Instant Pot Turkey Wild Rice Soup
Welcome to our latest Instant Pot recipe. Today we are rocking the soup bowls with some turkey wild rice soup.
Servings: 4
Calories: 605kcal
Ingredients
- Instant Pot
- 100 g Turkey Breast
- 1 Small Onion
- 2 Medium Sticks Celery
- 2 Medium Carrots
- 200 g Button Mushrooms
- 300 g Wild Rice
- 600 g Turkey Stock
- 250 ml Coconut Milk
- 3 Tbsp Olive Oil
- 1 Tsp Parsley
- 1 Tsp Mustard Powder
- 1 Tsp Cumin
- 1 Tsp Thyme
- Salt & Pepper
Instructions
- Clean and thinly dice the celery, onion, carrots and mushrooms. Shred the turkey into small pieces. Put it all to one side.
- In The Instant Pot place it on the sauté setting and cook the diced onions until they start to soften which will usually take approximately 3 minutes.
- Add the rest of the vegetables and sauté for a further 2 minutes.
- Pour in the turkey stock, add the seasonings, add the turkey and finally add the rice. Mix well.
- Place the lid on the Instant Pot, set to sealing and cook for 12 minutes on the rice setting. Manually remove the pressure with quick release, stir in the coconut milk and serve.
Notes
If you can’t get wild rice you could also use some medium grain rice.
We used coconut milk. It makes a much healthier alternative to using single cream and flour.
Nutrition
Calories: 605kcal | Carbohydrates: 71g | Protein: 23g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 18mg | Sodium: 321mg | Potassium: 1033mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5200IU | Vitamin C: 6.8mg | Calcium: 64mg | Iron: 4.8mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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