This Instant Pot Turkey Soup is a great way to use up turkey leftovers when you get bored with reheating Thanksgiving dinner. The best part is, it’s a cinch to make in case you’re still recovering from cooking on feast day.
You don’t have to wait for Thanksgiving to enjoy this flavorful soup. It’s a great way to use up leftover rotisserie chicken too!
How to Make Instant Pot Turkey Soup
You won’t need any fancy ingredients for this Instant Pot Turkey Soup. Just delicious, wholesome foods and the right seasoning. The best part is, this soup is really easy to make!
If you are making this right after Thanksgiving, you likely have everything you need for it in your refrigerator already. Leftover baby carrots from the veggie platter.
A few stalks of celery and an onion leftover from the supply you bought for the stuffing. Some sprigs of rosemary leftover from seasoning your turkey.
The only thing you may not have leftover is chicken broth, unless it’s a pantry staple in your home like it is in mine. And of course, you’ll need some leftover turkey.
Normally, I break my recipes down into steps, but this Instant Pot Turkey Soup is just one step – dump everything in your Instant Pot and cook!
Add chopped celery, baby carrots, and chopped onion to your Instant Pot. Next, add the turkey, chicken broth, and water. Top with some fresh rosemary and salt and pepper.
Cook on high pressure for 10 minutes and let the pressure release naturally. That’s it! Your Instant Pot Turkey Soup is ready to eat.
Want to print out the recipe? Just click the “print” option in the recipe card below.
Instant Pot Turkey Soup
- 1 sprig rosemary
- 3 celery stalks; chopped
- 1 bag of petite carrots
- 1 white onion; chopped
- 2 to 3 cups cooked turkey
- 1 32 ounce container chicken broth
- 6-7 cups water
- Place onions, celery, carrots, and turkey in the instant pot.
- Cover with broth and water.
- Top with rosemary, salt, and pepper.
- Set to high pressure and cook for 10 minutes. Let pressure release naturally.
Stove Top Instructions
No Instant Pot? No problem! You can make this soup just as easily on the stove.
The ingredients and measurements remain the same, but follow these instructions instead:
Place the onions, celery, carrots, and turkey in the instant pot. Cover with broth and water.
Top with rosemary, salt, and pepper. Bring to a boil then reduce to a simmer. Cook until vegetables are tender.