Thick with vegetables and smoky chunks of turkey, this meal in a bowl is a real crowdpleaser any night of the week. It’s a great way to get rid of a few leftovers, and it’s ready in less than ten minutes.
SERVES 6 TO 8
INGREDIENTS:
- 2 tablespoons canola oil
- 2 medium shallots, finely chopped
- 3 celery stalks (including the leaves), finely chopped
- 3 medium carrots, finely chopped
- 1 teaspoon dried thyme
- 2 cups diced smoked turkey (½-inch dice; about ¼ pound)
- 2 cups corn kernels, freshly cut from the cob, or frozen corn, defrosted
- 2 cups diced Yukon Gold potatoes (½-inch dice)
- 5 cups chicken or vegetable stock or store-bought chicken or vegetable broth
- 1 cup milk
- Salt and freshly ground black pepper (optional)
INSTRUCTIONS:
- Heat the oil over medium-high heat in the pressure cooker.
- Add the shallots, celery, carrots, and thyme. Sauté for 2 minutes to soften the vegetables.
- Add the turkey, corn, potatoes, and stock.
- Lock the lid in place and cook at high pressure for 6 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Stir in the milk, taste for seasoning, and add salt and pepper if necessary.
- Warm the soup and serve.
NOTE:
- If you have any leftover cooked legumes, like black beans or small white beans, they are a great add-in at the end of the pressure cooking time.
