Turkey Wild Rice Soup Recipe | Instant Pot Turkey And Rice Soup
Servings: 6 servings
Calories: 232kcal
Calories: 232kcal | Carbohydrates: 27g | Protein: 23g | Fat: 5g | Fiber: 3g | Sugar: 4g
Ingredients
- 1 pound Turkey Breast
- 1 cup Wild Rice
- 6 cups Chicken Broth
- 2 Carrots sliced
- 2 Celery Stalks sliced
- 1 cup Green Beans trimmed and chopped
- 1 Onion diced
- 3 cloves Garlic minced
- 1 tsp Dried Thyme
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- 1 tbsp Olive Oil
Instructions
- Sauté the Vegetables. Set the Instant Pot to “Sauté” mode. Add olive oil, then cook the onion, garlic, carrots, green beans, and celery until softened, about 3-5 minutes.
- Season the Turkey. Season the turkey pieces with salt, pepper, and thyme. Place them on top of the sautéed vegetables.
- Add the Rice and Broth. Rinse the wild rice blend under cold water, then add it to the pot along with the broth. Stir gently to combine.
- Pressure Cook. Secure the Instant Pot lid and set the valve to “Sealing.” Cook on High Pressure for 25 minutes. Allow the pressure to release naturally for 10 minutes before quick-releasing any remaining pressure.
- Shred the Turkey. Remove the turkey from the pot and shred it with two forks. Return the shredded turkey to the pot and stir to combine.
- Serve. Garnish with fresh parsley if desired, and serve warm.