Instant Pot Rosemary Turkey Soup

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If your like half the people in the US right now you probably have leftover turkey in your fridge or freezer. Probably thinking what am I going to do with this. Well, what if I told you this instant pot rosemary turkey soup is so super easy that it’s cooked in 20 minutes.

Instant Pot Rosemary Turkey Soup

We also have the stove top directions in case you don’t have an instant pot or pressure cooker. Yes, it’s the same thing people. Generally, on Thanksgiving I buy all the fixings but I do like to grab up a onion, a bag of carrots, and some celery to have on hand.

It’s great for soup to use those turkey leftovers. If I put them in my freezer they will eventually just get tossed into the trash and that is just so wasteful.

Instant Pot Rosemary Turkey Soup

What better than to add an aromatic to the soup. Rosemary just takes the soup from boring to fun in about 10 seconds. The vegetables in the instant pot cook pretty quickly.

When doing the stove top version of this recipe it takes a tad longer with the vegetables. Basically, because the turkey is already pre-cooked that means you just have to soften the vegetables.

Instant Pot Rosemary Turkey Soup

Additionally, on thanksgiving we may have leftover rolls. If we do I just heat them up and use them to side with this soup. When we don’t have them we pick up a loaf of french bread to pair it with the instant pot rosemary turkey soup.

Instant Pot Rosemary Turkey Soup

Instant Pot Rosemary Turkey Soup

Yield: 6 Servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 1 sprig rosemary
  • 3 celery stalks; chopped
  • 1 bag of petite carrots
  • 1 white onion; chopped
  • 2 to 3 cups cooked turkey
  • 1 teaspoon maggi
  • 1 - 32 oz container chicken broth
  • water

Instructions

For Instant Pot:

  1. Place onions, celery, carrots, and turkey in the instant pot.
  2. Cover with broth and then add water to the max line of your pot.
  3. Top with rosemary, maggi, salt, and pepper.
  4. Set to high pressure and cook for 10 minutes. Let pressure release naturally.

For Stove Top:

  1. Place onions, celery, carrots, and turkey in the instant pot.
  2. Cover with broth and water.
  3. Top with rosemary, maggi, salt, and pepper.
  4. Bring to a boil then reduce to a simmer. Cook until vegetables are tender.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 279Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 150mgSodium: 778mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 40g

For more on our nutrition disclaimer https://mooshujenne.com/nutrition-disclaimer/

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Instant Pot Rosemary Turkey Soup

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4 Comments

    1. It’s 1 – 32 oz container of chicken broth or turkey if you can find it. Also, the maggi can be found in the international or mexican section of the store. There really isn’t anything to replace it. But won’t hurt if you leave it out. The maggi just adds extra flavor!