DadCooksDinner

  • Home
  • Rotisserie
  • Recipes
  • Tools
  • Books
  • Merch
menu icon
go to homepage
  • Recipes
  • Books
  • Tools
  • Merch
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Books
    • Tools
    • Merch
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Recipes » Pressure cooker

    Pressure Cooker Turkey Noodle Soup with Vegetables

    Published: Dec 3, 2013 · Modified: Feb 28, 2017 by Mike Vrobel · This post may contain affiliate links · 1 Comment

    Jump to Recipe

    I had big plans for my post-Thanksgiving turkey soup...until life got in the way.

    I woke up the day after Thanksgiving feeling run down. I wanted to lie in bed all day, but we had a schedule to keep, picking up our Christmas tree, getting it set up, and (unfortunately) facing the Black Friday onslaught to get a new television set 2The old TV picked the perfect time to go on the fritz. On the one hand, I got a Black Friday deal on the replacement. On the other hand, I’d pay twice as much to avoid standing in that line again. So long, so boring, and so many terrible versions of Christmas carols. What did Irving Berlin and Mel Torme do to deserve it?

    By the time we got home, I needed something comforting. This is a basic Turkey, noodle, and vegetable soup, based on what I had in the house. Much to my surprise, I was out of a lot of my pantry basics - even onions and carrots were out, used up in the stuffing - so I had to make do.

    This means I…I…I had to use frozen mixed vegetables. Mixed Vegetables? I should be ashamed, and turn in my locavore membership card. But there was no way I was facing that traffic again just for some carrots and celery.

    Beyond the frozen mixed vegetables issue, this was a breeze. The turkey carcass went in the cooker, and pressure cooked for about an hour, while I collapsed on the sofa. I strained out the bones, sauteed shallots and thyme, and cooked noodles, leftover turkey, and the vegetables in the broth. A tossed salad, some saltine crackers, and dinner was on the table with maybe fifteen minutes of actual work.

    No pressure cooker? No worries. See the notes section for stove top instructions.

    Recipe: Pressure Cooker Turkey Noodle Soup with Vegetables

    Equipment:

    • 6 quart or larger pressure cooker (I use a Instant Pot Electric PC)

     

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Pressure Cooker Turkey Noodle Soup with Vegetables


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    4 from 1 review

    • Author: Mike Vrobel
    • Total Time: 1 hour 55 minutes
    • Yield: 6-8 1x
    Print Recipe
    Pin Recipe

    Description

    Turkey Noodle Soup from the pressure cooker. This is why I hoard the bones from turkeys on Thanksgiving.


    Ingredients

    Scale

    Turkey Broth

    • Bones from a turkey, with some meat still clinging, broken up enough to fit below the max fill line on the pressure cooker
    • 1 large onion, halved
    • 1 large carrot, peeled and broken into 2 or 3 pieces
    • 1 stalk celery, broken into 2 or 3 pieces
    • 2 bay leaves
    • 1 teaspoon salt
    • 3 quarts water (or enough to cover the turkey bones)

    Soup

    • 1 tablespoon butter
    • 1 shallot, minced or 1 medium onion, minced
    • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme leaves
    • ½ teaspoon kosher salt
    • 2 quarts of reserved turkey stock
    • 1 ½ cups egg noodles (medium width are my favorite for soup)
    • 2 cups shredded cooked turkey
    • 2 cups frozen mixed vegetables (or 2 cups worth of diced fresh carrots, celery, and/or green beans)
    • Salt and pepper to taste (homemade stock will probably need 2 more teaspoons of kosher salt)

    Instructions

    1. Make Turkey Broth: Put the turkey carcass, onion, carrot, celery, bay leaves, salt, and water in the pressure cooker. Lock the lid and bring the cooker up to high pressure over high heat. Lower the heat to maintain pressure, and cook on high pressure for 50 minutes (60 minutes in an electric pressure cooker). Let the pressure come down naturally - this will take 20 minutes or more; if you’re in a hurry, let the pressure come down naturally for 15 minutes, then quick release the rest of the pressure. Open the pressure cooker lid away from you to avoid the scalding steam. Using a slotted spoon, scoop as much of the solids out of the pressure cooker as you can, then pour the broth through a fine mesh strainer into a 4 quart or larger pot. Discard the solids and contents of the mesh strainer. Reserve 2 quarts of the turkey stock for the soup, and freeze the for later.
    2. Saute the aromatics: Melt the butter in a large pot over medium-high heat. (If you want to use the pressure cooker pot, rinse it out, and then wipe it with a paper towel to clean it.) Add the shallot and thyme leaves, sprinkle with ½ teaspoon of salt, then saute until the shallot starts to brown around the edges, about 5 minutes.
    3. Cook the soup: Add the turkey stock to the pot, turn the heat to high, and bring the stock to a boil. Add the noodles, shredded turkey, and mixed vegetables. When the pot returns to a boil, turn the heat down to medium and simmer for ten minutes (or for the time stated on the noodle package), until the noodles are tender. Add salt and pepper to taste, and don’t be shy. Homemade stock is bland without salt; I usually add 2 teaspoons of kosher salt.
    • Prep Time: 10 minutes
    • Cook Time: 1 hour 45 minutes
    • Category: Pressure Cooker
    • Cuisine: American

    Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    Did you make this recipe?

    Tag @DadCooksDinner on Instagram and hashtag it #DadCooksDinner

     

    Notes

    • No pressure cooker? No worries. Put everything in a large, oven safe pot, bring it to a boil, then put it into an oven preheated to 200°F for 4 hours. (Or, simmer on the stove for 4 hours - but the oven method is less work.)
    • This is great as a make-ahead meal - step one can be completed in advance, leaving about fifteen minutes of actual cooking time. Stock can be refrigerated for up to three days, or frozen for months.
    • It also makes great leftovers for lunch - freeze the soup in 2 cup containers, and microwave it for about 6 minutes on high, or until the middle of the soup is hot.
    • You don’t want to make turkey stock, but you still want soup? Sigh. I guess you can use two quarts of store bought chicken broth instead of making your own turkey stock. But…it’s so good, and it’s so easy…try making your own stock, just once, then see if that cardboard carton of stock seems like a good idea.
    • You will be tempted to add more noodles to the soup. They'll look lost in all that broth. Don't do it! The noodles act like sponges, sucking up the broth; any more, and what you're left with is a very thick noodle stew, not soup.

    What do you think?

    Questions? Other ideas? Leave them in the comments section below.

    Related Posts:

    Turkey Soup with Chickpeas and Vegetables
    Turkey Ramen Noodle Soup
    Southwestern Turkey and Black Bean Soup

    *Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner using the RSS or Email options on the right, recommend DadCooksDinner to your friends, buy something from Amazon.com through the links on this site, or donate through my tip jar. Thank you.

    Subscribe
    BirdSend Email Marketing Tool

    More Pressure cooker

    • Instant Pot Lasagna on a plate with spices in the background
      Instant Pot Lasagna
    • A bowl of split pea soup
      Instant Pot Split Pea Soup
    • A plate of Instant Pot Jerk Ribs with green onions sprinkled on top
      Instant Pot Jerk Ribs
    • Frito pie in a Fritos bag topped with onions
      Instant Pot Frito Pie

    Sharing is caring!

    Comments

    1. Eric says

      November 29, 2015 at 1:15 pm

      I used this recipe yesterday and it was awesome! Thanks for sharing it. The only issue that I had, was I didn't have the frozen mixed vegetables, so I used carrots, celery and green beans and boiling them for 10 minutes was not long enough to cook the carrots and celery. I needed to go an extra 10 minutes to soften them up. Other than that, it was perfect! Can't wait to have the left overs later today!

      Reply

    Questions? Made the Recipe? Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Welcome to Dad Cooks Dinner!

    I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

    More About Me →

    Popular

    • Three bowls of cooked Pinto Beans on a wood table
      Instant Pot Pinto Beans (No Soaking)
    • Pressure Cooker Beef Shank (Osso Bucco)
    • Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
      Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
    • Pressure Cooker Brown Jasmine Rice
    • Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
      Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
    • A green bowl full of chicken noodle soup
      Instant Pot Rotisserie Chicken Noodle Soup

    Seasonal

    • A bowl of asparagus risotto
      Instant Pot Asparagus Risotto (Pressure Cooker Recipe)
    • Grilled Butterflied Chicken with Garlic Butter
    • Sous Vide Rack of Lamb with Dijon Bread Crumb Crust
    • A bowl of beef stew with asparagus, carrots, and radishes.
      Instant Pot Spring Vegetable Beef Stew
    • A Rotisserie Chicken (Pollo Asado)on a platter of shredded cabbage
      Rotisserie Chicken Pollo Asado
    • Rotisserie Pork Shoulder Roast with Carolina Mustard BBQ Sauce
      Rotisserie Pork Shoulder with South Carolina Mustard Barbecue Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Dad Cooks Dinner

    211 shares
    • 34