Instant Pot Turkey Soup Recipes

INSTANT POT® TURKEY SOUP WITH PASTA AND VEGETABLES

Steps:

• Turn on a 6- or 8-quart multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once pot is hot, add olive oil and heat until it shimmers, about 2 minutes. Add onion, carrots, celery, mushrooms, salt, and pepper. Saute until vegetables begin to soften, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Add turkey broth, turkey, kale, diced tomatoes with juice, Italian seasoning, and bay leaf and stir to combine.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Carefully release the valve and release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid.
• While pressure is releasing, bring a large pot of lightly salted water to a boil. Add rotini and cook at a boil until tender yet firm to the bite, about 8 minutes. Drain.
• Ladle pasta into bowls and top with turkey, broth, and vegetable mixture.

INSTANT POT® TURKEY SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select High Saute function. Add carrots, celery, onion, and parsnip and saute until slightly soft, about 5 minutes. Stir in turkey broth. Add turkey, tomato paste, celery leaves, herbes de Provence, salt, black pepper, and red pepper flakes; stir to combine.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure in short bursts using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Meanwhile, 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. Ladle pasta into bowls and top with soup.

INSTANT POT TURKEY SOUP

Steps:

• Start the instant pot in sauté mode and add the butter. When the butter is melted, add chopped yellow onion. Crush the garlic cloves gently with the side of the knife, remove the peel, and add the garlic to the instant pot as well. Sauté on Medium or High/More, without the onion and garlic browning, for 5 minutes.
• Add carrots and sauté for 1 more minute.
• Make sure the sauté setting is on "More" or "High" and pour in the white wine. Simmer for 1 minute.
• Press "Cancel" to turn off the instant pot. Bring out your turkey bones, and crack them a bit if possible. Then add them to the instant pot together with water, whole peppercorns, bay leaves and salt. Mix as well as possible.
• Close the lid tightly and choose "Soup" mode if you have it. Set it to run for 7 minutes. If you don't have a soup setting, set it to pressure cook on High for 7 minutes instead.
• When the pressure cooking cycle is done, let it sit and release pressure naturally for 10 minutes. Then do a quick release to release the last of the pressure.
• Remove the turkey bones and bay leaves from the pot. Mix in lemon juice and the turkey meat in pieces. Close the lid and make sure the pressure cooker is set to "Keep Warm", then let it sit for 5 minutes to allow for the turkey meat to heat up.
• Taste test and adjust seasoning as needed, then serve on its own, or with a piece of bread.

INSTANT POT® GROUND TURKEY AND POTATO SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Cook bell pepper and onion in the hot oil until onion is translucent, 5 to 7 minutes. Mix in ground turkey. Add garlic, pepper, steak seasoning, and cumin; cook and stir until turkey has browned evenly and is no longer pink, 14 to 16 minutes.
• Pour 1/4 cup chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Mix in potatoes and corn. Add remaining chicken broth until potatoes are just covered.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Select Saute function and bring to a boil. Pour in heavy cream, stirring as you add it. Add slaw and cook for 2 minutes. Turn off the cooker and let sit until slaw is tender, about 5 minutes.