Perfect Keto Instant Pot Turkey Pot Pie Soup
Print recipe| Serving Size 1 cup (makes 5 cups) | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 231 kcal | ||
| Protein | 19g | ||
| Total Carbohydrate | 10g | ||
| Total Fat | 13g | ||
| Fibre | 3g | ||
Ingredients
- 3 cups leftover turkey
- 1 tablespoon olive oil
- 3 cloves garlic (roughly chopped)
- 1 cup sliced mushrooms
- 3 cups cauliflower (cut into small florets)
- 2 stalks celery (roughly chopped)
- 1/2 cup baby carrots
- 1 Medium onion
- 1 bay leaf
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 4 cups chicken stock
- 1/4 cup heavy cream or coconut cream
- 1/4 cup parsley (roughly chopped)
Directions
| Step 1 | |
| Turn Instant Pot ON and press SAUTE function +10 minutes. Add olive oil to pot. Add chopped garlic to pot and cook for 30 seconds. Add all veggies (carrots, onion, celery, cauliflower, and mushrooms). Sauté for 5-6 minutes. | |
| Step 2 | |
| Add salt, pepper, rosemary, thyme, and bay leaf. Pour in chicken stock and add turkey pieces. Stir well to combine. | |
| Step 3 | |
| Turn Instant Pot OFF, then back ON and press SOUP function + 20 minutes. When timer goes off, release pressure manually and remove lid. Stir in heavy cream. Serve and garnish with fresh parsley. | |