Ultimate Creamy Instant Pot Turkey Mushroom Soup: A Hearty & Flavorful Leftover Meal

Discover the ultimate comfort food with this incredibly easy and delicious Instant Pot Turkey Mushroom Soup. Perfect for transforming your Thanksgiving or Christmas leftovers into a brand new, wholesome meal, this creamy soup is packed with rich flavors and hearty ingredients. Say goodbye to boring turkey sandwiches and hello to a satisfying bowl of warmth!

This savory soup features a delightful combination of earthy white mushrooms, crisp celery, nutritious cauliflower rice, and fresh parsley, all brought together in a luscious, cheesy, and creamy broth. Whether you’re using tender leftover turkey breast or starting with lean ground turkey, this recipe is incredibly versatile and guarantees a delicious outcome every time. It’s a convenient, comforting, and nutrient-packed dish that the whole family will love, making it a staple for busy weeknights or cozy weekends.

Why You’ll Love This Instant Pot Turkey Mushroom Soup

Effortlessly Delicious: The Instant Pot significantly cuts down cooking time, delivering a rich, flavorful soup with minimal hands-on effort. Enjoy a gourmet-tasting meal with the convenience of pressure cooking.
Perfect for Leftovers: This recipe is a hero for holiday leftovers! It’s the ideal solution for repurposing roasted turkey into a meal that feels entirely new, exciting, and far from repetitive.
Wholesome & Hearty: Packed with lean protein from turkey, fiber from celery, and nutrient-rich mushrooms and cauliflower rice, this soup is both nourishing and incredibly filling, making it a complete meal on its own.
Customizable: Easily adapt the ingredients to suit your taste preferences, dietary needs, or whatever fresh produce you have on hand. It’s forgiving and versatile!
Freezer-Friendly: A fantastic recipe for meal prep, this turkey mushroom soup freezes beautifully. Batch cook a large pot and enjoy convenient, comforting meals ready to warm up on chilly days or busy evenings.
Simple Ingredients: Uses common pantry staples and readily available fresh produce, making it accessible for any home cook looking for a delicious yet uncomplicated recipe.

Instant Pot Turkey Mushroom Soup Recipe Overview

Creating this creamy turkey mushroom soup in your Instant Pot is a breeze. If you already have cooked turkey or chicken on hand, the effort required is even less. The Instant Pot takes care of infusing all the wonderful flavors together under pressure, making the process quick and efficient. You’ll simply chop and sauté your vegetables to build a flavorful base, then combine everything for a comforting bowl of goodness that feels like it simmered all day.

This soup is not only quick to prepare but also freezes beautifully, making it an excellent candidate for batch cooking. Imagine having a wholesome, homemade meal ready to go whenever you need it!

For those who wish to cook their turkey or chicken specifically for this recipe, these guides are incredibly helpful:

How to Make a Turkey Breast Tenderloin in the Instant Pot
How to Make Instant Pot Shredded Chicken

Alrighty, let’s gather our ingredients and get ready to create a truly spectacular soup!

Recipe Details At a Glance

Prep Time: 15 minutes
Cook Time: 20 minutes (includes sautéing and pressure cooking)
Total Time: 35 minutes
Servings: 6 generous portions

Ingredients for This Creamy Turkey Mushroom Soup

Each ingredient plays a crucial role in building the depth and creaminess of this comforting soup. Here’s a detailed look at what you’ll need and why each component is key:

