Pressure Cooker Turkey Noodle Soup Recipe
2022-10-23- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 5m
- Ready In: 15m
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Nutritional Info
This information is per serving.
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Calories
260 -
Carbohydrates
25 g -
Cholesterol
82 mg -
Fat
4.8 g -
Fiber
3 g -
Protein
29 g -
Saturated Fat
0.9 g -
Serving Size
1 -
Sodium
1311 mg -
Sugar
4.3 g -
Trans Fat
0 g -
Unsaturated Fat
0 g -
Potassium
416 mg
Pressure cooker turkey noodle soup recipe. A family favorite, this turkey noodle soup is full of flavor and can be made in just 15 minutes.
What are the Benefits of a Pressure Cooker?
Pressure cooking is a cooking technique that uses steam pressure to cook food quickly. The process is also known as pressurized cooking, pressure cooking, or pressure canning.
Pressure cookers are especially useful for saving time and energy in the kitchen. They are also perfect for those who want to eat healthily and save money on their grocery bill.
What are some of the benefits of cooking turkey noodle soup in a pressure cooker?
Turkey noodle soup is a dish that takes less than an hour to make and is extremely flavorful.
The benefits of pressure cooker turkey noodle soup are that it’s easy to make, healthy, and tastes great.
It’s also a dish that can be made with leftover turkey or chicken, so it’s perfect for Thanksgiving leftovers.
What is the healthiest ingredient in turkey soup?
The healthiest ingredient in turkey soup is the turkey. Turkey is a lean protein that contains all essential amino acids, which are necessary for building muscle and tissue. It also provides a variety of vitamins and minerals that help keep your immune system strong.
Turkey also contains tryptophan, which can help you sleep better at night.
Pressure Cooker Turkey Noodle Soup Recipe
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Ingredients
- 2 quarts (2 L) chicken broth
- 1 pound (480 g) turkey cutlets, diced
- 1 small yellow onion, peeled and diced
- 2 carrots, peeled and sliced
- 2 celery stalks, thinly sliced
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 pound (120 g) dried egg noodles
Method
Step 1
In a 6-quart (6 L) electric pressure cooker, combine the chicken broth, diced turkey, onion, carrots, celery, sage, thyme, and seasoning. Mix well, then gently stir in the egg noodles.
Step 2
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 5 minutes.
Step 3
Using the Quick Release method, bring pressure to normal. Unlock and open the lid. Stir well before serving.