Warm up with this comforting Instant Pot turkey soup packed with fresh vegetables and tender rice. Perfect for any season, this easy recipe is a great way to enjoy a nutritious meal using simple ingredients.
If you’re looking for a hearty soup that’s easy to make and full of flavor, you’ll love this Instant Pot Turkey Soup with Rice. Unlike most turkey soup recipes that rely on leftover Thanksgiving turkey, this one starts with raw turkey meat, meaning you can make it any time of the year, not just during the holidays.
Using simple, fresh ingredients like carrots, zucchini, leeks, and a small piece of squash, this soup feels like a cozy, comforting meal without a lot of fuss. The Instant Pot does all the heavy lifting, and creates a rich, flavorful broth in a fraction of the time it would take on the stovetop.
It’s a great way to use what’s already in your kitchen, and with a splash of fresh lemon juice at the end, every bowl tastes bright, fresh, and seriously delicious. If you’ve been searching for a simple, homemade turkey soup recipe that works for weeknights, meal prep, or chilly days when you just want a bowl of something warm and nourishing, this is it.
Let’s jump right in!
Ingredients Overview
- Raw Turkey Meat: I used turkey breast, but thighs or a mix of white and dark meat work well. You can use chicken breast or thighs, or even ground turkey for a different texture.
- Carrots, Zucchini, Red Bell Pepper, Onions, Leeks, Squash: These vegetables add sweetness, texture, and depth to the soup.
- White Rice: Provides a hearty base. Substitute with brown rice, wild rice, egg noodles, or even cauliflower rice for a low-carb option.
- Chicken Broth or Water: Forms the soup’s base. Use homemade turkey stock or bone broth for extra flavor.
- Olive Oil, Salt, Black Pepper, Garlic Powder, Dried Parsley, Lemon Juice: These seasonings enhance the soup’s flavor profile.
- Optional Add-ins: Bay leaf, fresh herbs like thyme or rosemary, red pepper flakes for heat.
Step-by-Step Cooking Instructions
Step 1. Sauté Mode: Heat olive oil in the Instant Pot on sauté mode. Add turkey cubes and cook until lightly browned.
Step 2. Add Aromatics: Incorporate diced onions, leeks, and red bell pepper. Sauté until vegetables begin to soften.
Step 3. Add Remaining Vegetables and Seasonings: Mix in zucchini, squash, carrots, and potatoes.
Step 4. Add Broth: Add salt, black pepper, garlic powder, dried parsley, and rice. Stir well. Pour in chicken broth or water to reach 2/3 capacity of the Instant Pot.
Step 5. Pressure Cooking: Secure the lid and cook on high pressure for 10 minutes. Allow natural release for 10 minutes, then perform a quick release.
Step 6. Finishing Touches: Stir in lemon juice, adjust seasoning if necessary, and serve hot.
Variations and Substitutions
- Omit rice and add more vegetables or use cauliflower rice.
- Stir in a splash of heavy cream after cooking for a creamier texture.
- Add red pepper flakes or a diced jalapeño during sautéing for heat.
- Incorporate fresh herbs like thyme, rosemary, or dill for different flavor profiles.
Serving Suggestions
- Serve with crusty bread, or a side salad.
- Portion into individual servings for easy lunches or dinners throughout the week.
Frequently Asked Questions
Yes, add cooked turkey after pressure cooking to prevent overcooking and maintain its texture. Also, reduce the time of. cooking to 7 minutes instead of 10.
Follow the same steps in a large pot, simmering the soup for about 30-40 minutes until vegetables are tender. Add the rice at the end and cook for 15 minutes or until the grains are soft.
Absolutely. Cool the soup completely, transfer to airtight containers, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
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Instant Pot Turkey Soup With Rice
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 pound raw turkey breast cubed (or use thighs for more flavor)
- 2 small red onions diced
- 1 small leek cleaned and diced
- 3 medium carrots diced
- ½ red bell pepper diced
- 1 medium zucchini diced
- 1 small piece of squash peeled and diced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 1 teaspoon dried parsley
- ¼ cup white rice rinsed and drained
- 5 cups Chicken broth or water or enough to fill the Instant Pot to ⅔ capacity
- Juice from 1 lemon
Instructions
- Press the Sauté button on your Instant Pot and set the timer for 10 minutes.
- Add the olive oil and cubed turkey. Sauté for 5 minutes, stirring occasionally.
- Add the diced onions, leek, carrots, and red bell pepper. Continue sautéing for another 5 minutes.
- Cancel the sauté function. Add the zucchini, squash, salt, black pepper, garlic powder, dried parsley, and rinsed rice. Stir well.
- Pour in 5 cups of chicken broth or water, or enough to bring the contents just below the ⅔ max fill line of a 6-quart Instant Pot.
- Lock the lid in place and cook on High Pressure for 10 minutes.
- When the timer beeps, allow a natural pressure release for 10 minutes, then perform a quick release.
- Open the lid, stir in the lemon juice, taste, and adjust seasoning if needed. Serve hot.
Notes
- Stovetop Instructions: Follow the same steps using a large pot over medium heat. Simmer until the turkey and vegetables are tender.
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Rice Timing (for stovetop):
– White rice: Add during the last 15–18 minutes
– Brown rice: Add in the first 30–35 minutes
– Wild rice: Add at the beginning with the turkey and veggies
– Cauliflower rice: Stir in during the last 2–3 minutes - Turkey Options: Use raw turkey breast, dark meat, ground turkey, leftover cooked turkey, or leftover chicken.
- Storage: Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.