Instant Pot Leftover Turkey Soup Recipe
This delicious and quick leftover turkey soup is so easy in the Instant Pot! Packed with turkey, veggies, and rice - it's a true comfort food and you can choose use the whole carcass. Paleo and Whole30-friendly as well!
Servings: 4 servings
Calories: 283kcal
Ingredients
- 2 cups cooked turkey meat white and/or dark meat
- Optional: any turkey carcass or bones
- 1 tbsp ghee or your favorite cooking oil
- 1 onion diced
- 2 celery stalks chopped
- 2 carrots chopped
- 4 garlic cloves minced
- 1 tsp fresh thyme leaves
- 5 cups chicken broth or water, if using bones (use 6 cups if adding rice)
- Optional: 1/2 cup white rice omit for paleo & Whole30
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- Juice of 1/2 lemon
- Chopped parsley for garnish
Instructions
- Remove turkey meat from any bones and dice until you have 2 cups. If you want, save the bones to add to the soup.
- Turn on Instant Pot to Sauté and add ghee into the pot.
- Once hot, add onion, celery, and carrots, and cook stirring for 5 minutes until softened.
- Add garlic and thyme, and stir for 1 minute.
- Turn off the Instant Pot, then add turkey, any turkey bones (if using), chicken broth (or water if adding bones), rice (if using), salt and pepper.
- Stir and secure the lid. Cook on HIGH for 10 minutes. Release pressure naturally for 10 minutes, then manually release remaining pressure.
- Add lemon juice and remove any turkey carcass and bones. Taste to add more salt, if needed.
- Serve in a bowl, sprinkled with parsley.
Video
Nutrition
Serving: 1serving - makes 4 | Calories: 283kcal | Carbohydrates: 27g | Protein: 24g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 63mg | Sodium: 1745mg | Potassium: 668mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5216IU | Vitamin C: 27mg | Calcium: 74mg | Iron: 2mg