Pressure Cooker Hearty Turkey-Vegetable Soup Recipe

Name: Pressure Cooker Hearty Turkey-Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 teaspoons finely minced garlic; 1 (35 ounce) can tomatoes, coarsely chopped; 1 1/2 lbs potatoes, scrubbed,preferably red or russet,cut into hunks; 2 large carrots, peeled,cut into 4 to 5 chunks; 3/4 lb small white onion, peeled; 2 stalks celery, cut into 1/2-inch,slices; 8 ounces small white mushrooms; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 2 bay leaves; 1/2 teaspoon salt; 2 turkey drumsticks, skinned,about 1 to 1 1/4 pounds each (or 1 drumstick and thigh); 10 ounces fresh green peas or 10 ounces frozen green peas, thawed; 1 1/2 cups fresh corn or 1 1/2 cups frozen corn, thawed; 1/2 cup finely minced parsley; freshly ground black pepper

Servings: persons

1 tablespoon olive oil
2 teaspoons finely minced garlic
1 (35 ounce) can tomatoes, coarsely chopped
1 1/2 lbs potatoes, scrubbed,preferably red or russet,cut into hunks
2 large carrots, peeled,cut into 4 to 5 chunks
3/4 lb small white onion, peeled
2 stalks celery, cut into 1/2-inch,slices
8 ounces small white mushrooms
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
1/2 teaspoon salt
2 turkey drumsticks, skinned,about 1 to 1 1/4 pounds each (or 1 drumstick and thigh)
10 ounces fresh green peas or 10 ounces frozen green peas, thawed
1 1/2 cups fresh corn or 1 1/2 cups frozen corn, thawed
1/2 cup finely minced parsley
freshly ground black pepper

1
In pressure cooker, heat oil; saute 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.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 teaspoons finely minced garlic, 1 (35 ounce) can tomatoes, coarsely chopped, 1 1/2 lbs potatoes, scrubbed,preferably red or russet,cut into hunks, and more.

Yes, Pressure Cooker Hearty Turkey-Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pressure Cooker Hearty Turkey-Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions