Creamy Turkey and Wild Rice Soup
By :I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers
instant pot, instant pot soup, instant pot turkey soup, soup recipes
Print Recipe
While this recipe calls for turkey breast, you can use any parts of the turkey you may have on hand. Reserved wings, thighs, back, or even a couple of turkey necks will work. You can also omit the raw turkey, cook the soup per the instructions, and when you stir in the cream add 2 cups of chopped leftover cooked turkey.
instant pot, instant pot soup, instant pot turkey soup, soup recipes
Votes: 1
Rating: 5
Rate this recipe!
Prep Time 20 minutes
Cook Time 48 minutes
Servings
8 servings
Ingredients
  • 2 tablespoons unsalted butter
  • 2 medium carrots peeled and chopped
  • 2 stalks celery chopped
  • 1 medium onion peeled and chopped
  • 2 garlic cloves peeled and minced
  • 1 tsp poultry seasoning
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 cup uncooked wild rice
  • 1 bone-in turkey breast skin removed, 6 pounds
  • 4 cups chicken stock
  • 1/3 cup Water
  • 2 tbsp cornstarch
  • 1/2 cup heavy cream
Prep Time 20 minutes
Cook Time 48 minutes
Servings
8 servings
Ingredients
  • 2 tablespoons unsalted butter
  • 2 medium carrots peeled and chopped
  • 2 stalks celery chopped
  • 1 medium onion peeled and chopped
  • 2 garlic cloves peeled and minced
  • 1 tsp poultry seasoning
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 cup uncooked wild rice
  • 1 bone-in turkey breast skin removed, 6 pounds
  • 4 cups chicken stock
  • 1/3 cup Water
  • 2 tbsp cornstarch
  • 1/2 cup heavy cream
instant pot, instant pot soup, instant pot turkey soup, soup recipes
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Press the Sauté button on the Instant Pot® and melt butter. Add carrots, celery, and onion. Cook until vegetables are just tender, about 4–5 minutes, then add garlic, poultry seasoning, salt, pepper, and rice and cook until garlic is fragrant, about 1 minute.
  2. Add turkey breast to pot and toss to coat. Press the Cancel button, add stock, close lid, set steam release to Sealing, press the Manual button, and set time to 45 minutes.
  3. When the timer beeps, quick-release the pressure, open lid, and stir well. Press the Cancel button. Transfer turkey breast to a cutting board and allow to cool slightly, then shred meat, discarding bones. Return turkey to pot.
  4. Press the Sauté button. Whisk together water and cornstarch and stir into pot. Bring to a boil, stirring constantly, until thickened, about 3–4 minutes. Press the Cancel button and stir in cream. Serve hot.
Recipe Notes

PER SERVING
CALORIES: 443
FAT: 10g
PROTEIN: 62g
SODIUM: 864mgFIBER: 2g
CARBOHYDRATES: 22g

*Manual and Pressure Cooker buttons are interchangeable

5 replies
  1. SquirrelOfMany
    SquirrelOfMany says:

    I used chicken breasts instead of turkey due to a family member being allergic. This soup has been deemed our new comfort food.

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