Instant Pot Turkey Soup

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. 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. 

What Makes This Recipe So Good?

• 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. 
• 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. 

Recipe 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. 
• Salt & 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.

How To Make

• Step 1

  • Remove any bones from turkey meat. Dice the meat. 

• Step 2 

  • Add ghee to the Instant Pot and turn on to Saute. 

• Step 3

  • Once ghee is melted, add the onion, celery, and carrots. Stir for 5 minutes, until softened. 

• Step 4

  • Add garlic and parsley. Stir for about 1 minute. 

• Step 5

  • Turn off the Instant Pot. Add turkey, bone broth, rice (if using), salt, and pepper. Stir and lock the lid. Cook on High Pressure for 10 minutes.

• Step 6

  • Release pressure naturally for 10 minutes. Then, vent the remaining pressure. 

• Step 7 

  • Add lemon juice and stir. Add any extra salt/ pepper, after tasting. 

Recipe FAQ’s

• What Instant Pot Do You Use? 

  • I have a Ninja Foodi. It’s the BEST and has 11 different functions, but only takes up 1 spot on the counter. 

• Can I Use White Onion Instead Of Red? 

  • 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. 

• How Long Will Leftovers Last? 

  • This soup can be stored in the fridge, in an airtight container, for 3-4 days. Soups are also great for freezing! 

• What Can I Serve With This? 

  • 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! 

• Can I Make This Recipe On The Stovetop?

  • Yes! Absolutely. Follow all of the same steps except using a soup pot.

• What Kind Of Turkey Should I Use?

  • 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!

Chef’s Tips

• 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. 

If you like this recipe you will LOVE

• Turkey Breast in a Maple Garlic Sauce
• Slow Cooker Pumpkin Soup
• Gluten Free Tomato Soup
• Cauliflower Leek Soup
• Almond Butter Chicken Pumpkin Instant Pot Soup

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna

Instant Pot Turkey Soup

Course Dinner, easy, Main Course, Side Dish, Soup

Cuisine American

Keyword aip turkey, fall, holiday, leftover, soup, thanksgiving, vegetable

Prep Time 10 minutes

Cook Time 10 minutes

Pressurizing & Depressurizing 20 minutes

Total Time 40 minutes

Servings 4 people

Author Allianna Moximchalk

111kcal

Cost $10

Print Recipe Pin Recipe

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.

Notes

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna

Paleo & Whole30 Friendly leftover turkey soup in the Instant Pot

Serving: 1bowl | Calories: 111kcal | Carbohydrates: 9g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 433mg | Potassium: 235mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5110IU | Vitamin C: 22mg | Calcium: 31mg | Iron: 0.4mg

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