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+ servings

Instant Pot Turkey Soup

Course Main
Cuisine American
Keyword air fryer, turkey soup
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people


  • 1 tablespoon (14 grams) butter
  • 2 large carrots peeled and cut into 1/4" pieces
  • 2 medium stalks of celery sliced and cut 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
  • 4 cups (946 ml) chicken stock
  • 2 cups shredded cooked turkey
  • 2 cups uncooked egg noodles
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 dried bay leaf


  • Turn on the Saute function of the Instant Pot.
  • Add the butter and once it's melted, add the carrots, celery, onion, and mushrooms.
  • Stir to coat all of the vegetables with the melted butter.
  • Cook the vegetables for 5 minutes, or until the vegetables are tender and have started to brown.
  • Add in the garlic and sage and cook for another minute.
  • Add in the chicken stock, turkey, noodles, salt, pepper, and bay leaf, and give it a stir.
  • Attach the lid and make sure the valve is in the sealing position.
  • Choose Manual, High Pressure and set it for 3 minutes.
  • When it's done cooking, do a manual release by switching the valve to the venting position. Be careful!
  • Remove the bay leaf and add more salt and pepper, to taste. Serve warm.
  • Refrigerate leftover soup in an airtight container in the fridge for up to three days.