This is my way of making a turkey and rice soup - with leftover turkey, vegetables and cooked in the instant pot for a lazy post-holiday meal. This is one of my favorite ways to use up leftovers from a big dinner, right next to my Turkey Noodle Casserole and my Turkey Tetrazzini.If you don't have any leftovers on hand, just use raw turkey or chicken. I included instructions for that in the notes below the recipe. Enjoy!
½cupriceI used quick-cooking brown rice; see notes for substitutes
To Finish the Soup:
2teaspoonscornstarchmixed into 2 tablespoons milk to make a slurry; use more cornstarch for a thicker soup
¼cupcream cheeseor more to taste (see notes for substitutes)
Pressure cook: Place potatoes, carrots, green beans, turkey, chicken broth, rice and all herbs and spices in the inner pot of your electric pressure cooker. Give it a good stir, then close the lid. Choose "pressure cook" (or "manual" on some models) on high pressure and set the timer to 5 minutes (it will take a while to come to pressure).
Release pressure: Once the timer is done, do a natural pressure release for 5 minutes (just switch off and leave alone). Then release any remaining pressure manually according to manufacturer's instructions.
Finish Soup: Open the instant pot and stir the soup. Set to "sauté", then add the cornstarch slurry and simmer, stirring, until the soup has thickened to your liking (add another cornstarch slurry for an extra-creamy soup). Stir in the cream cheese or heavy cream, then serve.
Turkey: If you don't have any leftover turkey, you can use raw turkey breast or raw chicken breast. Just dice it, then follow the instructions, adding the raw meat instead of the leftovers. For more flavor, brown it first in oil on the "sauté" setting.Potatoes: If you don't have any baby potatoes, use regular way potatoes. Dice them into 1-2 inch cubes before adding to the instant pot.Green beans: I often use leftover sautéed green beans when I make this soup after a holiday. They turn out a little softer but I'm OK with it. You can also use frozen green beans, or frozen peas.Rice: I use quick-cooking brown rice here, but you can also use regular white rice. Don't use instant rice or any rice where the regular cooking time is less than 20 minutes - or it will be completely mushy.Onion/garlic powder: You can use chopped fresh instead of the dried powder. Sauté in a little oil first.Cream cheese: I love the creaminess a little bit of cream cheese adds to this soup. You can use heavy cream, half and half or evaporated milk in place of the cream cheese if you prefer.
More flavor: I'm going for a super easy, dump and go style soup here (I never want to cook after a big holiday, so this is perfect). For more flavor, sauté the carrots first with the spices, then add the remaining ingredients and proceed with the recipe as written.Dairy in the instant pot: The reason why I add the cream cheese/cream after cooking is because dairy products tend to split really badly in the instant pot. So please, don't add cream (or worse, milk) to the instant pot to pressure cook - only add it after pressure cooking when finishing the soup on "sauté".