instant pot ramen in a bowl with leftover turkey and chopsticks

Leftover Turkey Instant Pot Ramen

A quick an easy Instant Pot Ramen made with turkey bone broth, leftover turkey and ramen noodles. Super easy and delicious!
Course Main Course
Cuisine Japanese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 153kcal
Author Danielle Wolter


  • 6 packages ramen noodles
  • 8 cups turkey bone broth
  • 4 cups turkey
  • 3 garlic cloves, minced
  • 1 tbsp. ginger paste
  • 1/4 cup soy sauce
  • 2 tbsp. chili garlic sauce
  • 1/4 cup sake
  • Salt, to taste
  • 6 oz. Velveeta, cubed
  • Green onions
  • Crispy garlic
  • Ramen eggs (optional)


  • Combine the turkey broth, garlic, ginger, chili garlic sauce and sake in the Instant Pot. Pressure cook on high for 10 minutes. Let the pressure release naturally for 10 minutes, then release any remaining pressure using the manual release.
  • Turn the Instant Pot to saute and add the soy sauce and Velveeta. Stir continuously for 3-5 minutes until Velveeta has fully melted. If you don't stir continuously, the cheese falls to the bottom of the Instant Pot and will stick to it.
  • While the broth is cooking, cook the ramen noodles in boiling water for 3 minutes and drain. Set aside.
  • Add about 1/2 cup turkey and some noodles in a bowl. Ladle the broth over the top and garnish with sliced green onions, fried garlic and ramen eggs.


  1. The ramen eggs are optional, but they are SO GOOD is you have a day in advance to make them. Get the recipe for homemade Ramen Eggs. You can also used hard boiled eggs, or just skip the eggs all together if you prefer.
  2. Fresh ramen noodles can be used in place of the packages. I recommend using about 2 lbs. fresh noodles. You can also use authentic dried noodles (about 25-30 oz will work).
  3. The broth and turkey can be made ahead and store in the fridge for up to 3 days. Reheat on the stove or in the microwave until warmed through. The noodles can be cooked ahead and store in a container in the fridge for up to 3 days. However, for best results I recommend cooking the noodles fresh to serve in the broth so they don't become overly mushy. 
  4. The broth and turkey can be frozen in a airtight container for up to 6 months. I recommend freezing it in portion sizes so you don't have to thaw it all out at once to make a bowl. I do not recommend freezing the noodles. Place in the fridge overnight to thaw the broth, or just heat in the microwave until warmed through.


Serving: 1cup | Calories: 153kcal | Carbohydrates: 6g | Protein: 16g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 1855mg | Potassium: 392mg | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 16.8mg | Calcium: 145mg | Iron: 1.1mg