Instant Pot Leftover Turkey Soup with Bone Broth ( Grain-Free, Paleo)
This paleo-friendly leftover turkey soup is hearty, comforting, and full of flavor. It's the perfect way to use up Thanksgiving turkey without letting a single bite go to waste. A truly nourishing, nose-to-tail meal that comes together in just over half an hour using your Instant Pot.
Equipment
- 1 Instant Pot
Ingredients
- 2 tbsp tallow or butter or ghee
- 1 onion chopped
- 3 cloves garlic minced
- 2 large carrots diced
- 3 cups butternut squash cubed
- 4 –5 cups leftover turkey shredded or cubed
- 3 cups bone broth
- 1/2 tsp dry rosemary
- 2-3 fresh sage leaves or 1/2 tsp dry sage
- 2 green onions chopped
- 1 tsp sea salt
- 1/4 tsp black pepper
- Turkey neck(s) (optional)
- Fresh parsley chopped (optional, for garnish)
Instructions
- Gather and prepare all your ingredients. Peel and chop the onion, mince the garlic (or use a garlic press), peel and cube the carrots and butternut squash, shred or cube the leftover turkey, and chop the fresh herbs.
- Set your Instant Pot to Sauté mode and add the tallow. Once melted, add the chopped onion and garlic. Cook for a few minutes until softened and fragrant.
- Stir in the carrots, squash, seasonings, herbs, and bone broth. Place the turkey neck (if using) on top. Close the lid, set the valve to sealing, and cook on High Pressure for 15 minutes.
- When the cooking time is up, carefully quick release the pressure and open the lid.
- Stir in the shredded or cubed turkey. Set the Instant Pot to Sauté (or use a few extra minutes on Pressure Cook) and simmer with the lid off until the turkey is warmed through and the soup thickens slightly. Stir occasionally.
- Ladle into bowls and garnish with fresh parsley. For a non-paleo option, sprinkle with parmesan cheese.
Notes
If you’re making bone broth from the same turkey carcass, plan ahead and make it a day (or at least half a day) in advance. Otherwise, use a previously prepared batch of broth and save the bones for your next pot. (See my post on how to make bone broth in the Instant Pot for step-by-step instructions.)
Store leftover soup in an airtight container in the fridge for up to 4 days.
For longer storage, freeze in portions for up to 3 months.