Instant Pot Turkey Soup
This soup is perfect for a cold day.
- 1 sprig rosemary
- 3 celery stalks; chopped
- 1 bag of petite carrots
- 1 white onion; chopped
- 2 to 3 cups cooked turkey
- 1 32 ounce container chicken broth
- 6-7 cups water
Place onions, celery, carrots, and turkey in the instant pot.
Cover with broth and water.
Top with rosemary, salt, and pepper.
Set to high pressure and cook for 10 minutes. Let pressure release naturally.
Calories: 61kcal | Carbohydrates: 3g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 74mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1807IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 1mg