This Instant Pot Turkey Soup is loaded with diced turkey, carrots, celery, tender pasta, and more. This is the ultimate turkey soup recipe. The Instant Pot cooks up the soup quickly but provides that slow simmered flavor.
This is a wonderful way to use leftover turkey up after the holiday. The pasta in this soup gives it a nice and hearty twist to the soup.
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Why I Love This Recipe
With a rich and delicious flavor, this soup will warm you on those chilly fall nights. The best part about it? It only takes an hour in the Instant Pot!
- Great recipe for leftover turkey
- Quick cook time
- Easy to make
- Vegetable loaded
Check out my lemon turkey made in the slow cooker. This is so delicious and a great hands-off cooking process.
Ingredients
Variations / Options / Add-Ins
Chicken: Swap the turkey out with cooked chicken. This will work great and give you a light and healthy chicken soup.
Vegetables: Feel free to change up the vegetables you add to the soup. It is versatile. Sometimes I like to add vegetables like kale or zucchini to this easy recipe.
Potatoes: Swap parsnips out with diced and peeled potatoes.
How to Make Instant Pot Turkey Soup
If you love pressure cooker soups this is one to add to your meal plan. It is so simple to make and it really is a hearty comfort food that reheats well.
Step 1: Turn on Saute Mode
Add the oil to the Instant Pot and turn on the saute mode. Then saute the carrots, celery, and onions. You want to cook until the veggies are softened. This takes around 5 minutes.
Step 2: Cancel Saute and Add Other Ingredients
Turn off the saute mode and pour in the broth. Use a wooden spoon to scrape the bottom if there are any stuck bits. Then toss in all the other ingredients but the pasta.
Step 3: Pressure Cook
Place your lid on the pressure cooker and make sure the valve is set to sealing. Pressure cook as directed. While Instant Pot is cooking, you will cook your pasta as directed on the package. Then drain the water.
Step 4: Mix and Serve
Now you will open the lid once the soup is done, and stir in the pasta. Once it is combined, serve!
Serving Suggestions
With this soup, you could easily serve it with crackers or dinner rolls. Or even a salad or sandwich. You could also end with a sweet treat like these Mini Oreo Pumpkin Cheesecakes.
Pro Tips
- Any type of pasta works for this recipe. Just cook the pasta as directed on the box of pasta.
- Cut your vegetables evenly and the same size that way they cook evenly in the soup.
- I cook my pasta separately and store it separately so that the pasta doesn’t soak up too much of the broth and become soggy.
- If you don’t have leftover turkey on hand, you can poach a turkey breast or bake one and use it in this soup.
Storage
Refrigerate – You can refrigerate any of the soups you do not plan to eat right away. Just store in a sealed container for up to three days.
Freezer – Freeze your turkey soup for 1-3 months. Leave an inch of headspace in the container as it will expand as it freezes. Then thaw the soup in the fridge the night before you plan to eat it.
Reheating – Reheat the soup in the microwave for one or two minutes or until warm all the way through. You can also reheat it on the stove in a saucepan until heated through. Just a note you can add more broth or water to the soup when reheating if you want more liquid.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions about this recipe.
Turkey soup is made with diced cooked turkey, carrots, onion, celery, and a rich broth. Depending on the recipe the ingredients can vary a bit.
Do you want to transform this into a thick creamy soup? Once you are done cooking, simply stir in 2 tablespoons of cornstarch that is mixed with 2 tablespoons of water. Stir and the heat from the soup should be enough to thicken. If not turn on the saute mode to thicken it.
You can double the recipe if you have a large enough Instant Pot that can hold it. Make sure to not go over the max fill line. You will find it on the side of the Instant Pot. You will need an 8-quart pressure cooker to double it.
More Soup Recipes
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Instant Pot Turkey Soup
Equipment
- 6-quart or larger pressure cooker
Ingredients
- 1 tablespoon olive oil
- 2 medium carrots peeled and cut into 1-inch pieces
- 2 stalks celery cut into 1-inch pieces
- 1 medium onion diced
- 1 medium parsnip peeled and cut into 1-inch pieces
- 6 cups turkey or chicken broth
- 3 cups cooked turkey cubed
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup ditalini pasta
Instructions
- Set the electric pressure cooker using the “saute” function until “hot.” Add the olive oil,
- carrots, celery, and onion. Cook, stirring often, for 3 to 5 minutes or until the vegetables begin to soften.
- Cancel the saute mode and stir in the remaining ingredients EXCEPT the pasta.
- Cover the electric pressure cooker and turn the valve to sealing. Program the electric pressure cooker to “manual” or “pressure cook” for 5 minutes.
- Meanwhile, cook the pasta according to the package directions and drain well.
- When the cooking cycle is completed, perform a quick release of the pressure.
- Stir the pasta into the soup and serve.
Notes
- Any type of pasta works for this recipe. Just cook the pasta as directed on the box of pasta.
- Cut your vegetables evenly and the same size that way they cook evenly in the soup.
- I cook my pasta separately and store it separately so that the pasta doesn’t soak up too much of the broth and become soggy.
- If you don’t have leftover turkey on hand, you can poach a turkey breast or bake one and use it in this soup.