This Instant Pot Turkey soup with farro is a great hearty recipe that’s perfect on a cold or rainy night. Or whenever.
The holidays always equals turkey leftovers. This inspired us to come up with an Instant Pot Turkey Soup recipe. Soups are so easy in the Instant Pot, especially when you’re just repurposing leftovers.
The past few years, rather than cooking an entire turkey, we have cooked a brined turkey breast. For Friendsgiving we ended up cooking two. No one complained about not having dark meat. And the bonus is that the turkey was moister and way more flavorful! For the soup, we throw in any leftover turkey we have with broth we make from the turkey bones (and cooked in the Instant Pot, of course!). If you are feeling less ambitious or don’t have any turkey bones, feel free to use chicken or vegetable broth.
We tend to love lots of vegetables in our soups. The usual suspects — onions, celery, and carrots plus spinach for a healthier kick — but, we also wanted to feature a grain. In the end, we went with farro.
Farro is an ancient grain often credited with having a “nutty flavor”. Check out this Jessica Gavin article if you want to learn more about farro. The cooking instructions for the farro we used called for 10 minutes of cook time. If you have farro with a different time, adjust the pressure cycle accordingly.
If you can’t find farro or aren’t a fan, feel free to use barley or rice instead. Just make sure if you use a different grain that you check the cook time. If it takes longer than 15 miutes to cook, you will need to add time to the pressure cycle. Or go grain free and use more veggies, next time, I plan on trying it with sweet potatoes and green beans as well.
If you love this soup, it’s also easy to substitute chicken from a roaster or other leftovers as well.
This soup reminds us a little of our gluten-free Instant Pot chicken soup with wild rice. And if you love hearty soups then…
A few more hearty soups you might love
Instant Pot Turkey Farro Soup
- 2 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 3 stalks celery chopped
- 4 carrots peeled and chopped
- 1 cup farro or barley
- 1 tsp herbs de provence or italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 cups turkey
- 1 tbsp lemon juice
- 3 cups spinach or swiss chard chopped
- Press saute and heat oil in pot.
- Add onion and saute for 3-4 minutes. Add garlic and saute for 1 minute. Add carrots and celery and saute for 3-4 minutes.
- Pour in broth and stir in salt, pepper, and herbs de provence.
- Close and seal lid and set pressure for 6 minutes (for 10 minute farro). After cycle, let pressure naturally release for 10-15 minutes.
- Open lid and add turkey, spinach, and lemon juice, and stir.
Kirsten SolomonDecember 6, 2022 at 9:20 am
I haven’t made this yet, but am concocting a version for sinner tonight. It looks like you omitted the quantity of broth to use. I know farro normally is a 3:1 ratio with water, so to end up with soup, perhaps 6-8 cups??