2 T. extra virgin olive oil: Essential for sautéing our aromatic vegetables, creating a rich and savory foundation for the soup.
½ c. red onion, diced small: Provides a sweet, pungent, and aromatic base that deepens as it caramelizes slightly during sautéing.
1 large stalk celery, diced small: Adds a classic, fresh, and slightly peppery flavor that is fundamental to many comforting soup recipes.
1 c. white mushrooms, chopped: Contributes an earthy, umami depth that pairs beautifully with turkey. Cremini (baby bella) mushrooms can also be used for a slightly richer, more intense mushroom flavor.
1 lb. ground turkey (85% lean) or equivalent leftover cooked turkey: The star protein of our soup. Lean ground turkey keeps the dish light while still being satisfying. If using leftover turkey, ensure it’s shredded or diced into bite-sized pieces.
1 T. Italian seasoning: A versatile blend of dried herbs like oregano, basil, thyme, and rosemary, providing an aromatic, savory, and Mediterranean-inspired flavor profile.
½ t. crushed red pepper flakes: Adds a gentle warmth and subtle kick to the soup. Adjust this amount based on your preference for spice – reduce for milder, increase for more heat.
½ t. garlic powder: Infuses the soup with a savory, pungent garlic flavor that enhances all other ingredients. Fresh minced garlic can also be used for a more intense garlic punch.
½ t. onion powder: Complements the fresh onion, adding an additional layer of sweet and savory depth to the overall flavor.
Sea salt and black pepper, to taste: Crucial for seasoning and balancing all the flavors, bringing out the best in each ingredient. Always taste and adjust before serving.
6 c. chicken broth: The essential liquid base for our soup. Low-sodium chicken broth is recommended to give you better control over the final saltiness of the dish.
½ c. heavy cream, tempered*: The secret to the luxurious, velvety, and creamy texture of the soup. Tempering is vital to prevent curdling.
1 12-oz. bag frozen riced cauliflower: A fantastic low-carb, gluten-free, and nutrient-dense alternative to traditional rice or pasta, it adds bulk and nutrients without altering the flavor profile significantly.
2 c. Italian blend cheese, shredded, divided: Melts beautifully into the soup, adding a wonderful cheesy richness and depth. It also serves as a delicious and visually appealing garnish.
3 T. fresh parsley, finely chopped: Provides a burst of fresh, herbaceous flavor and a vibrant pop of color, making the soup look as good as it tastes.
1 c. water: Used initially when pressure cooking ground turkey in the Instant Pot, providing the necessary liquid for pressure buildup.

Step-by-Step Instructions for Instant Pot Turkey Mushroom Soup

Follow these detailed instructions to create a hearty, creamy, and flavorful soup using your Instant Pot with ease:

Prepare Ground Turkey (Skip if using cooked leftover turkey): If starting with raw ground turkey, place a trivet inside your Instant Pot and add 1 cup of water to the inner pot. Carefully place the ground turkey on top of the trivet. Secure the lid in place and ensure the steam release valve is set to the sealing position. Select “Pressure Cook” or “Manual” (High Pressure) and set the time for 7 minutes. While the turkey cooks, you can begin prepping your vegetables. Once the cooking cycle is complete, allow the pressure to naturally release for about 5 minutes, then carefully quick release any remaining pressure. Make sure to press “Cancel” on your Instant Pot before proceeding.
Sauté Aromatics: Carefully transfer the cooked ground turkey to a plate and pour the water out of the inner pot. Return the inner pot to the Instant Pot base. Select the “Sauté” function and allow the inner pot to heat up for a few minutes. Once hot, add the 2 tablespoons of extra virgin olive oil. Add the diced red onion and celery to the pot and sauté, stirring frequently, until the vegetables are softened and translucent, which typically takes approximately 4-5 minutes. This step is crucial for building a flavorful base for your soup.
Combine & Season: Add the chopped mushrooms, the cooked and crumbled ground turkey (or your shredded leftover cooked turkey), Italian seasoning, crushed red pepper flakes, garlic powder, and onion powder to the Instant Pot. Season generously with sea salt and black pepper, to taste. Continue to cook, stirring frequently, until the mushrooms begin to release their juices and soften, approximately 5-7 minutes. If using leftover cooked turkey, this step allows it to warm through and absorb the delicious spices.
Add Broth & Simmer: Pour in the 6 cups of chicken broth. Stir all the ingredients together well, scraping the bottom of the pot to ensure no bits are stuck (this helps prevent a “Burn” notice). Allow the mixture to simmer gently for 2-3 minutes, ensuring all the ingredients are heated through and the flavors begin to meld beautifully.
Temper Heavy Cream: In a separate small bowl, add the ½ cup of heavy cream. Take a spoonful (about ¼ cup) of the hot soup liquid from the Instant Pot and slowly whisk it into the heavy cream until well combined. This crucial tempering step slowly brings the cream’s temperature up, preventing it from curdling when added directly to the hot soup. Once tempered, add the heavy cream mixture to the Instant Pot, stirring constantly to incorporate it smoothly. Simmer for another 1-2 minutes until the soup is slightly thickened and uniformly creamy.
Stir in Cauliflower Rice & Cheese: Add the entire 12-ounce bag of frozen riced cauliflower and 1½ cups of the shredded Italian blend cheese to the Instant Pot. Stir well to combine, ensuring the cheese melts completely and evenly into the soup, and the cauliflower rice is heated through. This usually takes only 1-2 minutes.
Final Adjustments & Serve: Taste the soup and adjust seasonings as desired. You may wish to add more salt, pepper, or a pinch more red pepper flakes for an extra kick. Once satisfied with the flavor profile, press “Cancel” on your Instant Pot. Ladle the hot, creamy soup into individual bowls. To serve, top each bowl with the remaining ½ cup of shredded cheese and a generous sprinkle of fresh, finely chopped parsley, if desired. Enjoy this incredibly comforting and hearty meal immediately!

