Enter my trusty Instant Pot. The savory rosemary is the perfect addition to this twist on a classic turkey soup! I hope you enjoy it as much as we did.
Here is a printable version of this recipe.
Grab your ingredients:
Chop your 2-3 cups of leftover turkey
And the onion...
Throw it all in the pot:
Yum.
Here is a printable version of this recipe.
Instant Pot Rosemary Turkey Soup
6 servings
1 sprig rosemary
3 celery stalks; chopped
1 bag of petite carrots
1 white onion; chopped
2 to 3 cups cooked turkey
1 TBSP Better than Bouillon
water 6-8 cups
Instructions:
For Instant Pot:
Place onions, celery, carrots, and turkey in the instant pot.
Cover with broth and water.
Top with rosemary, salt, and pepper.
Set to high pressure and cook for 10 minutes. Let pressure release naturally.
For Stove Top:
Place onions, celery, carrots, and turkey in the instant pot.
Cover with broth and water.
Top with rosemary, salt, and pepper.
Bring to a boil then reduce to a simmer. Cook until vegetables are tender.
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