Pressure Cooker Turkey Noodle Soup
Don’t throw away your turkey carcass after Thanksgiving, use it to make turkey stock and this wonderful turkey noodle soup.
Turkey Noodle soup is the perfect meal to make with leftover turkey. My family doesn’t love the dark turkey meat, so there’s always plenty of dark meat leftover to use in a great homemade soup.
Making Turkey Noodle Soup in an Instant Pot
I use to think I didn’t like soup very much, but I’ve realized I just don’t like canned soup. Soup you make at home is so much better tasting than canned soup. The vegetables and noodles aren’t mushy, you control how salty it is, and you can make the soup as hearty as you like by adding more meat and veggies.
For the best tasting soup, you’ll want to make your own turkey stock. Making stock isn’t difficult, and making it in the pressure cooker is even easier.
If you didn’t save your Thanksgiving turkey carcass, you can use canned turkey or chicken broth instead. I like a traditional noodle soup flavored with great stock, onions, carrots and celery, but feel free to change it up any way you like it.
Turkey Noodle Soup
- 1 tablespoon butter
- 1 large onion, diced
- 4 carrots, peeled and cut into 1/4-inch-thick rounds
- 1 celery rib, diced
- 6 cups turkey stock
- 2 cups diced turkey
- 1 teaspoon salt
- Fresh ground pepper
- Egg noodles, cooked according to package directions
Select Sauté and add butter to the pressure cooker pot. When butter is melted, add the onion and cook, stirring occasionally until the onion starts to soften about 1 to 2 minutes. Add the carrots and celery and sauté for about 5 minutes stirring occasionally.
Add turkey stock and turkey. Lock lid in place. Select High Pressure. Set timer for 5 minutes. When beepers sounds, wait 5 minutes and then use a quick pressure release to release pressure. When valve drops, carefully remove lid. Add salt and pepper to taste.
Serve soup spooned over prepared egg noodles.
You can also make the soup in a pot on the stove. After sautéing vegetables, bring to a boil, cover and simmer until vegetables are tender about 15 minutes.
TIP: I like to make up a big pot of soup and freeze it in individual servings in freezer zipper bags for lunches. Many soups freeze well, but soups with noodles, potatoes or rice freeze better if you freeze the noodles, potatoes or rice in a separate single serving bags and reheat them separately.
If I used barley in this recipe, how much should I use?
Hi Glenn – I would use 1 cup barley and increase the cook time to 15 minutes with just the broth, onion, and barley. A 5-minute natural release. Then add the turkey, carrots, and celery and pressure cook for 5 minutes more.
Thank you a thousand times over for your clear directions on making the turkey stock as well as the turkey noodle soup in the pressure cooker.
This was a delicious soup, and I have enough stock left to make another batch.
I am now saving chicken carcasses and will try that next.
Thanks Susan! Homemade stock really does kick your homemade soups up a notch. So nice to hear you love the recipe.
Can I make this with barley instead of noodles? If so, how do I adjust? Would the vegetables be too mushy because of barley’s longer cooking time?
Hi Barb – looks like you’d need to use about a 22 minute cook time for barley. The carrots would be too mushy for my tastes, but you could always add the carrots and then pressure cook it for a minute or two more, or just use the saute function and simmer the soup until the carrots are tender. Since the turkey is already cooked in this recipe too, you may want to add it with the carrots. Let me know how it goes. 🙂
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I made this last year and we LOVED it. I’ll be making it again over the weekend. It’s the ONLY way I make stock now and soup too.
Thanks Barbara! 🙂
Thanks Carol – I’ll be making it this weekend too.
I made it today-it’s just as good as I remember-thanks again for sharing this one Barbara-it’s a time saver for sure and makes THE BEST stock we’ve ever tasted.
Thanks Carol! I haven’t made the soup yet. I need to remedy that soon.
This soup looks delicious! And perfect for Thanksgiving leftovers!