Pro Tips for the Perfect Turkey Mushroom Soup

Using Leftover Turkey: If you’re utilizing pre-cooked, leftover turkey (e.g., from a holiday roast), make sure to shred or dice it into uniform, bite-sized pieces. You can add it in Step 3 along with the mushrooms and seasonings to allow it to warm through and absorb flavors, or even closer to the end (Step 6), just before adding the cauliflower rice, to ensure it doesn’t become overcooked or tough.
Tempering Cream is Key: Never skip tempering the heavy cream! Adding cold cream directly to hot liquid can cause it to shock and curdle, leading to an undesirable texture. Slowly whisking a bit of the hot soup into the cream first gradually raises its temperature, guaranteeing a smooth, silky, and creamy finish to your soup.
Don’t Rush Sautéing: The initial sautéing of the onions, celery, and mushrooms is absolutely essential for developing deep, rich flavors that form the aromatic foundation of your soup. Take your time with this step; it truly makes a difference in the final taste.
Adjust Seasoning: Always taste and adjust seasonings at the very end of cooking. Broths can vary significantly in sodium content, and your personal preference for salt, pepper, and spice may differ. This ensures the soup is perfectly seasoned for your palate.
For a Thicker Soup: If you prefer a soup with a bit more body, you can create a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then stir it into the simmering soup at the end. Allow it to cook for an additional minute or two until it thickens to your desired consistency.
Spice Level: If you enjoy a bit more heat, feel free to increase the amount of crushed red pepper flakes to ¾ or 1 teaspoon. If you are serving children or individuals sensitive to spice, you can reduce the amount to ¼ teaspoon or omit them entirely.

Variations and Substitutions

This Instant Pot Turkey Mushroom Soup recipe is incredibly flexible, allowing you to easily adapt it to your preferences or whatever ingredients you have on hand. Don’t hesitate to experiment!

Other Proteins:
- Shredded Chicken: An excellent substitute for turkey, whether it’s leftover roasted chicken or chicken cooked specifically for shredding in the Instant Pot.
- Ground Chicken or Ground Beef: Can be used interchangeably with ground turkey, following the same initial pressure cooking or sautéing steps.
- Vegetarian Option: To make this soup vegetarian, simply omit the turkey. You can add canned cannellini beans or chickpeas (rinsed and drained) for protein, or significantly increase the mushroom quantity. Ensure you use vegetable broth instead of chicken broth.
Vegetable Boost:
- Greens: Stir in a handful of fresh spinach or chopped kale during the last few minutes of cooking until just wilted.
- Other Veggies: Diced carrots, peas, corn, or even finely chopped bell peppers can be added during the initial sautéing step for extra flavor and nutrients.
- Different Mushrooms: For a deeper, more robust, and earthy flavor, consider using cremini (baby bella) mushrooms or a medley of wild mushrooms.
Cream Alternatives:
- Half-and-Half: For a slightly lighter soup, you can substitute heavy cream with half-and-half, though the texture won’t be as rich.
- Coconut Milk: For a dairy-free option, use full-fat canned coconut milk. It will impart a subtle coconut flavor but still provide a wonderful creaminess.
- Cream Cheese: A few ounces of softened cream cheese (plain or savory flavored) can be stirred in at the end for an extra tangy and velvety boost.
Cheese Swaps:
- Parmesan Cheese: Adds a salty, nutty, and sharp depth when stirred into the soup or used as a garnish.
- Cheddar or Monterey Jack: For a different cheesy profile, these can be used instead of the Italian blend cheese.
Herb Variations:
- Experiment with other fresh herbs like thyme, sage, or rosemary (especially if using turkey leftovers) for a different aromatic twist that complements the protein.

