Instant Pot Turkey Noodle Soup

It’s Christmas Day in Greece and I’m missing home. We’ve been traveling around Athens, Delphi and Kalambata for the past week, and had really great souvlaki and grilled seafood, but I don’t know what it is about traveling, I just miss the simplicity of home flavours and perhaps the kind of food we take so much for granted. Kid#2 sat on my bed last night and was craving Crystal Jade Kitchen (about a month ago she had refused to go there because she said she was sick of the food) and the 腐皮卷 (beancurd skin prawn roll) there.

And there is a part of me that misses my Instant Pot! The first part of the trip in Athens was great as I had access to a mini kitchen. Thanks to jet lag, the family usually had a big lunch out (the equivalent of dinner for us) and then a light one pot dish for dinner. 

Simple 1 – 2 dish dinners made in the hotel room.

Last night was Christmas Eve and we made the effort to go out and get a proper dinner but it failed abysmally with kid#1 refusing to eat anything and the rest of us failing to eat more than half the food that was laid out before us. I guess there’s only so much fried cheese, calamari and souvlaki that we can manage. So this morning it is with a little wistful longing that I am posting my last Instant Pot meal – it was the morning after our family Christmas party and we were rushing to go to church. The Instant Pot as usual delivered super quick magic; a very quick noodle soup made from leftovers from the party. Or rather ingredients that I hadn’t used up in the dishes I had made for the party. There was something magical about it and I wish I had that for breakfast right now.

Regardless, it’s Christmas Day and I realize that each of us really longs to be home and in the middle of the comforts of home. Wishing everyone a Blessed Christmas that you will each find your home and security in Christ!

Instant Pot Turkey Noodle Soup

  • Servings: 4
  • Difficulty: Easy
  • Print


  • 2 cups of turkey meat, cubed
  • 1/2 carrot, diced
  • 1 rib celery, diced
  • 5 cherry tomatoes, halved
  • 1/4 cup cannellini beans
  • 3 cups homemade beef or chicken broth 
  • 1 packet low carb noodles (I used Explore Asian’s Black Bean Pasta)
  • 1 tbsp parsley, chopped
  • 1/2 tsp pepper
  • Salt to taste
  • 1 tbsp olive oil


  1. Put the Instant Pot on sauté mode. Sauté the carrots and celery till lightly caramelized.
  2. Add the turkey, tomatoes, beans, beef broth and pasta noodles, making sure that the noodles are submerged.
  3. Close the lid of the pot, turning the valve to the sealed position. Manually pressure cook for 5 minutes, then do a quick pressure release.
  4. Stir in the parsley. Adjust seasonings for soup to taste.
  5. Serve hot.


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