Homestyle Instant Pot Turkey Soup

Don’t let those delicious holiday turkey leftovers go to waste! This Instant Pot Leftover Turkey Soup is a culinary delight, transforming your post-feast remains into a rich, protein-packed meal. Imagine the comforting flavors of a classic enchilada soup, but with the added depth of tender turkey, all prepared effortlessly in your favorite pressure cooker. Whether you’re using a Ninja Foodi or a traditional Instant Pot, this recipe promises a flavorful, satisfying, and incredibly quick meal perfect for busy days after Thanksgiving or Christmas.

Instant Pot Leftover Turkey Soup: The Ultimate Post-Holiday Meal

The period between Thanksgiving and Christmas often leaves us with an abundance of turkey, and this recipe is the perfect answer to avoid food waste. While it shines as a leftover turkey recipe, its versatility means you can easily substitute shredded rotisserie chicken, making it a fantastic meal solution year-round. It quickly became one of our family’s favorite Instant Pot soup recipes, and we’re sure it will become one of yours too.

Beyond traditional sandwiches, there are countless delicious ways to repurpose holiday leftovers. This soup stands out because it’s incredibly quick and convenient, thanks to the magic of pressure cooking. You don’t necessarily need an Instant Pot; any electric pressure cooker, such as a Crockpot Express or a Ninja Foodi, will yield superb results. It’s all about making life easier while savoring every last bit of that delicious turkey!

Crafting Ninja Foodi Turkey Enchilada Soup

If you’re using a Ninja Foodi multi-cooker for this recipe, you’ll want to use the pressure cooking lid (the non-attached one) to achieve the desired tender consistency. Since we’re aiming for a perfectly blended mixture of tender meat and rich broth, no crisping function is needed for this particular dish. Simply follow the step-by-step instructions below, and your Ninja Foodi will deliver a delicious turkey enchilada soup with ease.

My philosophy is always to use what you have and, more importantly, never waste delicious leftovers! Do you often find yourself with a generous pile of leftover turkey after a big meal, just like me? If so, you’re likely seeking creative ways to repurpose it, and this Instant Pot turkey soup is an excellent starting point. I’ll also share more of my favorite best leftover turkey recipe ideas further down to inspire your post-holiday cooking.

Who cares how it’s made, as long as it’s utterly delicious, right?! 😉 If your preference leans towards a creamy, white soup, you might enjoy our pressure cooker chicken pot pie soup. That recipe offers a different texture and flavor profile, more akin to a rich chowder, and can easily be adapted with turkey as well.

I confess my love for quick, convenient meals that skillfully incorporate canned ingredients, especially when time is short and a hearty dinner is a necessity. These are what I affectionately call “pantry recipes.” They allow you to combine a little bit of this and a little bit of that, dice up any vegetables lingering in the fridge that need using, and voilà – a delicious meal is ready! This Instant Pot turkey enchilada soup is a perfect example of such a flexible and satisfying dish.

In its simplicity, it reminds me of my popular 5-ingredient Crockpot chili, where you essentially dump everything in, stir, warm it up, and it’s good to go. This type of meal is a lifesaver when you’re rushing home from school and need to be out the door for karate practice just 45 minutes later.

Key Ingredients for Your Turkey Enchilada Soup

This flavorful soup relies on a combination of pantry staples and fresh ingredients. Here’s what you’ll need to create this amazing Instant Pot turkey soup:

1. Shredded Leftover Turkey: The star of our show, providing a rich, savory base. You can also use rotisserie chicken for an anytime meal.
2. Diced Tomatoes: Canned for convenience. I prefer petite diced for a smoother texture, but regular diced tomatoes offer a chunkier, more rustic soup with bursts of flavor.
3. Black Beans: Canned and drained. They add an earthy flavor and a good source of fiber and protein to the soup.
4. Whole Kernel Corn: Canned and drained. It provides a touch of sweetness and a pleasing texture contrast.
5. Chicken Stock or Turkey Broth / Bone Broth: The liquid foundation that brings all the flavors together. Using turkey broth can enhance the turkey flavor even further.
6. Minced Garlic & Onion: The aromatic backbone of almost every great savory dish. Seriously, garlic goes into everything I make!
7. Corn Flour / Masa Harina: A fantastic thickening agent that imparts an authentic, traditional flavor, characteristic of enchilada soups.
8. Enchilada Sauce: The key ingredient for that distinct Tex-Mex flavor profile. Red enchilada sauce is typically used here.
9. Toppings: Elevate your soup with a variety of delicious toppings:
   1. Freshly sliced Avocado for creamy richness.
   2. Chopped Cilantro for a bright, herbaceous note.
   3. Plenty of shredded Cheese (Cheddar, Monterey Jack, or a Mexican blend) for melty goodness.
   4. A dollop of Sour Cream or Greek yogurt for a cool, tangy finish.
   5. Crushed Tortilla Chips or Strips for added crunch.
   6. Salsa for an extra kick of fresh flavor.

You can customize the consistency of this soup to your liking; simply add more broth if you prefer a thinner consistency. I love using corn flour (or masa harina) to achieve a heartier, thicker soup that truly clings to the spoon. While traditional flour is often used for thickening, corn flour is superior in this Mexican-style, tomato-based dish as it complements the flavors beautifully. For a gluten-free option, simply use gluten-free cornstarch instead of corn flour.

