I know that it is likely too late for my fellow Canadians to make this with the leftover turkey carcass . . . Thanksgiving having been a couple of weeks ago it would be rather gamey! However, if you are anything like me your urge to eat turkey likely dissipated before the turkey did and you might have some tucked away in a freezer bag in the back of the freezer. Thaw it out, pull out the instant pot, and whip this up - you wont be sorry.
Paul and I LOVED this soup. It makes for a full pot so you will have plenty of leftovers. While it was delicious on the first day it was even yummier on day 2!
The soup only requires 5 minutes once the pot comes to pressure but because the pot is so full it will need about 25 minutes to get to the pressure point where the magic happens.
Turkey and Wild Rice Soup
10 cups prepared turkey stock
2 cups cooked turkey meat, diced
4 carrots, diced
4 celery stalks, diced
1 onion, diced
1 cup white mushrooms, diced
1 cup Wild Rice
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried parsley flakes
Pour the turkey stock into the Instant Pot. Then place the diced turkey meat, carrots, celery, onion, and white mushrooms in the pot. Add in the wild rice, salt, black pepper, and parsley flakes. Stir well then seal the lid. Make sure the valve is set to "sealing".
Select "soup/broth" and set for 5 minutes. Once the 5 minutes are up, carefully do a quick pressure release. Carefully remove lid, stir and ladle into bowls. Top with additional parsley if desired.
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