In a large dutch oven, heat olive oil over medium heat.

Turkey vegetable soup instant pot. Saute for about 4 minutes, or until vegetables are slightly softened. Web this instant pot turkey soup is a great way to use up leftover thanksgiving turkey. A mixture of onions, carrots, celery and garlic for flavor.

Pour vegetable, turkey, or chicken broth over the veggies and turkey. Now add in the turkey. Hit “sauté” and adjust so it’s on the “more” or “high” setting (“high” on the stove).

Leftover turkey instant pot soup method 2: Close the instant pot lid and turn the pressure valve to seal. Web add the turkey and the rest of the ingredients to the slow cooker, except for the noodles.

Turn instant pot on to saute mode and add the butter, onion, and garlic to the inner pot. Add the garlic, salt, parsley, thyme, pepper, and paprika. Allow it to bubble for about 5 minutes.

Off the heat, add the spinach, parsley and vinegar, stirring until the spinach is wilted. Just cook it on low for about 6 hours, or on high for about 3 hours. No leftovers instant pot turkey soup method 3:

Add the potatoes and simmer until the potatoes are tender. Web sauté the onion, carrots, and celery in a dutch oven. Add the onions, carrots, celery, garlic, ½ tsp kosher salt, and ¼ tsp fresh ground pepper.