Storage and Freezing Instructions

This Instant Pot Turkey Mushroom Soup is an excellent candidate for meal prep and stores wonderfully, allowing you to enjoy its comforting flavors even on your busiest days.

Refrigeration: Allow the soup to cool completely to room temperature before transferring it to an airtight container. It can be safely stored in the refrigerator for up to 3-4 days.
Freezing: This soup freezes beautifully! Once cooled, transfer individual portions into freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat to freeze initially, then stack them to save space. It can be stored in the freezer for up to 2-3 months without significant loss of quality.
Reheating:
- From Refrigerator: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Alternatively, microwave individual portions, stirring halfway through, until piping hot.
- From Freezer: For best results, thaw the soup overnight in the refrigerator before reheating as described above. For a quicker option, you can reheat directly from frozen on the stovetop over low heat, stirring frequently and breaking up the frozen block as it melts, or in the microwave using a defrost setting followed by heating until hot. You might need to add a splash of extra broth or water if the soup appears too thick after reheating.

Nutrition Information

Amount Per Serving (approximate, based on ingredients listed):

Serving Size: 6
Calories: 434
Total Fat: 26g
Saturated Fat: 14g
Cholesterol: 108mg
Sodium: 1592mg
Carbohydrates: 19g
Sugar: 3g
Protein: 38g

Please note that nutritional information is an estimate and can vary based on specific ingredients, brands used, and individual cooking methods. For precise figures, it’s recommended to calculate based on the exact products you use.

Frequently Asked Questions (FAQs)

Can I use fresh cauliflower instead of frozen riced cauliflower?
Yes, absolutely! If using fresh cauliflower, you can either rice it yourself using a food processor or a grater, or simply chop it into very small florets. It might need a minute or two more to cook through compared to frozen, but the cooking time in the simmering soup should be sufficient to soften it perfectly.
Is this soup spicy?
The ½ teaspoon of crushed red pepper flakes provides a very mild warmth and a subtle depth of flavor, rather than an intense spiciness. If you prefer more heat, you can easily increase the amount to ¾ or 1 teaspoon. If you’re sensitive to spice or serving to children, feel free to reduce it to ¼ teaspoon or omit it entirely.
Can I make this dairy-free?
Yes, you can! To make this soup dairy-free, substitute the heavy cream with an equal amount of full-fat canned coconut milk for creaminess. You will also need to omit the shredded cheese. For a cheesy flavor, you can try adding a tablespoon or two of nutritional yeast, which provides a savory, cheese-like taste.
What kind of mushrooms are best for this soup?
White button mushrooms are commonly used and work wonderfully, providing a mild, earthy flavor. For a richer, deeper, and more savory flavor, consider using cremini (baby bella) mushrooms. A mix of wild mushrooms could also be a fantastic option for an enhanced earthy and gourmet profile.
Can I add other vegetables to this soup?
Definitely! This soup is very adaptable. Diced carrots, peas, corn, bell peppers, or even potatoes (if you don’t need it to be low-carb) can be added during the sautéing step. Fresh greens like spinach or kale can be stirred in during the last few minutes of cooking until they wilt.

Don’t Miss Out on This Comforting Classic!

This Instant Pot Turkey Mushroom Soup is more than just a meal; it’s a warm hug in a bowl, perfect for chilly evenings or a wholesome, satisfying lunch. With its rich, creamy flavors, tender turkey, nutritious vegetables, and the unparalleled convenience of the Instant Pot, it’s destined to become a new family favorite, especially for making the most of those delicious holiday leftovers. Give it a try – you won’t be disappointed!

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