New Year’s Eve eve. I was working from home and trying to get through my dication. I actually was successful which I was pleased about. I also decided that for once I should embrace working at home and cook my lunch from scratch. The last of the turkey leftovers was just waiting to be used up so I thought the the perfect ending for this turkey would be in a soup. Unlike all the other turkey leftover recipes that I have made in the past few days, this one just came from my head. I also thought it would be nice to use the instant pot and let it all mix and cook in there.


Turkey leftovers

Carrots – as many as you have/want

Onions – x2 small

Celery – x3 sticks

Potatoes – as many as you want/have

1 teaspoon of mixed herbs

6 cloves of garlic – peeled and crushed

Salt and pepper to season

Vegetable oil to saute the vegetable

Turkey stock

Leftover turkey gravy


Wash, peel and chop the carrots

Wash and chop the celery

Chop the onions

Wash and chop the potatoes into small chunks

Peel the garlic cloves and squash with the flat of a knife

Saute the onions, garlic, and celery on the saute function of the instant pot with the vegetable oil

Add the carrots and potatoes and season with salt, pepper and mixed herbs

Add the turkey meat, stock and gravy and top up with water so that meat and vegetable are covered

Cook on the meat function of the instant pot (on mine this was 35 minutes)

When ready to open – stir through. The meat will slide of the bones, so remove the bones and season to your taste

I have to say, this was really really tasty. It was so comforting!

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