Cozy Instant Pot Turkey Lentil Soup

I never knew what to do with leftover turkey until I discovered this soup. For years, the day after Thanksgiving meant dry turkey sandwiches that nobody really wanted. Then my neighbor mentioned she always makes soup in her Instant Pot, and it changed everything.

The thing about turkey lentil soup is that it doesn’t require much skill. You throw everything into the pot, press a button, and walk away. The lentils cook up nice and soft, the turkey stays moist instead of drying out, and the broth pulls it all together. It’s one of those recipes where the Instant Pot does the heavy lifting for you—no standing over the stove, no constant stirring.

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What Kind of Lentils Should I Use?

For this turkey lentil soup, green or brown lentils are your best bet since they hold their shape well during pressure cooking and won’t turn mushy. Red or yellow lentils tend to break down more quickly, which can make your soup a bit too thick and porridge-like. If you only have red lentils on hand, they’ll still work in a pinch, but you might want to reduce the cooking time by a few minutes. When shopping, look for lentils that are uniform in size and color, and give them a quick rinse before adding them to your Instant Pot to remove any dust or debris.

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Options for Substitutions

This soup is really forgiving and works well with different ingredients you might have on hand:

• Turkey: Leftover rotisserie chicken works great here, or you can use cooked chicken breast or thighs. If you want to skip meat altogether, add an extra half cup of lentils and maybe some white beans for protein.
• Lentils: Green or brown lentils are best for this soup since they hold their shape. Red lentils will work but they’ll break down and make the soup thicker and mushier, so keep that in mind.
• Kale: Spinach, Swiss chard, or collard greens all work well. If using spinach, add it at the very end since it wilts quickly. For collard greens, add them with the lentils since they need more cooking time.
• Chicken broth: Turkey or vegetable broth work just fine. You can even use water with a couple of bouillon cubes if that’s what you have available.
• Fresh herbs: If you don’t have fresh parsley, rosemary, and thyme, dried herbs work too. Just use about one-third of the amount since dried herbs are more concentrated.
• Lemon juice: A splash of red wine vinegar or apple cider vinegar can replace the lemon juice to add that bright, tangy finish to the soup.

Watch Out for These Mistakes While Cooking

The biggest mistake when making lentil soup in an Instant Pot is not rinsing your lentils first, which can leave you with a cloudy, gritty broth – a quick rinse under cold water takes just a minute and makes a real difference. Another common error is adding the kale too early, since it only needs those final 5 minutes to wilt perfectly without turning mushy and losing its color. Don’t skip the natural release step after pressure cooking, as a quick release can cause the lentils to break apart and make your soup look more like mush than a hearty stew. For extra flavor, try sautéing your garlic and herbs for the full 2 minutes without rushing it, as this helps release their oils and gives your soup a deeper taste.

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What to Serve With Turkey Lentil Soup?

This hearty soup is pretty filling on its own, but I love serving it with some crusty bread or warm dinner rolls for soaking up all that flavorful broth. A simple side salad with mixed greens and a light vinaigrette keeps things fresh without weighing you down, especially since the soup already has kale in it. If you want to make it more of a complete meal, try adding some crackers on the side or even a grilled cheese sandwich cut into strips for dipping. This soup also reheats beautifully, so it’s perfect for meal prep throughout the week.

Storage Instructions

Store: This turkey lentil soup keeps really well in the fridge for up to 5 days in an airtight container. The flavors actually get better after a day or two, so it’s perfect for making ahead for easy weeknight dinners or lunches throughout the week.

Freeze: You can freeze this soup for up to 3 months in freezer-safe containers or bags. Just leave a little room at the top since it expands when frozen. I like to portion it out into individual servings so I can grab just what I need for a quick meal.

Reheat: Warm it up on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway. The lentils might absorb more liquid as it sits, so feel free to add a splash of broth or water when reheating to get it back to your preferred consistency.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 70-80 g
• Fat: 30-36 g
• Carbohydrates: 85-100 g

Ingredients

• 3 tbsp olive oil
• 2 carrots (diced into 1/2-inch rounds)
• 2 celery stalks (sliced into 1/4-inch pieces)
• 1 large onion, chopped
• 6 garlic cloves (freshly minced for best flavor)
• 2 tsp dried parsley
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp black pepper
• 1 tsp salt
• 9 cups chicken broth (I always use Swanson for the best base flavor)
• 1 cup lentils (I prefer Goya dry brown lentils for their texture)
• 2 cups turkey (shredded or cut into 1-inch cubes)
• 3 cups fresh kale
• 1 tbsp lemon juice
• 1 bay leaf

Step 1: Prepare Mise en Place and Sauté the Aromatic Base

• 3 tbsp olive oil
• 2 carrots
• 2 celery stalks
• 1 large onion, chopped

Dice the carrots into 1/2-inch rounds, slice the celery into 1/4-inch pieces, chop the onion, and mince the garlic cloves.

