Description
A hearty and comforting Instant Pot Turkey Lentil Soup made with leftover turkey, lentils, and vegetables. This easy one-pot meal is perfect for chilly days and packed with protein and fiber.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 1/2 cups cooked turkey, chopped
- 1 cup brown lentils, rinsed
- 1 (14.5 oz) can diced tomatoes
- 6 cups chicken or turkey broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1 bay leaf
- 2 cups chopped kale or spinach (optional)
Instructions
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add diced onion, carrots, and celery. Cook for 4–5 minutes until softened.
- Add garlic and sauté for another 30 seconds until fragrant.
- Stir in chopped turkey, lentils, diced tomatoes, broth, thyme, oregano, paprika, salt, pepper, and bay leaf.
- Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
- Allow pressure to release naturally for 10 minutes, then do a quick release.
- Open the lid, stir in kale or spinach if using, and let wilt for a few minutes.
- Serve hot and enjoy!
Notes
- This recipe works great with leftover roast turkey or shredded chicken.
- Use green or brown lentils; red lentils may get too mushy.
- For added flavor, squeeze fresh lemon juice before serving.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Pressure Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 4g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 35mg
