Instant Pot Leftover Turkey Noodle Soup
Enjoy the convenience with our Instant Pot Leftover Turkey Noodle Soup. Crafted from tender shreds of leftover turkey, this wholesome soup brings together the rich flavors of the holiday season in a single, steaming bowl. Imagine the aroma of spices with kale meld with noodles and leftover turkey.
Servings: 8 people
Calories: 66kcal
Equipment
- 1 Instant Pot Duo Plus Air Fryer 8 quart
Ingredients
- 5 oz Egg Pasta Noodles
- 2 cups Shredded Leftover Turkey
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tsp Powdered chicken Bouillon
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 2 stalk Sliced Celery
- 1 stick Sliced Carrots
- 1 cup Kale leaves
- 2 cups Water or Chicken Broth I saved my turkey dripping too, so I used that.
- 1/4 cup Olive oil
Instructions
- Put the inner pot in the Instant Pot base. Oush the saute' button setting and heat the olive oil.
- Cook the onion until transparent, and add the celery and carrots. Cook for three minutes. Add the shredded leftover turkey. Let it cook for two more minutes.
- Add the water and egg pasta noodles. Stir gently to mix the pasta with the broth. Cover the Instant Pot with the pressure cooker lid. Set the pressure to HI and set the timer to two minutes.
- Quickly release the pressure when done, and push the saute' button setting. Add the kale. and let it cook until wilted. Season with salt,pepper, garlic and onion powder.
Nutrition
Calories: 66kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 147mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.1mg