Instant Pot BBQ Turkey Enchilada Soup is a whole new way to use up that leftover turkey from Thanksgiving! The spicy flavor with all your favorite enchilada ingredients makes this soup an instant classic your family will love. Serves 4.

Enchilada soup in a bowl image

Disclosure: This post has been sponsored by Head Country Bar-B-Q. As always, all opinions are my own. 

It’s no secret that I love finding ways to creatively use up Thanksgiving leftovers. 

This is especially true this year, as I think ahead to the days immediately following the holiday.

spoonful of turkey soup image

We all know that this year is going to look a bit different than others. Instead of the usual hostess hat that I put on, I will be putting it aside and we will be having a very small, intimate holiday this year. 

Honestly, I’m not sure what it will even look like and we are just a week away.

The one thing I do know? There will be food, and lots of it. 

overhead photo of turkey soup

Thanksgiving leftovers are one of my favorite things to play around with in the kitchen. I’ve made several recipes in the past and it’s become a yearly tradition ever since I started Cake ‘n Knife to make a new one. 

This year, I’m focusing on turkey because that’s the one thing I know we’ll have the most of leftover, LOL. Even if it’s just the two of us and we are sharing a turkey breast, we’ll have leftovers. 

That’s where this incredibly simple Instant Pot BBQ Turkey Enchilada Soup comes in. 

Head country bbq soup picture

I LOVE turkey in enchiladas. The flavor of the white meat is even more flavorful than chicken and it tastes absolutely fantastic with the rich and hearty flavors you know and love in enchiladas. 

But instead of something so labor intensive, let’s focus on turning those flavors into something simple! A SOUP. 

I put a BBQ twist on this soup because it’s such a fantastic way to turn to your favorite pantry ingredients, like Head Country Bar-B-Q Sauce!

hand holding head country bottle image

For this recipe, I reach for Head Country Bar-B-Q Hot & Spicy Sauce because I love the level of heat it provides along with the punch of BBQ flavor.

Head Country Bar-B-Q has the powerful flavor you want packed into their sauces. Each flavor surprises me with just how freakin’ good it is (and at a price point that is so much better than others out there). I really can’t turn to any other brand anymore because the quality of their sauces and seasonings have officially blown away the competition. 

This recipe is one of the ways to keep those leftovers going, without having to eat the same combination of turkey, stuffing, potatoes, and gravy day after day. You can even use it throughout the holiday season if you make turkey more than just on Thanksgiving (as I plan to do, because the Man LOVES it). 

You can even make it in the slow cooker if that’s the appliance you prefer to use! Just check the notes in the recipe card for detailed instructions.

Other yummy Instant Pot recipes: Instant Pot White Cheddar Mac and Cheese | Instant Pot BBQ Short Rib Tacos | Instant Pot Chipotle Chicken Tacos | Instant Pot Mashed Potatoes

overhead photo of head country soup

this recipe’s must-haves

First and foremost, make sure you have your favorite Head Country Bar-B-Q sauce. I personally like to use the Hot & Spicy sauce, but Original or Chipotle will work great in this recipe as well.

To prep your ingredients, reach for your favorite chef’s knife and cutting board.

You will also need an Instant Pot (I personally love my Instant Pot Ultra!)! I’ve also included instructions for the slow cooker if that’s your preferred appliance.

A wooden spoon comes in handy for stirring everything together.I like to use this wooden spoon to stir and scrape up browned bits on the bottom of the pan when you sear the meat.

picture of soup in a bowl with turkey

let’s make Instant Pot BBQ Turkey Enchilada Soup!

Saute Onion

Start the process by cooking the onion in the Instant Pot with oil on the Saute setting. Once it’s softened, add in the garlic, cooking until fragrant. 

Now it’s time to add in some of the liquid ingredients so you can easily scrape up the bottom, just in case there’s any browned bits that have stuck to the bottom. This is an important step for any recipe that starts with sauteing ingredients because anything stuck to the bottom can cause a burn warning to pop up when you pressure cook it.

Pressure Cook

Add the remaining ingredients, except the turkey, and stir it all up until it’s all combined. Pressure cook on High pressure for just 10 minutes! Manually release the pressure as soon as it’s done.

Add Turkey

Stir in the turkey until the whole soup is warmed through. If you have bigger chunks that you are working with, you may need to let the mixture sit on the Warm function for a few minutes before serving. 

Serve with all your favorite toppings!

Need some more inspiration for soup? Check out my soup recipes page!

head country bbq enchilada soup image

how do I slow cook this recipe?

If you want to slow cook the recipe, start by sauteing the onion in a pan with the oil until it’s softened. Add the garlic and cook it for about 30 seconds to 1 minute until it’s fragrant. Add this mixture and all the remaining ingredients (except the turkey) to the slow cooker. 

Slow cook on High for 3 hours or on low for 6 hours until everything is cooked and warmed through. In the last 30 minutes of cooking for High or last hour for Low, stir in the turkey. Serve!

IP BBQ Turkey Enchilada Soup Thumbnail

Instant Pot BBQ Turkey Enchilada Soup

Yield: Serves 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

The simplest way to use up leftover turkey? Instant Pot BBQ Enchilada Soup!

Ingredients

Soup

  • 2 tsp olive oil
  • 1/2 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 3 cups low sodium chicken broth
  • 1 15oz can enchilada sauce (mild, medium, or hot!)
  • 1/4 cup Head Country Hot & Spicy BBQ Sauce
  • 1/4 cup chopped cilantro, plus more for garnish
  • 15 oz can black beans, rinsed and drained
  • 14.5 oz can petite diced tomatoes
  • 2 cups frozen corn
  • 1 tsp cumin
  • 1/2 tsp dried oregano
  • 16 oz shredded or roughly chopped leftover turkey

Toppings

  • Shredded cheddar cheese
  • Chopped green onion
  • Chopped cilantro
  • Diced or sliced avocado
  • Sour cream
  • Tortilla chips

Instructions

    1. Add olive oil to Instant Pot insert and set to Sauté. Once the oil is hot, add onion and cook until softened, about 3 to 4 minutes, stirring occasionally. Stir in garlic and cook until fragrant, about 30 seconds to 1 minute. Turn Instant Pot off.
    2. Stir in chicken broth, enchilada sauce, and Head Country Hot & Spicy BBQ Sauce. Be sure to use a wooden spoon to scrape up any browned bits of onion that may have stuck to the bottom of the insert. Add cilantro, beans, tomatoes, corn, cumin, and oregano. Stir to combine. Cover and cook on High pressure for 10 minutes. Quick release pressure manually when done.
    3. Keep on Warm setting and stir in turkey. The turkey should heat up after you stir it in, but if it's still cold, let it sit on the Warm setting for up to 5 minutes until warmed through. Taste and season with salt and pepper to taste, if desired.
    4. Serve in bowls with your favorite toppings!

Notes

Slow Cooker Instructions: Heat oil in a medium skillet over medium-high heat. Once hot, add onion and cook until softened, about 4 to 5 minutes, stirring occasionally. Stir in garlic and cook for about 30 seconds to 1 minute until fragrant. Add this mixture to the slow cooker insert with remaining ingredients, except for the turkey. Cook on High for 3 hours or Low for 6 hours. In the last 30 minutes of cooking on High heat (or last hour for Low heat), stir in turkey, cover, and continue cooking. Serve!