Thanksgiving dinner leftovers taste just as good as they did when first served. Skip the turkey sandwiches, and use them to whip up a hearty Thanksgiving leftover soup in your Instant Pot. It transforms them into a whole new meal that makes for a delicious tradition!
Normally I’m not a huge fan of leftovers.
I mean I’ll eat them, because I can’t stand wasting food- but there’s not usually anything special about them.
Then you’ve got Thanksgiving leftovers. Now those are magical.
As good as they tasted when first served, the leftovers still taste just as good even days later.
But I still don’t want to eat the same thing day after day, no matter how much I love a good Thanksgiving leftover sandwich (even one with my special cranberry mayo).
So over the years I’ve found ways to reuse the leftovers in a variety of meals that are anything but boring.
This Instant Pot Thanksgiving Leftover Soup has all the same great flavors you love from the classic holiday dinner, but in a delicious new format.
Don’t be surprised when one bowl isn’t enough, and everybody’s begging for seconds.
To make this leftover thanksgiving soup you don’t need much.
And since it’s using leftovers, most of the hard work’s already been done!
- Broth – We use chicken broth in this soup since it’s what I always have on hand, but you could also use turkey broth or vegetable broth. Homemade or store bought will both work. If salt’s a concern- use low sodium broth.
- Stuffing – Cold, cooked stuffing, three cups worth.
- Turkey – Chopped cooked turkey is preferred, but chopped rotisserie chicken makes a delicious substitution.
- Mashed Potatoes – Cold, cooked mashed potatoes, three cups worth.
- Cranberry Sauce – You can use canned jellied cranberry sauce or whole berry- homemade cranberry sauce also works.
- Gravy – Leftover turkey or chicken gravy will both work. Don’t have any leftover gravy? Whip up this easy brown gravy to use.
- Green Beans – Frozen cut green beans, thawed completely.
- Pasta – Including the pasta is optional. If using, I recommend egg noodles, or for traditional pasta- elbows or rotini noodles.
How To Make
Making this Thanksgiving leftover soup is super easy, almost as easy as assembling a leftover turkey sandwich.
The only difference is, this time we’re just gonna dump everything in our Instant Pot and let it work it’s magic.
Start by adding all of the ingredients to the bowl of your Instant Pot EXCEPT for the green beans.
Make sure you double check that the liner’s in your Instant Pot before you begin adding ingredients.
If you’re using the pasta, use a spoon or spatula and gently press it down so that it’s submerged just below the broth.
Add the lid and close, then make sure the vent valve is set to the sealed position.
Pressure cook on manual setting for 6 minutes, NOT on high pressure.
Once the timer beeps and the 6 minutes have elapsed, let the pot sit undisturbed for 6 minutes while it naturally releases.
Carefully turn the vent valve to release the remaining trapped steam.
I recommend using the handle of a sturdy wooden spoon to keep your hand well away from the hot steam.
Open the lid and set it aside.
Pour in the thawed green beans, and stir until just combined.
Ladle into bowls and serve warm!
I realize a bowl of soup can be pretty boring to some, especially when served as a meal.
This Thanksgiving leftover soup is thick, hearty, and definitely a whole meal by itself, but that doesn’t mean we don’t have a few ways to dress it up so it’s extra special.
First off, I know the soup has noodles in it but take the leap and pair it with (leftover) dinner rolls or crusty bread.
It’s the holidays, embrace the crabs- and the rolls will help sop up every last drop of delicious broth.
Your garnish is where you can really set this simple bowl of very humble looking soup apart.
It’s not very pretty by itself, although one bite and you won’t care about it’s looks anymore.
A dollop of cranberry sauce is both pretty and a great stir in to add some extra flavor.
We like a bit of crunchy texture with our soups, but instead of crackers- this one pairs best with a sprinkle of crispy french fried onions on top.
I don’t recommend storing this soup, instead making it when you’re ready to eat and enjoy.
It should make 6 healthy servings.
If you have to store it, or know you’ll have leftovers, it’s best to prepare the pasta separately.
Stir warm pasta into individual bowls when serving.
Store them separately, in airtight containers in the refrigerator, and plan to use the remaining soup within 48 hours.
TIPS & TRICKS
- The pasta will break down some during cooking, if you’d prefer heartier noodles- cook it separately and then stir in with the green beans at the end.
- Don’t like pasta? Use rice instead. Stir in cooked rice at the end, just before serving.
- I didn’t have any leftover green bean casserole, so had to resort to using frozen green beans. If you’ve got leftovers though, use those instead. Trust me- the casserole flavors work well.
- My stuffing had onion & celery in it already, so no need to add them. If yours doesn’t, simply sauté some diced onion & celery in the pot until just softened- then proceed with the recipe as instructed.
Other Ways To Use Up Thanksgiving Leftovers
Give your holiday leftovers new life, by turning them into a delicious soup.
This Instant Pot Thanksgiving leftover soup is a whole meal in itself, that will instantly become a delicious tradition.
Looking for other delicious ways to use up Thanksgiving leftovers?
Try these easy recipes:
- Thanksgiving Sliders
- Thanksgiving Egg Rolls with Cranberry Dipping Sauce
- Mashed Potato & Stuffing Pancakes
- Thanksgiving Sandwiches with Cranberry Mayo
- Thanksgiving Leftover Crescent Roll Bake
If you’ve tried these INSTANT POT THANKSGIVING LEFTOVER SOUP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Instant Pot (Leftover) Thanksgiving Soup
- 4 cups chicken broth + 2 cups water
- 3 cups cold cooked stuffing
- 2 1/2 cups chopped turkey
- 3 cups cold mashed potatoes
- 1/3 - 1/2 cup cranberry sauce
- 1 cup gravy
- 1 12 oz bag frozen cut green beans thawed
- 1 cup pasta optional
- Add all of the ingredients to the bowl of your Instant Pot, EXCEPT the green beans.
- Press the pasta down (if using) gently just until it's submerged under the broth.
- Add the lid, turning to close, and set the vent valve to the sealed position.
- Pressure cook for 6 minutes, and then let the soup naturally release for another 6 minutes.
- Carefully turn the vent valve to release the remaining trapped steam.
- Stir in the thawed beans.
- Ladle into bowls, and enjoy!
- The pasta will break down some during cooking, if you'd prefer heartier noodles- cook it separately and then stir in with the green beans at the end.
- Don't like pasta? Use rice instead. Stir in cooked rice at the end, just before serving.
- I didn't have any leftover green bean casserole, so had to resort to using frozen green beans. If you've got leftovers though, use those instead. Trust me- the casserole flavors work well.
- My stuffing had onion & celery in it already, so no need to add them. If yours doesn't, simply sauté some diced onion & celery in the pot until just softened- then proceed with the recipe as instructed.