If you’re searching for a cozy, nutrient-packed meal that’s as quick as it is comforting, you’ve found it with this Instant Pot Turkey and Rice Soup Recipe. Bursting with tender turkey, colorful vegetables, and rich, creamy broth, this soup makes the perfect nourishing hug in a bowl. Whether you’re cleaning out leftover turkey or craving a wholesome weeknight dinner, this recipe turns simple ingredients into pure magic, all while saving you precious time in the kitchen.
Ingredients You’ll Need
The beauty of this Instant Pot Turkey and Rice Soup Recipe lies in its simplicity—each ingredient plays a crucial role in building layers of flavor, texture, and color that make the soup irresistible. From tender baby potatoes to aromatic herbs, every element contributes to a hearty, soul-warming bowl.
- Baby potatoes (1 pound): These small potatoes add a gentle creaminess and a satisfying bite that soaks up all the soup’s flavors.
- Carrots (1 pound, peeled and sliced): Sweet, tender carrots bring warmth and natural sweetness, balancing the savory broth perfectly.
- Green beans (1 cup, sliced): Add a pop of vibrant color and a slight crunch for freshness—feel free to use fresh or frozen.
- Cooked turkey meat (2 cups, diced): This star protein delivers incredible flavor and comforting familiarity, especially great for using leftovers.
- Chicken broth (4 cups): The savory base that ties all the ingredients together with rich, soothing depth.
- Rice (1/2 cup quick-cooking brown rice): Adds wholesome heartiness and soft texture; brown rice keeps it wholesome, but white rice works too.
- Onion powder (1 teaspoon): Provides a subtle savory background note that enhances overall flavor.
- Garlic powder (1/2 teaspoon): Delivers warm, inviting aroma and subtle pungency to brighten the soup.
- Dried thyme, rosemary, parsley (each 1/2 teaspoon): These herbs give the soup a fragrant and earthy complexity that makes every spoonful delightful.
- Cornstarch (2 teaspoons, mixed with 2 tablespoons milk): Used as a slurry to thicken the soup, giving it that perfect creamy consistency without heaviness.
- Cream cheese (1/4 cup or more to taste): Adds luscious creaminess that turns simple broth into a velvety soup experience—you can substitute with heavy cream if preferred.
How to Make Instant Pot Turkey and Rice Soup Recipe
Step 1: Pressure Cook Your Ingredients
Start by tossing the baby potatoes, sliced carrots, green beans, diced turkey, chicken broth, rice, and herbs into the inner pot of your Instant Pot. Give everything a good stir to evenly distribute the seasonings and ensure the rice won’t clump. Seal the lid and select the pressure cook (manual) option on high pressure. Set the timer for 5 minutes, but remember, it will take some time for your Instant Pot to reach pressure. This step is where all the flavors marry beautifully while cooking the ingredients to tender perfection.
Step 2: Release the Pressure Safely
Once the cooking cycle ends, let the pressure release naturally for 5 minutes. This gentle release phase lets the soup finish cooking slowly, preventing the vegetables from turning mushy. After those 5 minutes, carefully perform a manual pressure release to release any remaining steam. This two-stage approach protects texture and makes your soup taste like it simmered for hours, with none of the wait.
Step 3: Perfect the Creamy Finish
Open the Instant Pot lid and stir the soup gently. Switch to sauté mode and slowly stir in the cornstarch slurry, which thickens the broth to your preferred consistency—add more if you love a super creamy texture. Then fold in the cream cheese until silky smooth and utterly comforting. It’s this finishing touch that elevates the soup into a luscious, satisfying meal.
How to Serve Instant Pot Turkey and Rice Soup Recipe
Garnishes
To make this soup even more inviting, sprinkle freshly chopped parsley, a dash of cracked black pepper, or a few shredded cheese strands on top. A squeeze of lemon juice can also brighten the flavors beautifully. These simple garnishes add fresh pops of color and complexity that make each bowl feel special.
Side Dishes
Pair your soup with warm crusty bread, a crisp green salad, or some garlic butter rolls to round out the meal. These sides help soak up every delicious drop from the bowl and add textural contrast that complements the soft, creamy soup magnificently.
Creative Ways to Present
For a cozy dinner party, serve the Instant Pot Turkey and Rice Soup Recipe in rustic bowls topped with microgreens and a drizzle of herb oil. Or, for a fun family twist, turn leftovers into a pot pie by pouring the thickened soup into puff pastry cups. Presentation can transform simple soup into an impressive centerpiece.
