Terrific Turkey Noodle Soup From The Instant Pot!

Amy Herald


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!


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15 Min
1 Hr
Pressure Cooker/Instant Pot



  • 1 medium
    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

  • 6 oz
    egg noodles
  • 2 c
    carrots, thinly sliced
  • 1/2 Tbsp
  • 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.

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