Quick + Comforting Instant Pot Turkey Soup with Dumplings
This Instant Pot Turkey Soup is one of my family’s favorites, featuring lean, flavorful turkey cutlets and dumplings in a thick, lemony broth.
Thank you to the National Turkey Federation for sponsoring this post!
I am always cold.
Scratch that. I am cold approximately nine months out of the year. I’ve always been that way. Once the weather turns from brisk to icy here in Ohio, I start wearing a sweater over my sweater, and I still complain about being cold all the time.
A month’s worth of dinners, figured out for you.
Grab my 4-week meal plans with recipes, shopping lists, and picky eater tips for every meal.
Can you relate?
If you can, you also know that only two things seem to cure those chills: A hot shower or a bowl of steamy soup.
That’s why soup is on regular rotation here all fall and winter. This turkey soup recipe one of my favorites. It features my favorite Martha Stewart dumpling recipe (with a couple tweaks), soft shredded turkey, and a thick, lemony broth.
For this Instant Pot Turkey Soup with Dumplings, I use turkey cutlets. If you froze leftover Thanksgiving turkey (you are a genius!), you can use that too.
I love how the Instant Pot infuses a cooked-for-hours flavor, but if you don’t have an Instant Pot, you can make this on the stovetop as well.
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How to Make Instant Pot Turkey Soup with Dumplings
Turn the Instant Pot to sauté and heat the olive oil until hot and shimmery. Add the carrots, celery, and onion, and sauté for five minutes, stirring frequently. Add the thyme and salt and stir again, cooking for another minute.
Add chicken or turkey broth, bay leaf, and turkey cutlets, scraping any browned bits from the bottom of the Instant Pot.
Secure lid onto the Instant Pot, and set to Manual (high pressure) for 15 minutes.
Be sure the lever on the lid is set to “sealing”!
After the 15 minutes of cook time have counted down, let the Instant Pot go to natural release for five minutes. Then carefully (use a wooden spoon or cover your hand with a kitchen towel) turn the lever to “venting” and release the steam and pressure.
Very important: Keep your hands and face away from the steam as it releases, and wait until the float valve drops completely before opening the Instant Pot! I always open the Instant Pot with the lid facing away from me, almost like a shield, just in case it ever splatters (it never has, but I like to play it safe!).
| You might also like: Whole Wheat No-Knead Bread (Using the Instant Pot!) |
Open the Instant Pot, remove the bay leaf, and discard. Then remove the turkey to a cutting board and shred it (it should be very soft and tender), and return the shredded turkey to the soup.
In a medium bowl, combine the flour, cornmeal, baking powder, and salt. Stir in the chopped kale and slowly add the milk, stirring with a fork, until it forms a thick batter (you may not use all the milk).
Set the Instant Pot to sauté and wait for it to almost come to a boil.
Drop the dumpling batter into the soup in one-tablespoon heaps (I use a cookie scoop for that job).
When all the dumplings are in, cover the Instant Pot loosely with the lid and allow the soup to cook for 10-15 minutes (it will boil), or until the dumplings are cooked through.
As the dumplings cook in the soup, the broth will thicken.
Stir in the fresh lemon juice and serve.
How to Make This Soup with Leftover Turkey
If you’d like to make this Instant Pot soup with leftover cooked turkey, simply add your chopped, cooked turkey with the broth and bay leaf. Set the Instant Pot on Manual 4 minutes, allow natural release for 4 minutes, then do quick release. Remove the bay leaf and make the dumplings as directed.
About My Partner
I’ve really enjoyed working with the National Turkey Federation this year because it’s opened my eyes to all the ways I can use turkey in recipes. It’s so nice to have another protein and flavor option to consider when planning my week’s menu.
For more recipe ideas using turkey, check out two of my family’s favorites, Baked Turkey Tacos and Grilled Turkey Kebabs, and visit Serve Turkey for a lot more!
Instant Pot Turkey Soup with Dumplings
This Instant Pot Turkey Soup with Dumplings is thick, satisfying, and quick and easy to make.
Ingredients
Soup
- 1 tablespoon olive oil
- 3/4 cup diced carrots
- 3/4 cup diced celery
- 1/2 cup diced yellow onion
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 6 cups turkey or chicken broth
- 1 bay leaf
- 1 pound turkey cutlets
- 2 tablespoons fresh lemon juice
Dumplings
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup finely chopped kale
- 1 cup whole milk
Instructions
- Turn the Instant Pot to sauté and heat the olive oil until hot and shimmery. Add the carrots, celery, and onion, and sauté for five minutes, stirring frequently. Add the thyme and salt and stir again, cooking for another minute.
- Add chicken or turkey broth, bay leaf, and turkey cutlets, scraping any browned bits from the bottom of the Instant Pot. Secure lid onto Instant Pot, and set to Manual (high pressure) for 15 minutes. Be sure the lever on the lid is set to “sealing”.
- After the 15 minutes of cook time have counted down, let the Instant Pot go to natural release for five minutes. Then carefully (use a wooden spoon or cover your hand with a kitchen towel) turn the lever to “venting” and release the steam and pressure. Very important: Keep your hands and face away from the steam as it releases, and wait until the float valve drops completely before opening the Instant Pot! I always open the Instant Pot with the lid facing away from me, almost like a shield, just in case it ever splatters (it never has, but I like to play it safe!).
- Open the Instant Pot, remove the bay leaf, and discard. Then remove the turkey to a cutting board and shred it (it should be very soft and tender), and return the shredded turkey to the soup.
- In a medium bowl, combine the flour, cornmeal, baking powder, and salt. Stir in the chopped kale and slowly add the milk, stirring with a fork, until it forms a thick batter (you may not use all the milk).
- Set the Instant Pot to sauté and wait for it to almost come to a boil. Drop the dumpling batter into the soup in one-tablespoon heaps (I use a cookie scoop for the job). When all the dumplings are in, cover the Instant Pot loosely with the lid and allow to cook for 10-15 minutes (it will boil), or until the dumplings are cooked through. As the dumplings cook in the soup, the broth will thicken.
- Stir in the fresh lemon juice and serve.
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Nutrition Information:
Yield: 6 Serving Size: 1 bowlAmount Per Serving: Calories: 265Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 60mgSodium: 1226mgCarbohydrates: 31gFiber: 2gSugar: 3gProtein: 25g
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