Instant Pot Turkey Soup
Ingredients
The soup base
-
1
each
Yellow Onion, chopped
-
2
ribs
Celery, chopped
-
3
each
Carrots, chopped
-
4
cups
Leftover Turkey Meat, cubed
-
1
each
Bay Leaf
-
1
sprig
Fresh Rosemary (leaves stripped and minced)
-
2
cloves
Garlic, minced
-
1 ½
teaspoons
Dry Rubbed Sage
-
½
teaspoon
Salt
-
½
teaspoon
Black Pepper
-
5
cups
Turkey Broth or Stock
The noodles
-
2
cups
Uncooked Egg Noodles
Instructions
- Sauté the onion, carrots, celery, and bay leaf in olive oil until they start to soften.
- Add the rosemary, sage, salt, pepper, turkey broth, and cubed turkey meat, then close the lid and seal the vent.
- Pressure cook on high for 4 minutes.
- After cooking, let the pot sit for 10 minutes for natural release, then release remaining steam.
- Open the lid and turn on the sauté setting.
- Add the egg noodles and cook until they are done to your liking.
- Taste and adjust salt if necessary, then serve hot.
Nutrition Facts (estimated)
Servings
8
Calories
260
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
500mg
Cholesterol
50mg
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