Instant Pot Leftover Turkey Vegetable Soup

Prep Time: 20 minutes | Cook Time: 12 minutes

Ingredients:
  • 1 ONION, diced
  • 4 CARROTS, diced (about 2C)
  • 3 CELERY, diced
  • 2 GARLIC cloves, minced
  • 1 SWEET POTATO, diced
  • 1 TBL ITALIAN SEASONING
  • 1 tsp SEA SALT
  • 1/2 tsp BLACK PEPPER
  • 8 C CHICKEN or TURKEY BONE BROTH or STOCK
  • 3-4 C frozen VEGETABLES of choice (GREEN BEANS, BRUSSELS SPROUTS, PEAS)
  • 1/4 C fresh BASIL, chopped
  • 1/4 C fresh PARSLEY, chopped
  • 1 TBL AVOCADO OIL
  • 2-3 C chopped up TURKEY MEAT
  • 4 leaves SWISS CHARD, chopped
Instructions:
  1. Start instant pot pressure cooker on sauté
  2. Drizzle bottom of pan with AVOCADO OIL
  3. Sauté ONIONS, CARROTS, CELERY UNTIL WILTED
  4. Add in POTATOES, GARLIC cook for 5 more minutes
  5. Add in TURKEY, SEASONING, BROTH
  6. Put pressure cooker on high and cook for 12 minutes
  7. Quick release the pressure after 12 minutes and add in the rest of the VEGETABLES and HERBS
  8. Keep on warm and let sit for 10 more minutes then serve

Macros: (10 Servings)

  • Calories: 159
  • Protein: 18 gm
  • Carbs: 10 gm
  • Fat: 4 gm

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