Instant Pot Turkey Soup is a great dish for all the leftovers from your Thanksgiving or Christmas feast! This easy 30 minute soup is sure to be a family favorite.
Prep Time5 minutesmins
Cook Time5 minutesmins
Reaching/Releasing Pressure20 minutesmins
Total Time30 minutesmins
Servings: 6
Ingredients
2Tablespoonolive oil
1yellow oniondiced
3mediumcarrotssliced
1bell pepperchopped
2celery stalkssliced
2cupschicken or turkey broth
1cupriceuncooked, white rice, wild rice or brown rice
1teaspoonthyme
1teaspoonrosemary
1teaspoonsalt
1/2teaspoonpepper
1can coconut milk*see notes
2cupsturkeydiced 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.
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.
Notes
This is also delicious with chicken.You can substitute 1/2 cup of cream, sour cream or yogurt for the coconut milk if you prefer.