Terrific Turkey Noodle Soup From The Instant Pot Food

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.

TERRIFIC TURKEY NOODLE SOUP FROM THE INSTANT POT!

Steps:

• 1. To make the stock: Select the SAUTE button on your 8 quart Instant Pot. Heat canola oil. You could probably do this in a 6 quart if you cut up the carcass first.
• 2. Saute onions and garlic just until slightly soft.
• 3. Press CANCEL on Instant Pot.
• 4. Place raw turkey carcass and large cut veggies in the instant pot and pour in 8 cups water. (reserve all liquid when done cooking.)
• 5. Cover and lock the lid. Make sure the steam releasing handle is pointing to sealing.
• 6. Press the preset meat/stew setting on the instant pot.
• 7. When finished cooking let sit on keep warm for 15-20 minutes, then use quick release. When pressure is released, remove lid.
• 8. Remove Turkey Carcass, cool and pull meat from the bone and coarsely chop. Set aside, refrigerate until ready to use. Discard carcass.
• 9. Place a colander inside a large mixing bowl and pour turkey stock into it. Lift the colander out of the bowl to remove any leftover bones and the vegetables. Discard the solids.
• 10. Cool stock and pour into a gallon size plastic container and cover with a lid. Refrigerate several hours. (Party Time Ice Cream Containers are perfect for this. As you can see, we dig fudge swirl around here!)
• 11. For the soup, Add diced carrots, celery, egg noodles, thyme, chicken soup base, and 8 cups of turkey stock salt, into the instant pot.
• 12. Place the lid on the pot, seal.
• 13. Cook on HIGH pressure for 5 minutes.
• 14. Use quick release. When pressure is released, remove lid.
• 15. Stir turkey meat back into the pot.
• 16. Ladle into soup bowls and sprinkle with fresh parsley. I serve this with a nice garden salad and bread & butter for a pleasant meal.

INSTANT POT TURKEY SOUP

Steps:

• Turn on the Saute function of the Instant Pot.
• Add the butter and once it's melted, add the carrots, celery, onion, and mushrooms.
• Stir to coat all of the vegetables with the melted butter.
• Cook the vegetables for 5 minutes, or until the vegetables are tender and have started to brown.
• Add in the garlic and sage and cook for another minute.
• Add in the chicken stock, turkey, noodles, salt, pepper, and bay leaf, and give it a stir.
• Attach the lid and make sure the valve is in the sealing position.
• Choose Manual, High Pressure and set it for 3 minutes.
• When it's done cooking, do a manual release by switching the valve to the venting position. Be careful!
• Remove the bay leaf and add more salt and pepper, to taste. Serve warm.
• Refrigerate leftover soup in an airtight container in the fridge for up to three days.