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Learn to make Instant Pot Turkey Rice Soup! This Turkey Wild Rice Soup Instant Pot recipe can be made with the pressure cooker or crockpot function. You can use cooked chicken or leftover Thanksgiving turkey, and either wild rice or brown rice! Get tips on making this turkey rice soup slow cooker recipe gluten free or dairy free. You’ll love how thick, creamy, and delicious it is!

turkey wild rice soup instant pot

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If you’re a fan of Panera’s chicken and wild rice soup, you’re going to love this cream of turkey and wild rice soup Instant Pot recipe. Why not make this turkey soup with wild rice in the slow cooker this weekend? IDK about you, but I think a warm bowl of soup is the ultimate comfort food.

This Instant Pot turkey and rice soup really ticks all the boxes for flavor. You’ve got the aromatics: carrots, celery, and onions. Mushrooms provide a kick of umami, while the brown rice or wild rice is earthy and adds texture.

And let’s not forget the turkey in this Instant Pot turkey wild rice soup. It turns this soup into a main dish meal. Plus, there’s an assortment of herbs that are abundant in fall recipes: thyme, sage, and rosemary.

If that wasn’t enough goodness for you, there’s the creaminess of the broth. Cream, milk, and a touch of cheese surround our soup ingredients like a warm hug. I can’t get enough of this soup this season, and I think you’ll love it too!

📋 Calories, Net Carbs, Protein

One serving of this Turkey Rice Soup Instant Pot Recipe has 576 calories, 41 grams net carbs, and 51.2 grams protein. It’s rich in an assortment of other nutrients as well, including vitamin A, calcium, and potassium.

⭐ Turkey Wild Rice Soup (Instant Pot) Benefits

Why make turkey and wild rice soup Instant Pot recipe? Here are a few benefits of turkey soup made in the Instant Pot:

  • Set it and forget it: Using the pressure cooker or slow cooker to make soup is easy. After chopping the vegetables, you can throw everything in the Instant Pot and leave it alone. You don’t need to be constantly tending a pot on the stove, as you do with stovetop soup.
  • One pot: Hate washing pots and pans? We’re going to be sauteeing, pressure cooking rice, and thickening all in one pot. The clean up is easy!
  • Use up leftover turkey: It’s an excellent way to turn your Thanksgiving leftovers into a healthy and hearty meal.
  • Healthy: This turkey wild rice soup has it all. We’ve got an assortment of nutritious vegetables, fiber-packed whole grains, calcium-rich dairy, and high-quality protein. For most people, this soup is a healthy choice.
  • Protein: Both turkey and chicken provide high-quality protein, plus many essential vitamins and minerals. You’re getting a lot of B vitamins (such as niacin and vitamin B12) and minerals (including phosphorus).
  • Delicious: Nutrition is important, but I also want my fall comfort foods to be tasty! Luckily, this rice and turkey soup fits the bill, as it’s absolutely delish.

🥘 Turkey Wild Rice Soup Ingredients

What do you need to make leftover turkey rice soup in the Instant Pot? Here’s your shopping list:

  • Cooked turkey breast (chicken breast may also be used)
  • Dry wild rice (or brown rice)
  • Olive oil
  • Onion
  • Celery
  • Carrots
  • Baby bella mushrooms
  • Turkey bone broth (or chicken broth)
  • Bay leaf
  • Fresh thyme
  • Dried sage
  • Dried rosemary
  • Fresh parsley
  • Heavy cream
  • Milk
  • Spelt flour (or whole wheat flour)
  • Grated Parmesan cheese
instant pot turkey wild rice soup ingredients

Use bone broth from the store or make your own with turkey carcass. This bone broth Instant Pot recipe shows you how to do it.

I used a mix of dry and fresh herbs. You can substitute any of the dry herbs for fresh here (and vice versa). To convert, remember that one tablespoon of fresh herbs equals one teaspoon of dried.

Note: Specific quantities of all ingredients are located in the recipe card at the bottom of the post!

🍽 Equipment

Here’s the kitchen equipment you need to make turkey wild rice soup in an Instant Pot:

  • Instant Pot
  • Knife
  • Whisk
  • Wooden spoon

Use whatever multipurpose cooker you own for this soup recipe, such as the Ninja Foodi. I use the Crock-Pot Express 6-Quart Easy Release Pressure Cooker. You may have to cook this recipe in batches if you have a small multi-purpose cooker.

A metal spoon can scratch the bottom of the Instant Pot, so I try to remember to use a wood spoon.

🔪 How to Make Turkey Wild Rice Soup in the Instant Pot

Begin by prepping your protein and veggies for this recipe. Chop the onion, celery, and carrots (AKA the mirepoix mix) into ½-inch dice (1.27 cm). Slice the mushrooms, chop the parsley garnish, and cut the turkey into 1-inch cubes (2.54 cm).

