Instant Pot Leftover Turkey Leg Lentils – Recipe!

Many of us have a turkey leg leftover from Thanksgiving and my Instant Pot Turkey Leg Lentils are super delicious and make a superb recipe transformation in minutes.

Lentils can be a tricky thing to make on the stove top because they cook faster than you think and need a few ingredients to make them super tasty.  I used Umbrian lentils, but any brown or green lentils will do the trick.  A white onion and a carrot, along with the lentils make up the base of this recipe.  I added a small clove of garlic to layer on flavor and some chicken broth, and a touch of tomato paste create the brothy sauce.

I used a smoked turkey leg, but a roasted turkey leg from your holiday dinner, or even a grilled turkey leg would add some additional smoky flavors to the pot.  After 10 minutes of cooking, remove the lid and take two forks to shred the meat off the bone and stir into the lentils.  This is one super warm and cozy meal.

Ingredients

1 white onion, diced

1 carrot, peeled and diced

1 clove garlic, minced

1 1/2 cups brown lentils

3 1/2 cups chicken broth

2 tablespoons tomato paste

salt and pepper

bay leaf

2 teaspoons olive oil

fresh parsley, optional

(Serves 4-6)

To Prepare:

1. In an Instant Pot or electric pressure cooker, add 2 teaspoons oil.  Add onion and carrot and sauté for 3 minutes.  Add garlic and stir.  Cook 1 minute and add lentils.
2. Pour broth over top and add tomato paste, stir to combine.  Add 1 teaspoon salt, 1/4 teaspoon pepper and bay leaf.  Place lid on top and cook on high for 10 minutes.
3. Release steam immediately and remove lid.  Stir to combine lentils.
4. Using two forks, remove any skin from turkey leg and shred meat off bone.  Stir into lentils and remove bone.
5. Ladle into bowls and top with parsley, if desired.  Enjoy!