Instant Pot Turkey Rice Soup Recipe
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Jump to RecipeThis Instant Pot turkey rice soup is a simple hearty recipe for leftover turkey- bright, fresh, and loaded with vegetables! This soup has garlic, carrots, celery, rice, and leftover turkey. A great clean out the fridge recipe!
This soup is a great recipe for leftover cooked turkey after Thanksgiving or any holiday. Serve with a family style antipasto chopped salad and some easy homemade garlic knots for a great way to enjoy your turkey twice!
We all know one of the best parts about Thanksgiving dinner is having leftovers! If you have cooked turkey or this Instant Pot turkey rice soup recipe is the perfect comfort food to use it up.
This soup is loaded with fresh chopped onions, carrots, celery, vegetable broth, rice, and of course a little fresh parsley for loads of flavor. This is a fantastic leftover recipe to make with Thanksgiving turkey! Enjoy it twice.
This Instant Pot Turkey Rice Soup Recipe Is
- Bright
- Fresh
- Simple
- Earthy
- Loaded with Flavor
- A great recipe to use leftover turkey!
No-Waste Recipes for Leftover Thanksgiving Turkey
I’m all about saving, reusing, or repurposing as much as I can in my kitchen. This leftover turkey rice soup is the perfect recipe to repurpose something you may be tempted to throw out.
Instead of tossing leftover turkey in the compost or garbage, you can repurpose it into a delicious and flavorful soup. I’m all about saving anything I can from my kitchen, and this soup is a great way to avoid letting leftovers go to waste! I also freeze my turkey too, and make soups with it later if I’m a little gobbled out.
What’s In This Pressure Cooker Turkey Rice Soup Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Cooked Turkey: You can use leftover turkey from Thanksgiving or a holiday, or use cooked ground turkey
- Extra Virgin Olive Oil
- Garlic
- Onion
- Low Sodium Vegetable Stock – I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed. Check out more low sodium recipes!
- Carrots
- Celery
- Bay Leaves: I always add bay leaves to every bean soup I make
- Jasmine Rice – I like to use this fantastic jasmine rice, which has a little extra flavor than normal white rice. The long grains are perfect for this recipe too!
- Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Fresh Parsley
How Do I Make Turkey Rice Soup in the Instant Pot?
- Chop cooked turkey into small bite sized pieces, and set aside. Use light or dark meat, whichever you prefer (I used both).
- Set the Instant Pot to Sauté mode, and add the olive oil. Add the onions and garlic and sauté for 5 to 6 minutes until translucent. Add in the carrots and onion and cook for 3 minutes more.
- Add the cooked turkey, vegetable stock, bay leaves, herbs de Provence, uncooked rice, salt, and pepper. Set Instant Pot to ‘Pressure Cook/Manual Mode’ for 10 minutes.
- Once the timer has finished, allow the soup to naturally release for 5 minutes, then quick release the remaining pressure.
- Remove bay leaves from soup pot, and stir in the fresh parsley. Enjoy!
Recipe FAQs
Absolutely! This soup uses leftover cooked turkey for a fantastic way to re-use your leftovers. Using cooked meat in soups reduced the cooking time, making this a quick and easy recipe.
Refrigerate any leftover soup in an airtight container, and enjoy within 3 days.
Yes! Place any leftover soup in an freezer bag, removing as much air as possible. Store the cooked, frozen stew in your freezer for up to 1 month. To serve, remove freezer bag, allow the stew to thaw, then heat on the stove top and serve.
More Easy Soup Ideas
- Turkey Bean Soup Recipe
- Instant Pot Turkey Noodle Soup
- Creamy Chicken Noodle Soup with Coconut Milk
- Carrot Sweet Potato Lentil Soup
- Creamy Mushroom Brown Rice Soup
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Instant Pot Turkey Rice Soup
Equipment
- Instant Pot
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion sliced
- 3 cloves garlic minced
- 2 carrots diced
- 2 stalks celery
- 2 cups cooked turkey
- 8 cups No-Salt-Added Vegetable Stock
- 3 bay leaves
- 1 tablespoon herbs de provence
- 1 cups rice I used jasmine rice
- 1 teaspoon Himalayan sea salt
- 1 teaspoon freshly ground Tellicherry Black Pepper
- 1/2 cup fresh parsley chopped
Instructions
- Chop cooked turkey into small bite sized pieces, and set aside. Use light or dark meat, whichever you prefer (I used both).
- Set the Instant Pot to Sauté mode, and add the olive oil. Add the onions and garlic and sauté for 5 to 6 minutes until translucent. Add in the carrots and onion and cook for 3 minutes more.
- Add the cooked turkey, vegetable stock, bay leaves, herbs de Provence, uncooked rice, salt, and pepper. Set Instant Pot to ‘Pressure Cook/Manual Mode’ for 10 minutes.
- Once the timer has finished, allow the soup to naturally release for 5 minutes, then quick release the remaining pressure.
- Remove bay leaves from soup pot, and stir in the fresh parsley. Enjoy!
Notes
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I really enjoyed this soup. It’s hearty and filling and delightful