While this recipe calls for turkey breast, you can use any parts of the turkey you may have on hand. Reserved wings, thighs, back, or even a couple of turkey necks will work. You can also omit the raw turkey, cook the soup per the instructions, and when you stir in the cream add 2 cups of chopped leftover cooked turkey.
INGREDIENTS
- 2 tablespoons unsalted butter
- 2 medium carrots peeled and chopped
- 2 stalks celery chopped
- 1 medium onion peeled and chopped
- 2 garlic cloves peeled and minced
- 1 tsp poultry seasoning
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 cup uncooked wild rice
- 1 bone-in turkey breast skin removed, 6 pounds
- 4 cups chicken stock
- 1/3 cup Water
- 2 tbsp cornstarch
- 1/2 cup heavy cream
INSTRUCTIONS
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Press the Sauté button on the Instant Pot ® and melt butter. Add carrots, celery, and onion. Cook until vegetables are just tender, about 4—5 minutes, then add garlic, poultry seasoning, salt, pepper, and rice and cook until garlic is fragrant, about 1 minute.
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Add turkey breast to pot and toss to coat. Press the Cancel button, add stock, close lid, set steam release to Sealing, press the Manual button, and set time to 45 minutes.
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When the timer beeps, quick-release the pressure, open lid, and stir well. Press the Cancel button. Transfer turkey breast to a cutting board and allow to cool slightly, then shred meat, discarding bones. Return turkey to pot.
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Press the Sauté button. Whisk together water and cornstarch and stir into pot. Bring to a boil, stirring constantly, until thickened, about 3—4 minutes. Press the Cancel button and stir in cream. Serve hot.
RECIPE NOTES
PER SERVING
CALORIES: 443
FAT: 10g
PROTEIN: 62g
SODIUM: 864mgFIBER: 2g
CARBOHYDRATES: 22g
*Manual and Pressure Cooker buttons are interchangeable
Source:- Cosorithis