Instant Pot Turkey & Veggie Soup

Course Main Course
Cuisine American
Keyword celery, Turkey & Veggie Soup
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4
Calories 261kcal


  • 2 tbsp olive oil
  • 3 celery stalks chopped
  • 3 large carrots peeled and chopped
  • 1 small onion chopped
  • 1/4 tsp dried oregano crushed
  • 1/4 tsp dried thyme crushed
  • Salt and freshly ground black pepper to taste
  • 4 cup chicken broth
  • 1 cup water
  • 1 lb cooked turkey breast chopped
  • 1 cup fresh kale trimmed and chopped
  • 1 cup zucchini chopped


  • Place the oil in the Instant Pot and select “Sauté”. Then add the celery, carrot and onion and cook for about 5 minutes. 
  • Add the herbs and black pepper and cook for about 1 minute.
  • Press “Cancel” and stir in the broth and water. 
  • Secure the lid and turn to “Seal” position.
  • Select “Soup” and just use the default time of 4 minutes. 
  • Press “Cancel” and do a quick release.
  • Remove the lid and stir in the turkey, kale and zucchini.
  • Select “Sauté” and cook for about 2-3 minutes more.
  • Press “Cancel” and serve immediately.


Calories: 261kcal