Make Ahead and Storage
Storing Leftovers
This soup keeps exceptionally well in an airtight container in the fridge for up to 3 days. The flavors actually deepen with time, making leftovers even better, but just be mindful that the rice may absorb more liquid and thicken the soup further.
Freezing
If you want to make this soup ahead in large batches, it freezes beautifully. Store in freezer-safe containers for up to 3 months. Just be sure to cool completely before freezing. When thawed, give it a good stir and add a splash of broth if the rice has absorbed too much liquid.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a little extra broth or water if the soup has thickened too much during storage. You can also reheat in the microwave but stir midway through to ensure even warming.
FAQs
Can I use leftover turkey for this Instant Pot Turkey and Rice Soup Recipe?
Absolutely! Leftover turkey is perfect for this soup and adds fantastic flavor. Just make sure it’s diced into bite-sized pieces before adding it to the pot.
What type of rice works best in this recipe?
Quick-cooking brown rice is ideal because it cooks perfectly in the Instant Pot without turning mushy. However, you can use white rice or even wild rice—just adjust the cooking time accordingly or cook it separately and add later.
Can I make this soup dairy-free?
Yes! You can substitute the cream cheese with coconut milk or cashew cream for a delicious dairy-free version that still brings creaminess and body to the soup.
How can I make this soup thicker or thinner?
If you want a thicker soup, simply add more cornstarch slurry during the sauté step. For a thinner broth, add extra chicken broth or water before reheating or serving.
Is this recipe freezer-friendly?
Definitely! This soup freezes wonderfully and is great for meal prep. Just be mindful that the texture of rice can change after freezing, but the flavors remain fantastic.
Final Thoughts
This Instant Pot Turkey and Rice Soup Recipe is a true game-changer for anyone who loves cozy, hearty meals without hours in the kitchen. It’s comforting, satisfying, and bursting with wholesome goodness that feels like a warm hug. Give it a try—you might just find your new favorite soup to enjoy any day of the week.
Print
Instant Pot Turkey and Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Turkey and Rice Soup is a hearty, wholesome recipe perfect for using leftover turkey. Packed with baby potatoes, carrots, green beans, and seasoned with herbs, it comes together quickly with the convenience of pressure cooking. The addition of cream cheese adds a creamy richness, making this soup both comforting and nutritious.
Ingredients
Vegetables
- 1 pound baby potatoes
- 1 pound carrots, peeled and sliced
- 1 cup sliced green beans
Protein
- 2 cups cooked and diced turkey meat
Liquids and Base
- 4 cups chicken broth
- 1/2 cup quick-cooking brown rice
Spices and Seasonings
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried parsley
Thickening and Creaminess
- 2 teaspoons cornstarch mixed into 2 tablespoons milk (to make slurry)
- 1/4 cup cream cheese (or more to taste)
Instructions
- Pressure cook: Place baby potatoes, sliced carrots, green beans, cooked turkey, chicken broth, quick-cooking brown rice, and all herbs and spices into the inner pot of the electric pressure cooker. Stir everything well to combine, then close the lid securely. Select the ‘pressure cook’ or ‘manual’ setting on high pressure and set the timer to 5 minutes. The pot will take additional time to come to pressure before the cooking begins.
- Release pressure: Once the cooking timer finishes, allow a natural pressure release for 5 minutes by simply switching off the cooker and letting it sit. After this, carefully perform a manual pressure release as per your pressure cooker’s instructions to release any remaining steam.
- Finish soup: Open the Instant Pot lid and stir the soup thoroughly. Switch the setting to ‘sauté’ and slowly add the cornstarch slurry (cornstarch mixed with milk) while stirring consistently. Let the soup simmer until it thickens to your desired consistency; add more slurry if you prefer it thicker. Finally, stir in the cream cheese to add creaminess, melt it fully into the soup, and serve hot.
Notes
- You can substitute quick-cooking brown rice with white rice or quinoa if preferred; adjust cooking times slightly accordingly.
- Use fresh or frozen green beans depending on availability.
- For a dairy-free option, substitute cream cheese with a vegan alternative or omit it for a lighter soup.
- Adjust cornstarch amounts to control soup thickness.
- This recipe is ideal for using leftover turkey from holiday meals.
