There’s nothing quite like a warm bowl of soup to soothe the soul, and this Pressure Cooker Turkey Soup is comfort in a flash! Forget simmering for hours; this recipe uses the magic of the pressure cooker to deliver a rich, flavorful broth and tender, juicy turkey in under an hour. It’s a light, healthy, and incredibly easy meal, perfect for a chilly evening, a quick lunch, or when you’re feeling a bit under the weather. The simple combination of turkey, crisp bell pepper, and fresh celery leaves creates a clean, vibrant flavor that’s both satisfying and nourishing.
Ingredients
• (Total Time: 50 MIN | Serves: 3)
• For the Soup
• 7 oz (200g) turkey breast, chopped into bite-sized pieces
• 4 cups (950ml) chicken broth
• ½ cup (75g) red bell peppers, finely chopped
• 1 cup (30g) fresh celery leaves, chopped
• Spices
• 1 tsp salt
• ¼ tsp freshly ground white pepper
Instructions
1. Directions
2. Prepare the by rinsing the turkey breast, patting it dry, and cutting it into uniform, bite-sized pieces.
3. Place the chopped turkey and finely chopped red bell peppers into the inner pot of your pressure cooker.
4. Pour in the chicken broth and sprinkle evenly with salt and freshly ground white pepper.
5. Securely lock the lid. Turn the steam release handle to the ‘Sealing’ position and cook on high pressure for 35 minutes.
6. Once the cooking time is complete, allow the pressure to release naturally. This will take about 10-15 minutes.
7. Carefully open the lid. Stir in the fresh, chopped celery leaves, then place the lid back on (do not seal) and let the soup rest for 10 minutes. The residual heat will perfectly wilt the celery leaves and infuse their flavor into the broth.
8. Stir one last time and serve immediately while hot.
Nutritional Information
• Per Serving
• Calories: 132
• Total Fat: 3g
• Net Carbs: 5.4g
• Protein: 18.2g
• Fiber: 1.1g
Pro Tips
• for the Best Turkey Soup
• For a deeper, richer flavor, use your pressure cooker’s ‘Sauté’ function to brown the turkey pieces in a little olive oil before adding the broth and other .
• Use leftover cooked turkey from a holiday meal. Simply shred it and add it at the end with the celery leaves, letting it heat through for 5-10 minutes on the ‘Keep Warm’ setting.
• Add a squeeze of fresh lemon juice to each bowl just before serving to brighten up all the flavors.
FAQ
Q: Can I use leftover cooked turkey for this soup
A: Yes, you can use leftover cooked turkey. The recipe notes suggest shredding it and adding it at the end with the celery leaves. Let it heat through for 5-10 minutes on the ‘Keep Warm’ setting instead of pressure cooking.
Q: How can I make the broth more flavorful
A: For a richer, deeper flavor, use your pressure cooker’s ‘Sauté’ function to brown the turkey pieces in a little olive oil before adding the broth. A squeeze of fresh lemon juice before serving also brightens the flavors.
Q: Is a natural pressure release necessary for this recipe
A: Yes, allowing the pressure to release naturally for 10-15 minutes is recommended. This process helps keep the turkey meat tender and allows the flavors in the soup to fully develop.
Q: What can I substitute for celery leaves
A: If you don’t have fresh celery leaves, you can substitute with finely chopped celery stalks (add them with the peppers before cooking) or stir in fresh chopped parsley at the end for a similar vibrant, herbaceous flavor.
