PRESSURE COOKER HEARTY TURKEY-VEGETABLE SOUP
Make and share this Pressure Cooker Hearty Turkey-Vegetable Soup recipe from Food.com.
Provided by Dancer
Categories Poultry
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
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.
PRESSURE COOKER BEEF BARLEY VEGETABLE SOUP
This is a cross between a soup and a stew, and is the perfect supper for midwinter warm-ups. Serve it with a salad or coleslaw and warm rolls with butter.
Provided by TishT
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Brown the beef in the pressure cooker.
- Drain off any fat.
- Add the tomatoes, water and barley.
- Close pressure cooker and bring up to full pressure.
- Reduce heat to stabilize and cook for 10 minutes While the soup is cooking, split the carrots in half lengthwise, then cut into 1/2" thick slices.
- Peel and dice the potato.
- Dice the onion and mince the garlic.
- When the soup has cooked for 10 minutes, realease pressure and add the vegetables, basil, thyme, rosemary, marjoram, salt and pepper to taste.
- Close pressure cooker and bring up to full pressure.
- Reduce the heat until pressure is stabilized and cook and cook 10 minutes longer.
- Release the pressure.
- The soup can be refrigerated for up to 4 days or frozen.
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
TURKEY VEGETABLE SOUP
This is one of my "tried-and-true" recipes that I always make after Thanksgiving when the turkey leftovers are just about used up. The carcass makes a wonderful broth, and it's amazing how much more meat is made available after boiling those bones!
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 12 servings (about 3-1/2 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 123 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 651mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
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PRESSURE COOKER DAY-AFTER-THANKSGIVING VEGETABLE …
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- 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.
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