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Two bowls of turkey soup on a white background with sage and thyme scattered.

Instant Pot Turkey Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Vanessa | Maple + Mango
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Yield: 6 to 8 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American


This easy Instant Pot Turkey Soup is a delicious way to put those Thanksgiving or holiday leftovers to work. Recipe also includes stovetop instructions!


  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 8 cups (2 liters) turkey stock (bone broth), homemade or store bought
  • 23 cups shredded or diced leftover cooked turkey
  • A few fresh sprigs of rosemary, thyme and sage, tied into a bundle with some cooking twine
  • 12 tablespoons bouillon powder, or to taste
  • Salt and freshly ground pepper, to taste
  • 1 handful parsley, roughly chopped
  • Optional: fine egg noodles


  1. Sauté veggies: Heat the olive oil in the Instant Pot on the “Sauté” setting.  Add the chopped onions, carrots and celery.  Cook, stirring occasionally, until the onions are softened (about 5 minutes).  Add the garlic and sauté for another minute while stirring.  Turn off the Sauté function.
  2. Add stock, turkey and herbs: Pour in the turkey stock (turkey bone broth) and scrape up any browned bits at the bottom with a wooden spoon.  Add in the shredded or diced turkey and the herb bundle.
  3. Pressure cook: Secure the lid and turn the valve to the “Sealing” position.  Set to pressure cook for 2 minutes (high pressure) followed by a 10 minute natural release.  Once the 10 minutes are up, carefully release the remaining pressure by turning the valve to the “Venting” position.  Once the pin drops, open the lid.
  4. Season + Serve: Remove the herb bundle and season with bouillon powder (I use this homemade bouillon powder), salt and freshly ground pepper.  The amount of seasoning needed will depend on personal taste and if your turkey stock was already seasoned or not.  Stir through parsley right before serving.

For Turkey Noodle Soup:

Throw in some uncooked fine egg noodles (or soup noodle of choice) once done pressure cooking.  Boil on the “Sauté” setting until they are soft or cook noodles separately and add in when serving (my preference).  I recommend keeping the noodles separate if storing as they tend to absorb a lot of broth and get mushy if freezing.


  • Storage: Store soup in the fridge for up to 5 days or freeze for up to 3 months.  Mason jars and Souper Cubes are both great storage options.  If freezing in mason jars, make sure to follow these tips on how to freeze food in mason jars without breaking them.
  • Stovetop Instructions: This turkey soup is super easy to make on the stovetop as well.  Heat the olive oil in a Dutch Oven or large pot over medium-high heat.  Add the onions, carrots and celery and sauté until the onions are softened.  Add the garlic and sauté for another minute while stirring.  Pour in the turkey broth and hang in the herb bundle.  Bring to a simmer and cook for 10 minutes.  Add in the turkey and egg noodles (if you like) and continue cooking until the noodles are soft.  Remove the herb bundle, season to taste and stir through chopped parsley right before serving.
  • Homemade Turkey Bone Broth: For the best tasting soup, use a homemade turkey stock like this turkey bone broth recipe made from the leftover carcass.  I like to make it after my turkey dinner (or the day after) and then make this soup the following day.
  • New To The Instant Pot?  Check out these 10 Instant Pot Tips For Beginners.