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Instant Pot Turkey Noodle Soup

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This turkey noodle soup is a delicious and comforting recipe made with leftover turkey and made in the instant pot for a quick weeknight meal.  

Made with leftover turkey in the Instant Pot, this comforting and flavorful soup is weeknight easy!
closeup bowl of turkey noodle soup
bowl of turkey noodle soup on plate with pieces of baguette

Turkey noodle soup is one of those classic comforting meals that is perfect for cold weather days. This easy and quick recipe is perfect for your busy weeknight schedule. 

Remaking leftovers into something new is a great way to make sure you don’t waste anything, but don’t have to eat the same thing over and over again. 

Add this and some easy turkey curry to your meal plan after you bake your holiday turkey (my favorite is a whole smoked turkey!

two bowls of turkey noodle soup on plates with spoons and baguette slices

This is a great weeknight meal to make after the holdiays. Use leftover turkey meat (breast or thighs or a combo). All you have to do is sautéed some veggies, throw everything into the Instant Pot and let it cook for 3 minutes.

I love using the Instant Pot for this recipe because it makes homemade soup so quick. The broth gets that flavor like its been slow simmering all day, and the noodles are cooked perfectly with only a few minutes.

turkey soup ingredients with text labels

How to make turkey noodle soup in the Instant Pot

This recipe is simple to make! For the full set of directions, please scroll down to the recipe card below. This is just a general overview on how to make it to help you plan.

  1. Turn the Instant Pot onto Saute mode.
  2. Saute the onions until they are soft, about 4 minutes, until they are starting to become translucent.
  3. Add in the carrots and celery and continue sauteing, stirring occasionally, for another 3 minutes. 
  4. Stir in the minced garlic, herbs, and salt and pepper.
  5. Add in the shredded turkey, pasta, and broth. 
  6. Seal the lid on the Instant Pot and set to high pressure cook for 2 minutes.
  7. When the timer goes off, carefully manually release the pressure and remove the lid.
  8. Serve immediately.

Timing of this recipe

This recipe is great for busy nights because it is quick. 

  • You will need 10 minutes to saute the veggies and prep the soup to start cooking.
  • The instant pot will take 10-15 minutes to come to pressure.
  • It will take 2 minutes to cook.

The total time of this recipe should be around 20-30 minutes. 

Storage information 

This soup will keep for several days in an airtight container in the fridge for 3-4 days after the turkey has been cooked.

How to serve this to your family

This turkey soup is a great way to use leftover turkey. Serve it with some bread like soft sourdough dinner rolls or a quick wheaten bread and with some rosemary whipped honey butter.

two bowls of turkey noodle soup

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closeup bowl of turkey noodle soup

Instant Pot Turkey Noodle Soup Recipe

Made with leftover turkey in the Instant Pot, this comforting and flavorful soup is weeknight easy!
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Course: Soup/Stew
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 235kcal
Author: Jenni

Ingredients

  • 2 Tablespoons olive oil extra virgin
  • ½ cup white onion chopped
  • 2 carrots peeled and chopped
  • 2 celery sticks chopped
  • 3 garlic cloves minced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 lb turkey cooked and shredded
  • 6 cups broth chicken or vegetable
  • 2 cups uncooked rotini pasta
  • 3 Tablespoons chopped parsley

Instructions

  • Chop the vegetables and measure out ingredients.
  • Turn the Instant Pot onto Saute mode and add the olive oil to heat.
  • Saute the onions until they are soft, about 4 minutes, until they are starting to become translucent, stirring frequently.
  • Add in the carrots and celery and continue sauteing, stirring occasionally, for another 3 minutes.
  • Stir in the minced garlic, herbs, and salt and pepper until just fragrant, about 30 seconds.
  • Add in the shredded turkey, pasta, and broth. Stir well, making sure all the pasta is in the broth.
  • Seal the lid on the Instant Pot and set to high pressure cook for 2 minutes.
  • When the timer goes off, carefully manually release the pressure and remove the lid.
  • Serve immediately.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days since the turkey was cooked.

Nutrition

Serving: 1g | Calories: 235kcal | Carbohydrates: 22g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 45mg | Sodium: 1102mg | Potassium: 324mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4082IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 2mg

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