Why You’ll Love This Pressure Cooker Hearty Turkey-Vegetable Soup Recipe
When you’re craving a warm, comforting meal that’s both hearty and healthy, this Pressure Cooker Hearty Turkey-Vegetable Soup is the perfect choice.
I love how quickly it comes together, thanks to the pressure cooker. You won’t believe how rich and flavorful it turns out, packed with tender turkey and vibrant veggies.
Plus, it’s incredibly versatile—you can easily add your favorite ingredients or adjust the seasonings. It’s a fantastic way to warm up on chilly days, and I always feel good knowing I’m serving something nutritious.
Trust me, once you try it, you’ll be hooked on this soup!
Ingredients of Pressure Cooker Hearty Turkey-Vegetable Soup
When it comes to whipping up a delicious and heartwarming meal, this Pressure Cooker Hearty Turkey-Vegetable Soup really hits the spot. It’s a fantastic mix of tender turkey, a rainbow of vegetables, and zesty seasonings, all cooked to perfection in a fraction of the time it would normally take.
Plus, it’s a great way to sneak in some nutrients without even trying. Who doesn’t love a meal that’s both comforting and healthy? So, let’s explore what you need to gather to make this delightful soup.
Here’s what you’ll need to make this tasty recipe:
- 1 tablespoon olive oil
- 2 teaspoons finely minced garlic
- 1 (35 ounce) can tomatoes, coarsely chopped
- 1 1/2 lbs potatoes, preferably red or russet, cut into hunks
- 2 large carrots, peeled and 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)
- 10 ounces fresh or frozen green peas, thawed
- 1 1/2 cups fresh or frozen corn, thawed
- 1/2 cup finely minced parsley
- Freshly ground black pepper
Now, let’s talk a bit about the ingredients. You might be wondering if you can swap out any of the veggies or even use a different meat. The answer is a resounding yes!
This soup is like a “clean out your fridge” kind of dish. Have some leftover chicken? Toss it in. Got extra veggies lying around? Go for it. Just remember, the key here is to keep the balance of flavors.
And if you’re not a fan of thyme or rosemary, feel free to experiment with other herbs—basil or oregano could be delightful too. Just trust your taste buds and have fun! Cooking should be an adventure, not a chore.
How to Make Pressure Cooker Hearty Turkey-Vegetable Soup
Making the Pressure Cooker Hearty Turkey-Vegetable Soup is as easy as pie—well, maybe not pie, but definitely easier than some things. First, grab your trusty pressure cooker and heat 1 tablespoon of olive oil over medium heat. Toss in 2 teaspoons of finely minced garlic and let it sizzle for about 10 seconds. Oh, the aroma will be heavenly!
Then, it’s showtime for the rest of your ingredients. In go the 1 (35 ounce) can of coarsely chopped tomatoes, 1 1/2 lbs of scrubbed and hunky potatoes, 2 large carrots (cut into 4 to 5 chunks), 3/4 lb of small white onion, 2 stalks of celery sliced into 1/2-inch pieces, and 8 ounces of small white mushrooms. Sprinkle in 1 teaspoon of dried thyme, 1/2 teaspoon of dried rosemary, toss in 2 bay leaves, and add 1/2 teaspoon of salt.
Now, here’s where the magic happens. Stand the 2 turkey drumsticks—skinned and weighing about 1 to 1 1/4 pounds each—meaty side down in the pot. Lock that cooker lid in place, and crank up the heat until it reaches high pressure. Once you hit the sweet spot, adjust the heat to maintain that pressure and let it cook for 12 minutes. You can use this time to ponder life’s big questions or maybe just scroll through your phone.
When the time’s up, let the pressure drop naturally or use the quick-release method if you’re enthusiastic to get to the good stuff. Carefully remove the lid, tilting it away from you—the steam can be sneaky.
Now, it’s time to take those drumsticks out of the soup. Use a fork and knife (or your bare hands if you’re feeling adventurous) to cut the meat from the bones into 1-inch chunks. Return the meat to the pot and discard the bones or save them for homemade stock—because who doesn’t love a good DIY project?
Stir in 10 ounces of fresh or thawed frozen green peas and 1 1/2 cups of fresh or thawed frozen corn. Let it bubble over medium heat for about 3 to 5 minutes, just enough time to let all those flavors mingle together. Finally, add a sprinkle of freshly ground black pepper and adjust the salt to your liking.
There you have it, a hearty, comforting soup that’s not just good for the soul, but also for your taste buds. Enjoy!
Pressure Cooker Hearty Turkey-Vegetable Soup Substitutions & Variations
After whipping up that delicious Pressure Cooker Hearty Turkey-Vegetable Soup, you might be wondering how to tweak the recipe to suit your taste or what you have on hand.
Feel free to swap turkey for chicken or even a plant-based protein like lentils for a vegetarian version. You can also mix in different veggies like zucchini or bell peppers.
If you’re a spice lover, add some red pepper flakes for a kick. Don’t have fresh herbs? Dried ones work just fine.
Finally, change up the starch by using sweet potatoes instead of regular potatoes for a sweeter twist!
What to Serve with Pressure Cooker Hearty Turkey-Vegetable Soup
Serving up a warm bowl of Pressure Cooker Hearty Turkey-Vegetable Soup is just the beginning of a comforting meal.
I love pairing it with crusty artisan bread for dipping; the texture complements the soup perfectly. A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette adds freshness and balance.
If I’m in the mood for something heartier, I might serve it alongside grilled cheese sandwiches, which are always a hit.
For a cozy touch, a warm biscuit on the side rounds out the meal beautifully, making it truly satisfying and delightful for everyone at the table.
Additional Tips & Notes
While you’re preparing your Pressure Cooker Hearty Turkey-Vegetable Soup, keep in mind a few helpful tips to enhance the dish.
To deepen the flavors, sauté the garlic until fragrant but not browned. I love adding a splash of lemon juice at the end for brightness.
Feel free to swap in your favorite veggies or leftovers; this soup is super versatile! If you want a thicker texture, mash some potatoes in the pot before adding the peas and corn.
Finally, let it cool before storing in the fridge; it tastes even better the next day. Enjoy your delicious creation!