The best instant pot turkey soup. This simple recipe is a favorite for those chilly winter days. It’s a cozy, healthy soup that makes a great weeknight dinner or quick lunch.
What kind of vegetables can be added to the soup?
Vegetables are an essential part of the soup. They are used to adding great taste and nutrition to the soup. The vegetables can be fresh or canned, depending on what you have available.
We often think about what vegetables to include in a soup, but not what kind of vegetables can be added to the soup. It is not necessary to use only one kind of vegetable, you can use more than one type of vegetable for a more interesting flavor. Some examples are celery, onions, peppers, tomatoes and carrots.
Why is turkey a good choice for soup?
Turkey is an excellent choice for soup because it has a lot of flavor and the texture of the meat is perfect for being boiled.
1.Turkey has a lot of flavor because its meat is very dark, which means that it has plenty of fat. This fat creates flavor which makes the meat taste delicious.
2.The texture of turkey is perfect for being boiled, because it does not fall apart or get mushy if it cooks for a long time.
3.Turkey soup tastes great because it includes vegetables, herbs, spices and other ingredients that are usually found in soups.
What is the difference between a traditional and instant pot turkey soup?
Traditional turkey soup is a dish that has been around for centuries. In the past, this was a dish that was reserved for special occasions and holidays. These days, many people will have turkey soup as a part of their Thanksgiving meal.
Instant pot turkey soup has a lot in common with traditional turkey soup. They both have the same effective ingredients and flavors. However, instant pot turkey soup is cooked quickly in an electric pressure cooker – which makes it easier to make than traditional turkey soup!
The Best Instant Pot Turkey Soup
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- 4 teaspoons olive oil
- 1 medium yellow onion, peeled and chopped
- 2 celery ribs, chopped
- 2 carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 4 pounds (1.9 kg) bone-in turkey pieces
- 7 cups chicken (1.7 L) chicken broth
- 2 bay leaves
- 2 garlic cloves, peeled
- salt and freshly ground black pepper, to taste
- fresh parsley, for garnish
Heat the olive oil in an electric instant pot turned to saute mode.
Add chopped onions and saute, stirring occasionally, until softened, for about 3 minutes.
Add chopped vegetables, turkey meat, chicken broth, and bay leaves. Stir well.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.
Discard bay leaves and garlic cloves. Taste and adjust seasoning. Stir well before serving.
Ladle into soup bowls. Garnish with fresh parsley.