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
- 1 onion diced
- 2 c turkey precooked, shredded, leftover turkey is great
- 2 tbsp garlic minced
- 10 oz enchilada sauce red
- 28 oz diced tomatoes canned, or dice 6 fresh tomatoes + 1 bell pepper or can of diced chiles
- 14 oz black beans canned, drained
- 14 oz whole kernel corn canned, drained
- 1 tbsp cumin
- 3 c chicken stock or broth
- 1 c cheese shredded, to top
- 1 tsp salt
- 1/2 c corn flour masa harina, optional, to thicken
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