Instant Pot® Turkey Soup Recipe

Wendy
Wendy Published November 20, 2020

How To Make Instant Pot® Turkey Soup

Slow cooking can bring out the best flavors and make a meat tender, that’s why we are going to use Instant pot for this delicious turkey soup full of umami.

Preparation: 25 minutes
Cooking: 20 minutes
Total: 45 minutes
Serves:

Ingredients

  • 1tbspolive oil
  • 2mediumcarrotspeeled and sliced
  • 2stalkscelerysliced
  • 1mediumonionchopped
  • 1mediumparsnippeeled and sliced
  • 6cupsturkey broth
  • cupschopped cooked turkey
  • 2tbsptomato paste
  • 2tbspchopped inner celery leaves
  • 1tspherbes de Provence
  • 1tspsaltto taste
  • ½ tspfreshly ground pepperto taste
  • 1pinchred pepper flakes
  • 5oztubetti pasta

Instructions

  1. Turn on a multi-functional pressure cooker, add oil, and select the High Saute function.

  2. Add carrots, celery, onion, and parsnip and saute until slightly soft for about 5 minutes.

  3. Stir in turkey broth. Add turkey, tomato paste, celery leaves, herbes de Provence, salt, black pepper, and red pepper flakes and stir to combine.

  4. Close and lock the lid. Select high pressure according to the manufacturer’s instructions and set the timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

  5. Release pressure in short bursts using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.

  6. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes.

Nutrition

  • Calories: 315.16kcal
  • Fat: 7.58g
  • Saturated Fat: 1.76g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 3.73g
  • Polyunsaturated Fat: 1.45g
  • Carbohydrates: 37.21g
  • Fiber: 3.99g
  • Sugar: 8.09g
  • Protein: 24.02g
  • Cholesterol: 54.33mg
  • Sodium: 850.54mg
  • Calcium: 62.40mg
  • Potassium: 727.09mg
  • Iron: 2.29mg
  • Vitamin A: 187.58µg
  • Vitamin C: 10.16mg
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