Description
This Instant Pot turkey wild rice soup is the perfect way to use up leftover turkey in a fast, nourishing, and comforting meal. Packed with wild rice, carrots, celery, and herbs, it’s finished with a creamy touch that brings everything together. Cook it on the stovetop, in one pot, in a slow cooker, or under pressure—all methods lead to a hearty soup that’s ideal for cold days and meal prep.
Ingredients
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- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper, to taste
- 6 cups chicken broth
- 1 cup uncooked wild rice blend
- 2 cups cooked turkey, shredded or diced
- 1 cup milk or half-and-half
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and cook until softened.
- Stir in garlic, thyme, parsley, salt, and pepper. Cook for 1 minute.
- Pour in the chicken broth and add the wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, about 35-40 minutes.
- Stir in the cooked turkey.
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Slowly whisk in the milk and cook until thickened.
- Add the creamy mixture to the soup pot and stir well to combine.
- Simmer for 5 more minutes, then adjust seasoning if needed and serve warm.
Notes
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For a dairy-free version, substitute the milk with almond or oat milk and use cornstarch instead of flour.
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This soup freezes best without the creamy mixture. Add it after reheating for better texture.
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Try adding extra vegetables like mushrooms or spinach for added nutrition.
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Use a wild rice blend for faster cooking and balanced texture.
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Taste and adjust seasoning after the creamy base is added to prevent over-salting.