Pressure Cooker Turkey Vegetable Soup Recipes

PRESSURE COOKER DAY-AFTER-THANKSGIVING VEGETABLE TURKEY SOUP (FROM THE CARCASS)

Steps:

• Break up the turkey carcass, so it fits below the max fill line on your pressure cooker - 2/3rds of the way up the pot. Add the onion, celery, carrot, bay leaves, and salt to the pressure cooker pot, then add water to cover by 1 inch, or to the max fill line on the pressure cooker. (About 3 quarts of water.) Pressure cook for 60 minutes in an electric PC, 50 minutes in a stovetop PC. Let the pressure come down naturally - about 30 minutes. (It takes a long time for all that water to cool off. If you're in a hurry, let the pressure come down for at least 20 minutes, then quick release any remaining pressure.) Scoop the bones and vegetables out of the pot with a slotted spoon and discard. Strain the broth through a fine mesh strainer and discard the solids. Reserve 2 quarts of broth for the soup, and refrigerate or freeze the rest for another use. (I portion it into 2 and 4 cup containers, and freeze for up to 3 months.)
• Wipe out the pressure cooker pot. Melt the butter in the pot over medium heat (sauté mode on my electric PC). Add the onion, celery, carrot, and thyme, and sprinkle with 1/2 teaspoon of salt. Sauté until the aromatics start to brown around the edges, about 5 minutes.
• Add the turkey broth to the pot, turn the heat to high (sauté mode with the "adjust" button set to high in my electric PC). Cover the pot, and bring the broth to a boil. While the pot is coming to a boil, whisk the corn starch and cold water to make a corn starch slurry. Let the pot boil for 1 minute. Whisk in the corn starch slurry, and then stir in the potatoes, shredded turkey, and frozen mixed vegetables. Put the lid back on the pot and let it return to a simmer. Remove the lid and simmer until the potatoes are tender, about 10 minutes.
• Add salt and pepper to taste. Don't be shy with the salt - homemade broth is bland without it. Taste as you add the salt, and when the broth goes from tasting bland to tasting sweet and full of body, it has enough salt. (I add about 2 teaspoons of fine sea salt to 8 cups of broth.)

PRESSURE-COOKER TURKEY VEGETABLE SOUP

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook sausage until no longer pink, 6-8 minutes, breaking into crumbles; drain. Return to pressure cooker. Press cancel., Add tomatoes, beans, carrots, green beans, zucchini, pepper and green onions. In a large bowl, whisk stock, tomato paste and seasoned salt; pour over vegetables., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Just before serving, stir in basil. , Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add stock if necessary.

SLOW COOKER TURKEY AND VEGETABLE SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and saute until soft and translucent, about 5 minutes. Transfer to a slow cooker.
• Add 4 cups water, diced tomatoes with juice, potatoes, carrots, bell pepper, celery, lentils, broccoli, frozen corn, molasses, bay leaves, bouillon cubes, basil, salt, and pepper.
• Cook on Low for 6 to 8 hours or on High for 5 to 6 hours, adding up to 2 cups more water depending on how thick you want the soup.

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.

PRESSURE COOKER HEARTY TURKEY-VEGETABLE SOUP

Steps:

• In pressure cooker, heat oil; sauté garlic 10 seconds.
• Add tomatoes, potatoes, carrots, onions, celery, mushrooms, thyme, rosemary, bay leaves and salt.
• Stand the 2 drumsticks, meaty side down, in the soup.
• Lock cooker lid in place and, over high heat, bring to high pressure.
• Adjust heat to maintain pressure and cook 12 minutes.
• Let the pressure drop naturally, or reduce pressure with a quick-release method.
• Remove lid, tilting it away from you to allow excess steam to escape.
• Remove drumsticks from soup; cut meat from bone.
• Cut the meat into 1-inch chunks; return it to the pot.
• Discard the bone, or reserve it for stock.
• Stir in the peas, corn and parsley; boil over medium heat until cooked, about 3 to 5 minutes.
• Add salt and pepper to taste.

TURKEY VEGETABLE SOUP

Steps:

• In a large stockpot, combine the broth, potatoes, carrots, celery and onions. Bring to boil. Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender. , Add the corn, lima beans, turkey, chili powder, salt and pepper. Cover and simmer 10 minutes longer.