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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
minutes
Cook Time:
15
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
6
servings
Calories:
235
kcal
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:
1
g
|
Calories:
235
kcal
|
Carbohydrates:
22
g
|
Protein:
15
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
45
mg
|
Sodium:
1102
mg
|
Potassium:
324
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
4082
IU
|
Vitamin C:
5
mg
|
Calcium:
35
mg
|
Iron:
2
mg