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5
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Instant Pot Turkey & Veggie Soup
Course
Main Course
Cuisine
American
Keyword
celery, Turkey & Veggie Soup
Prep Time
15
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
27
minutes
minutes
Servings
4
Calories
87
kcal
Author
Corrie
Ingredients
2
tablespoon
olive oil
3
celery
stalks
chopped
3
large carrots
peeled and chopped
1
small
onion
chopped
¼
teaspoon
dried oregano
crushed
¼
teaspoon
dried thyme
crushed
Salt and freshly ground black pepper
to taste
4
cup
chicken broth
1
cup
water
1
lb
cooked turkey breast
chopped
1
cup
fresh kale
trimmed and chopped
1
cup
zucchini
chopped
Instructions
Place the oil in the Instant Pot and select “Sauté”. Then add the celery, carrot and onion and cook for about 5 minutes.
Add the herbs and black pepper and cook for about 1 minute.
Press “Cancel” and stir in the broth and water.
Secure the lid and turn to “Seal” position.
Select “Soup” and just use the default time of 4 minutes.
Press “Cancel” and do a quick release.
Remove the lid and stir in the turkey, kale and zucchini.
Select “Sauté” and cook for about 2-3 minutes more.
Press “Cancel” and serve immediately.
Nutrition
Calories:
87
kcal
|
Carbohydrates:
4
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
867
mg
|
Potassium:
299
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
75
IU
|
Vitamin C:
23
mg
|
Calcium:
28
mg
|
Iron:
1
mg