Heat the olive oil in your Instant Pot using the sauté function on high heat until shimmering, then add the carrots, celery, and onion.

Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.

This creates a flavorful aromatic base that will build depth throughout the soup.

Step 2: Build Flavor with Garlic and Herbs

• 6 garlic cloves
• 2 tsp dried parsley
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp black pepper
• 1 tsp salt
• 1 bay leaf

Add the minced garlic, dried parsley, dried rosemary, dried thyme, black pepper, salt, and bay leaf to the sautéed vegetables.

Cook for 2 minutes, stirring constantly, allowing the garlic to become fragrant and the dried herbs to bloom in the hot oil.

This brief cooking step releases the essential oils from the herbs, intensifying their flavors throughout the entire soup.

Step 3: Add Broth, Lentils, and Turkey to Pressure Cook

• 9 cups chicken broth
• 1 cup lentils
• 2 cups turkey

Pour in the chicken broth, then add the dry brown lentils and turkey pieces.

Stir well to combine everything evenly.

Switch the Instant Pot to pressure cook on high for 12-15 minutes (this will fully cook the lentils while keeping the turkey tender).

I always use Swanson broth because it provides a clean, flavorful base that doesn’t overpower the delicate taste of turkey.

Step 4: Finish with Kale and Lemon Juice

• 3 cups fresh kale
• 1 tbsp lemon juice

Once the pressure cooker completes its cycle and the pressure naturally releases (about 10 minutes), switch back to sauté mode on high.

Stir in the fresh kale and lemon juice, and allow the soup to simmer for 5 minutes until the kale wilts and the lemon juice brightens all the flavors.

I find that adding the lemon juice at the very end gives the soup a fresher, more vibrant taste than cooking it throughout.

Cozy Instant Pot Turkey Lentil Soup

Delicious Cozy Instant Pot Turkey Lentil Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 8 servings

Calories 975 kcal

Ingredients

  

• 3 tbsp olive oil
• 2 carrots (diced into 1/2-inch rounds)
• 2 celery stalks (sliced into 1/4-inch pieces)
• 1 large onion, chopped
• 6 garlic cloves (freshly minced for best flavor)
• 2 tsp dried parsley
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp black pepper
• 1 tsp salt
• 9 cups chicken broth (I always use Swanson for the best base flavor)
• 1 cup lentils (I prefer Goya dry brown lentils for their texture)
• 2 cups turkey (shredded or cut into 1-inch cubes)
• 3 cups fresh kale
• 1 tbsp lemon juice
• 1 bay leaf

Instructions

 

• Dice the carrots into 1/2-inch rounds, slice the celery into 1/4-inch pieces, chop the onion, and mince the garlic cloves. Heat the olive oil in your Instant Pot using the sauté function on high heat until shimmering, then add the carrots, celery, and onion. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent. This creates a flavorful aromatic base that will build depth throughout the soup.
• Add the minced garlic, dried parsley, dried rosemary, dried thyme, black pepper, salt, and bay leaf to the sautéed vegetables. Cook for 2 minutes, stirring constantly, allowing the garlic to become fragrant and the dried herbs to bloom in the hot oil. This brief cooking step releases the essential oils from the herbs, intensifying their flavors throughout the entire soup.
• Pour in the chicken broth, then add the dry brown lentils and turkey pieces. Stir well to combine everything evenly. Switch the Instant Pot to pressure cook on high for 12-15 minutes (this will fully cook the lentils while keeping the turkey tender). I always use Swanson broth because it provides a clean, flavorful base that doesn't overpower the delicate taste of turkey.
• Once the pressure cooker completes its cycle and the pressure naturally releases (about 10 minutes), switch back to sauté mode on high. Stir in the fresh kale and lemon juice, and allow the soup to simmer for 5 minutes until the kale wilts and the lemon juice brightens all the flavors. I find that adding the lemon juice at the very end gives the soup a fresher, more vibrant taste than cooking it throughout.