Instant Pot Turkey Soup
This easy turkey soup recipe is gluten-free comfort food at its best: calming turkey cooked with satisfying potatoes and vegetables in rich grass-fed butter and warming broth.
Servings: 8
Calories: 173kcal
Equipment
- Instant Pot
Ingredients
- 2 tablespoons grass-fed butter
- 2 cups carrots, ¼-inch slices
- 2 cups celery, ¼-inch slices
- 1 teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 4 cups turkey or chicken stock
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- 4 cups potatoes, chopped to ¾-inch pieces
- 1 pound turkey breast steaks or cutlets
Directions
- Select SAUTÉ on the Instant Pot. When the pot is heated, add the butter to melt. Add carrots and celery, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook for 2 minutes. Add turkey stock, dried thyme, garlic powder, and potatoes. Season turkey with remaining salt and pepper and set on top of the potatoes. Select CANCEL.
- Close and lock the lid. Select PRESSURE COOK (or MANUAL) and set the timer for 10 minutes. Allow about 10 minutes for the pressure cooker to build pressure. When cook time is over quick release the pressure.
- Remove the lid after the floating valve drops. Transfer turkey to a plate or board, and then shred with 2 forks. Stir shredded turkey into the soup. Serve warm.
Notes
Store in a covered airtight container in the refrigerator for 3 to 4 days, or in the freezer for 4 months.
To make this soup with leftover turkey, first follow the cooking instructions for all of the other components in the soup, and then add your shredded cooked turkey at the end. You don’t want to stir cold turkey into hot soup, so take the chill off by setting out your turkey leftovers on the counter while you assemble the rest of the ingredients.