Transform your Thanksgiving leftovers into a heartwarming and delicious meal with our Pressure Cooker Day After Thanksgiving Vegetable Turkey Soup! This recipe not only makes the most of your turkey carcass but also fills your kitchen with enticing aromas that will have everyone asking for seconds. In just under two hours, you can create a comforting soup that’s perfect for chilly days, packed with nutrients, and bursting with flavor. Get ready to dive into a bowl of warmth that’s easy to prepare and sure to impress your family and friends!
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 turkey carcass
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, quartered
- 4 cloves garlic, smashed
- 8 cups water
- Salt and pepper to taste
- Fresh herbs (thyme, parsley) for garnish
Instructions
- Begin by gathering all your ingredients: the turkey carcass, chopped carrots, chopped celery, quartered onion, smashed garlic cloves, water, salt, pepper, and fresh herbs for garnish.
- Place the turkey carcass into the pressure cooker. Ensure that it fits comfortably without being crammed.
- Add the chopped carrots, chopped celery, quartered onion, and smashed garlic cloves to the pressure cooker, distributing them evenly around the carcass.
- Pour in 8 cups of water, ensuring that the carcass and vegetables are submerged. If necessary, adjust the amount of water slightly, but avoid filling the cooker past the maximum fill line.
- Season the mixture with salt and pepper to taste. Remember that you can adjust the seasoning later, so it’s better to start with a modest amount.
- Secure the lid of the pressure cooker and ensure that the pressure release valve is set to the sealing position.
- Set the pressure cooker to high pressure and cook for 90 minutes. If your pressure cooker has a manual setting, select it and adjust the time accordingly.
- Once the cooking time is complete, allow the pressure to release naturally for about 15-20 minutes. After this, carefully switch the pressure release valve to venting to release any remaining pressure.
- Open the lid and use tongs to carefully remove the turkey carcass from the pot. Place it on a cutting board and let it cool slightly.
- While the carcass is cooling, strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or pot to remove the vegetables and any small bones. Discard the solids.
- Once the carcass is cool enough to handle, use your hands or a fork to shred any remaining turkey meat from the bones. Add the shredded turkey back into the strained broth.
- Return the broth with the turkey meat to the pressure cooker or a large pot. If desired, add additional vegetables such as diced potatoes or green beans for extra flavor and nutrition.
- Bring the soup to a simmer over medium heat and adjust the seasoning with more salt and pepper if needed. Allow it to simmer for an additional 10-15 minutes to meld the flavors.
- Once ready, ladle the soup into bowls and garnish with freshly chopped herbs like thyme and parsley for added freshness and flavor.
- Serve hot and enjoy your hearty, comforting Day After Thanksgiving Vegetable Turkey Soup!
Tips
- Choose the Right Carcass: Make sure your turkey carcass is broken down if necessary, so it fits comfortably in your pressure cooker without overcrowding.
- Customize Your Veggies: Feel free to add other vegetables like potatoes, green beans, or even corn to enhance the flavor and nutrition of your soup.
- Season to Taste: Start with a modest amount of salt and pepper, as you can always adjust the seasoning after the soup has simmered.
- Natural Pressure Release: Allowing the pressure to release naturally for 15-20 minutes helps to deepen the flavors and ensures a tender broth.
- Strain Carefully: When straining the broth, use a fine-mesh sieve or cheesecloth to catch any small bones and vegetable remnants for a smooth soup.
- Garnish for Freshness: Don’t skip the fresh herbs! A sprinkle of thyme or parsley right before serving adds a burst of freshness and elevates the dish.
- Storage Tips: This soup stores well in the refrigerator for up to 3 days, or you can freeze it for up to 3 months. Just make sure to cool it completely before storing!
Nutrition Facts
Calories: 85kcal
Carbohydrates: 3g
Protein: 12g
Fat: 3g
Saturated Fat: 1g
Cholesterol: 35mg
