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By :I Love My Instant Pot®Soups, Stews, and Chilis Recipe Book by Kelly Jaggers |
Course | Soup |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Poultry, Soups, Stews & Broths |
Duration | 30-60 min |
Cooking Technique | Pressure Cook, Sauté |
Main Ingredient | Carrot, Celery, Chicken Stock, Onion, Turkey Breast |
Prep Time | 20 minutes |
Cook Time | 48 minutes |
Servings |
8 servings
|
Ingredients
|
PER SERVING
CALORIES: 443
FAT: 10g
PROTEIN: 62g
SODIUM: 864mgFIBER: 2g
CARBOHYDRATES: 22g
*Manual and Pressure Cooker buttons are interchangeable
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There is no direction as to when the rice goes in.
I used chicken breasts instead of turkey due to a family member being allergic. This soup has been deemed our new comfort food.
you add the rice after you sauté the other stuff
How big is 1 serving? We are needing a recipe for 40 people…
see direction number 1 it is in that step for the rice
Amazing!
Has anyone used leftover turkey from thanksgiving?
Why is there no Pinterest button? Thx
My rice at 35 min was mush. If i added it separate from meat cooking maybe i would have had dinner tonight. I used wild rice. Nothing with a quick cook
Where does the “1/2 C heavy cream” fit in to this recipe?
Oh I see. At the very end. I’m not used to these types of recipe instructions and this is my first time using my instapot for a full-fledged dinner. Thank you for sharing!