Instant Pot Turkey Soup Recipe
Instant Pot Turkey Soup is a delightfully cozy entreé to serve on an autumn evening using your leftover Thanksgiving turkey! It’s a great way to provide comfort food for the whole family with an instant pot recipe!
Equipment
- 1 Instant Pot
Ingredients
- 2 tsp olive oil
- ½ onion, diced
- 2 large carrots, sliced
- 2 large celery stalks, chopped
- 3 cloves garlic, minced
- 1 tsp dried sage
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp sea salt
- ½ tsp black pepper
- 7 cups chicken broth
- 2 cups uncooked egg noodles
- 4 cups chopped cooked turkey
Instructions
- Turn the Instant Pot to “Saute” mode. Add the olive oil. Stir in the onions and cook until translucent and fragrant, 2-3 minutes.
- Add the carrots and celery, and cook 2-3 minutes. Add in the seasonings: garlic, sage, rosemary, thyme, parsley, salt and pepper. Cook for 1 minute.
- Add the chicken broth. Set the Instant Pot to High pressure on Manual mode. Set the time to 5 minutes. Give the instant pot time to come to pressure. It will start when it’s to pressure and count down from 5 minutes.
- Once the 5 minutes is done, let the pressure release naturally for 10 minutes. Then, release the pressure manually by switching the vent switch on top of the instant pot to “venting.” Be sure to have a towel over it so you don’t get scalded or your cabinets drenched in steam.
- While the pressure releases, cook your egg noodles in a pot on your stove according to the package directions. Drain the noodles once cooked.
- Add the noodles and turkey to the instant pot and warm them.
- Turn off the Instant Pot and enjoy!
Notes
- Making turkey noodle soup in the instant pot is much quicker than the slow cooker.
- The noodles can be cooked separately for those who don’t care for noodles.