Instant Pot Turkey Noodle Soup 

🧂 Ingredients

• 1 tablespoon butter
• 2 large carrots

  peeled and sliced
• 2 stalks celery

  sliced
• 1 medium onion

  diced
• 1 cup button mushrooms

  sliced
• 2 cloves garlic

  minced
• 1 teaspoon fresh sage

  minced
• 4 cups low sodium chicken stock
• 2 cups shredded cooked turkey
• 2 cups uncooked egg noodles
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 dried bay leaf

Instructions

• 1 Heat the Instant Pot using the saute function and add in the butter.
• 2 Once the butter has melted, add the carrots, celery, onion, and mushrooms and
  any other veggies you’d like to add to the pot and stir to coat all of the
  vegetables with butter. Cook for 5-6 minutes, or until the vegetables are
  tender.
• 3 Next, add the garlic and sage and cook for an additional minute.
• 4 Add the chicken stock, turkey, noodles, salt, pepper, and bay leaf and stir to
  combine.
• 5 Attach the lid and ensure the valve is in the sealing position.
• 6 Set the Instant Pot to Pressure Cook – Manual for 3 minutes.
• 7 Once the Instant Pot has finished cooking, release the pressure manually by
  switching the valve to the venting position. Be careful, it may spit and steam
  when the valve is opened!
• 8 Remove the bay leaf and adjust the salt and pepper as needed.
• 9 Serve warm.

Nutrition Info