Instant Pot Turkey Rice Soup Recipe

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This 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 spinach salad and some easy homemade garlic knots for a great way to enjoy your turkey twice!

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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!

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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?

I stock up on organic produce with Misfits Market  – they have a fantastic selection of in-season fruits & veggies, pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!

  • Cooked Turkey: You can use leftover turkey from Thanksgiving or a holiday, or use cooked ground turkey
  • Extra Virgin Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s inexpensive & I like to keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value.
  • Garlic
  • Onion
  • Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. 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 here!
  • 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
turkey rice soup instant pot turkey soup recipe gluten free turkey soups with jasmine rice onions garlic carrots and parsley

One Pot Leftover Turkey Soup Recipes For the Win!

This Instant Pot turkey soup is the perfect one-pot lunch or dinner!  I love a good One Pot Meal, especially during these fall months when the weather starts to turn cooler. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast! 

All the food gets cooked at once, which makes cleaning up a breeze. And the stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out more easy one pot meals that are ready in no time!

How Do I Make Turkey Rice Soup in the Instant Pot?

  1. Chop cooked turkey into small bite sized pieces,  and set aside. Use light or dark meat, whichever you prefer (I used both).
  2. 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.
  3. 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.
  4. Once the timer has finished, allow the soup to naturally release for 5 minutes, then quick release the remaining pressure.
  5. Remove bay leaves from soup pot, and stir in the fresh parsley. Enjoy!

Instant Pot for Easy Soup Every Time!

For all my slow cooker recipes I use the 8-Quart Instant Pot Ultra – which is an amazing multi-cooker!  The 8 quart is a bit larger than the standard models (which are only 6 quart) so I have extra room to meal prep and batch cook more meals for the week.

The Pro model also has some great extra settings like cake baking and yogurt making which are really neat. I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.

Share This Turkey Rice Soup Recipe

After you make this easy turkey rice soup recipe – please be sure to leave me a comment, rate this recipe, and tag Modern Bites on Instagram. I absolutely love browsing through all your photos of my recipes!

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Instant Pot Turkey Rice Soup

This 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 spinach salad and some easy homemade garlic knots for a great way to enjoy your turkey twice!
5 from 2 votes
Cook Time 30 minutes
Total Time 30 minutes
Course Dinner, Soup
Cuisine American
Servings 6 servings
Calories 286 kcal

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

Save Money on Fresh Groceries & Pantry Staples!

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce for delivery.  You can save up to 40% off grocery store prices.
If you think produce delivery is too expensive… think again, and give Misfits Market a try!

Nutrition

Calories: 286kcal
Did you make this recipe?Let us know how it was!

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4 Comments

5 from 2 votes (1 rating without comment)

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