Looking for a cozy, hearty meal that comes together quickly and effortlessly? This Instant Pot Turkey and Rice recipe is just what you need! Whether you’re using up leftover turkey or cooking from scratch, this dish delivers a creamy, flavorful dinner in under an hour. It’s perfect for busy weeknights, chilly evenings, or when you want something the whole family will love.
Contents
Why You’ll Love This Recipe
- Quick & Convenient: The Instant Pot makes this a true one-pot wonder. Minimal prep, easy cleanup, and dinner is ready in a flash.
- Versatile: Use leftover turkey or fresh turkey breast. You can even swap in chicken if that’s what you have on hand.
- Family-Friendly: Creamy rice, tender turkey, and veggies make this a hit with kids and adults alike.
- Comfort Food: This dish is warm, filling, and perfect for satisfying comfort food cravings.
Ingredients You’ll Need
- Turkey: Cooked turkey breast or thigh (leftovers work great!)
- Rice: Long grain white rice for the best texture
- Vegetables: Onion, carrots, celery, and peas for color and flavor
- Chicken Broth: Adds savory depth to the rice
- Cream of Chicken Soup: Makes the dish extra creamy and comforting
- Seasonings: Salt, pepper, garlic powder, dried thyme, and parsley
- Butter: For sautéing and extra richness
How to Make Instant Pot Turkey and Rice
- Sauté the Veggies:
Set your Instant Pot to “Sauté.” Add butter, then toss in chopped onions, carrots, and celery. Sauté for about 3-4 minutes until softened. - Add Garlic & Seasonings:
Stir in garlic powder, salt, pepper, thyme, and parsley. Cook for another minute to release the flavors. - Add Rice & Broth:
Pour in the uncooked long grain white rice. Stir well to coat the rice with the buttery veggies. Add the chicken broth and deglaze the pot by scraping up any bits stuck to the bottom. - Add Turkey & Cream Soup:
Mix in the cooked turkey pieces and cream of chicken soup. Give everything a good stir to combine. - Pressure Cook:
Seal the Instant Pot lid. Set to “Manual” or “Pressure Cook” for 8 minutes at high pressure. - Natural Release:
Once cooking is done, let the pressure release naturally for 10 minutes before carefully opening the valve to release any remaining pressure. - Add Peas & Finish:
Stir in frozen peas while the mixture is still hot. Let it sit for a couple of minutes—the heat will cook the peas through. Taste and adjust seasoning if needed.
Tips for Perfect Turkey and Rice
- Use Cooked Turkey: Leftover turkey breast or thigh works perfectly. If using raw turkey, sauté it with the veggies until cooked through before adding rice and broth.
- Rice Choice Matters: Stick with long grain white rice for best results. Brown rice or wild rice require longer cooking times and extra liquid.
- No Cream of Chicken Soup? Substitute with cream of mushroom or cream of celery soup if preferred.
- Add Greens: Stir in baby spinach or chopped kale at the end for extra nutrition.
- Dairy-Free Option: Use a dairy-free cream soup alternative and olive oil instead of butter.
Serving Suggestions
This Instant Pot Turkey and Rice is a complete meal on its own but pairs beautifully with a crisp green salad or steamed vegetables. For an extra touch of comfort, serve with warm dinner rolls or crusty bread to soak up every creamy bite.
Storing & Reheating Leftovers
- Storage: Cool leftovers completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezing: This dish freezes well! Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Add a splash of chicken broth or water before reheating in the microwave or on the stovetop to restore creaminess.
Common Questions (FAQ)
Can I use uncooked turkey?
If starting with raw turkey breast or thigh, cut into bite-sized pieces and sauté with the vegetables until no longer pink before adding rice and broth.
Can I use brown rice?
You can use brown rice, but you’ll need to increase both the cooking time (to about 22 minutes) and add extra broth (about 1/2 cup more). The texture will be different—chewier than with white rice.
I don’t have an Instant Pot. Can I make this on the stovetop?
Absolutely! Sauté veggies in a large pot, add ingredients as above, cover, and simmer over low heat until rice is tender (about 18-20 minutes). Stir occasionally and add more broth if needed.
What vegetables can I add?
This recipe is flexible! Try adding diced bell peppers, mushrooms, corn, or green beans along with the other vegetables.
Can I make this ahead of time?
This dish reheats well, so it’s great for meal prep. Store portions in airtight containers for easy lunches or quick dinners throughout the week.
Recipe Variations
- Creamier Texture: Stir in a splash of heavy cream or a handful of shredded cheese at the end.
- Lighter Version: Use low-sodium broth and reduced-fat soup to lighten things up without sacrificing flavor.
- Keto-Friendly: Swap rice for riced cauliflower (reduce broth by half) and cook for just 1-2 minutes under pressure.
Troubleshooting Tips
- BURN Notice? Make sure to deglaze your pot after sautéing by scraping up all browned bits before pressure cooking. Add an extra splash of broth if needed.
- Rice too mushy? Reduce natural release time by a few minutes next time; avoid overcooking after pressure cycle ends.
- Tastes bland? Don’t forget to season generously! Taste before serving and adjust salt, pepper, or herbs as needed.
Your New Go-To Comfort Meal
This Instant Pot Turkey and Rice recipe is sure to become a favorite in your dinner rotation. It’s easy, adaptable, and packed with flavor—plus it’s a fantastic way to use up leftover turkey after holidays like Thanksgiving. With just a few simple ingredients and your trusty Instant Pot, you’ll have a delicious meal on the table in no time!
If you try this recipe, let us know how it turned out! Share your tips or favorite add-ins in the comments below—happy cooking!