This Instant Pot Turkey Soup is a great way to use turkey leftovers!
This simple recipe is healthy and easy to make, with only a few ingredients you likely already have. In no time at all you’ll have a low-carb dinner - all made in one-pot!
Table of Contents
Why This Recipe Works
This is the ideal day-after-Thanksgiving recipe in case you’re still recovering from cooking on a feast day. I always have a ton of leftover turkey, but I get sick of making sandwiches after a while.
If you’re like me and you’re looking for quick and easy ways to diversify your Thanksgiving leftovers, look no further than this Instant Pot Turkey Soup recipe. It has all the bold flavors of a Thanksgiving plate in soup form.
Aside from being so easy to make, it’s also delicious and perfect for those late fall and winter months. The Instant Pot makes the turkey melt-in-your-mouth tender, cooked to perfection every time!
Turkey – use whatever turkey parts you have leftover. I like to use a combination of white and dark meat when I can. Just make sure you remove the bones first and add only the boneless meat to the soup.
Chicken broth – you can also use turkey broth if you have it!
Pasta - you can use any type of pasta for this recipe, however, I preferred to use Egg Noodles. There is no hard and fast rule on which type of pasta to use. Just use whatever you have already.
How to Make
Gather all the necessary ingredients.
Pour some olive oil into the Instant Pot and set it to saute for 6 minutes.
Now add previously chopped onions, celery, and carrots and saute for 2 minutes.
Add cooked turkey.
Add some Chicken Broth into it.
Let's add a little bit of water as well.
Now we will add all the spices mentioned in our recipe and set the pot to Low Pressure for 5 minutes.
Do a Quick Release and add Egg Pasta afterward.
Saute it for 3 more minutes until the soup is ready!
Now dish out and enjoy 🙂
- You can easily customize this recipe according to your preferences. Try adding some chopped parsnip or bell peppers to the mix!
- If you want to get a head start on this recipe, you can chop your vegetables a day or two before and keep them in a sealed container or zip top bag in the refrigerator. This way, all you have to do the day of making the soup is dump everything in—the prep is already completed in advance
How to Serve
This Instant Pot Turkey Soup is a true one-pot meal. Just serve warm in individual bowls. If you like a garnish and have some extra fresh herbs on hand, that’s great! Sage, parsley, thyme, or rosemary would all work well.
Do I have to use vegetables?
If you like to eat turkey soup with just broth and noodles, no problem. But you should still cook the soup with lots of vegetables as they add flavor, nutrients, and sweetness to the broth. If you don’t like to eat the vegetables, you can strain them afterwards.
What kind of seasonings can I add?
Salt is a huge flavor booster for this Instant Pot turkey soup recipe. If you can’t have a lot of salt, use a smaller amount. But don’t skip it.
For extra flavor, I throw in a bay leaf and garlic clove for extra flavor too. And a good handful of fresh parsley.
How should I store my turkey soup?
Completely cooked soup can stay good in the fridge for up to 5 days.
If you will have a lot leftover or want to freeze it, I suggest making the noodles separately or leaving them out, as they absorb a lot of broth. They can also get mushy once defrosted.
Can I use chicken instead of turkey?
Sure! Swap the turkey with leftover chicken for a homemade chicken soup. If you are into chicken, you can also try these soups:
Instant Pot Turkey Recipes
Instant Pot Turkey Soup
- 1 tablespoon olive oil
- ½ onion chopped
- 2 carrots small pieces
- 2 celery stalks chopped
- 2 cups turkey cooked & shredded
- 2 cups chicken broth
- ¼ cup water
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon herbs seasoning
- 2 cups egg pasta
- Press "saute" and add olive oil.
- Add onions, carrots and celery and saute for 2 minutes.
- Add cooked turkey, chicken broth, and water.
- Add salt, pepper, herbs seasoning and stir well.
- Close the lid and cook on low pressure for 5 minutes.
- When cooking time is complete, do a quick pressure release.
- Open the lid and press "saute".
- Add egg pasta and saute for 3 minutes while stirring.
- Serve and enjoy 🙂