Instant Pot Turkey Noodle Soup
Transform leftover turkey into a creamy, cozy Instant Pot Turkey Noodle Soup with this easy recipe.
Servings: 6
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 Homemade Poultry Seasoning or store-bought poultry seasoning
- 2 teaspoons minced garlic
- ¼ cup dry white wine optional
- 4 cups low-sodium chicken stock 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
- 1 teaspoon fresh lemon juice
Instructions
- Turn the Instant Pot to sauté and add in the ½ tablespoon olive oil and 1 tablespoon unsalted butter. Once the butter has melted, add in the 1 small yellow onion (minced), 2 stalks celery (minced), 3 large carrots (sliced), and ½ teaspoon Homemade Poultry Seasoning. Sauté for 3-4 minutes stirring often, or until the onion begins to soften. Add in 2 teaspoons minced garlic and saute for 30-60 seconds, or until fragrant.
- Pour in ¼ cup dry white wine (or stock) and use a wooden spoon or spatula to scrape the inner pot, releasing any browned bits from the bottom of the inner pot. Let that simmer for a minute to allow the alcohol to reduce. Then hit cancel on the inner pot.
- Add 4 cups low-sodium chicken stock, 1 dried bay leaf, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 2 cups leftover cooked turkey, and 2 cups wide egg noodles. Stir to incorporate.
- Place the lid on the pressure cooker, be sure the vent knob is pointed towards sealed or locked, and using the manual or pressure cook button set it to cook for 1 minute on high pressure.
- After the cooking time has elapsed, allow the pressure to release naturally for exactly 10 minutes. This will ensure the noodles are perfectly cooked. After 10 minutes, do a quick release of the remaining pressure by knocking the venting knob from the sealed to the venting position. Be sure to stand back to prevent being burned by the steam.
- Remove the bay leaf and stir in the 1 cup frozen peas, ½ cup heavy cream, and 1 teaspoon fresh lemon juice. Place the lid back on the pressure cooker and let it sit for just a minute or two to warm through and then serve warm.
Video
Notes
Dairy-Free: Omit the butter and cream from the recipe and use 1 full tablespoon of olive oil to saute the veggies.
Swap Protein: Use leftover cooked diced or shredded chicken, everything else stays the same.
Add Leftover Herbs: Instead of using poultry seasoning, feel free to add up to 2 teaspoons each of fresh thyme leaves and chopped fresh rosemary.
Storage: Store leftovers in an airtight container in the refrigerator. Use within 4 day of preparing turkey.
Nutrition
Calories: 300kcal | Carbohydrates: 21g | Protein: 24g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 450mg | Potassium: 618mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6639IU | Vitamin C: 14mg | Calcium: 67mg | Iron: 2mg
