Steps to Prepare Turkey Neck Soup Instant Pot

Instant Pot&Reg; Cream Of Vegetable Soup

Add the roasted turkey bones and any liquid.

Recipe Summary Instant Pot&Reg; Cream Of Vegetable Soup

Warm and creamy soup, loaded with great veggies with the smoky flavor of bacon. A perfect soup for fall made easy in the Instant Pot®.

Ingredients | Turkey Neck Soup Instant Pot

1 cup chopped bacon

1 tablespoon chopped fresh oregano

1 large clove garlic, minced

1 cup sliced Brussels sprouts

1 cup sliced sweet onions

1 cup chopped mushrooms

1 cup peeled and chopped golden beets

1 cup chopped butternut squash

1 small orange bell pepper, chopped

1 dash chili powder

1 teaspoon paprika

salt and freshly ground black pepper to taste

1 cup beer

8 cups beef broth

1 cup whipping cream

1 cup kale, rinsed and sliced

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon, oregano, and garlic; cook until bacon is crisp, about 5 minutes. Add Brussels sprouts, onions, mushrooms, beets, butternut squash, bell pepper, paprika, chili powder, salt, and pepper. Cook until vegetables start to soften, 5 to 10 minutes. Pour in beer and braise for 5 minutes. Pour in beef broth and cream.

Close and lock the lid. Select Soup setting according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kale and adjust seasoning to taste.

You can use hard cider instead of beer as well.

Info | Turkey Neck Soup Instant Pot

prep: 20 mins cook: 40 mins additional: 5 mins total: 1 hr 5 mins Servings: 6 Yield: 6 servings

TAG : Instant Pot&Reg; Cream Of Vegetable Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Butternut Squash Soup Recipes,