(Total Time: 50 MIN| Serves: 3)


For soup:

7 oz turkey breast, chopped into bite-sized pieces

4 cups chicken broth

½ cup red bell peppers, finely chopped

1 cup fresh celery leaves, chopped


1 tsp salt

¼ tsp freshly ground white pepper


Rinse the meat under cold running water and pat dry with some kitchen paper. Place on a clean work surface and cut into bite-sized pieces. Transfer to the pot along with red bell peppers.
Sprinkle with salt and freshly ground white pepper. Securely lock the lid.
Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button.
Set the timer for 35 minutes on high pressure.
When done, release the pressure naturally and open the lid. Stir in the fresh celery and seal the lid again. Let it sit for 10 minutes.
Serve immediately.
Per Serving (Calories 132| Total Fats 3g | Net Carbs: 5.4g | Protein: 18.2g |Fiber: 1.1g)