INSTANT POT® TURKEY SOUP
Leftover turkey and a few pantry staples make this a quick meal. Ready in under an hour, sooner if your broth is room temperature.
Provided by Bren
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 262 calories, Carbohydrate 27.8 g, Cholesterol 44.3 mg, Fat 5.9 g, Fiber 4.2 g, Protein 23.4 g, SaturatedFat 1.4 g, Sodium 856.4 mg, Sugar 4.4 g
GROUND TURKEY AND RED POTATO VEGGIE SOUP
This ground turkey soup with red potatoes is delicious and it's easy to make. This is one you will definitely want to add to your favorite dinner recipes. Enjoy!
Provided by Ximena Turizo
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 2h
Yield 6
Number Of Ingredients 21
Steps:
- Combine chicken broth, water, zucchini, corn, carrots, potatoes, celery, peas, and green beans in a large pot. Bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes.
- Heat oil in a skillet over medium-high heat. Add turkey; cook and stir, breaking it up into small pieces, until browned, 5 to 7 minutes. Add onion and garlic. Season with 1/2 teaspoon salt, cumin, coriander, and turmeric. Pour mixture into the pot with the vegetables. Add the remaining salt, tomato paste, and bay leaves. Reduce heat to low and simmer soup until vegetables are soft, about 1 hour.
- Stir rice into the soup; simmer until tender, about 15 minutes more. Portion soup into bowls and top each with cilantro.
Nutrition Facts : Calories 333.3 calories, Carbohydrate 28.1 g, Cholesterol 59.1 mg, Fat 15.6 g, Fiber 3.6 g, Protein 21.4 g, SaturatedFat 3.1 g, Sodium 1165.3 mg, Sugar 5.3 g
INSTANT POT® GROUND TURKEY AND POTATO SOUP
Ground turkey breast and potato soup in the Instant Pot®.
Provided by Rhonda Harp
Categories Everyday Cooking Instant Pot¨ Soups, Stews and Chili
Time 1h5m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 378.5 calories, Carbohydrate 38.4 g, Cholesterol 81 mg, Fat 14.4 g, Fiber 4 g, Protein 24.5 g, SaturatedFat 5.6 g, Sodium 1300.6 mg, Sugar 3.2 g
GROUND TURKEY, CORN, AND POTATO SOUP
I made this recipe up the other day when I was in the mood for soup, but all I had was ground turkey. I've only made it once, so I don't have it perfected, but it turned out pretty good. My husband really liked it as well. It tastes almost like a corn chowder with ground turkey. It's somewhat bland, but it's soothing to your stomach (especially a pregnant stomach) Yummy :) Plus, you only have one pan to clean afterwards :) Yea!!!
Provided by Pookie Ann
Categories Poultry
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Brown turkey in soup pot, season with pepper and garlic salt. Drain or rinse meat if desired.
- Add the 10 cups of chicken broth and the poultry seasoning to the pot with the meat, bring to boil.
- Thinly slice celery and carrots. Add to the soup pot.
- Peel the potatoes and cut them up in chunks. I prefer mine to be smaller, they cook faster. Add the potatoes now.
- Cut the corn off the ear, but remember to scrape off the little kernels that stay on there. They should come off fairly easy. I think it's the little pieces of corn that add all the flavor. Add these to the soup now.
- Turn the burner down to medium. Let cook for approximately 20-25 mins or until veggies are as tender as desired.
- Turn the burner back up to high. Mix the cornstarch with a small amount of cold water to make a thin paste. Add to the boiling soup while stirring. If it isn't thick enough, feel free to add more.
- Enjoy! :).
Nutrition Facts : Calories 402.4, Fat 10.9, SaturatedFat 2.9, Cholesterol 74.7, Sodium 1420.8, Carbohydrate 46.9, Fiber 5.8, Sugar 5.7, Protein 29.3
DILLED POTATO SOUP WITH GROUND TURKEY
Ground turkey can be used just like ground beef. I substitute it in many recipes because it drastically reduces the fat content. Many are scared they will not like it as well as ground beef, but many times it is cheaper to buy and provides just as much flavor in your recipes. This is a hearty soup and a meal in itself. To me, that is the only way to eat soup!
Provided by TiaGem
Categories One Dish Meal
Time 1h15m
Yield 1 hearty pot
Number Of Ingredients 11
Steps:
- Melt the butter in a Dutch Oven or large soup pot.
- Saute garlic, onion, and mushrooms over medium heat until tender, about 5 minutes Add turkey, cooking until browned.
- Add potatoes, string beans, water and boullion cubes and cook over medium heat until potatoes are tender, about 30-40 minutes, stir occasionally Add dill weed and reduce heat to low, simmering about 10 minutes.
- Add salt and pepper to taste and serve.
Nutrition Facts : Calories 1744.2, Fat 62.6, SaturatedFat 24.9, Cholesterol 376.4, Sodium 4514.9, Carbohydrate 189.7, Fiber 29.6, Sugar 33, Protein 120.3
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- Saute the onions, carrots and celery in olive oil for 3-4 minutes. Add the ground turkey and stir through for a minute. Add the garlic, rosemary, salt and pepper and stir.
- Add the chicken stock and stir through with a spatula, making sure to scrape off any stuck meat from the bottom of the pot. The stock helps to deglaze the bottom. Press Cancel to stop the Saute process.
- Add the potatoes and tomatoes, stir through and pop the lid on top. Lock and make sure the top valve is set to Sealing. Set to Manual/Pressure, HIGH pressure and set to 4 minutes. The Instant Pot will start to build up the pressure after 3 beeps, this will take about 10 minutes.
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INSTANT POT DAY-AFTER-THANKSGIVING TURKEY SOUP WITH …
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- Break up the turkey carcass so it fits below the max fill line on your Instant Pot – 2/3rds of the way up the pot. Add the onion, celery, carrot, bay leaves, and salt to the pot, then add water to cover by 1 inch, or to the max fill line. (About 3 quarts of water) Pressure cook on high pressure for 60 minutes in an electric pressure cooker (“Pressure Cook” or “Manual” mode in an Instant Pot), or for 50 minutes in a stovetop pressure cooker. Let the pressure come down naturally, at least 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 naturally for 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.)
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- Sauté the aromatics: Wipe out the pressure cooker pot. Melt the butter in the pot over medium-high heat (sauté mode set to high in my Instant Pot). Add the onion, celery, and carrot, and then sprinkle with the thyme, and ½ teaspoon of salt. Sauté until the aromatics soften, about 5 minutes.
- Simmer the dumplings: Add the turkey broth to the pot, turn the heat to high (sauté mode set to high in my Instant Pot). Cover the pot, and bring the broth to a boil. Stir in the shredded turkey, 1½ teaspoons salt and ½ teaspoon black pepper. Turn the heat down to medium (sauté mode set to “medium” in my Instant Pot) and scoop ping pong ball sized pieces of dumpling dough into the simmering soup. Simmer until the dumplings are cooked through, about 15 minutes. Serve and enjoy.
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