20-Minute Instant Pot Turkey Noodle Soup
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!
Servings 6 servings
Calories 229kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped green beans
- 1 small onion diced
- 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.1 tablespoon olive oil, 1 small onion
- 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.1 cup chopped carrots, 1 cup chopped celery, 1 cup chopped green beans, 1 quart chicken broth
- Turn saute mode back on and add egg noodles. Let noodles saute for 7-8 minute or until desired firmness.16 oz egg noodles
- 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.2 cups leftover turkey, 2 tablespoon parsley, 1.5 cups plain Greek yogurt, salt and pepper
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 stovetop until heated through.
- Paleo: Swap noodles for potatoes and omit Greek yogurt for a paleo version that is dairy-free.
Nutrition
Serving: 1serving | Calories: 229kcal | Carbohydrates: 25.3g | Protein: 20.1g | Fat: 5.3g