Enjoy delicious soup with less fuss with this creamy and vegetable filled Instant Pot Turkey Soup. It is perfect for sitting at the table on a cold winter day, a comfy cardigan wrapped around your shoulders and a steaming pot of deliciousness upon the table!
Soup is one of my favorite things to make in my Instant Pot, because the pressure cooker makes soup so much faster than a stove top. There is no need to simmer soup for hours, instead it can be made in about half an hour, making it a quick weeknight meal.
Plus soup is great comfort food when the weather gets cooler in the fall! Try Instant Pot Meatball Soup and Instant Pot Potato Soup for more easy meal ideas.
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❤️Why You Will Love Instant Pot Turkey Soup
- This is a great way to use leftover turkey meat.
- You can use frozen turkey in this recipe.
- This soup is thick and creamy.
- Adding rice or wild rice to the soup makes it filling so that is a hearty meal all by itself.
- Cooking the rice in the broth makes it soak up the flavor so it is extra tasty.
🦃Ingredients
- Turkey – I usually make this soup with leftover turkey. But you can make it with raw turkey cut into cubes or frozen, cubed turkey.
- Onion, carrots, bell peppers, celery – These vegetables add flavor and nutrition to the soup. I use whatever color peppers I have on hand for the soup.
- Rice – You can use white rice, brown rice or wild rice in this soup recipe.
- Coconut milk – Coconut milk is added to the soup after pressure cooking and it is what makes the soup thick and creamy. Use full fat coconut milk from a can, because light coconut milk won’t thicken the soup much.
- Broth – Use chicken broth or turkey broth.
- Salt, pepper, thyme and rosemary – These spices flavor the soup.
- Oil
🥣How to Make Instant Pot Turkey Soup
- Saute – Turn the Instant Pot to Saute and add the olive oil. Add the onions to the Instant Pot and stir them, cooking them for about three minutes to soften. Then stir in the carrots, bell peppers and celery and saute them for another 2 minutes.
- Deglaze – Turn the Instant Pot off and add the broth to the pot. Stir to deglaze the bottom of the Instant Pot. This means scraping the bottom with a wooden spoon to make sure any browned bits of vegetables are not stuck to the bottom.
- Add seasoning and rice – Add the thyme, rosemary, salt, pepper and rice to the Instant Pot and stir.
- Add uncooked or frozen turkey – If you are using uncooked turkey or cooked turkey that is frozen add the cubes of turkey at this time. If you are using leftover turkey that isn’t frozen don’t add it to the Instant Pot yet.
- Pressure cook – Put the lid on the Instant Pot and make sure the sealing ring is in place and the pressure valve is closed. Set it for Manual, High Pressure for 5 minutes. If you aren’t using white rice check the timing here.
- Release pressure – Once the Instant Pot is done cooking allow a natural pressure release for 10 minutes. Then release any remaining pressure manually.
- Add final ingredients – Take the lid off the Instant Pot and stir in the coconut milk and leftover turkey. Stir everything together and then put the lid back on and let the soup sit for 5-10 minutes.
⏲️Timing for Different Types of Rice
The pressure cooking time will depend on the type of rice you are using.
| Type of Rice | Time |
| White rice | 5 minutes |
| Wild rice | 12 minutes |
| Brown rice | 25 minutes |
I have never made this soup with brown rice. But I think that the 25 minute cooking time would make the vegetables pretty mushy.
I am not a fan of mushy vegetables, which is why I’ve never tried brown rice. But if you try it let me know how it turns out!
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🍽️Serving Ideas
This is a hearty soup which has a deep, rich flavor. The soup is also full of vegetables, with hearty carrots, celery and bell peppers making it a complete meal.
If you want to serve something else with the soup a loaf of crusty bread or a green salad are excellent choices.
💭How to Store
If you have leftovers store the soup in the refrigerator for 2-3 days. It also freezes very well, just freeze it in plastic bags or another airtight container.
I like to freeze it in individual servings so I can take it out when I want a comforting soup for lunch!
❓FAQ
I used coconut milk in this recipe to keep the it dairy free, but you could use cream, sour cream or yogurt if you prefer.
