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!
Servings 6servings
Course Dinner, Soup
Cuisine American
Ingredients
2tablespoonsolive oil
1sweet onionsliced
3clovesgarlicminced
2carrotsdiced
2stalkscelery
2cupscooked turkey
8cupsNo-Salt-Added Vegetable Stock
3bay leaves
1tablespoonherbs de provence
1cupsriceI used jasmine rice
1teaspoonHimalayan sea salt
1teaspoonfreshly ground Tellicherry Black Pepper
1/2cupfresh parsleychopped
Equipment
Instant Pot
Method
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!
Nutrition
Calories286kcal
Notes
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