Instant pot turkey soup is healthy and can be made easily with only a few ingredients. Try this customizable soup for a fast and simple lunch or low carb dinner.
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Calories/Carbs in turkey soup
Instant pot/ pressure cooker soups are my favorite go-to for a quick and healthy dinner. I’m always making instant pot turkey. In fact, this turkey soup is both low in calories and saturated fat.
Soups with poultry usually have under 300 cal per serving, are low in cholesterol, and high in fiber.
And, If you’re concerned with sodium intake, use a lower sodium chicken broth for this recipe.
How many carbs does turkey soup have?
This soup has only 6 carbs per serving, making it low carb and keto friendly if you’re staying within your daily macro amounts.
How long will turkey soup keep in the fridge?
Turkey soup will keep in a sealed, airtight container for up to three days in the refrigerator.
Can I freeze turkey soup?
You may freeze the turkey soup in an airtight zippered freezer bag for up to two months. Just make sure there are no air bubbles when sealing your freezer bag.
To reheat, simply thaw overnight in the refrigerator, then heat up the next day on the stove top.
How do I make instant pot turkey soup?
This instant pot turkey soup is super simple to make.
I like to use the pre-marinated turkey from our deli department at my local grocers. You may also use leftover Thanksgiving turkey, or pre-cooked turkey breast for the soup.
If using pre-cooked turkey, pressure cook everything else first, then add in your chopped/shredded turkey after.
How do I make it in the slow cooker?
To make this recipe in the slow cooker, fist chop your turkey.
Next, add all ingredients to the pot and cook on low for 4 to 6 hours or high for about three hours.
Can I make this recipe with other ingredients?
Add-in any of the following ingredients as extras before cooking:
- 1/2 cup pasta noodles
- Diced peppers
- Potatoes
- Black beans
- 1/2 cup Rice
What can I substitute for turkey?
No turkey? You may use any of the following instead:
- Chicken breast
- Pre-cooked/leftover poultry
Other ways to customize your soup
- Add “dumplings” by breaking biscuits in two and adding to the hot soup after cooking (while still piping hot)
- Make it creamy by adding a block of cream cheese after pressure cooking
What to do with leftovers
Make a turkey “pot pie” of course! Add a tsp of cornstarch to thicken the soup or drain excess liquid.
Then, add in frozen peas and carrots while re-heating.
Place in a pre-made pie crust and top with the second crust.
After cutting slits in the middle, bake for 20-30 minutes, or until golden brown.
What sides or toppings go best with this soup?
The best sides for turkey soup include:
- Salad
- Grilled cheese
- Saltine crackers
- Shredded cheese
- Croutons
Instant Pot Turkey Soup
Equipment
Ingredients
- 1 lb lean turkey breast or leftover turkey
- 1 cup chopped carrots
- 1 yellow onion diced
- 2 celery stalks chopped
- 1 tsp salt
- 1 tsp freshly ground pepper
- 3½ cups chicken broth
- 2 tbsp garlic powder
- ½ cup Sofrito or chopped peppers optional, but Sofrito recommended
Instructions
- Add all ingredients to pressure cooker/ Instant Pot. ***Note: If using LEFTOVER turkey, set aside and add after pressure cooking the other ingredients.
- Cook at high pressure for 3 minutes.
- Natural release for at least 10 minutes, then vent.
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