You would probably want to reduce the amount you are adding if using cream, sour cream or yogurt. I would suggest using half a cup of any of those in place of the sour cream.
Absolutely, this soup is delicious with chicken too.
I prefer the soup with wild rice because it gives it an earthy taste. But I don’t always have wild rice on hand and my kids like it best with white rice.
Looking for more tasty Instant Pot recipes? Try Instant Pot Turkey Corn Chowder, Instant Pot Pork Loin and Instant Pot Lamb Stew.
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Instant Pot Turkey Soup with Rice
Ingredients
- 2 Tablespoon olive oil
- 1 yellow onion diced
- 3 mediumcarrots sliced
- 1 bell pepper chopped
- 2 celery stalks sliced
- 2 cups chicken or turkey broth
- 1 cup rice uncooked, white rice, wild rice or brown rice
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can coconut milk *see notes
- 2 cups turkey diced or shredded (turkey can be cooked, uncooked or cooked & frozen)
Instructions
- Set the Instant Pot to Saute and add the olive oil. Let it heat for a couple minutes.2 Tablespoon olive oil
- Add the onions and cook for 3 minutes.1 yellow onion
- Add the carrots, bell pepper and celery and saute for another 2 minutes. Turn off the Instant Pot.3 mediumcarrots, 1 bell pepper, 2 celery stalks
- Stir in the chicken broth and deglaze the Instant Pot. Stir with a wooden spoon to loosen any vegetables stuck to the bottom. Then add the rice, thyme, rosemary, salt and pepper.2 cups chicken or turkey broth, 1 cup rice, 1 teaspoon thyme, 1 teaspoon rosemary, 1 teaspoon salt, 1/2 teaspoon pepper
- If you are using uncooked turkey or frozen cooked turkey stir it in now. If you are using leftover cooked turkey that isn't frozen don't add it yet.
- Put the lid on, lock it and put it on the Manual setting. Set the time for 5 minutes for white rice, 12 minutes for wild rice or 25 minutes for brown rice.
- When the Instant Pot is finished let the pressure release naturally for 10 minutes. Then manually release the pressure. Add the coconut milk and shredded cooked turkey to the pot, and stir.1 can coconut milk, 2 cups turkey
- Put the lid back on and let the soup sit for 5-10 minutes.
Video
Notes
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Nutrition Information
Nutrition facts are estimates.
What can I substitute for coconut milk? I haven only used my instapot once for soup. I am still a little intimidated by it. This recipe looks really good and I love the quickness behind the instapot.
Wild rice is not done in 12 minutes and is actually the rice you need to cook the longest. I’m trying another 6 minutes now.
When using the rice setting, do I need to change the pressure to high? When would I need to use the high pressure setting on the rice setting? It is automatically set to low when initially pressing the rice setting. In my 1st attempt, following your recipe , the brown rice was under cooked. I just put it back on for another 12 min.
This recipe was a hit! Everyone loved it.
I’m sure it is awesome just as printed but I was out of wild rice so I substituted Jasmine brown rice. This increased the pressure cooker time by about 15 minutes. I also used Lowery’s Seasoned Salt instead of regular salt.
I did stir in the shredded turkey at the end along with the coconut milk.
Excellent recipe. Thanks!
I made this with leftover Turkey and what I had. I didn’t use bell pepper or any milk, and I used brown rice. I added more water. With the spices and vegetables, this soup had delicious fall taste. I really liked it that way and I will make it again!
I just made this but doubled the broth to 4 cups and added a can of Cream of Mushroom soup in place of the coconut milk. I used long grain and wild rice mix and cooked for 25 mins.
Turned out absolutely amazing!! Will be making it again for sure!!
Thank you for this recipe!!
We had this for dinner and it was delicious.
I used 3 cups of broth, and only half a can of coconut milk. I used frozen carrot coins and added them just before the broth. Next time I will only cook for 4 min. I felt like the rice was a tad overdone.
I used Thai rice and did 13min and it was just right. Also added an extra 2 cups of broth at the end to make it a little less thick.
Can this be converted to a slow cooker recipe?
I was surprised to see only 2 cups of broth and 1 can of coconut milk. I ended up adding another cup of chicken stock, could have used even more liquid.