Heat the olive oil in the Instant Pot on high sauté for 1-2 minutes. Add the onion, carrot, celery, and mushrooms and sauté for 5-10 minutes.

Stir the veggies frequently. You are just looking to soften them. You aren’t looking to brown the veggies.

Next, deglaze the Instant Pot with the turkey broth (if the veggies were sticking). Add the dry wild rice, bay leaf, thyme, sage, and rosemary. Cover the Instant Pot with the lid.

️⏲️ Turkey Wild Rice Soup Cooking Time and Temperature

How long do you cook turkey rice soup in Instant Pot? Pressure cook turkey rice soup for 15 minutes using the “rice/risotto” setting under high pressure. Allow the pressure to release naturally for 10 minutes before carefully opening the lid vent.

To make Slow Cooker Turkey Rice Soup, cook on high 3-4 hours or low 6-8 hours until the wild rice is tender. Remember to leave the Instant Pot vent open for the crockpot setting or closed for pressure cooking. If the rice absorbs too much liquid with slow cooking, simply add some extra broth before continuing.

While the soup cooks, whisk the milk and flour together into a smooth paste. This will be used to help thicken the soup and make it extra creamy.

After the turkey soup is pressure cooked or slow cooked, remove the lid. Put the Instant Pot on the high sauté setting.

Add the cooked turkey pieces, milk mixture, cream, and Parm to the InstantPot. Take the bay leaf out.

Cook the mixture (using the sauté setting) with the lid off for 10-15 more minutes. Stir the soup frequently to keep ingredients from sticking to the bottom of the pot. The soup will thicken and become super creamy and delicious.

After that, all that’s left is using a ladle to scoop your lovely creation into bowls. Garnish with a little chopped parsley and you’re ready to eat. Enjoy!

pressure cooker turkey wild rice soup

🌡️ Leftovers

Turkey wild rice soup will last up to 3-4 days in a covered container in the fridge. The rice may continue to absorb more liquid as it sits. Add a little more broth to the soup if it gets too dry.

You can reheat the soup on the stovetop. Alternatively, put it in a microwave safe bowl covered with a paper towel and cook on high until heated through. It will take about 3-5 minutes; be sure to stir it halfway through cooking time.

I don’t recommend freezing this turkey rice soup crockpot recipe. The texture of the brown rice or wild rice will get too mushy.

If you want to freeze this soup, make and freeze the cooked rice separately from the rest of the soup. Reheat and stir them together when it is time to serve.

👪 Substitutions

You are welcome to tweak this Instant Pot Turkey and Rice Soup as you wish. Experiment with using barley or potatoes in place of the rice, or stir in some corn after pressure cooking. A little crumble of crispy bacon on top would make an excellent garnish.

turkey wild rice soup

FAQs

Can you make crockpot soup with ground turkey and rice?

Yes, you can make turkey and rice crockpot soup with ground turkey. Brown the ground turkey in a skillet and set it aside. You can add it to the soup at the same point we’d add chunks of cooked turkey.

Can you make chicken wild rice soup gluten free?

Absolutely! To make gluten free turkey wild rice soup (or chicken), use gluten free 1 to 1 baking flour instead of spelt flour.

How to make chicken wild rice soup dairy free?

To make turkey or chicken wild rice soup with no dairy, you will need to substitute for the milk, cream, and Parmesan cheese. Choose your favorite plant-based milk in place of the dairy milk, and cashew cream in place of the cream. Coconut milk and coconut cream may be too strongly flavored to use. Soy milk, almond milk, and oat milk should work. A little sprinkle of nutritional yeast can work as a Parm swap.

How to make low carb turkey rice soup?

To make turkey rice soup low carb, you will need to find a swap for the wild rice. Cauliflower rice is one option to try (keep in mind the cooking time is very short). In addition, use keto-friendly unsweetened soymilk in place of regular milk.

How to make Instant Pot turkey soup with raw turkey?

To make raw turkey soup in the instant pot, you must ensure the turkey reaches a safe internal temp of 165F (74C). I recommend adding the raw chopped turkey when you add the wild rice to the Instant Pot and pressure cooking or slow cooking them together.

