Instant Pot Turkey Soup with Wild Rice

This creamy and veggie filled Instant Pot Turkey Soup is a delicious comfort food and a great recipe for using up leftover turkey.

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Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

Advantages to Making Soup in the Instant Pot

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 to be a rich broth, instead it can be made in about half an hour, making it an excellent quick weeknight meal.

I made this Instant Pot Turkey soup with leftover smoked turkey, which gave it deep rich flavor. The soup is also full of vegetables, with hearty carrots, celery and bell peppers and the wild rice gives it a nice texture and a nutty, earthy taste.

Cooking a turkey almost always results in leftovers and this recipe is an excellent way to use up some of those leftovers, whether from Thanksgiving, Christmas or just a big family dinner.

Print Recipe

Instant Pot Turkey Wild Rice Soup

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Main Course

Servings: 6

Calories: 341kcal

Ingredients

• 2 Tablespoon olive oil
• 1 onion diced
• 3 carrots sliced
• 1 orange bell pepper chopped
• 2 celery stalks sliced
• 2 cups chicken or turkey broth
• 1 can coconut milk
• 1 cup wild rice uncooked
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups smoked turkey cooked and shredded

Instructions

• Set the Instant Pot to Saute and add the olive oil. Let it heat for a couple minutes.
• Add the onions and cook for 3 minutes.
• Add the carrots, bell pepper and celery and saute for another 2 minutes.
• Stir in the broth, wild rice, thyme, rosemary, salt and pepper. 
• Turn the Instant Pot to off. Put the lid on, lock it and put it on the rice setting. Set the time for 12 minutes.
• When the Instant Pot is finished manually release the pressure. Add the coconut milk and shredded turkey to the pot, and stir. Put the lid back on and let the soup sit for 5-10 minutes.

Notes

Nutrition facts are estimates.

Nutrition

Calories: 341kcal | Carbohydrates: 28g | Protein: 13g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 23mg | Sodium: 754mg | Potassium: 591mg | Fiber: 3g | Sugar: 3g | Vitamin A: 116.2% | Vitamin C: 43.1% | Calcium: 4.5% | Iron: 18.5%

Instant Pot Turkey Soup Notes

• I used coconut milk in this recipe to keep the it dairy free, but you could use half and half or cream if you prefer.
• I prefer to stir the turkey in at the end because I think smoked turkey loses some of the smoked flavor if it is cooked under pressure. If you aren’t using smoked turkey you could put it in with all the other ingredients and just stir the coconut milk in at the end.
• If you substitute white or brown rice for the wild rice you need to adjust the pressure time. I’d try 5 minutes for white rice and 25 for brown rice, but those are just estimates, I haven’t actually made those soups.

Genuine Instant Pot Sealing Ring 2-Pack – 6 Quart Red/BlueGenuine Instant Pot Stainless Steel Inner Cooking Pot – 6 QuartGenuine Instant Pot Tempered Glass lid, Clear – 9 in. (23 cm) – 6 Quart

Find More Instant Pot Recipes

• Instant Pot Turkey Corn Chowder
• Instant Pot Pork Loin
• Instant Pot Lamb Stew