Instant Pot Turkey Soup
This Instant Pot Turkey Soup is a great way to use leftover turkey. Plus, it's loaded with vegetables and full of comforting flavor.
Servings: 6 Servings
Calories: 247kcal
Equipment
- 6-quart or larger pressure cooker
Ingredients
- 1 tablespoon olive oil
- 2 medium carrots peeled and cut into 1-inch pieces
- 2 stalks celery cut into 1-inch pieces
- 1 medium onion diced
- 1 medium parsnip peeled and cut into 1-inch pieces
- 6 cups turkey or chicken broth
- 3 cups cooked turkey cubed
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup ditalini pasta
Instructions
- Set the electric pressure cooker using the “saute” function until “hot.” Add the olive oil,
- carrots, celery, and onion. Cook, stirring often, for 3 to 5 minutes or until the vegetables begin to soften.
- Cancel the saute mode and stir in the remaining ingredients EXCEPT the pasta.
- Cover the electric pressure cooker and turn the valve to sealing. Program the electric pressure cooker to “manual” or “pressure cook” for 5 minutes.
- Meanwhile, cook the pasta according to the package directions and drain well.
- When the cooking cycle is completed, perform a quick release of the pressure.
- Stir the pasta into the soup and serve.
Notes
- Any type of pasta works for this recipe. Just cook the pasta as directed on the box of pasta.
- Cut your vegetables evenly and the same size that way they cook evenly in the soup.
- I cook my pasta separately and store it separately so that the pasta doesn't soak up too much of the broth and become soggy.
- If you don't have leftover turkey on hand, you can poach a turkey breast or bake one and use it in this soup.
Nutrition
Serving: 1Serving | Calories: 247kcal | Carbohydrates: 31g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 40mg | Sodium: 948mg | Potassium: 417mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3445IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg