Pressure Cooker Leftover Turkey & Vegetable Soup – A great way to use up leftover turkey and vegetables, to make a stock and a hearty soup
Using a Ninja or Instant Pot Multi-Cooker
In those days between Christmas and New Year, when the fridge and larder is full, and you can’t remember what day it is, comes this leftovers recipe for Pressure cooker leftover turkey & vegetable soup.
It’s really two recipes in one, as you make the turkey stock first, with the turkey carcass and bones. Then, after stripping the bones of all the meat, you can either save the stock or make a tasty soup using more leftovers.
I used a 5kg turkey carcass, a small bunch of trimmed fresh celery sticks, 3 onions, 10 leftover roast potatoes and several cooked carrots, as well as some pearl barley and lentils to thicken the soup.
You can adapt any leftovers you have with this recipe, such as parsnips, sprouts, and boiled potatoes. And, any bits and pieces of ham or gammon will work too.
I have shared stock recipes, using poultry bones before, but this recipe for Pressure cooker leftover turkey & vegetable soup uses my Ninja Foodi 14-in-1 to cook both the stock and the soup.
If you want to just make the stock, it can be kept in the fridge for future use, such as a base for curry, stews, casseroles or soup. You can also freeze it, and defrost it overnight for use next day.
I have tried to be as accurate as possible when listing the ingredients, but it’s very much a moveable feast when using leftovers.
I hope you enjoy this hearty and healthy soup if you make it. Serve it with crusty bread rolls, or even dumplings for a heartier meal. Karen
Culinary Notes
- If you want to just make the stock, it can be kept in the fridge for future use, such as a base for curry, stews, casseroles or soup. You can also freeze it, and defrost it overnight for use next day.
- You can adapt any leftovers you have with this recipe, such as parsnips, sprouts, and boiled potatoes. And, any bits and pieces of ham or gammon will work too.
- Can be made in a conventional pressure cooker using the same times as indicated above. Follow the manufacturers instructions, as each cooker varies.
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Recipe for Pressure cooker leftover turkey & vegetable soup
Pressure cooker leftover turkey & vegetable soup
In those days between Christmas and New Year, when the fridge and larder is full, and you can't remember what day it is, comes this leftovers recipe for Pressure cooker leftover turkey & vegetable soup.
It's really two recipes in one, as you make the turkey stock first, with the turkey carcass and bones. Then, after stripping the bones of all the meat, you can either save the stock or make a tasty soup using more leftovers.
I used a 5kg turkey carcass, a small bunch of trimmed fresh celery sticks, 3 onions, 10 leftover roast potatoes and several cooked carrots, as well as some pearl barley and lentils to thicken the soup.
You can adapt any leftovers you have with this recipe, such as parsnips, sprouts, and boiled potatoes. And, any bits and pieces of ham or gammon will work too.
If you want to just make the stock, it can be kept in the fridge for future use, such as a base for curry, stews, casseroles or soup. You can also freeze it, and defrost it overnight for use next day.
Ingredients
- STOCK:
- Turkey bones and carcass
- 1 bay leaf
- 1 onion, peeled and halved
- water to cover carcass
- SOUP:
- Stock as made above, mixed with any leftover gravy
- 2 onions, peeled and finely diced
- 6 to 8 trimmed fresh celery sticks, diced
- Leftover cooked carrots (about 300g) diced
- Leftover roast potatoes (about 10 to 12 potatoes) diced
- 50g pearl barley
- 25g red lentils or split peas
- Salt and pepper to taste
Instructions
- To make the stock first: Place the turkey carcass and bones in the Ninja Foodi pot, or the inner pot of the pressure cooker, or Instant Pot. Add the onion, bay leaf and enough water to JUST cover the bones.
- Close the lid, move the steam pressure valve to the seal position, and lock the lid.
- Set to PRESSURE COOKING function setting. Select HIGH and set the time for 10 minutes. Press START.
- When the cooking has finished, allow to release the pressure slowly. Once it is safe to open the lid once the pressure has all been released, (some models will tell you this) open the lid.
- Set the stock to one side to cool for 10 to 15 minutes. Then using a slotted spoon, take all of the meat. bones and fat out of the stock, and put it into a large bowl. Using the same slotted spoon, check for any bones in the stock. The onion can be left in there.
- Once the meat, bones and fat are cool enough to handle, pull all the meat from the bones, and discard the fat along with the bones. If making a soup straight away, put the meat into the stock, cutting it into small pieces if necessary.
- To make the soup: Add the chopped vegetables, pearl barley and lentils to the turkey stock with the meat, and season to taste with salt and pepper. Add any leftover gravy you may have too.
- Close the lid, move the steam pressure valve to the seal position, and lock the lid.
Set to PRESSURE COOKING function setting. Select HIGH and set the time for 10 minutes. Press START. - When the cooking has finished, allow to release the pressure slowly. Once it is safe to open the lid once the pressure has all been released, (some models will tell you this) open the lid.
- Adjust the seasoning and serve the soup straight away with crusty bread.
Notes
If you want to just make the stock, it can be kept in the fridge for future use, such as a base for curry, stews, casseroles or soup. You can also freeze it, and defrost it overnight for use next day.
You can adapt any leftovers you have with this recipe, such as parsnips, sprouts, and boiled potatoes. And, any bits and pieces of ham or gammon will work too.
Can be made in a conventional pressure cooker using the same times as indicated above. Follow the manufacturers instructions, as each cooker varies.
I used a 5kg (10lb) turkey carcass.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 138Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 22mgSodium 222mgCarbohydrates 19gFiber 5gSugar 5gProtein 11g
Coming Soon……
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