Exciting Variations to Customize Your Soup

This Instant Pot turkey soup is incredibly versatile, allowing for numerous delicious adaptations to suit your taste and what you have on hand:

• Chicken Swap: No leftover turkey? No problem! You can effortlessly substitute shredded rotisserie chicken. This makes the recipe perfect for weeknight meals, as rotisserie chickens are readily available all year long, offering a quick and convenient protein source.
• Bean Alternatives: Don’t feel limited to black beans. If your pantry is stocked with another type of canned bean, such as pinto beans or kidney beans, feel free to substitute them. You can also omit beans entirely if they’re not to your liking, though they add a wonderful texture and nutritional boost.
• Spice It Up: For those who enjoy a bit of heat, a dash of Tobasco, a splash of your favorite hot sauce, or even some diced jalapeños (fresh or canned) can significantly amp up the spice level. Adjust to your personal preference for a gentle warmth or a fiery kick!
• Vegetarian Option: To create a delicious vegetarian enchilada soup, simply omit the turkey. Instead of chicken broth or turkey stock, use a flavorful vegetable broth. You can also add extra vegetables like bell peppers, zucchini, or sweet potatoes for more substance and nutrition.

The image above shows the soup shortly after all ingredients have been added and it’s on the sauté setting, allowing it to begin thickening. It’s truly super easy to throw everything together! I highly recommend draining and rinsing your canned black beans. While it won’t drastically alter the flavor, it prevents the soup from taking on a darker, sometimes less appealing color. You know what I mean – black foods can sometimes look less appetizing! If you don’t have an Instant Pot but still want to make this incredible turkey soup recipe, don’t worry! You can easily adapt it for a regular pot on the stove, much like our turkey pot pie soup recipe. Simply simmer on the stovetop until heated through and thickened.

How to Make Pressure Cooker Turkey Enchilada Soup

Get ready to whip up this flavorful and satisfying Instant Pot turkey soup with these simple steps. This recipe is designed for ease and maximum flavor, making it a perfect weeknight meal or a clever way to use up holiday leftovers:

• Begin by setting your Instant Pot (or other pressure cooker) to the “Saute” mode. Add your diced onion, minced garlic, cumin, and the shredded/precooked turkey (or shredded rotisserie chicken if you’re using that instead). Stir these ingredients together gently.
• Allow the mixture to sauté for approximately 3 minutes, or until the onions begin to soften and become translucent. This step helps to build a foundational layer of flavor for your soup.
• Next, carefully add the enchilada sauce, drained black beans, drained corn, and the cans of diced tomatoes into the pot.
• Stir all the ingredients thoroughly to combine. You can continue to cook this mixture on the “Saute” setting for about 5 minutes, stirring regularly to allow the flavors to meld. Alternatively, for quicker cooking, secure the lid, set the Instant Pot to “High Pressure” for 3 minutes, then perform a quick release.
• In a separate bowl, whisk together 1 cup of chicken stock with 1/2 cup of corn flour (or masa harina) until smooth and no lumps remain. Pour this slurry into your soup mixture in the Instant Pot and stir well.
• If your pot isn’t already on “Saute” mode, activate it again. Stir the soup intermittently, ensuring it doesn’t stick to the bottom, and allow the mixture to come to a gentle simmer and thicken to your desired consistency. Add the remaining 2 cups of chicken stock (or more, if you prefer a thinner soup) to adjust the texture.
• Once your Instant Pot turkey soup reaches the perfect consistency, turn off the sauté function.
• Serve immediately, topping generously with your favorite garnishes like crushed tortilla chips, fresh avocado slices, a dollop of sour cream or Greek yogurt, shredded cheese, and a sprinkle of fresh salsa or cilantro for the best results.

This recipe is incredibly flexible, allowing you to use any type of shredded meat you have on hand, though it truly shines as a Thanksgiving leftover turkey recipe. The rich, savory broth and vibrant enchilada flavors pair wonderfully with the tender turkey, creating a truly memorable meal.

A side of crispy tortilla chips is the perfect accompaniment to this pressure-cooked meal featuring your holiday turkey. If you happen to have any leftovers of the soup (though it’s so good, you might not!), they store exceptionally well. Always ensure the soup has cooled to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. To reheat, simply microwave for about 1-2 minutes, stirring halfway through, or gently warm it on the stovetop.

More Leftover Turkey Recipes You’ll Love

While you can jump directly to the recipe card below to start making this fantastic Instant Pot enchilada soup (as some might call it!), we have several other creative and delicious ways to enjoy your leftover turkey this week. After savoring this delightful soup, be sure to explore these other family-favorite leftover turkey recipes:

• Turkey Tetrazzini: Transform your turkey into a creamy, comforting turkey tetrazzini recipe, a classic casserole perfect for a cozy dinner. It’s a wonderful way to give leftover turkey a completely new identity.
• Instant Pot Crack Turkey Casserole: Adapt our popular Instant Pot crack chicken casserole by simply swapping out the chicken for your shredded leftover turkey. The savory, cheesy, and bacon-filled goodness is irresistible!
• Turkey Detox Soup: Our chicken detox soup is incredibly nourishing and can easily be made with turkey. It’s a light yet satisfying meal, perfect for resetting after holiday indulgence.
• Crockpot Turkey Soup: For a hands-off approach, repurpose your white meat turkey in our soothing Chicken soup in the Crockpot recipe. Just substitute turkey for chicken, and let your slow cooker do all the work, filling your home with a comforting aroma.

Below, you’ll find the printable recipe card with detailed instructions and estimated nutritional information. Please note that the nutritional values will vary slightly depending on the fat content of your specific turkey and the exact quantities of ingredients you use. Feel free to adjust ingredient amounts, especially the turkey, within reason to suit your preference, typically within a cup or so of the listed amount.