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
Scale
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.
