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.
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.
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.
