I love eating soup when the weather cools down and what better way to make soup than with all leftover Thanksgiving food. There is just something about settling down to eat a hearty, flavorful soup when there a slight chill in the air that feels so comforting and homey.
But soups can often take a long time to make, needing to cook for hours to get that rich, flavorful broth that makes them so good. Unless you have an Instant pot! Soups are perfect for the Instant Pot. You need far less time to cook a soup in the Instant Pot and because you are cooking it under pressure, so the soup comes out packed full of flavor.
And, this recipe is perfect for all that leftover turkey!
I love that I can throw all of the ingredients for a dish into the pot, set it to cook, and then just walk away! No need to stand over it while it cooks and I don’t have to worry about food burinng. It makes cooking worry-free. Plus, you can pull meat out of the freezer and go from frozen to ready to eat in under an hour. It’s amazingly convenient for busy moms. We all know moms have a lot on their plates!
This Instant Pot Rosemary Turkey Soup is simple but delicious. Starting with a good broth will really help enhance the flavors of your other ingredients. Keep that in mind!
Instant Pot Rosemary Turkey Soup
- 1 sprig rosemary
- 3 celery stalks, chopped
- 1 bag of petite carrots
- 1 white onion, chopped
- 2-3 cups cooked turkey
- 1 container chicken broth
Chop your celery and white onion into bite-size pieces. Shred or cube your turkey.
Place onions, celery, carrots, and turkey in the inner pot of your Instant Pot. Cover with the broth and water. Stir to combine.
Add salt, and pepper and stir ones more.
Finally remove the rosemary leaves from the stem and sprinkle in the Instant Pot.
Press the manual button and set to high pressure. Cook for 10 minutes. Let pressure release naturally.
Serve and enjoy!
Instant Pot Rosemary Turkey Soup Creation