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Instant Pot Turkey Soup - Dump and Go Dinner

6 Servings Recipe By

Ingredients

  • 1 individual Rosemary, Fresh
  • 2 cups slice Celery
  • 4 cups Carrot, Baby
  • 1 1/4 cups dice Onion
  • 3 cups cook and dice Turkey, Whole
  • 32 fluid ounces Chicken Broth/Stock
  • 1 cup Water

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1/2 cup turkey and about 1 cup vegetables
  • 369 Calories
  • 13g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 166mg Cholesterol
  • 883mg Sodium
  • 9g Total Carb
  • 3g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 51g Protein
  • 6 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Wondermom Wannabe for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients among indicated number of round containers. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 6 servings frozen in indicated container.**
  3. Add frozen ingredients to Instant Pot.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 10 minutes.
  6. Let pressure release naturally for 10 minutes then release any remaining pressure.

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