While this recipe calls for turkey breast, you can use any parts of the turkey you may have on hand. Reserved wings, thighs, back, or even a couple of turkey necks will work. You can also omit the raw turkey, cook the soup per the instructions, and when you stir in the cream add 2 cups of chopped leftover cooked turkey.
2medium carrotspeeled and chopped
1medium onionpeeled and chopped
2garlic clovespeeled and minced
1/2tspground black pepper
1cupuncooked wild rice
1bone-in turkey breastskin removed, 6 pounds
Press the Sauté button on the Instant Pot® and melt butter. Add carrots, celery, and onion. Cook until vegetables are just tender, about 4–5 minutes, then add garlic, poultry seasoning, salt, pepper, and rice and cook until garlic is fragrant, about 1 minute.
Add turkey breast to pot and toss to coat. Press the Cancel button, add stock, close lid, set steam release to Sealing, press the Manual button, and set time to 45 minutes.
When the timer beeps, quick-release the pressure, open lid, and stir well. Press the Cancel button. Transfer turkey breast to a cutting board and allow to cool slightly, then shred meat, discarding bones. Return turkey to pot.
Press the Sauté button. Whisk together water and cornstarch and stir into pot. Bring to a boil, stirring constantly, until thickened, about 3–4 minutes. Press the Cancel button and stir in cream. Serve hot.
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