Last updated on January 14th, 2023
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!
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!
Ingredients
- 2 tablespoons grass-fed butter
- 2 cups carrots, ¼-inch slices
- 2 cups celery, ¼-inch slices
- 1 teaspoon salt, divided
- ½ teaspoon pepper, divided
- 4 cups turkey or chicken stock
- 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 the butter to melt. Add carrots and celery, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook for 2 minutes. Add turkey stock, dried thyme, garlic powder, and potatoes. Season turkey with remaining 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 chilled for 3 to 4 days, or frozen for 4 months.
MAKES 8 SERVINGS
Try Instant Pot Confetti Rice and Chicken next!
Instant Pot Turkey Soup
Equipment
- Instant Pot
Ingredients
- 2 tablespoons grass-fed butter
- 2 cups carrots, ¼-inch slices
- 2 cups celery, ¼-inch slices
- 1 teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 4 cups turkey or chicken stock
- 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 the butter to melt. Add carrots and celery, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook for 2 minutes. Add turkey stock, dried thyme, garlic powder, and potatoes. Season turkey with remaining 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 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.
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.
Thank you! And yes, this soup stores well in the fridge or the freezer 🙂