This warm and comforting Low Carb Instant Pot Leftover Turkey Soup recipe is a great way to use up that leftover turkey and is slurp worthy after all the big holiday feasts.
Table of Contents:
- 📺 Watch how to make this recipe
- 🥘 Ingredients Used
- 👨🏻🍳 Steps by step instructions
- Other low carb soup recipes you might enjoy
- 👨🏻🍳 Recipe tips
- ♨️ Recipe variations
- 🥣 Equipment used to make
- 💭 Frequently asked questions
- 🍽 Other instant pot recipes you might enjoy
- Low Carb Instant Pot Leftover Turkey Soup
We all know that after the Thanksgiving and Christmas holidays you will have leftover turkey and wondering WTF am I going to do with all this?
This soup is what you will be needing on those cold days to warm you from the inside out. Filled with juicy leftover turkey, onions, carrots, celery and garlic. Just throw everything in the instant pot and enjoy this Keto Turkey Soup for the rest of the week.
📺 Watch how to make this recipe
🥘 Ingredients Used
I used a lot of the leftover turkey which I chopped in a food processor but you can also use shredded turkey for this recipe. In fact I made it a second time with the shredded turkey. Throw in a bunch of veggies to add depth of flavour and you have a rich and delicious keto turkey soup.
- Leftover Turkey: chopped or shredded leftover turkey are the star of the show for this recipe, I also threw in a whole turkey leg with the bone in for added flavour.
- Mirepoix: is simply a combination of onion, carrot and celery generally cut to the same size. I just wanted to feel fancy and call it mirepoix. I pulsed them in the food processor
- Garlic: adding the nutty flavours of garlic give this soup extra warmth and depth.
- Bay Leaf: herbal, slightly floral and similar to oregano or thyme
👨🏻🍳 Steps by step instructions
How to make the Low Carb Instant Pot Leftover Turkey Soup
STEP 1: Add the olive oil to the instant pot set to saute on normal heat. Then add the pulsed or diced carrot, celery, onion and minced garlic. Salt to taste, stir and Saute until all the vegetables have softened. You may need to set the instant pot to low heat.
STEP 2: Once the veggies have softened add the water, shredded or chopped leftover turkey and remaining ingredients, including the optional turkey leg, give it a stir to combine ingredients.
STEP 3: Place lid on the instant pot and set to sealing, set to pressure cook on low for 1 hour. Do a quick release after 1 hour and remove lid once all the pressure has released.
- STEP 4: Salt and pepper to taste and serve the leftover turkey soup in your favourite bowls with a side of toasted low carb bread or crackers and enjoy.
👨🏻🍳 Recipe tips
This turkey soup recipe is as easy as it looks. The only time consuming part is the chopping of the veggies and the waiting for it to work it's magic in the instant pot.
Top Tip: if you have a food processor it makes it much quicker to chop all the veggies and pulse the turkey. However, you can also chop by hand and cut the veggies into larger pieces to save on time. I made this recipe twice and tried it both ways.
Tip #2: If you are planning to freeze this soup, make sure to let it cool completely before freezing.
- Serving: serve with a toasted and buttered low carb bread or some tasty low carb crackers. A side low carb sandwich or wrap also goes well with this soup.
- Storage: store in an airtight container or mason jar in the fridge up to 5 days.
- Freeze: allow the soup to completely cool and then transfer to a large ziploc bag, remove the air, seal it and lay flat in the freezer. Freeze soup up to 3 months.
- Thaw: thaw the soup in the fridge overnight or if it can't wait throw it in a warm water bath until thawed.
- Slow Cooker: you can make this leftover turkey keto soup in the slow cooker on low heat for 3 hours.
♨️ Recipe variations
This low carb keto turkey soup can take on a variety of flavours. Here are just a few variations that push the envelope while keeping it low carb:
- Cauliflower - add 2 cups of riced cauliflower to the veg to make it a heartier soup.
- Tomato - add a teaspoon of tomato paste to the soup before pressure cooking to give it a tomato flavour
- Creamy - add a cup of heavy whipping cream to make this a creamy keto turkey soup or add 2 ounces of cream cheese.
- Mexican - add a tablespoon of chili powder or taco seasoning to make this a mexican inspired soup.
- Cabbage - add some shredded cabbage to this recipe for a delicious take on cabbage soup.
This is a low carb, gluten free and dairy free turkey recipe.
See this creamy Low Carb Butternut Squash Soup recipe.
🥣 Equipment used to make
Next to my air fryer, I do love my Instant Pot and the more often I use it, the more I get ideas to use it again. However, this soup can be made using various types of pressure cookers or slow cookers.
I also used my Ninja Food Processor which makes everything easier for me when it comes to chopping, slicing and dicing.
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💭 Frequently asked questions
Add some crushed tomatoes or a dash of tabasco sauce for a little kick.
Cooked turkey is safe in the fridge for up to 4 days after cooking.
A serving of soup contains roughly 4 grams of carbs.
If you made this recipe don't forget to leave a recipe rating in the recipe card or a comment at the bottom of this post.
Low Carb Instant Pot Leftover Turkey Soup
- 1 tablespoon olive oil
- 3 medium carrots chopped or diced
- 2 celery stalks chopped or diced
- 1 medium onion chopped or diced
- 2 garlic cloves minced
- ⅛ teaspoon salt
- 3 cups leftover turkey chopped or shredded
- 1 bay leaf
- 1 teaspoon dry thyme
- 8 cups water
- 1 turkey leg optional
- Set the instant pot to saute on normal heat. Add the olive oil and once warmed add the carrots, celery, onion and garlic with the salt. Stir and saute until softened.
- Add the 8 cups of water and stir in the remaining ingredients.
- Place lid on the instant pot and set to sealing. Pressure cook on low for 1 hour. Do a quick release after the hour.
- Salt and pepper to taste.
This recipe card provides the basic details to make this recipe. For more information, questions or variations please review the content above the recipe card.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines