Instant Pot Turkey Soup
Make the best homemade Instant Pot Turkey Soup from leftover turkey meat and stock (bone broth) with this easy pressure cooker recipe. A delicious way to use Thanksgiving leftovers!
Servings: 6
Ingredients
- 1 cup baby carrots, sliced thin
- 1 medium yellow onion, chopped
- 2 celery stalks diced
- 1 tablespoon olive oil
- 2 cups cooked turkey, diced
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 1 teaspoon herbes de Provence seasoning
- additional salt and pepper, to taste
- 4 cups turkey stock (bone broth)
- ¼ cup water
Instructions
- Hit SAUTE on Instant Pot, and when it reads, Hot, add the olive oil, carrots, celery and onion, and cook until slightly soft
- Hit CANCEL to turn pot off, then add cooked turkey, turkey stock, water, salt, pepper and herbes de Provence
- Place lid on Instant Pot, turn vent to Sealing position, and hit PRESSURE COOK for 5 minutes
- Pot will take several minutes to reach pressure, then begin counting down and cook for 5 minutes and beep when done. Allow a 5 minute natural release (or longer) and do quick release for remaining pressure
- When pin drops, remove lid, and stir. If you want to add noodles, add 2 cups uncooked egg noodles, hit CANCEL, then hit SAUTE, and cook until noodles are done. You can also cook noodles separately and serve with soup.
Notes
Recipe was made in a 6-quart Instant Pot electric pressure cooker with this recipe for homemade Instant Pot Turkey Stock.
You can use an 8-quart without changing the recipe.
Nutrition
Calories: 160kcal