Pressure Cooker Turkey Soup

Serves 8 in about 50 minutes. Ribs celery goes in first, and egg noodles finishes the pot.

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 ribs celery, chopped
• 3 carrots, chopped
• 4 cups leftover turkey meat, cubed
• 1 bay leaf
• 2 cloves garlic, minced
• 1 sprig fresh rosemary (leaves stripped and minced)
• 1 ½ teaspoons dry rubbed sage
• ½ teaspoon salt
• ½ teaspoon black pepper
• 5 cups turkey broth or stock
• 2 cups uncooked egg noodles

Method

1. Turn on the Sauté setting. When hot, add the oil, onion, carrots, celery, and bay leaf. Mix and cook until the vegetables just start to soften.
2. Tip in the garlic and sauté for about 45 seconds, while stirring often.
3. Tip in the rosemary, sage, salt, pepper, turkey broth, and cubed turkey meat to the pot. Mix and close the lid. Seal the vent.
4. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 4 minutes. High Pressure. The pot will take several minutes to come to pressure.
5. When the cook cycle has ended, turn off the pot and let it sit undisturbed for 10 minutes (10 instant natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure (you might need to release the steam in bursts until you are sure no liquid comes out with the steam).
6. When the pin in the lid drops back down, open the lid.
7. Turn on the Sauté setting. Then add the egg noodles and cook them just until al dente, or to your liking.
8. Taste and adjust salt, if needed.
9. Plate hot.

More instant pot ideas are in the instant pot collection.