This Instant Pot Turkey Soup is the perfect way to use leftover Thanksgiving turkey. Full of vegetables, tender turkey, and optional cauliflower rice, it’s a warm, comforting dish for cool autumn days. Instant Pot soups are wonderfully simple: sauté a few ingredients, add the broth and turkey, close the lid, and let the pressure do the rest. If you have holiday leftovers to use up, try this recipe — it’s consistently a family favorite.
This hearty soup is an excellent way to transform leftover turkey into a quick, nourishing meal. The turkey soaks up the flavors from the broth and aromatics, while the vegetables add color, texture, and nutrients. It also freezes well, so you can make a big batch and keep portions on hand for busy nights.
Soups are an easy path to a comforting, nutrient-rich meal. Over the years, I’ve developed many soup recipes that are ready any time you want something cozy and wholesome. This turkey soup is especially flexible — use the vegetables and seasonings you have on hand and adapt the starch element to suit your diet.
Why You Will Love This Recipe
- A practical way to use leftover Thanksgiving turkey or any cooked turkey.
- Instant Pot preparation keeps hands-on time minimal — sauté, add the rest, then pressure cook.
- A flavorful, nourishing bowl with vegetables, turkey, and an optional low-carb rice substitute.
- Naturally free from gluten and dairy when prepared with compliant ingredients; easy to adapt to many dietary needs.
- Pairs well with simple sides like grain-free rolls, crusty bread, or a light salad.
Ingredients
- Cooked turkey meat – 2 cups, diced. White, dark, or a mix will work well.
- Ghee or cooking oil – 1 tablespoon, for sautéing the vegetables.
- Red onion, carrots, celery – 1 red onion (diced), 2 carrots (chopped), 2 celery stalks (chopped). Adjust sizes to taste.
- Garlic & parsley – 4 garlic cloves (minced) and 1/2 teaspoon dried parsley (or 1 teaspoon fresh).
- Bone broth – 5 cups. Use a high-quality bone or stock for the richest flavor.
- Lemon – Juice of 1/2 lemon, added at the end to brighten the soup.
- Sea salt & black pepper – Start with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then adjust to taste.
- Cauliflower rice (optional) – 1/2 cup to make the soup a little heartier without adding grains.
See the recipe card below for the exact measurements and a concise ingredient list.
Substitutions and Variations
- Add gluten-free pasta or regular egg noodles to transform this into a classic turkey noodle soup.
- Swap bone broth for turkey broth or chicken broth depending on what you have available.
- Stir in cooked white, brown, or wild rice instead of cauliflower rice for a traditional texture and extra heartiness.
If you experiment with other substitutions, note cooking times may change. Adjust liquid and seasoning as needed and feel free to share how it turned out.
Step by Step Instructions
Photo 1: Remove any bones from the turkey and dice the meat. Set your Instant Pot to Sauté and add the ghee. When hot, add the carrots, onion, and celery. Stir and cook about 5 minutes until softened. Add minced garlic and parsley and cook for another minute. Turn off Sauté, then add the turkey, broth, rice (or cauliflower rice), salt, and pepper. Close and lock the lid, then cook on High Pressure for 10 minutes.
Photo 2: Let the pressure release naturally for 10 minutes, then vent the remaining pressure. Stir in the lemon juice and taste for seasoning; add more salt or pepper if desired. Serve hot, garnished with fresh herbs if you like.
Expert Tip
- Allow a natural pressure release: Let the Instant Pot naturally release pressure for at least 10 minutes. This helps the soup settle and prevents splattering from a sudden quick release.
- Prevent sticking while sautéing: If the vegetables begin to stick, add a touch more ghee or switch to olive oil. Keep the heat moderate and stir frequently.
- Stay safe when releasing steam: When manually releasing pressure, keep your hand and face well away from the valve to avoid burns from the hot steam.
Recipe FAQs
I use a multifunctional electric pressure cooker that combines pressure cooking with sauté and slow-cook functions. Any brand with similar features will work.
Yes. Red onion is mild and slightly sweet, but white or yellow onions are fine — each will subtly change the flavor profile.
This soup works well as a main dish or a side. Try serving with warm bread, rolls, or a light green salad for a complete meal.
Yes. Sauté the vegetables in a large pot, add the remaining ingredients, bring to a simmer, and cook until the rice (or other starch) and vegetables are tender — timing will vary by stove and ingredients.
Any cooked turkey works well. Leftover Thanksgiving turkey is ideal, but cooked turkey breast from any recipe will also be delicious.
A sprinkle of minced fresh herbs, such as parsley or thyme, adds a bright finish. A lemon wedge at the table is also nice for extra brightness.
Storage Instructions
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
- To freeze, transfer to freezer-safe containers and store for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stove.
Other Soup Recipes You Will Love
-
Pumpkin Slow Cooker Soup
-
Chicken Carrot Pumpkin Soup
-
Cauliflower Leek Soup
-
Gluten Free Tomato Soup
Instant Pot Turkey Soup
Equipment
-
Instant Pot or similar electric pressure cooker
Ingredients
- 2 cups cooked turkey meat, diced
- 1 tbsp ghee or cooking oil
- 1 red onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1/2 tsp parsley (dried) or 1 tsp fresh
- 5 cups bone broth
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- Juice of 1/2 lemon
- 1/2 cup cauliflower rice, optional
Instructions
- Remove any bones from the turkey and dice the meat.
- Set the Instant Pot to Sauté and add the ghee. When hot, add carrots, onion, and celery. Cook for about 5 minutes, stirring occasionally, until softened.
- Add minced garlic and parsley and cook for an additional minute.
- Turn off the Sauté function. Add the diced turkey, bone broth, rice or cauliflower rice, salt, and pepper. Stir, close, and lock the lid. Cook on High Pressure for 10 minutes.
- Allow the pressure to release naturally for 10 minutes, then manually vent any remaining pressure.
- Stir in lemon juice, taste, and adjust seasoning as desired. Serve warm.
Notes
Storage: Refrigerate in an airtight container for up to 5 days.
Freezer: Freeze in airtight containers for up to 3 months.
Nutrition: Nutritional values are estimates based on typical ingredients and 4 servings.
Servings: This recipe yields about 4 servings.
Calories: 111 kcal |
Carbohydrates: 9 g |
Protein: 12 g