Instant Pot Turkey Soup

This Instant Pot leftover turkey soup is a great leftover turkey recipe that’s thick and flavorful like an enchilada soup packed with protein! Made in a Ninja Foodi or any pressure cooker, it is the best after Thanksgiving dinner idea made quick.

Instant Pot Leftover Turkey Soup Recipe

It is in between Thanksgiving and Christmas here so we all about turkey but you could easily use shredded rotisserie chicken in this recipe as well. This is definitely one of our favorite Instant Pot soup recipes to make.

Ok so there are many things you can make after the holidays. I hate wasting food so I like to have a lot of choices beyond just sandwiches. This one is made quick in your choice of pressure cooker. You don’t have to have an IP, a Crockpot Express or Ninja Foodi works great too.

Ninja Foodi Turkey Soup

If you are using this brand of multi-cooker you will use the lid that is not attached to get this done. No crisping needed as we want a tender mixture of meat and broth together. The rest of the directions below should be followed step by step as far as that goes.

I say, use what you have and don’t throw our your leftovers please! Do you have a big ol’ pile of leftover turkey like this too?? If you do you probably need a few ideas and this Instant Pot turkey soup is your first stop, I will share more of the best leftover turkey recipe ideas below too.

Who cares as long as it’s delicious right??!! 😉 If you wanted a white creamy version we have shared this Instant Pot pot pie soup you could use it in too. That one is more like a chowder with that texture and flavors.

I will admit, I like quick meals that can incorporate a bunch of canned ingredients in case I am in a bind and need a hearty dinner to serve. Pantry recipes is what you could call them. You can pour a little of this and that in it, dice up things in the fridge that needs to be used up and there you go. This one is perfect for that.

It kinda’ reminds me of my 5 ingredient Crockpot chili in that you just dump it all in, stir, warm, and it’s ready. The best kind of meal if you ask me when we are in a rush back from school and on to karate like 45 minutes later.

Ingredients

1. Shredded leftover turkey
2. Diced tomatoes – canned, I like petite version but is great if you want it chunky with tons of flavor
3. Black beans – canned
4. Whole kernel corn – canned
5. Chicken stock or turkey broth / bone broth
6. Minced garlic goes in everything I make, seriously.Onion
7. Corn flour – thickening agent that works well to make enchilada soup of any kind
8. Enchilada sauce
9. Toppings
   1. Avocado
   2. Cilantro
   3. Cheese – lots of it
   4. Sour cream

This soup can be made as thick or thin as you’d like, just add more broth as desired. I like to use the corn flour listed below to make it heartier. Typically I would normally use flour but since this is sorta’ a Mexican style tomato based meal it tastes better with this alternative. For gluten free you would have to use GF cornstarch instead.

Variations

• You can use rotisserie chicken – perfect for after the holidays or all year long (you can always find rotisserie chickens)
• Prefer or only have another type of canned beans in your cupboard? You can substitute any style you want or leave them out entirely
• If you like a lot of heat you can add Tobasco or your favorite hot sauce to amp it up!
• Need a vegetarian version of enchilada soup, just omit the turkey and use vegetable broth instead of chicken broth or turkey stock

This is what it looks like once everything is added and you’re allowing it to thicken up on the saute setting. Super super easy to throw it all together for sure. I do suggest that you drain and rinse the can of black beans. Won’t change the flavor but it alters the overall color of the dish and black foods sometimes are less than appetizing if you know what I mean. Don’t have an Instant Pot but still want to make this turkey soup recipe?? Yes you could use a pot on the stove, we have shared this in our turkey pot pie soup recipe here.

How to Make Pressure Cooker Turkey Soup

• Set Instant Pot on saute mode. Add diced onion, garlic, cumin and shredded/precooked turkey (or shredded rotisserie chicken if you’d rather). Stir.
• Saute for about 3 minutes or until onions begin to soften.
• Add in enchilada sauce, black beans drained, corn drained, and cans of diced tomatoes.
• Stir everything together and allow to cook down on saute setting for about 5 minutes stirring regularly, or set on high pressure for 3 minutes. Do a quick release.
• Whisk together 1 cup of chicken stock with 1/2 c. corn flour/masa harina, then pour into soup mixture. Stir.
• Set on saute mode (if it isn’t already on it) and stir intermittently so it doesn’t burn but allows the mixture to thicken. Add in remaining 2 cups of chicken stock (more if you want it thinner).

Top with lots of goodies like crushed chips, avocado, salsa, etc….. and eat immediately for best results.

Use any sort of meat really like shredded turkey or chicken, it’s a great Thanksgiving leftover turkey recipe.

Side of tortilla chips is great to serve along side of this pressure cooking meal using Thanksgiving turkey. If you do have leftovers they save quite well. As always you want to make sure it is cooled to room temperature first. Then transfer to a container with a lid and store in the fridge. Reheat in the microwave for about 1 minute.

More leftover turkey recipes you’ll love

You can jump to recipe to get started but we do have a few others, like our turkey tetrazzini recipe, you might like to try this week too. Once you’ve made this Instant Pot enchilada soup you could call it, try these other favorite leftover turkey recipes!

• Use your leftover turkey instead of chicken in our Instant Pot crack chicken casserole
• Chicken detox soup is great too and could swap out for turkey
• There are tons of other ideas here, you could even throw it into Chicken soup in the Crockpot works with this white meat too.

Here is the printable recipe as well as a video below with nutritional information too. That will vary a bit depending on the fat content of your meat and how much you end up adding. You can add a bit more than listed below but keep it within a cup or so.