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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 3 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dinner
Cuisine American
Servings 4
Calories 576 kcal


  • 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)


  • 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!


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.


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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