Yield: 8 Servings
Instant Pot Turkey Veggie Soup with Leftovers Recipe
The perfect Turkey, Veggie soup to make with leftover Turkey from Thanksgiving Day.
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
Ingredients
2 cups cooked turkey breast, chopped
1 tablespoon butter
2 cloves garlic, minced
½ white onion, chopped
3 celery stalks, chopped
12 ounce bag frozen mixed vegetables
1 cup macaroni noodles
4 cups chicken broth
1 tablespoon oregano
1 teaspoon salt
Instructions
Turn Instant Pot on to saute mode and add the butter, onion and garlic to the inner pot.
Cook while stirring for 1-2 minutes.
Add remaining ingredients to pot.
Close the instant pot lid and turn pressure valve to seal. Cook on manual high pressure for 12 minutes.
Allow for a quick pressure.
Serve warm.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories:
365
Total Fat:
9.8g
Saturated Fat:
3.3g
Cholesterol:
95mg
Sodium:
1551mg
Carbohydrates:
12.7g
Fiber:
1.4g
Sugar:
2g
Protein:
52.4g
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