Turn leftover turkey into a silky, comforting meal in minutes with this easy Instant Pot Turkey Noodle Soup recipe.
After big holiday meals, quick and delicious leftover recipes are essential. This soup combines tender egg noodles, soft vegetables, and a creamy, savory broth brightened with a touch of lemon for perfectly balanced flavor.
Kristen’s Keys for Instant Pot Turkey Noodle Soup
These tips make the difference between a good soup and a great one.
- Sauté the veggies. Browning onions, celery, and carrots brings out their natural sweetness and adds depth to the soup.
- A splash of white wine adds depth and balance. A dry white wine (Sauvignon Blanc or Pinot Grigio) adds brightness; substitute extra stock if you prefer.
- Add leftover turkey before pressure cooking. Because the cook time is short, adding turkey to the pot warms it without drying it out and helps flavor the broth.
- Use exact timing. For perfectly cooked egg noodles and moist turkey, pressure cook 1 minute on high with a 10-minute natural release. Different noodle shapes or very wide noodles may require adjustments.
- You can skip the cream and peas, but not the lemon. Cream and peas are optional; fresh lemon juice at the end brightens and ties the flavors together.
How to Make Turkey Noodle Soup in the Instant Pot
Whether you’re new to the Instant Pot or seasoned with it, follow these steps for reliable results.
Step One: Sauté Aromatics
Use the Sauté setting: heat a bit of butter with olive oil, then add the onion, celery, and carrots. Cook until the onion is translucent and the vegetables begin to soften. Add garlic and sauté 30–60 seconds until fragrant.
Why butter and olive oil? Butter provides richness while olive oil raises the smoke point so the butter won’t burn.
Step Two: Deglaze the Inner Pot
Pour in dry white wine or a splash of stock and scrape the bottom of the pot to loosen browned bits. Allow the alcohol to cook off briefly so the flavor deepens.
Don’t skip this step. Any time you sauté in the Instant Pot you must add liquid and deglaze the bottom to prevent a burn warning.
Step Three: Combine Ingredients
Add stock, seasonings, the leftover turkey, and egg noodles. Stir gently to ensure the noodles are submerged in the liquid so they cook evenly.
Step Four: Pressure Cook
Seal the lid, set the vent to sealed, and cook on High Pressure for 1 minute. When the cook cycle ends, let the pressure release naturally for exactly 10 minutes, then quick-release any remaining pressure.
Natural pressure release: After cooking, carefully move the vent to venting to release remaining pressure, standing back to avoid the steam.
Step Five: Finish and Enrich
Open the pot, remove the bay leaf, and stir in heavy cream (if using), frozen peas, and fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed. Let the soup sit a minute with the lid on so the peas heat through, then serve warm.
Serving suggestion: Leftover rolls or cornbread pair beautifully with this soup.
Recipe Modifications
- Dairy-Free: Omit the butter and cream; use olive oil to sauté instead.
- Swap Protein: Leftover rotisserie chicken works well in place of turkey.
- Use leftover herbs: Replace poultry seasoning with up to 2 teaspoons each of fresh thyme and chopped rosemary for a brighter herb profile.
More Leftover Turkey Recipes
If you want more ways to use leftover turkey, consider hearty soups, casseroles, sandwiches, or wraps for simple, satisfying meals.
- Southwest Turkey Soup
- Turkey Tetrazzini
- Turkey Sandwich
- Turkey Wrap
Instant Pot Turkey Noodle Soup
Video
Ingredients
- ½ tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely minced
- 2 stalks celery, thinly sliced
- 3 large carrots, peeled and sliced
- ½ teaspoon poultry seasoning
- 2 teaspoons minced garlic
- ¼ cup dry white wine (optional)
- 4 cups low-sodium chicken or turkey stock
- 1 dried bay leaf
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cups leftover cooked turkey, diced or shredded
- 2 cups wide egg noodles
- 1 cup frozen peas (optional)
- ½ cup heavy cream (optional)
- 1 teaspoon fresh lemon juice
Instructions
- Turn the Instant Pot to Sauté. Add olive oil and butter. Once the butter has melted, add the onion, celery, carrots, and poultry seasoning. Sauté 3–4 minutes, stirring often, until the onion softens. Add garlic and cook 30–60 seconds until fragrant.
- Pour in the white wine or stock and scrape the inner pot to release any browned bits. Let simmer a minute to reduce the alcohol, then cancel Sauté.
- Add the stock, bay leaf, salt, pepper, leftover turkey, and egg noodles. Stir to combine and ensure the noodles are submerged.
- Place the lid on, set the vent to sealed, and pressure cook on High for 1 minute. When the cycle ends, allow a natural pressure release for exactly 10 minutes, then quick-release any remaining pressure.
- Remove the bay leaf and stir in the peas, heavy cream (if using), and lemon juice. Replace the lid for a minute to warm the peas, then serve. Adjust salt and pepper to taste.
Equipment
- Electric pressure cooker (6 or 8 quart)
Notes
Dairy-Free: Omit butter and cream; use 1 tablespoon olive oil for sautéing.
Swap Protein: Leftover cooked chicken can be used instead of turkey.
Add Fresh Herbs: Substitute poultry seasoning with up to 2 teaspoons each of fresh thyme and chopped rosemary if you have them.
Storage: Refrigerate leftovers in an airtight container and use within 4 days.
Nutrition
Nutrition information is an approximation.
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