🦃 More Turkey Leftover Recipes

Need more ideas for turkey leftovers? Here are some other recipes to try:

👩🏻‍🍳 Other Instant Pot Soup Recipes

There are so many soups you can make in the Instant Pot! After you make this Instant Pot turkey rice soup, make one of these:

Watch How to Make It!

instant pot turkey wild rice soup

Turkey Wild Rice Soup (Instant Pot or Slow Cooker)

Summer Yule
Learn to make Instant Pot Turkey Rice Soup! This Turkey Wild Rice Soup Instant Pot recipe can be made with the pressure cooker or crockpot.
5 from 4 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 4
Calories 576 kcal

Ingredients

  • 1 lb. cooked turkey (454 grams; use cooked turkey breast or cooked chicken breast)
  • cup dry wild rice (can substitute brown rice)
  • 1 tablespoon olive oil
  • cups onion, diced
  • 3 large celery stalks
  • 3 medium carrots about 8 ounces (227 grams)
  • 10 ounces baby portabella mushrooms, sliced (283 grams)
  • cups turkey bone broth (or chicken bone broth)
  • 1 bay leaf
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • 1 cup milk, 2%
  • ¼ cup whole wheat or spelt flour
  • ½ cup heavy cream
  • ¼ cup grated Parmesan cheese
  • ¼ cup fresh parsley, finely chopped
  • salt and pepper (optional)
Don’t be a stranger! 😊If you love this recipe, please come back and leave a rating. This helps readers and I’d love to hear from you. Thank you ❤️

Instructions

  • Chop the onion, celery, and carrots into ½-inch dice (1.27 cm). Slice the mushrooms, finely chop the parsley garnish, and cut the turkey into 1-inch cubes (2.54 cm). 
  • Heat the olive oil in the Instant Pot on high sauté for 1-2 minutes. Add the onion, carrot, celery, and mushrooms and sauté for 5-10 minutes. Stir the veggies frequently. They should be softened, not browned.
  • Add the broth, dry wild rice, bay leaf, thyme, sage, and rosemary. Cover the Instant Pot with the lid.
  • To pressure cook: Close vent on lid. Pressure cook for 15 minutes using the “rice/risotto” setting under high pressure. Allow the pressure to release naturally for 10 minutes before carefully opening the lid vent.
  • To slow cook: Leave vent on lid open. Cook on high 3-4 hours or low 6-8 hours until the wild rice is tender. If the rice absorbs too much liquid, add up to 1 cup of extra broth before continuing. 
  • While the soup pressure cooks or slow cooks, whisk the milk and flour together into a smooth paste. Remove the Instant Pot lid when the soup is finished pressure cooking or slow cooking.
  • Put the Instant Pot on the high sauté setting. Add the cooked turkey or chicken pieces, milk mixture, cream, and Parm to the InstantPot. Remove the bay leaf and discard it. Add salt and pepper if you wish (this will likely not be necessary if you used store broth).
  • Cook the mixture (using the high sauté setting) for 10-15 more minutes. Stir the soup frequently to keep ingredients from sticking to the bottom of the Instant Pot. The soup will thicken and become creamier.
  • Ladle the soup into bowls and garnish with fresh parsley. Enjoy!

Equipment

Notes

💭 Expert Tips from Dietitian Summer Yule

This is a level 2 recipe (transition or weight maintenance). Brothy soups and stews are not only the perfect comfort foods; they are often excellent for healthy weight management! They tend to be low calorie but high in filling protein and fiber-packed vegetables. Consider making healthy soups and stew a regular part of your diet.
This Instant Pot turkey wild rice soup is higher in calories than some other options because of the cream. To make this a low-calorie turkey soup, skip the cream. You can add a little more milk or broth if there isn’t enough liquid.
Heavy cream contains a whopping 800 calories per cup, while a cup of 2% milk is only 120 calories. That is why cream-based soups are so high calories. The calories in cream can add up very fast!
There are a few other ways to make soup lower in calories besides cutting out the cream. Many soups and stews are thickened with a roux, a mixture of flour and fat. A lighter way to get a thicker soup is to puree a bit of it after cooking. This works exceptionally well with legume-based soups (think pea soup), but it can be used with other soups as well.
If you are on a low-sodium diet, making homemade soups with homemade broth is the way to go. Most of the canned soups and store-bought broths are incredibly high in sodium (though there are some low-sodium options available). Homemade soups tend to taste better too!
Nutrition information is one serving of Instant Pot turkey wild rice soup.

 

nutrition info disclaimer

 

All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.

 

The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.

 

“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x

Nutrition

Calories: 576kcalCarbohydrates: 49.1gProtein: 51.2gFat: 17.6gSaturated Fat: 9.5gPotassium: 856.8mgFiber: 8.1gVitamin A: 206.2% DVVitamin C: 19.4% DVCalcium: 24.9% DVIron: 23.1% DV
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5 Comments

  1. 5 stars
    I made this for dinner it was the best Turkey n wild rice soup I’ve ever had . The creamy texture is great serve with warm rolls and it’s the perfect comfort food and a great meal. Yummy

  2. Wonderful, Summer! What a superb use for at least some of those leftovers. Sends warmth coursing through the body, a perfect antidote to the shivers.

    Plus, there’s the Parmesan. Can’t go wrong with that!

5 from 4 votes (2 ratings without comment)

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