Instant Pot Turkey Soup

Last updated on December 2nd, 2021

This easy turkey soup recipe is gluten-free comfort food at its best: calming turkey cooked with satisfying potatoes and vegetables in rich grass-fed butter and warming broth. Traditional comfort foods combine rich fats with easily-digestible carbohydrates, often times wheat-based. This grain-free turkey soup cooked in the Instant Pot is a better choice with the same comforting payoff. You want to talk healthy comfort food? A warm bowl of this soup is like a hug from me to you!

Instant Pot Turkey Soup
Fare you well, fare you well
I love you more than words can tell
Listen to the river sing sweet songs
To rock my soul

“Brokedown Palace”
-Robert Hunter

Notes

Can you make this with larger turkey parts?

I wouldn’t. This recipe was developed with thin cuts of turkey breast, such as steaks or cutlets. Thicker cuts of turkey will take longer to cook in an electric pressure cooker, however, with a longer cook time the potatoes will overcook and lose their texture.

Can you make this with leftover turkey?

Yes! To make this soup with leftover turkey, first follow the cooking instructions for all of the other components in the soup, and then add your shredded cooked turkey at the end. You don’t want to stir cold turkey into hot soup, so take the chill off by setting out your turkey leftovers on the counter while you assemble the rest of the ingredients.

Curried Cauliflower Soup is another bowlful of comfort!

Instant Pot Turkey Soup in mason jars
Instant Pot Turkey Soup to share!

Ingredients

  • 2 tablespoons grass-fed butter, divided
  • 2 cups carrots, ¼-inch slices
  • 2 cups celery, ¼-inch slices
  • Salt and pepper
  • 4 cups turkey stock (chicken stock is fine}
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • 4 cups potatoes, chopped into ¾-inch pieces
  • 1 pound turkey breast steaks or cutlets

Directions

Select SAUTÉ on the Instant Pot. When the pot is heated, add 1 tablespoon of butter to melt. Add carrots and celery, season with salt and pepper, and cook for 2 minutes. Add turkey stock, dried thyme, garlic powder, and potatoes. Season turkey well with salt and pepper and set on top of the potatoes. Select CANCEL.

Close and lock the lid. Select PRESSURE COOK (or MANUAL) and set the timer for 20 minutes. Allow about 10 minutes for the pressure to build. When cook time is over quick release the pressure.

Remove the lid after the floating valve drops. Transfer turkey to a plate or board, and then shred with 2 forks. Stir shredded turkey into the soup. Serve warm.

Store in a covered airtight container in the refrigerator for 3 to 4 days, or in the freezer for 4 months.

MAKES 8 SERVINGS.

Try Instant Pot Confetti Rice and Chicken next!

Instant Pot Turkey Soup

This easy turkey soup recipe is gluten-free comfort food at its best: calming turkey cooked with satisfying potatoes and vegetables in rich grass-fed butter and warming broth.
Prep Time15 mins
Total Time55 mins
Course: Soup
Cuisine: American
Diet: Gluten Free
Servings: 8
Calories: 173kcal
Author: Liz • Grateful GF

Equipment

  • Instant Pot

Ingredients

  • 2 tablespoons grass-fed butter, divided
  • 2 cups carrots, ¼-inch slices
  • 2 cups celery, ¼-inch slices
  • Salt and pepper
  • 4 cups turkey stock (chicken stock is fine)
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder
  • 4 cups potatoes, chopped to ¾-inch pieces
  • 1 pound turkey breast steaks or cutlets

Directions

  • Select SAUTÉ on the Instant Pot. When the pot is heated, add 1 tablespoon of butter to melt. Add carrots and celery, season with salt and pepper, and cook for 2 minutes. Add turkey stock, dried thyme, garlic powder, and potatoes. Season turkey well with salt and pepper and set on top of the potatoes. Select CANCEL.
  • Close and lock the lid. Select PRESSURE COOK (or MANUAL) and st the timer for 20 minutes. Allow about 10 minutes for the pressure cooker to build pressure. When cook time is over quick release the pressure.
  • Remove the lid after the floating valve drops. Transfer turkey to a plate or board, and then shred with 2 forks. Stir shredded turkey into the soup. Serve warm.

Notes

Store in a covered airtight container in the refrigerator for 3 to 4 days, or in the freezer for 4 moths.
To make this soup with leftover turkey, first follow the cooking instructions for all of the other components in the soup, and then add your shredded cooked turkey at the end. You don’t want to stir cold turkey into hot soup, so take the chill off by setting out your turkey leftovers on the counter while you assemble the rest of the ingredients.

Did you use make Instant Pot Turkey Soup? Rate it and tell us about it in a reply below.

2 thoughts on “Instant Pot Turkey Soup

  1. OMGosh, this looks so good. I especially like that it doesn’t use noodles or anything. Sometimes noodles and rice get really soggy in soups when stored for a day or two.

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