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terrific turkey noodle soup from the instant pot!

(1 rating)
Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

Turkey stock recipes usually call for a cooked carcass, causing a misconception that this is the only way to make a good Turkey stock. In fact, most recipes call for cooked carcasses because this is usually what home cooks have on hand. Someone roasts a turkey for Thanksgiving and they wind up with a cooked carcass they need to use, however a good turkey stock can be made with either cooked or raw. I often have a raw carcass because I buy a fresh (Bone In) turkey breast at a good price then process it at home. This leaves me with a raw turkey carcass. This recipe is a great way to utilize it!

►
(1 rating)
yield 10 serving(s)
prep time 15 Min
cook time 1 Hr
method Pressure Cooker/Instant Pot

Ingredients For terrific turkey noodle soup from the instant pot!

  • FOR THE STOCK
  • 1 md
    onion, chopped
  • 2 clove
    garlic, minced
  • 1 Tbsp
    canola oil
  • a few larger cut pieces of vegetables to add flavor
  • raw turkey carcass. i cut off both sides of the breast away from the bone and freeze. there is still a lot of good meat left on the carcass after that for soup!
  • 8 c
    water
  • FOR THE SOUP
  • 6 oz
    egg noodles
  • 2 c
    carrots, thinly sliced
  • 1/2 Tbsp
    salt
  • 1 c
    celery, finely diced
  • 1 tsp
    crushed thyme
  • ground pepper to taste
  • 1 Tbsp
    chicken soup base
  • 8 c
    prepared turkey stock
  • 1/4 c
    chopped, fresh parsley

How To Make terrific turkey noodle soup from the instant pot!

  • 1
    To make the stock: Select the SAUTE button on your 8 quart Instant Pot. Heat canola oil. You could probably do this in a 6 quart if you cut up the carcass first.
  • 2
    Saute onions and garlic just until slightly soft.
  • 3
    Press CANCEL on Instant Pot.
  • 4
    Place raw turkey carcass and large cut veggies in the instant pot and pour in 8 cups water. (reserve all liquid when done cooking.)
  • 5
    Cover and lock the lid. Make sure the steam releasing handle is pointing to sealing.
  • 6
    Press the preset meat/stew setting on the instant pot.
  • 7
    When finished cooking let sit on keep warm for 15-20 minutes, then use quick release. When pressure is released, remove lid.
  • 8
    Remove Turkey Carcass, cool and pull meat from the bone and coarsely chop. Set aside, refrigerate until ready to use. Discard carcass.
  • 9
    Place a colander inside a large mixing bowl and pour turkey stock into it. Lift the colander out of the bowl to remove any leftover bones and the vegetables. Discard the solids.
  • 10
    Cool stock and pour into a gallon size plastic container and cover with a lid. Refrigerate several hours. (Party Time Ice Cream Containers are perfect for this. As you can see, we dig fudge swirl around here!)
  • 11
    For the soup, Add diced carrots, celery, egg noodles, thyme, chicken soup base, and 8 cups of turkey stock salt, into the instant pot.
  • 12
    Place the lid on the pot, seal.
  • 13
    Cook on HIGH pressure for 5 minutes.
  • 14
    Use quick release. When pressure is released, remove lid.
  • 15
    Stir turkey meat back into the pot.
  • 16
    Ladle into soup bowls and sprinkle with fresh parsley. I serve this with a nice garden salad and bread & butter for a pleasant meal.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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