This Instant Pot Turkey Soup is my favorite way to use leftover Thanksgiving turkey. Packed with veggies, turkey, and cauliflower rice, this is such a comforting fall soup while using your holiday leftovers. Instant Pot soups are the best – dump all the ingredients into the pot, and you’re set! Try this soup next time you have leftover turkey. It is guaranteed to be a hit in your house.
This delicious soup is a great way to not only use up your Thanksgiving leftovers but is also an easy way to fill your freezer with homemade soup for anytime you are wanting something cozy. The leftover turkey meat will soak up all of the flavor and moisture from the bone broth as well as infuse all of the turkey flavor into the soup.
Soups are a great way to enjoy a warm and cozy meal while also getting additional nutrients. I have developed numerous soup recipes over the years. Some of my favorite soup recipes are: Pumpkin Soup with Chicken, Carrot and Butternut Squash Soup, Gluten Free Tomato Soup, cauliflower leek soup, butternut squash curry, thai shrimp soup, thai creamy chicken soup, and dairy free lobster bisque.
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Why You Will Love This Recipe
- This is a great way to use up leftover turkey from Thanksgiving!
- Instant Pot soups are SO easy – dump in all your ingredients and that’s IT.
- This soup is packed with the best flavors – veggies, turkey, rice, and seasoned so well.
- This recipe is naturally gluten free, grain free, dairy free, flourless, keto, low carb, autoimmune protocol, AIP, vegan, paleo, soy free, and refined sugar free.
- If you love soups in the cold Fall time check out my other great fall soup. This Slow Cooker Pumpkin Soup is one of my favorites.
- I love to serve this warm and cozy soup with my AIP Bread Rolls on the side.
- If you are in the Pittsburgh area and would prefer to get this soup delivered right to your doorstep, check out my paleo weekly meal prep menu.
Ingredients
- Cooked turkey meat- You can use white and/or dark meat! This is a perfect way to use up any leftover turkey from Thanksgiving, if you find yourself with an abundance. While any kind of turkey meat will work, my go to Boneless Turkey Breast recipe is my favorite.
- Ghee– Or your favorite cooking oil. You will use this to saute the veggies.
- Red onion, celery, carrots– The perfect combination of veggies for this Instant Pot Turkey Soup. Each vegetable can be chopped to preference. If you prefer larger chunks of carrot in your soup, cut them into coins.
- Garlic & parsley- These seasonings create a wonderful flavor. I used dried parsley, but feel free to use fresh parsley. If you do use fresh, double the amount. Dried ingredients have a stronger flavor.
- Bone broth– My favorite brand is Kettle & Fire. I use it for everything! This makes a great soup base. Use code ALLIANNASKITCHEN for 20% off.
- Lemon– Only the juice will be used in this recipe. This brightens and balances out all the delicious flavors.
- Sea salt & black pepper– As desired.
- Cauliflower rice (optional)- To make your soup more hearty! A little bit of rice in each bite of soup is so yummy. I love using Trader Joe’s cauliflower rice.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- A great variation would be to add gluten free pasta to make it more of a turkey noodle soup. If you are not gluten free, you can also use egg noodles.
- You can substitute bone broth for turkey broth to enhance even more turkey flavor or if you don’t have that available you could use chicken broth.
- You could also add brown rice, wild rice, or white rice to this recipe as well to make it more filling.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Photo 1: Remove any bones from the turkey meat and dice the meat. Next, turn on your Instant Pot to Sauté and add the ghee. Once hot, add the carrot, onion, and celery. Stir for 5 minutes until vegetables are softened. Then, add garlic and parsley and stir for 1 minute. Finally, Turn off the Instant Pot and add the turkey, bone broth, rice, salt, and pepper. Stir and lock the lid. Cook on high pressure for 10 minutes.
Photo 2: Naturally release for 10 minutes. Then, vent the remaining pressure. Add lemon juice to the pot and stir. Taste and add any extra salt and pepper if desired.
Expert Tip
- Tip # 1: Make sure to allow the pressure to release naturally for AT LEAST 10 minutes. This allows the soup to settle. Releasing pressure gradually is gentler than an instant, quick release.
- Tip # 2: If you are the sautéed onions, carrots, and celery start to stick to the instant pot while sautéing you can add additional ghee to the pot or you could substitute for olive oil.
- Tip # 3: If you are new to pressure cooking, when you release the pressure you will want to make sure that your hand is not over top or near the valve. The steam that will be released can burn you if it is near the steam.
Recipe FAQs
I have a Ninja Foodi. It’s the BEST and has 11 different functions, but only takes up 1 spot on the counter.
Sure! The flavor profiles of each onion are a bit different, so just note, it may alter the taste. For reference, red onions are subtly sweet and mild. White onions are strong and sharp. Yellow onions have the deepest flavor.
This makes a great lunch, dinner, or side dish. There are so many possibilities for this Instant Pot Turkey Soup. If you are eating this as a main dish, I suggest serving The Best Vegan Garlic Bread with it!
Yes! Absolutely. Follow all of the same steps except using a soup pot. You will also want to cook this soup on the stove top over medium heat and cooking time could vary depending on your stove.
Any kind will work. This recipe is intended to be made with Thanksgiving Day leftovers. I also love using my Boneless Turkey Breast Recipe for this recipe too!
I like to add minced fresh herbs on top for extra flavor.
Storage Instructions
- The leftover soup can be stored in the refrigerator for up to 5 days in an airtight container.
- The leftovers can be stored in the freezer for up to 3 months in an airtight contianer.
Other Soup Recipes You Will Love
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Instant Pot Turkey Soup
Equipment
- Instant Pot
Ingredients
- 2 cups cooked turkey meat white and/or dark
- 1 tbsp ghee
- 1 red onion diced
- 2 carrots chopped
- 2 celery stalks chopped
- 4 garlic cloves minced
- 1/2 tsp parsley
- 5 cups bone broth
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 lemon juiced
- 1/2 cup cauliflower rice optional
Instructions
- Remove any bones from the turkey meat. Dice the meat.
- Turn on your Instant Pot to Saute and add the ghee. Once hot, add the carrot, onion, and celery. Stir for 5 minutes, until veggies are softened.
- Add garlic and parsley. Stir for 1 minute.
- Turn off the Instant Pot. Add turkey, bone broth, rice, salt, and pepper. Stir and lock the lid. Cook on High Pressure for 10 minutes.
- Release pressure naturally for 10 minutes. Then, vent the remaining pressure.
- Add lemon juice to the pot and stir. Taste and add any extra salt & pepper, if desired.
Michele says
For additional vegetables, can you use frozen mixed vegetables? Corn peas, string beans? Any other suggestions?
Yes!
Etta says
What can I use in the place of bone broth?
You can use water but it may change the flavor a little bit.