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    Home » Soups and Stews

    Instant Pot Turkey Lentil Soup

    Published: Oct 7, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Turkey Lentil Soup made in the Instant Pot is a hearty and comforting soup recipe packed with fiber and protein. It is a delicious way to warm up on cold nights!
    Featured image for Instant Pot Turkey Lentil Soup.
    Pin image for Instant Pot Turkey Lentil Soup.

    Instant Pot Turkey Lentil Soup is a great way to use leftover turkey to make hearty and delicious soup packed with fiber and is a great source of protein. It is one of my favorite recipes and is the perfect way to warm up on chilly fall and winter weeknights.

    Hero image for Instant Pot Turkey Lentil Soup.
    Just a few ingredients and 15 minutes is all it takes for a soup that will satisfy.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 📚 Related Recipes
    • 🍽 Serve with...
    • 🏫 The last word
    • 📖 Recipe

    ❤️ Why you'll love it

    • It is a healthy meal that is feel good comfort food perfect for soup season.
    • It is a great way to use leftover turkey from holiday meals.
    • This lentil soup recipe is ready in less time than traditional stove top cooking.
    Ingredients for Instant Pot Turkey Lentil Soup.
    Just a few ingredients is all it takes for a soup that will satisfy.
    Pouring olive oil into the instant pot.
    The first step is to saute the onion and garlic to soften and infuse flavor.
    Onions and garlic being sauteed in the instant pot.
    The onions and garlic will cook until softened on the saute setting.
    Chopped turkey meat with sauteed onion in the instant pot.
    Stir in the turkey breast with the onions and saute for 30 seconds.

    🥘 Ingredients

    Lentils: I used brown lentils but you can use pretty much any type of lentil. Green or red lentils work also.

    Leftover turkey meat: white or dark turkey meat works great (I prefer dark for flavor)

    Olive oil: used to saute the onions and garlic.

    Turkey stock: I used my own homemade broth recipe for Instant Pot Turkey Stock, but you can also use store-bought broth.

    Large onion: for flavor, chop coarsely.

    Diced tomatoes: I used a quart jar of drained canned tomatoes that I canned myself and chopped. A 15.5 ounce can of store-bought diced tomatoes can be used as well.

    Garlic cloves: you can use a garlic press, but I prefer to dice the garlic for larger pieces.

    Salt and black pepper: to season

    Seasoning: I used Everything but the Leftovers Seasoning from Trader Joes, you can use a regular poultry seasoning or rubbed sage in its place if you don't have access to the everything seasoning.

    Turkey, lentils, and seasoning added to the onion and garlic mixture.
    Once the onions and garlic are softened, the remaining ingredients are added.
    Diced tomatoes on top of the turkey lentil mixture in the instant pot.
    You can use your own canned tomatoes or store-bought diced tomatoes

    🔪 Instructions

    1. Heat the instant pot on saute setting until hot. Add the olive oil, onions, and garlic.
    2. Cook and stir for 2 minutes, until onions are translucent.
    3. Stir in the turkey, lentils, tomatoes, salt, pepper, and seasoning.
    4. Place the instant pot lid on the pot and lock in place. Be sure the vent is sealed.
    5. Cook on high pressure setting for 15 minutes. Once the instant pot beeps, allow the soup to do a natural release for 15 minutes.
    6. Turn valve to release any remaining pressure and remove lid to serve.

    🥄 Equipment

    Instant Pot pressure cooker

    Flat head wooden spoon

    Soup after it has cooked in the instant pot.
    Just 15 minutes in the instant pot and you have a delicious hearty soup for lunch or dinner!

    🥫Storage

    Store leftover soup in an airtight container in the fridge up to 5 days or freeze in freezer safe containers up to 3 months.

    To reheat soup, place in a large pot over medium-high heat until hot or reheat in the microwave. If soup is frozen, thaw overnight in the fridge before reheating.

    📖 Variations

    • For a creamier soup, use half coconut milk for half of the broth.
    • Vegetable broth or chicken broth can be substituted for the turkey stock.
    • Sprinkle a few red pepper flakes into the soup for a little added heat.
    • Fry fresh sage leaves in butter to make it crispy and serve as a garnish on top of the soup.
    Upclose image of soup in a blue crock.

    💭 Tips

    • It is a good idea to rinse and sort through the lentils before using to be sure there are no hidden stones in the legumes.
    • Use ground turkey or ground chicken in place of the leftover roasted turkey. Add ground meat to the instant pot before step 3. Cook and stir the meat until no longer pink. The proceed with step 3.

    📚 Related Recipes

    This Pumpkin Soup with Sage Browned Butter is another wonderful cold weather soup recipe.

    Green Bean Soup makes use of garden fresh beans and potatoes in a milk based broth.

    These Turkey Tostadas are a great way to use Thanksgiving leftover turkey.

    Mediterranean Turkey Burgers are light and delicious and make a good accompanyment to a cup of soup.

    Turkey Lentil soup on a spoon.

    🍽 Serve with...

    Serve with a sprinkling of fresh grated parmesan cheese, crispy fried sage, and warm crusty bread.

    🏫 The last word

    If you prefer to cook this soup on the stove top, you can do so by preparing it in a dutch oven up to step 3. Bring the soup to a boil, then cover and reduce heat to simmer. Cook for 25 minutes, stirring occasionally, until lentils are tender but not mushy.


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    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @honeybunchhunts or #honeybunchhunts so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Featured image for Instant Pot Turkey Lentil Soup.

    Instant Pot Turkey Lentil Soup

    Shelby Law Ruttan
    Turkey Lentil Soup made in the Instant Pot is a hearty and comforting soup recipe packed with fiber and protein. It is a delicious way to warm up on cold nights!
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 15 mins
    Natural release time 15 mins
    Total Time 40 mins
    Course Soup
    Cuisine American
    Servings 10
    Calories 192 kcal

    Equipment

    • Instant Pot
    • Flat head wooden spoon

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 1 tablespoon olive oil
    • 1 large onion , diced
    • 4 cloves garlic
    • 2 cups turkey
    • 1 cup brown lentils
    • 14.5 ounces diced tomatoes
    • 1 teaspoon everything but the leftovers seasoning , or poultry seasoning
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 8 cups turkey stock

    Instructions
     

    • Heat the instant pot on saute setting until hot. Add the olive oil, onions, and garlic.
    • Cook and stir for 2 minutes, until onions are translucent.Stir in the turkey, lentils, tomatoes, salt, pepper, and seasoning.
    • Place the instant pot lid on the pot and lock in place. Be sure the vent is sealed.
    • Cook on high pressure setting for 15 minutes. Once the instant pot beeps, allow the soup to do a natural release for 15 minutes.
    • Turn valve to release any remaining pressure and remove lid to serve.

    Nutrition

    Calories: 192kcalCarbohydrates: 22gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 20mgSodium: 532mgPotassium: 533mgFiber: 7gSugar: 5gVitamin A: 79IUVitamin C: 7mgCalcium: 40mgIron: 3mgNet Carbohydrates: 15g
    Keyword Instant Pot Soup, Turkey Lentil Soup
    Tried this recipe?Let us know how it was!

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    About Shelby Law Ruttan

    Honeybunch Hunts is a website dedicated to sharing canning and dehydrating recipes, wild game recipes, fish, seafood, plant based recipes, and some DIY scattered in between. Written by Shelby Law Ruttan, is also author and owner of Grumpy’s Honeybunch, and The Best Vegetarian Recipes. Shelby has also authored two cookbooks, The One Pot Paleo Cookbook and The Pescatarian Keto Cookbook.

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