Pressure Cooker Hearty Turkey-Vegetable Soup

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Total Time
40mins
Prep 20 mins
Cook 20 mins

Ingredients Nutrition

Directions

  1. In pressure cooker, heat oil; sauté garlic 10 seconds.
  2. Add tomatoes, potatoes, carrots, onions, celery, mushrooms, thyme, rosemary, bay leaves and salt.
  3. Stand the 2 drumsticks, meaty side down, in the soup.
  4. Lock cooker lid in place and, over high heat, bring to high pressure.
  5. Adjust heat to maintain pressure and cook 12 minutes.
  6. Let the pressure drop naturally, or reduce pressure with a quick-release method.
  7. Remove lid, tilting it away from you to allow excess steam to escape.
  8. Remove drumsticks from soup; cut meat from bone.
  9. Cut the meat into 1-inch chunks; return it to the pot.
  10. Discard the bone, or reserve it for stock.
  11. Stir in the peas, corn and parsley; boil over medium heat until cooked, about 3 to 5 minutes.
  12. Add salt and pepper to taste.
Most Helpful

5 5

Probably more than 6 servings and takes longer at high altitude.

2 5

The tomatoes prevailed in the soup. The taste of the turkey was missing.

4 5

mmm, really tasty thanks for the recipe, only next time i will add 2cups of chicken broth to it just to make it a taste a little more chickeny, thanks again.