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Instant Pot Turkey Soup Recipe

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This comforting Instant Pot Turkey Soup is a quick and hearty meal perfect for using up leftover turkey. Loaded with vegetables, herbs, and egg noodles, it's a savory dish that comes together in under 30 minutes using the pressure cooker, making it ideal for busy weeknights or cozy dinners.

Ingredients

Vegetables and Herbs

  • 2 large carrots, peeled and cut into 1/4" pieces
  • 2 medium stalks of celery, sliced into 1/2" pieces
  • 1 medium onion, diced
  • 1 cup button mushrooms, sliced into 1/4" pieces
  • 3 large cloves garlic, minced
  • 1 teaspoon fresh sage, minced

Soup Base

  • 1 tablespoon (14 grams) butter
  • 4 cups (946 ml) chicken stock
  • 2 cups shredded cooked turkey
  • 2 cups uncooked egg noodles
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 dried bay leaf

Instructions

  1. Prepare the Instant Pot: Turn on the Saute function of the Instant Pot to begin heating it for cooking the vegetables.
  2. Sauté the Vegetables: Add the butter to the pot and allow it to melt. Then add the carrots, celery, onion, and mushrooms, stirring to coat them evenly with the butter.
  3. Cook Vegetables Until Tender: Cook the vegetables for about 5 minutes until they become tender and start to brown slightly, enhancing their flavor.
  4. Add Garlic and Sage: Stir in the minced garlic and fresh sage, cooking for an additional minute to release their aromas.
  5. Add Remaining Ingredients: Pour in the chicken stock, shredded turkey, uncooked egg noodles, kosher salt, black pepper, and the dried bay leaf. Stir well to combine all ingredients evenly.
  6. Seal the Instant Pot: Attach the lid securely and make sure the valve is set to the sealing position to prepare for pressure cooking.
  7. Pressure Cook the Soup: Select the Manual setting, set to High Pressure, and cook for 3 minutes to quickly cook the noodles and warm the turkey through.
  8. Release the Pressure: When the cooking cycle is complete, carefully perform a manual release by turning the valve to the venting position to safely release steam.
  9. Final Touches: Open the lid, remove and discard the bay leaf. Taste the soup and adjust seasoning with additional salt and pepper if needed.
  10. Serve and Store: Serve the soup warm. Store any leftovers in an airtight container in the refrigerator for up to three days.

Notes

  • Make sure to finely dice or slice the vegetables evenly to ensure uniform cooking.
  • If you don’t have fresh sage, dried sage can be used at about one-third the quantity.
  • Use turkey from your leftovers or rotisserie turkey for convenience.
  • For a gluten-free version, substitute the egg noodles with gluten-free pasta or rice noodles.
  • Be careful when performing the manual release as hot steam will escape.
  • This soup freezes well; store in freezer-safe containers for up to 2 months.

Find it online: https://cozyplatter.com/instant-pot-turkey-soup-recipe/