This turkey barley soup is a great way to use up leftover turkey or chicken. There’s only about 10 minutes of prep needed before cooking the soup in an Instant Pot. Easy and comforting!
If you’re looking for a way to use up leftover turkey or chicken, you’re going to love this turkey barley soup. Nutty barley, tender vegetables and an herb-laced broth simmer away in the Instant Pot until the barley is tender. While it’s a great way to use up holiday turkey, it’s equally good when made with rotisserie chicken.
Serve it with your favorite fall salad, such as Apple Pecan Salad or Sweet Potato Arugula Salad, and a slice of toasted sourdough smeared with Stovetop Apple Butter.
My best recipe tips
- Leftover roasted turkey is perfect here, but cooked chicken (such as rotisserie chicken) works, too.
- I use a mixture of light and dark meat turkey/chicken. All dark meat or all white meat works equally well.
- Rinse the barley in a fine mesh sieve before using to remove any dust and debris.
- If using fresh thyme, there’s no need to strip the leaves off the stems. Just throw the sprigs in whole. The leaves will fall off the stems during cooking. Just remember to remove the stems before serving.
How to make turkey barley soup
- Sauté the vegetables: On the Instant Pot Sauté mode, cook the chopped onion, carrot and celery until tender. Add garlic and herbs and cook for another minute.
- Add the rest: Stir in uncooked pearl barley and chicken (or turkey) broth.
- Cook it: Close the Instant Pot and cook on HIGH pressure for 20 minutes. Use natural pressure release for 10 minutes, then quick release. Stir in the leftover cooked turkey or chicken and parsley. Serve!
Storage
Turkey and barley soup stores well in the fridge for up to 3 to 4 days. Once the soup cool to room temperature, transfer it to airtight containers. I like to use single serving glass containers so my husband can grab a portion to take to work for lunch.
Since barley soaks up liquid like little sponges, it may be necessary to add additional broth when reheating.
It also freezes well for up to 3 months. Cool the soup to room temperature and transfer to freezer-safe airtight containers, then pop the sealed containers into the freezer. Defrost in the refrigerator overnight or in the microwave. Reheat on the stovetop or in the microwave.
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Printable Recipe
Turkey Barley Soup (Instant Pot)
This turkey barley soup is a great way to use up leftover turkey or chicken. There's only about 10 minutes of prep needed before cooking the soup in an Instant Pot. Easy and comforting!
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Servings: 4 Servings
Calories: 388kcal
Ingredients
- 2 teaspoons olive oil
- 1 medium yellow onion chopped
- 2 carrots cut into thin ½-inch circles
- 2 celery stalks chopped
- 3 garlic cloves minced
- 1 tablespoon minced fresh sage
- ¾ teaspoon crushed dried rosemary
- 2 sprigs thyme or 1 teaspoon dried thyme
- ¾ cup uncooked pearl barley rinsed in a fine mesh sieve
- 5 cups chicken broth or turkey broth (See Note 1)
- 3 cup cooked turkey or chicken (skinless) mixture of dark and light meat (See Note 2)
- ¼ cup minced flat-leaf parsley
- Salt and pepper to taste
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Instructions
Set the Instant Pot to Sauté mode. Heat the olive oil, then add the onion, carrot and celery. Cook, stirring occasionally, until the vegetables are starting to soften, 3 to 4 minutes.
Add the garlic, sage, rosemary and pepper (also thyme if using dried thyme). Cook, stirring, for 1 minute. If using fresh thyme, add the whole sprigs now.
Pour in the uncooked barley and chicken broth. Stir to combine.
Place the lid on the Instant Pot, close the steam vent and set to HIGH pressure for 20 minutes. It will take about 15 minutes for the Instant Pot to reach pressure.
Once the time expires, use natural release for 10 minutes, then quick release. Carefully open the Instant Pot. Using tongs, remove the thyme stems (if using fresh thyme).
Stir in the cooked turkey (or chicken) and parsley. Allow to rest for about 5 minutes to allow the turkey meat to heat. Serve.
Notes
Note 2: If fat content is a concern, use solely cooked, skinless turkey or chicken breast meat.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Lose It! calculator, as recommended to me by a registered dietitian. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1.75cups | Calories: 388kcal | Carbohydrates: 37.7g | Protein: 38g | Fat: 9.5g | Saturated Fat: 2.1g | Cholesterol: 115.9mg | Sodium: 837.8mg | Fiber: 7.7g | Sugar: 4.4g
Frequently Asked Questions
This turkey barley soup recipe can be frozen in airtight, freezer-safe containers for up to 3 months.
Barley soaks up liquid very effectively. However, when making turkey or chicken barley soup in the Instant Pot, the barley cooks well in the soup. However, if making turkey or chicken barley soup on the stovetop, the soup simmers for longer. In that case, I recommend either cooking the barley before adding it to the soup or using additional liquid.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
