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Instant Pot Turkey Soup in a white bowl

Instant Pot Turkey Soup

Instant Pot Turkey Soup is delicious and fresh tasting using leftover turkey meat and rich turkey broth.

Course Soup
Cuisine American
Keyword leftover turkey soup, pressure cooker turkey soup
Prep Time 20 minutes
Cook Time 15 minutes
Pressure Building and Release 15 minutes
Total Time 50 minutes
Servings 8
Calories 260 kcal
Author Sandy Clifton


  • 1 Yellow Onion, chopped
  • 2 ribs Celery, chopped
  • 3 Carrots, chopped
  • 4 cups Leftover Turkey Meat, cubed
  • 1 Bay Leaf
  • 1 sprig Fresh Rosemary (leaves stripped and minced)
  • 2 cloves Garlic, minced
  • 1 ½ teaspoons Dry Rubbed Sage
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper
  • 5 cups Turkey Broth or Stock
  • 2 cups Uncooked Egg Noodles


  1. Turn on the Sauté setting. When hot, add the oil, onion, carrots, celery, and bay leaf. Stir and cook until the vegetables just start to soften.

  2. Add the rosemary, sage, salt, pepper, turkey broth, and cubed turkey meat to the pot. Stir and close the lid. Seal the vent.

  3. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 4 minutes. High Pressure. The pot will take several minutes to come to pressure.

  4. When the cook cycle has ended, turn off the pot and let it sit undisturbed for 10 minutes (10 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure (you might need to release the steam in bursts until you are sure no liquid comes out with the steam).

  5. When the pin in the lid drops back down, open the lid.

  6. Turn on the Sauté setting. Then add the egg noodles and cook them just until done, or to your liking.

  7. Taste and adjust salt, if needed.

  8. Serve hot.

Recipe Notes

Here is the link to my homemade Instant Pot Turkey Broth


If you don't have fresh veggies you can use frozen veggies. Just add them after pressure cooking, after the noodles have cooked.