Instant Pot Turkey Soup
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Instant Pot Turkey Soup

This Instant Pot turkey soup is a great leftover turkey recipe that's thick and flavorful like an enchilada soup packed with protein! You've gotta' try it. 
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Entree, Main Course
Cuisine: American, Mexican
Keyword: chicken, enchilada, instant pot, instant pot recipe, pressure cooker, soup, turkey
Servings: 6
Calories: 399kcal
Author: The Typical Mom



  • 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).
  • Stir and turn off once your Instant Pot turkey soup is the desired consistency.
  • Serve and top with cheese, avocado, sour cream, salsa. Serve with side of tortilla chips.



Serving: 3oz | Calories: 399kcal | Carbohydrates: 50g | Protein: 24g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 1248mg | Potassium: 834mg | Fiber: 8g | Sugar: 9g | Vitamin A: 690IU | Vitamin C: 16.8mg | Calcium: 220mg | Iron: 4.6mg