Best 2 Instant Pot Turkey Soup Recipes

In the realm of hearty and comforting meals, few dishes can rival the allure of a steaming bowl of turkey soup. Whether you're craving a soothing remedy for a chilly day or seeking a flavorful feast to share with loved ones, preparing an instant pot turkey soup is an effortless and rewarding culinary adventure. Embark on a journey of taste as we uncover the secrets to crafting the perfect instant pot turkey soup, ensuring a delightful experience with every spoonful.

Here are our top 2 tried and tested recipes!

INSTANT POT® TURKEY SOUP

Instant Pot® Turkey Soup image

Leftover turkey and a few pantry staples make this a quick meal. Ready in under an hour, sooner if your broth is room temperature.

Provided by Bren

Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 medium carrots, peeled and sliced
2 stalks celery, sliced
1 medium onion, chopped
1 medium parsnip, peeled and sliced
6 cups no-salt-added turkey broth
2 ½ cups chopped cooked turkey
2 tablespoons tomato paste
2 tablespoons chopped inner celery leaves
1 teaspoon herbes de Provence
1 teaspoon salt, or to taste
½ teaspoon freshly ground pepper, or to taste
1 pinch red pepper flakes
5 ounces tubetti pasta

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select High Saute function. Add carrots, celery, onion, and parsnip and saute until slightly soft, about 5 minutes. Stir in turkey broth. Add turkey, tomato paste, celery leaves, herbes de Provence, salt, black pepper, and red pepper flakes; stir to combine.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure in short bursts using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Ladle pasta into bowls and top with soup.

Nutrition Facts : Calories 262 calories, Carbohydrate 27.8 g, Cholesterol 44.3 mg, Fat 5.9 g, Fiber 4.2 g, Protein 23.4 g, SaturatedFat 1.4 g, Sodium 856.4 mg, Sugar 4.4 g

TERRIFIC TURKEY NOODLE SOUP FROM THE INSTANT POT!

Terrific Turkey Noodle Soup From The Instant Pot! image

Turkey stock recipes usually call for a cooked carcass, causing a misconception that this is the only way to make a good Turkey stock. In fact, most recipes call for cooked carcasses because this is usually what home cooks have on hand. Someone roasts a turkey for Thanksgiving and they wind up with a cooked carcass they need to...

Provided by Amy H.

Categories Turkey Soups

Time 1h15m

Number Of Ingredients 17

Ingredients

FOR THE STOCK
1 medium onion, chopped
2 clove garlic, minced
1 Tbsp canola oil
a few larger cut pieces of vegetables to add flavor
raw turkey carcass. i cut off both sides of the breast away from the bone and freeze. there is still a lot of good meat left on the carcass after that for soup!
8 c water
FOR THE SOUP
6 oz egg noodles
2 c carrots, thinly sliced
1/2 Tbsp salt
1 c celery, finely diced
1 tsp crushed thyme
ground pepper to taste
1 Tbsp chicken soup base
8 c prepared turkey stock
1/4 c chopped, fresh parsley

Steps:

1. To make the stock: Select the SAUTE button on your 8 quart Instant Pot. Heat canola oil. You could probably do this in a 6 quart if you cut up the carcass first.
2. Saute onions and garlic just until slightly soft.
3. Press CANCEL on Instant Pot.
4. Place raw turkey carcass and large cut veggies in the instant pot and pour in 8 cups water. (reserve all liquid when done cooking.)
5. Cover and lock the lid. Make sure the steam releasing handle is pointing to sealing.
6. Press the preset meat/stew setting on the instant pot.
7. When finished cooking let sit on keep warm for 15-20 minutes, then use quick release. When pressure is released, remove lid.
8. Remove Turkey Carcass, cool and pull meat from the bone and coarsely chop. Set aside, refrigerate until ready to use. Discard carcass.
9. Place a colander inside a large mixing bowl and pour turkey stock into it. Lift the colander out of the bowl to remove any leftover bones and the vegetables. Discard the solids.
10. Cool stock and pour into a gallon size plastic container and cover with a lid. Refrigerate several hours. (Party Time Ice Cream Containers are perfect for this. As you can see, we dig fudge swirl around here!)
11. For the soup, Add diced carrots, celery, egg noodles, thyme, chicken soup base, and 8 cups of turkey stock salt, into the instant pot.
12. Place the lid on the pot, seal.
13. Cook on HIGH pressure for 5 minutes.
14. Use quick release. When pressure is released, remove lid.
15. Stir turkey meat back into the pot.
16. Ladle into soup bowls and sprinkle with fresh parsley. I serve this with a nice garden salad and bread & butter for a pleasant meal.

Tips:

Use a whole turkey carcass, or a combination of turkey parts, for a richer flavor.
Roast the turkey bones before making the soup to add depth of flavor.
Use a variety of vegetables in your soup, such as carrots, celery, onions, garlic, and leeks.
Add herbs and spices to taste, such as thyme, rosemary, sage, and bay leaves.
Simmer the soup for at least 1 hour, or longer for a more flavorful broth.
Serve the soup with a side of bread or crackers, and enjoy!

Conclusion:

Instant Pot Turkey Soup is a delicious and easy way to use up leftover turkey. It's also a great way to get a healthy and nutritious meal on the table in a hurry. With just a few simple ingredients and steps, you can have a delicious and comforting soup that the whole family will enjoy. So next time you have leftover turkey, don't let it go to waste - make Instant Pot Turkey Soup instead!