Instant Pot Pulled Turkey Made with Leftovers

What can you make with leftover turkey?

That question spikes in searches and on Pinterest in the days after Thanksgiving and Christmas. Leftover turkey is a versatile ingredient — with a little creativity you can transform it into satisfying meals for the week ahead. Below is a straightforward, flavor-forward idea for turning holiday turkey into tender pulled turkey using an Instant Pot.

What do you make with all that leftover turkey after Thanksgiving?

One of my favorite ways to use leftover turkey is to make pulled turkey in the Instant Pot. This method quickly dresses plain turkey with warm, comforting flavors and yields tender, juicy meat that pairs well with a variety of sides or can be used in sandwiches, tacos, or over cornbread.

Kitchen equipment for Instant Pot pulled turkey

• Instant Pot electric pressure cooker (or another electric pressure cooker)

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This pulled turkey recipe is particularly forgiving — it works with white meat, dark meat, or a mix. Using a little broth, cranberry sauce, and warm herbs gives the turkey a holiday-forward flavor without much effort.

Ingredients for Instant Pot leftover turkey

• 2 ½ pounds boneless, skinless turkey, pulled and shredded
• ¾ cup chicken or turkey broth
• ½ cup whole-berry cranberry sauce
• 2 tablespoons marjoram seasoning
• 2 teaspoons fresh thyme sprigs
• 1 teaspoon salt
• 1 small sweet potato, peeled and shredded
• ¼ teaspoon black pepper

Instructions for Instant Pot pulled turkey

1. Remove any remaining skin and bones, then pull the leftover turkey into bite-sized pieces.
2. Shred the turkey by hand, with two forks, or pulse briefly in a food processor for a finer texture.
3. Set the shredded turkey aside while you prepare the sauce.
4. Open the Instant Pot and pour in the broth. Add the cranberry sauce, marjoram, thyme, salt, and pepper into the inner pot and stir to combine.
5. Stir in the shredded sweet potato so it integrates into the sauce and helps thicken it slightly.
6. Add the shredded turkey to the pot and fold it into the sauce until the meat is well coated.
7. Close the Instant Pot lid and set the valve to the sealing position. Pressure cook on high for 18 minutes.
8. When cooking finishes, allow the pressure to release naturally for at least 10 minutes, then carefully release any remaining pressure and open the lid.
9. Stir the turkey to ensure every piece is coated and heated through.
10. Serve the pulled turkey warm. It’s ready to enjoy as-is, spooned over cornbread, or piled into sandwiches or sliders.

What do you serve with this Thanksgiving leftover turkey recipe?

This pulled turkey pairs beautifully with classic Southern sides or simple Thanksgiving leftovers. Try it over cornbread, alongside baked mac and cheese, brown sugar-glazed carrots, creamed corn, or a scoop of cornbread dressing. A spoonful of fresh cranberry sauce on the side brightens the plate and echoes the flavors in the turkey itself.

Did you enjoy this leftover pulled turkey recipe?

If you try this recipe, I’d love to hear how it turned out. Did you serve it over cornbread or make sandwiches? Share what sides you paired with it and any tweaks you made to the seasoning.

Comment below and let me know how you used your leftovers. If you enjoyed this idea, consider subscribing for more soul food recipes and practical ways to turn holiday plates into new meals.

Notes

• Serve this pulled turkey over cornbread for a comforting, Southern-style meal.
• Adjust the cranberry sauce amount to your taste for sweetness and tang.
• Leftover pulled turkey stores well in an airtight container in the refrigerator for a few days, or freeze portions for longer storage.

Instant Pot Leftover Pulled Turkey Recipe

Transform holiday turkey into a warm, saucy pulled turkey using your Instant Pot. Ready in about 30–35 minutes, this recipe is easy, flavorful, and a great way to stretch leftovers.

Prep Time: 5 minutes

Cook Time: 18 minutes

Pressure Release Time: 10 minutes

Total Time: 33 minutes

Course: Main Course

Cuisine: Southern Food

Servings: 4

Calories: 391 kcal

Author: Shaunda Necole • The Soul Food Pot®

Equipment

• Instant Pot pressure cooker

Ingredients

• ¾ cup turkey or chicken broth
• ½ cup whole-berry cranberry sauce
• 2 tablespoons marjoram seasoning
• 2 teaspoons fresh thyme sprigs
• 1 teaspoon salt
• 1 small sweet potato, peeled and shredded
• 2 ½ pounds boneless, skinless turkey, pulled and shredded
• ¼ teaspoon black pepper

Instructions

1. Pull the leftover turkey from the bird and shred it.
2. Set the shredded meat aside.
3. Pour the broth into the Instant Pot. Add cranberry sauce, marjoram, thyme, salt, and pepper and stir to combine.
4. Stir in the shredded sweet potato.
5. Add the turkey and fold to coat in the sauce.
6. Close the lid and pressure cook on high for 18 minutes with the valve sealed.
7. Allow a natural pressure release for 10 minutes, then release remaining pressure and open the lid.
8. Stir to ensure the turkey is well coated and serve warm.

Notes

Serve this pulled turkey over cornbread or use it for sandwiches. It stores well in the refrigerator for several days or can be frozen for longer storage.

Nutrition

Calories: 391 kcal |
Carbohydrates: 26 g |
Protein: 45 g |
Fat: 12 g |
Sodium: 1010 mg

❤️ Shaunda’s Soul Food Standard

Created and tested by Shaunda Necole of The Soul Food Pot®. These instructions are kitchen-tested and written for home cooks seeking flavorful, approachable recipes rooted in Southern culinary traditions. Adjust seasoning and sides to make this dish your own.