Instant Pot Turkey Soup With Rice
A hearty Instant Pot turkey soup made with fresh veggies and rice. Perfect with raw or leftover turkey for a quick, comforting meal any time of year.
Servings: 6 people
Calories: 280kcal
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.
Nutrition
Serving: 1serving | Calories: 280kcal | Carbohydrates: 34g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 637mg | Potassium: 1093mg | Fiber: 5g | Sugar: 8g | Vitamin A: 19023IU | Vitamin C: 51mg | Calcium: 115mg | Iron: 2mg
