Creamy Turkey and Wild Rice Soup Recipe

Officially licensed with makers of Instant Pot this is the first cookbook dedicated exclusively to soups and stews for the hottest kitchen appliance featuring over 175 recipes for comforting and hearty soups, stews, and chilis that are quick and easy to make like this creamy turkey and wild rice soup recipe.

Nothing is more comforting than a hot bowl of soup—and with the Instant Pot, it’s never been faster or easier to cook up a delicious batch of soup.

This cookbook makes using your Instant Pot more appetizing and satisfying than ever!

The cookbook guides you through using the Instant Pot to create savory soups, stews, and chilis that are quick, easy, and full of flavor.

With 175 recipes and photographs throughout, this is a must-have for all Instant Pot fans. From creamy split pea soup to spicy chili to nourishing chicken noodle soup, you’re sure to find the perfect soup for any day of the week.

Including an easy-to-understand guide to the Instant Pot and hearty, flavorful recipes, The “I Love My Instant Pot” Soups, Stews, and Chilis Recipe Book is perfect for chefs of any level who are looking to warm up their day.

Excerpted from The “I Love My Instant Pot®” Soups, Stews, and Chilis Recipe Book by Kelly Jaggers. Photographs by Kelly Jaggers. Copyright © 2019 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.

Creamy Turkey and Wild Rice Soup Recipe

While this recipe calls for turkey breast, you can use any parts of the turkey you may have on hand. Reserved wings, thighs, back, or even a couple of turkey necks will work. You can also omit the raw turkey, cook the soup per the instructions, and when you stir in the cream add 2 cups of chopped leftover cooked turkey.

• Hands-On Time: 20 minutes

• Cook Time: 48 minutes

Serves 8

Creamy Turkey and Wild Rice Soup Ingredients

2 tablespoons unsalted butter
2 medium carrots, peeled and chopped
2 stalks celery, chopped
1 medium onion, peeled and chopped
2 cloves garlic, peeled and minced
1 teaspoon poultry seasoning
1 teaspoon salt
1⁄2 teaspoon ground black pepper
1 cup uncooked wild rice
1 (6-pound) bone-in turkey breast, skin removed
4 cups Turkey Stock (see recipe in Chapter 2)
1⁄3 cup water
2 tablespoons cornstarch
1⁄2 cup heavy cream

Creamy Turkey and Wild Rice Soup Directions

1 Press the Saute button on the Instant Pot® and melt butter. Add carrots, celery, and onion. Cook until vegetables are just tender, about 4–5 minutes, then add garlic, poultry seasoning, salt, pepper, and rice and cook until garlic is fragrant about 1 minute.

2 Add turkey breast to the pot and toss to coat. Press the Cancel button, add the stock, close lid, set steam release to Sealing, press the Manual button, and set time to 45 minutes.

3 When the timer beeps, quick-release the pressure, open lid, and stir well. Press the Cancel button. Transfer turkey breast to a cutting board and allow to cool slightly, then shred meat, discarding bones. Return turkey to the pot.

4 Press the Saute button. Whisk together water and cornstarch and stir into pot. Bring to a boil, stirring constantly, until thickened, about 3–4 minutes. Press the Cancel button and stir in cream. Serve hot.

PER SERVING

Turkey Stock Recipe

Stock is the best way to wring out every last bit of flavor from your Thanksgiving turkey.

Hands-On Time: 5 minutes
Cook Time: 40 minutes
Serves 8

Turkey Stock Ingredients

1 carcass from a 12-pound turkey, broken into pieces
3 stalks celery, chopped
1⁄2 cup celery leaves
1 medium yellow onion, peeled and quartered
1 medium carrot, chopped
2 cloves garlic, peeled and crushed
2 bay leaves
10 whole black peppercorns
1 sprig fresh sage

Turkey Stock Directions

1 Place all ingredients in the Instant Pot®, then fill a pot with water to the Max Fill line. Close lid, set steam release to Sealing, press the Manual button and set time to 40 minutes.

2 When the timer beeps, let the pressure release naturally, about 30 minutes. Open lid. Strain stock into a jar and use immediately, refrigerate for up to seven days or freeze for up to three months.

PER SERVING

BROTH OR STOCK?

Broth is made primarily from meat, and it’s simmered with vegetables and herbs to add flavor. Broth is thinner, faster to prepare, and has a lot of flavor.

Stock, on the other hand, is made mostly from bones, along with vegetables and herbs. The bones release collagen into the cooking liquid. The collagen in stock adds a rich texture to recipes but not as much flavor.

About the Author

Kelly Jaggers is a cookbook author, recipe developer, food photographer, food stylist, and founder of the recipe blog Evil Shenanigans (EvilShenanigans.com). She is the author of The Everything® Pie Cookbook, Not-So-Humble Pies, Moufflet, The Everything® Easy Asian Cookbook, The Everything® Dutch Oven Cookbook, and The Everything® Easy Instant Pot Cookbook. She is also a cooking instructor, personal chef, and caterer. Kelly lives in Dallas, Texas.