and stir. Allow to simmer until just heated through, 1-2 minutes. Stir in Greek yogurt, top with parsley and salt & pepper to taste if desired.
Expert Tips
- If the meat is already cooked it is very important to add the meat last and only allow it to simmer until heated through. Since it is already cooked it will dry out quickly if left to simmer too long.
- Freezer: Store in quart sized freezer safe soup containers for up to 3 months.
- Leftovers: Add in up to 1 additional quart of chicken broth when storing leftovers as the noodles tend to suck up much of the broth. Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheat: Reheat in the microwave or on the stove top until heated through.
- Paleo: Swap noodles for potatoes and omit Greek yogurt for a paleo version that is dairy free.
- Stir in some kale for some extra greens!
Recipe FAQs
The pressure cooker is by far my favorite way to make soup. It's super easy and tastes like you have been slow cooking it all day.
Noodles are added at the end of the recipe to ensure best texture. In this case we use the saute function to allow the soup to boil the noodles.
You can make this delicious soup on the stove! The stove top instructions are available in the recipe card below.
Related Recipes
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Instant Pot Turkey Noodle Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped green beans
- 1 quart chicken broth use 2 quarts if you like more broth
- 16 oz egg noodles
- 2 cups leftover turkey
- 2 tablespoon parsley chopped
- salt and pepper to taste
- 1.5 cups plain Greek yogurt ¼ cup per bowl
Instructions
Instant Pot Instructions
- Turn on Instant Pot saute feature and press start. Add in olive oil and heat. Add in onions and cook until translucent, about 5 minutes.
- Add in chopped carrots, celery and green beans along with 1 quart of broth. Stir gently then place lid into locked and sealed position. Cook on manual high pressure for 10 minutes. Release pressure, cancel manual mode.
- Turn saute mode back on and add egg noodles. Let noodles saute for 7-8 minute or until desired firmness.
- Stir in cooked turkey and stir. Allow to simmer until just heated through, 1-2 minutes. Stir in Greek yogurt, top with parsley and salt & pepper to taste if desired.
Stove Top Instructions
- Heat olive oil over medium heat and then add in carrots and celery. Saute until softening and slightly translucent, about 5 minutes.
- Add broth and allow soup to come to a boil then reduce heat and simmer on medium low for about 15 minutes.
- Add in noodles and cook for 10 minutes or until the noodles are al dente. Stir in chopped turkey and heat until warmed through.
- Stir in Greek yogurt and then top with chopped parsley and season with salt and pepper if desired. Serve hot.
Notes
- If the meat is already cooked it is very important to add the meat last and only allow it to simmer until heated through. Since it is already cooked it will dry out quickly if left to simmer too long.
- Freezer: Store in quart sized freezer safe soup containers for up to 3 months.
- Leftovers: Add in up to 1 additional quart of chicken broth when storing leftovers as the noodles tend to suck up much of the broth. Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Reheat: Reheat in the microwave or on the stove top until heated through.
- Paleo: Swap noodles for potatoes and omit Greek yogurt for a paleo version that is dairy free.
- Stir in some kale for some extra greens!
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