Instant Pot Leftover Turkey Soup Recipes

INSTANT POT® TURKEY SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select High Saute function. Add carrots, celery, onion, and parsnip and saute until slightly soft, about 5 minutes. Stir in turkey broth. Add turkey, tomato paste, celery leaves, herbes de Provence, salt, black pepper, and red pepper flakes; stir to combine.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure in short bursts using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Ladle pasta into bowls and top with soup.

INSTANT POT LEFTOVER TURKEY SOUP RECIPE

Steps:

• Remove turkey meat from any bones and dice until you have 2 cups. If you want, save the bones to add to the soup.
• Turn on Instant Pot to Sauté and add ghee into the pot.
• Once hot, add onion, celery, and carrots, and cook stirring for 5 minutes until softened.
• Add garlic and thyme, and stir for 1 minute.
• Turn off the Instant Pot, then add turkey, any turkey bones (if using), chicken broth (or water if adding bones), rice (if using), salt and pepper.
• Stir and secure the lid. Cook on HIGH for 10 minutes. Release pressure naturally for 10 minutes, then manually release remaining pressure.
• Add lemon juice and remove any turkey carcass and bones. Taste to add more salt, if needed.
• Serve in a bowl, sprinkled with parsley.

INSTANT POT LEFTOVER TURKEY SOUP

Steps:

• Peel and dice your vegetables.
• Peel and dice your red onion. Sauté in the instant pot with some extra virgin olive oil on the sauté setting. When the onion softens press cancel.
• Load everything into the instant pot inner pot, stir and place the lid on. Set the valve to sealing and cook for 4 minutes with a quick pressure release.
• Use a hand blender to make smooth or alternatively you can keep as a chunky soup.
• Load into bowls and serve with bread rolls.

INSTANT POT TURKEY SOUP

Steps:

• Start the instant pot in sauté mode and add the butter. When the butter is melted, add chopped yellow onion. Crush the garlic cloves gently with the side of the knife, remove the peel, and add the garlic to the instant pot as well. Sauté on Medium or High/More, without the onion and garlic browning, for 5 minutes.
• Add carrots and sauté for 1 more minute.
• Make sure the sauté setting is on "More" or "High" and pour in the white wine. Simmer for 1 minute.
• Press "Cancel" to turn off the instant pot. Bring out your turkey bones, and crack them a bit if possible. Then add them to the instant pot together with water, whole peppercorns, bay leaves and salt. Mix as well as possible.
• Close the lid tightly and choose "Soup" mode if you have it. Set it to run for 7 minutes. If you don't have a soup setting, set it to pressure cook on High for 7 minutes instead.
• When the pressure cooking cycle is done, let it sit and release pressure naturally for 10 minutes. Then do a quick release to release the last of the pressure.
• Remove the turkey bones and bay leaves from the pot. Mix in lemon juice and the turkey meat in pieces. Close the lid and make sure the pressure cooker is set to "Keep Warm", then let it sit for 5 minutes to allow for the turkey meat to heat up.
• Taste test and adjust seasoning as needed, then serve on its own, or with a piece of bread.