This creamy and vegetable filled Instant Pot Turkey Soup with rice is a delicious comfort food and a great recipe for using up leftover turkey. Make it with wild rice or white rice for a delicious homemade turkey soup.
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.
Why You Will Love Instant Pot Turkey Soup
- This is a great way to use leftover turkey. 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.
- You can use frozen turkey in this recipe. So you can shred some of your Thanksgiving turkey leftovers, freeze it and make the turkey soup later when your family isn’t tired of turkey.
- 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.
- 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 – If you are feeling ambitious you can use your turkey bones to make a homemade broth. Or you can just buy broth at the grocery store.
- Salt, pepper, thyme and rosemary – These spices flavor the soup.
- Oil – Olive oil is used to brown the vegetables.
Step by Step Instructions
Turn the Instant Pot to Saute and add the olive oil. Let it heat for a couple of minutes while you chop up the onions, carrots, celery and bell peppers.
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.
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. Then add the thyme, rosemary, salt, pepper and rice to the Instant Pot and stir.
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.
3. 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.
The time you set the Instant Pot for 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 haven’t ever 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!
Once the Instant Pot is done cooking let the pressure release naturally for 10 minutes. Then release any remaining pressure manually.
4. 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.
How to Serve
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!
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.
Find More Instant Pot Recipes
- 2 Tablespoon olive oil
- 1 onion, diced
- 3 carrots, sliced
- 1 bell pepper, chopped
- 2 celery stalks, sliced
- 2 cups chicken or turkey broth
- 1 can coconut milk
- 1 cup rice, uncooked, white rice, wild rice or brown rice
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups turkey, diced or shredded (turkey can be cooked, uncooked or cooked & frozen)
- 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. Turn off the Instant Pot.
- Stir in the 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.
- 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.
- Put the lid back on and let the soup sit for 5-10 minutes.
This is also delcious with chicken.
You can substitute 1/2 cup of cream, sour cream or yogurt for the coconut milk if you prefer.
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Amount Per Serving: Calories: 414Total Fat: 28gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 92mgSodium: 619mgCarbohydrates: 15gFiber: 2gSugar: 3gProtein: 27g
Nutrition facts are estimates and are calculated using white rice.