I don’t know about you, but nothing says comfort like a warm bowl of soup, especially when it’s Quick Instant Pot Turkey Soup! I absolutely adore this recipe because it manages to pack so much flavor and nourishment into one simple dish. Plus, it’s the perfect way to use up those leftover turkey scraps after Thanksgiving — trust me, you’re going to want to save those!
I can still remember a chilly afternoon where I whipped up this soup. The kids were running around, and I had a fridge full of leftover turkey. I was skeptical at first about what to make, but when I pulled out my Instant Pot and tossed everything in, the rich aroma filled my kitchen in no time. It felt like wrapping myself in a cozy blanket with every spoonful. Now, every time the winter chill hits, I find myself craving this soup like clockwork!
What’s in Quick Instant Pot Turkey Soup?
**Olive Oil:** A tablespoon of good quality olive oil is perfect for sautéing those aromatic veggies and adds a lovely depth of flavor.
**Onion:** I go for a medium onion, diced. It forms the base of most soups and adds a delightful sweetness once it’s cooked down.
**Carrots:** Sliced carrots bring a sweet crunch to the mix. I usually just grab whatever I have on hand!
**Celery:** Two stalks of diced celery are key for that classic soup texture and flavor. They add a subtle earthiness that can’t be missed.
**Garlic:** Three cloves of minced garlic are essential! Who doesn’t love the smell of garlic wafting through the kitchen?
**Dried Thyme:** A teaspoon of dried thyme enhances the dish with herbal warmth. I always keep this on hand; it’s so versatile!
**Dried Rosemary:** Rosemary’s aromatic magic joins in with another teaspoon. Just a little can go a long way in elevating the soup.
**Black Pepper:** Half a teaspoon of freshly cracked black pepper adds a gentle kick. I like a bit more, but you do you!
**Salt (to taste):** A quarter teaspoon, or more if needed; you know your palate best!
**Broth:** Four cups of turkey or chicken broth provide a hearty base. I tend to opt for low-sodium options when I can.
**Cooked Turkey:** You can’t forget the star of the show! Two cups of shredded cooked turkey, whether it’s Thanksgiving leftovers or store-bought rotisserie chicken, work perfectly here.
**Green Beans:** Optional, but I love throwing in a cup of chopped green beans for a pop of color and added texture.
**Frozen Peas:** Another optional ingredient. One cup adds sweetness and vibrant green spots that make the soup visually appealing.
**Lemon Juice:** A tablespoon of lemon juice adds a refreshing zing, balancing out the rich flavors. This step is optional, but I highly recommend it!
**Fresh Parsley:** Garnishing with fresh parsley not only brightens the dish but also adds fresh flavor. I can’t resist a lovely green sprinkle on top!
Is Quick Instant Pot Turkey Soup Good for You?
Oh, absolutely! This turkey soup is a delightful concoction loaded with healthy ingredients.
**Turkey:** It’s a lean protein, which makes it perfect if you’re looking to maintain or lose weight while still feeling full and satisfied.
**Vegetables:** Carrots, celery, and green beans pack the bowl with fiber, vitamins, and minerals — bonus points for the body!
**Olive Oil:** The olive oil brings healthy fats to the table, helping your body absorb all those lovely vitamins.
On the flip side, if you’re watching your sodium intake, just be conscious of the broth you choose. Always opt for low-sodium versions or adjust the salt accordingly. And if you’re looking to keep it more low-carb, skip the peas or stick to just the turkey and veggies!
Ingredients
– 1 tablespoon olive oil
– 1 medium onion, diced
– 2 carrots, sliced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt (or to taste)
– 4 cups turkey or chicken broth
– 2 cups cooked turkey, shredded
– 1 cup green beans, chopped (optional)
– 1 cup frozen peas (optional)
– 1 tablespoon lemon juice (optional)
– Fresh parsley for garnish
This recipe serves about 6 hungry souls, perfect for cozy family dinners or meal prep!
How to Make Quick Instant Pot Turkey Soup?
1. Set the Instant Pot to the “Sauté” mode. Add the olive oil and let it heat for a minute.
2. Add the diced onion, sliced carrots, and diced celery to the pot. Sauté for about 5 minutes until the vegetables are softened.
3. Stir in the minced garlic, dried thyme, dried rosemary, black pepper, and salt. Cook for another minute until fragrant.
4. Pour in the turkey or chicken broth, scraping the bottom of the pot to deglaze any bits stuck there.
5. Add the shredded turkey and optional green beans to the pot. If you’re using frozen peas, we’ll add them later.
6. Secure the lid on the Instant Pot and set it to “Manual” or “Pressure Cook” on high pressure for 10 minutes.
7. Once cooking time is up, carefully perform a quick release of the pressure.
8. If you opted for frozen peas, stir them in now and let the soup sit for a few minutes until they are warmed through.
9. For extra brightness, stir in the lemon juice just before serving.
10. Ladle the soup into bowls, garnish with fresh parsley, and enjoy!
Cozy Up With These Serving Suggestions!
If you have some crusty bread or a side salad lying around, feel free to serve it up alongside your soup for a complete meal! I also love adding a sprinkle of parmesan cheese on top for a rich twist. You can even swap out turkey with chicken or other veggies based on what you have.
I promise you’ll fall in love with this Quick Instant Pot Turkey Soup like I did. It’s warm, fulfilling, and perfect for a busy weeknight. Give it a try, and I’d love to hear about your cozy kitchen adventures! Let’s see how you customize this soup, and don’t forget to sprinkle in your own love!
