The best Turkey Soup is made with leftover turkey and an instant pot. A quick and easy meal that's all done in 40 minutes, with simple ingredients and a citrusy flavor profile that's a great break from the Thanksgiving turkey flavors!

Five star review for a recipe on alwaysusebutter.com

"Anything this easy could not be good. I was so wrong. My whole family flipped for this recipe! I was so shocked how easy and good it was. This is a keeper." - Joy


2 tablespoons butter 1 yellow onion 4 garlic cloves 3 carrots ½ cup dry white wine turkey bones 4 cups water 10 whole black peppercorns 2 bay leaves 1 teaspoon fine table salt 3 tablespoons lemon juice 2 cups cooked turkey meat

Cook onion and garlic in butter on sauté mode for 5 minutes. It should not brown, just soften.

Add carrots and sauté for another minute.

Make sure the sauté setting is set to "More" or "High", then pour in the wine. Simmer 1 minute.

Add leftover turkey bones (crack them a bit if you can, to maximize flavor) and pour over water.

Add whole pepper corns, bay leaves and salt, then give it a good mix.

Close the lid tightly and set to cook for 7 minutes in "Soup" mode or on "High Pressure" in "Manual" mode.

When the cooking cycle is done, allow the pressure to release naturally for 10 minutes, then do a quick release of the remaining pressure.

Remove turkey bones and bay leaves.

Add lemon juice and turkey meat, mix, then close the lid and let it sit in "Keep Warm" mode for 5 minutes to heait up the turkey meat.

Taste test, adjust seasoning if needed, and you are ready to serve!

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