This Turkey soup is low carb, low calorie, low fat, high in protein, and can be made in just 30 minutes in your Instant Pot!
It has limited ingredients, but packs great cheesy flavor and a powerful amount of nutrients that work together to provide a better immune system.
If you were wondering what to do with all that leftover turkey after Thanksgiving, look no further because this meal has everything you could want in a recipe!
What Leftover Turkey?
It’s turkey season!
I don’t know about you, but I am excited.
I love turkey and everything that comes with a normal Thanksgiving dinner. Why is this only a once a year thing?!
I don’t like that part, so I tend to buy small turkeys (when I can find them) throughout the year and cook them just for my own enjoyment.
For some strange reason, when I make turkey and all the sides, the sides disappear way before the turkey does.
So what do I do? I create fun meals with them like this one!
Any meal that is easy to prepare and uses leftover ingredients is a winner in my book.
Wait- Turkey In Pressure Cooker?
That is right!
I don’t like waiting until Thanksgiving to eat turkey. But I also don’t like waiting 3-6 hours just to cook a small 6-7 lb turkey. Ludicrous!
For any turkey bigger than 7 lbs, I will make it in the oven, but my pressure cooker does just fine for the smaller sizes.
I actually prefer it.
To be honest, the skin of the turkey tastes better when it is oven baked. But the actual turkey meat is super tender, super flavorful, and THE BEST when cooked in a pressure cooker. So just remove the skin when shredding the turkey, and you will have the best turkey you ever had.
How to make 7 lb or less turkey in a pressure cooker:
- Put completely thawed turkey in the pressure cooker (yes, the whole turkey minus the gravy packet).
- Lay 5 tablespoons of butter (divided) along different spots of the turkey. Try to get a couple underneath the skin.
- Pour one cup of chicken broth over the turkey
- Close lid, seal, and select manual for 50 minutes.
- Sit back and wait until done.
- Once done, release steam and open lid once steam is released.
- Let sit for 10 minutes before you take out (I use 2 forks to remove it from cooker) and shred.
If you are making this deliberately for the soup, then wait until completely cooled, wash inner pot, then continue with the instructions in recipe below.
Turkey Soup Health Benefits!
I was super pumped after I sat down and logged all the nutritional information for this turkey soup recipe.
I always am when I find out something I made is packed with stuff that helps my body work better and can’t wait to share it with everyone.
This recipe is FILLED with nutrients that help your immune system and we ALL need that this time of year!
Nearly every ingredient in this turkey soup contributes to boosting your nervous system too! How great is that?
The nervous system is the foundation of your body. It is how your brain can transmit messages to the rest of your body and tell it to move, to eat, to digest, to learn, to act, to release hormones, to pump your heat, to do EVERYTHING! We need to keep eating foods that help this system, otherwise our body isn’t going to work properly.
So between the nervous system, and the immune system, this recipe packs the ingredients to kick start our bodies to work better.
And that’s not all. The most exciting part is the nutrients in this turkey soup do so much more to help our bodies that that.
Make Me Healthy!
Here is a Daily Value breakdown on the vitamins and minerals this recipe has the most of (based on a 2000 calorie diet):
- 201% Vitamin C
- 78% Vitamin K
- 61% Vitamin B3 (Niacin)
- 49% Vitamin B6
- 44% Selenium
- 31% Vitamin A
- 29% Phosphorus
- 25% Calcium
- 24% Copper
- 18% Vitamin B9 (Folate)
- 18% Potassium
- 17% Vitamin B2 (Riboflavin)
- 14% Vitamin B5 (Pantothetic Acid)
- 14% Zinc
- 13% Manganese
- 13% Magnesium
What Do These Nutrients Do For Me?
The nutrients I listed above do all kinds of amazing things for your body besides what I have already mentioned.
I am listing them here in the order of how much they help in this recipe: Bone Formation, Red Blood Cell Formation, Growth and Development, Reproduction, Carbohydrate Metabolism, Wound Healing, Energy Production, Muscle Contraction, Protein Formation, Conversion of Food to Energy, Fat and Protein Metabolism, Collagen and Tissue Formation Blood Clotting, Blood Pressure Regulation, and Hormone Regulation.
Whew! That’s a mouthful!
Makes you ready to gobble this turkey up! (Pun intended)
Tools You Need For This Turkey Soup
Save Me Money!
One of the best things you can do when trying to save money is to buy produce in bulk when it is on sale, and make different meals back to back that includes those items. So here are some of my other recipes that use these ingredients.
Tomatoes and/or Bell Peppers:
- Mango Lime Chili
- Snack Size Protein Taco Boats
- Southwest Lasagna
- Sweet and Spicy Chili
- Turmeric Cabbage Soup
Another way I save money is by having my meals planned out and grocery list organized. Sign up below to grab your free grocery/meal planning printable!
This Turkey soup is low carb, low calorie, low fat, high in protein, and can be made in just 30 minutes in your Instant Pot! It has limited ingredients, but packs great cheesy flavor and a powerful amount of nutrients that work together to provide a better immune system. If you were wondering what to do with all that leftover turkey after Thanksgiving, look no further because this meal has everything you could want in a recipe.
1. Place all ingredients into Instant Pot, adding cheese last, and turn knob to “Seal”
2. Press Soup button and set for 30 minutes
3. When Pot beeps, turn top knob to vent and let steam escape.
4. Once all steam has escaped, and you can open lid, do so.
5. Stir thoroughly
6. Let sit 5 minutes and serve
You can use Pepper Jack Cheese instead of Mozzarella if you would like a bit more flavor. I have done it both ways in this recipe and both are really good.
If you have not used your pressure cooker before, please note it will take time to build up pressure before the timer starts counting down. You may see some steam releasing from the top while it is building up, even if it is in a sealed position.
You can leave your turkey in chunks if you prefer not to completely shred them. It tastes just as good.
If you have more or less turkey you want to use in this recipe, that is fine! Just adjust the broth. Add about 1/2 cup of broth per extra cup of turkey you are using and go down that amount if you are using less.
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Serving Size: about 2 cups
- Calories: 288
- Sugar: 1g
- Sodium: 362mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 102g
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