Instant Pot Turkey Soup


  • 1 cup baby carrots, sliced thin
  • 1 medium yellow onion, chopped
  • 2 celery stalks diced
  • 1 tablespoon olive oil
  • 2 cups cooked turkey, diced
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 teaspoon herbes de Provence seasoning
  • additional salt and pepper, to taste
  • 4 cups turkey stock (bone broth)
  • 1/4 cup water


  • Hit SAUTE on Instant Pot, and when it reads, Hot, add the olive oil, carrots, celery and onion, and cook until slightly soft
  • Hit CANCEL to turn pot off, then add cooked turkey, turkey stock, water, salt, pepper and herbes de Provence
  • Place lid on Instant Pot, turn vent to Sealing position, and hit PRESSURE COOK for 5 minutes
  • Pot will take several minutes to reach pressure, then begin counting down and cook for 5 minutes and beep when done. Allow a 5 minute natural release (or longer) and do quick release for remaining pressure
  • When pin drops, remove lid, and stir. If you want to add noodles, add 2 cups uncooked egg noodles, hit CANCEL, then hit SAUTE, and cook until noodles are done.  You can also cook noodles separately and serve with soup.

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