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–+ servings
chicken and rice soup recipe instant pot leftover thanksgiving recipes with light and dark meat turkey

Instant Pot Turkey Rice Soup

By: Kelly Jensen
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 4 votes
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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

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Nutrition

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