Instant Pot Turkey Soup with Rice
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
5 mins
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Reaching/Releasing Pressure
20 mins
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Total Time
30 mins
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Servings
6
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Calories
414 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Turkey Soup with Rice
Description
Instant Pot Turkey Soup with Rice brings together diced or shredded turkey with a medley of sautéed onions, carrots, bell pepper, and celery in a well-seasoned broth. The choice of rice—white, wild, or brown—allows flexibility in texture and cooking time, all cooked under pressure for efficiency. Adding coconut milk at the end lends creaminess without heaviness, rounding out the soup’s richness. The herbs thyme and rosemary complement the turkey's flavor and add an earthy layer.
The soup is made by first sautéing the vegetables in olive oil, then deglazing the pot to capture flavors before adding rice and broth. Depending on the rice type, cooking ranges from 5 to 25 minutes under pressure, ensuring tender rice and turkey. Finally, stirred in cooked turkey and coconut milk give the soup a smooth, rich finish.
Serve this soup as a nutritious lunch or light dinner, pairing well with crusty bread or a simple side salad. It’s a practical way to use leftover turkey, and can also be made fresh with uncooked poultry. Optional cream or yogurt alternatives to coconut milk offer variety in creaminess and flavor.
If using leftover cooked turkey, add it after pressure cooking to keep it tender. For frozen cooked turkey, add it before cooking to heat through. The soup can be adjusted for personal preferences by substituting coconut milk with other dairy or nondairy options mentioned in the notes.
Ingredients
- 2 Tablespoon olive oil
- 1 yellow onion diced
- 3 carrot sliced, medium size
- 1 bell pepper chopped
- 2 celery sliced, stalks
- 2 cups chicken broth or turkey broth
- 1 cup rice uncooked, white rice, wild rice or brown rice
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 coconut milk see notes, in can
- 2 cups turkey diced or shredded (turkey can be cooked, uncooked or cooked & frozen)
Instructions
- Set the Instant Pot to Saute and add the olive oil. Let it heat for a couple minutes.
- Add the onions and cook for 3 minutes.
- Add the carrots, bell pepper and celery and saute for another 2 minutes. Turn off the Instant Pot.
- Stir in the chicken broth and deglaze the Instant Pot. Stir with a wooden spoon to loosen any vegetables stuck to the bottom. Then add the rice, thyme, rosemary, salt and pepper.
- If you are using uncooked turkey or frozen cooked turkey stir it in now. If you are using leftover cooked turkey that isn't frozen don't add it yet.
- Put the lid on, lock it and put it on the Manual setting. Set the time for 5 minutes for white rice, 12 minutes for wild rice or 25 minutes for brown rice.
- When the Instant Pot is finished let the pressure release naturally for 10 minutes. Then manually release the pressure. Add the coconut milk and shredded cooked turkey to the pot, and stir.
- Put the lid back on and let the soup sit for 5-10 minutes.
Notes
- You can replace the coconut milk with half a cup of cream, sour cream, or yogurt for a different creaminess and flavor.
- Leftover turkey can be added after cooking to maintain texture; frozen cooked turkey should be added before pressure cooking to warm through.
- This recipe works well with chicken as an alternative to turkey.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 414kcal | 21% |
| Carbohydrates | 15g | 5% |
| Protein | 27g | 54% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 92mg | 31% |
| Sodium | 619mg | 26% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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