The best instant pot turkey soup in just 30 minutes? Yep. This soul-warming, comforting soup is a quick, easy and yummy weeknight meal-in-a-bowl.
It’s one of my favorite instant pot soup recipes. Swap the turkey with chicken for a homemade chicken soup if you prefer, also a delicious soup.
While you can certainly make this instant pot turkey soup recipe on the stove top, using a pressure cooker speeds things up considerably. The entire recipe takes about 30 minutes. And, if you follow a few tips, you will be sitting down to a deeply flavorful homemade turkey soup, loaded with veggies and whatever else you want to add.
If you don’t have an instant pot or other type electric pressure cooker, check out our homemade chicken soup recipe from scratch. Just substitute the chicken with turkey pieces.
Turkey soup is a cherished comfort food, perfect for using up leftovers after holiday meals. But can you skip roasting the turkey and go straight to making soup with raw turkey? The answer is yes, with some important caveats. Let’s discuss how to make flavorful turkey soup starting with raw turkey.
Why Make Turkey Soup from Raw Turkey?
There are several good reasons you may want to use raw turkey for your soup
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You purchased a whole raw turkey or turkey parts but decided not to roast it Soup is a tasty way to still use it up
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You want turkey soup but don’t want to wait hours for a turkey to roast first. Cooking the raw turkey right in the soup saves time.
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You only need a small amount of turkey meat for your recipe. Roasting a whole bird for just a few cups of meat can be wasteful.
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You want to build flavor from scratch instead of relying on roasted flavors.
So if you find yourself with raw turkey on hand, soup can be a smart solution. The cooking process tenderizes the meat for a flavorful broth.
Choosing the Right Raw Turkey Cuts
The most crucial step is choosing cuts of raw turkey that will work well:
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Turkey wings or drumsticks – These dark meat cuts contain collagen that enriches the broth. Skin adds flavor too.
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Bone-in turkey thighs – More flavorful than breast meat due to higher fat content. Bones contribute body.
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Bone-in turkey breast – Not as much flavor but can work. Opt for skin-on for added richness.
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Avoid boneless, skinless turkey breast or ground turkey. These will result in bland, stringy soup.
Stick with substantial bone-in cuts for the best texture and fullest turkey flavor.
Adapting Your Turkey Soup Recipe
Standard turkey soup recipes are designed for cooked leftover turkey, so adjustments will be needed:
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Extend cook times. Plan on simmering raw turkey for 1-2 hours until completely fork-tender before removing meat.
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Start with a rapid boil. Boil vigorously for the first 20-30 minutes to render fat and begin breaking down connective tissue.
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Skim diligently. Raw turkey will release foam and scum. Skim frequently for a cleaner broth.
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Sauté aromatics first. Browning raw turkey isn’t required but sautéing veggies boosts flavor.
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Use thighs or wings. Their fat and collagen give the best flavor and mouthfeel.
Step-by-Step Instructions
Here is a simple process for making turkey soup with raw turkey:
Ingredients:
- 1-2 lbs turkey thighs, drumsticks or wings
- 1 onion, chopped
- 2-3 carrots, chopped
- 2-3 celery stalks, chopped
- 6 cups water or broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper
Directions:
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Pat skin-on turkey dry and season all over with salt and pepper.
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Heat soup pot over medium-high heat. Add turkey and brown on all sides, about 5 minutes total.
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Add onion, carrots, and celery. Cook 5 minutes until onion is translucent.
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Pour in water or broth. Add bay leaf and thyme. Bring to a boil.
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Reduce heat to maintain a gentle simmer. Skim any foam off the top.
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Simmer uncovered for 1 1/2 to 2 hours until turkey is very tender.
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Transfer turkey pieces to a plate. Shred or chop meat once cool enough.
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Return shredded turkey to pot and continue simmering 15-20 minutes.
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Season to taste with salt and pepper before serving.
And that’s it – you’ve turned raw turkey into a hearty homemade soup!
Tips for Maximizing Flavor
To make sure your turkey soup has the richest flavor possible:
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Brown any skin-on pieces first for crispy skin with concentrated turkey essence.
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Roast leftover bones and neck to incorporate intense roasted flavors into the broth.
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Sauté aromatics like onions, celery, carrots before adding to pot.
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Let broth cool and refrigerate overnight – the fat will solidify on top and can be removed.
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Use a mix of cuts like wings, thighs, and breast for a complex flavor profile.
Frequently Asked Questions
Can I use a whole raw turkey for soup?
Yes, cut up the whole turkey. Simmer the carcass, legs, wings, and thighs. Dice and add breast meat later.
Is raw or cooked turkey better for soup?
Raw turkey requires active cooking time but allows you to build flavor completely from scratch. Cooked turkey can be quicker and provides roasted essence. Both work well!
Does raw turkey soup need to boil?
Bringing it to a rapid boil first helps extract gelatin, fat, and flavors from the raw turkey. Then reduce heat to gently simmer.
How long should I simmer raw turkey for soup?
Allow 1 1/2 – 2 hours for bone-in cuts to become fork-tender. Turkey breast cooks faster, in 45-60 minutes.
Satisfying and Simple
With the right cuts and cooking techniques, you can easily transform raw turkey into a hearty pot of soup. The key is starting with substantial bone-in pieces and giving them plenty of gentle simmering time to tenderize. Show patience, make a few small adaptations to your recipe, and you’ll be rewarded with soul-warming, homemade flavor.
Why make this recipe
Delicious comfort food: This is a deeply flavorful and comforting soup…like a warm hug in a bowl.
Quick 30-minute recipe: Pressure cooking allows you to have a hearty soup on the table in just 30 minutes.
Uncomplicated: It’s an easy soup recipe using simple ingredients should all be available at your local grocery store.
Versatile: There are variations and substitutes to take advantage of what you have on hand.
Ingredients- tailored to your taste
You can vary the flavor profile of this turkey vegetable soup according to your preferences, but the bare basics are the same. You need:
Turkey: I use raw turkey thighs. Turkey legs or wings are fine too. A turkey breast will not be as flavorful as dark meat. Although this is an instant pot turkey soup with raw turkey, this recipe is a great way to use up some of your Thanksgiving leftover turkey meat with bones. Don’t skip the bones though. That’s where the flavor comes from. If you don’t have turkey, use chicken parts.
Broth: You can just use water since we’re extracting all those wonderful flavors from the turkey. But I find using a chicken broth or chicken stock (or turkey stock or even vegetable stock) really enhances the flavor of the soup. If you don’t have broth, use 6 cups water (not 7) and more seasonings.
Vegetables: The basic veggies are onions, carrots and celery. Parsnips are optional but add great flavor and a touch of sweetness. A parsley garnish adds flavor as well.
Flavor/Seasoning: I keep it simple with a clove of garlic, salt, black pepper, fresh parsley and a bay leaf. Try adding a teaspoon for two of poultry seasoning, a common flavor in stuffing/dressing. And feel free to change up the flavors with fresh herbs like cilantro, dill or basil.
Noodles are optional. For turkey noodle soup, you can use any small noodles e.g egg noodles, vermicelli or orzo. Tip: Cook them separately on the stove while the soup is cooking in the instant pot if you are planning to freeze the soup or have leftovers. This way they won’t absorb all the broth. If serving the soup right away, you can cook them directly in the instant pot on the Sauté function after the soup is finished.