Day-After-Thanksgiving Turkey Soup with Cilantro and Barley Pressure Cooker Recipe

Day-After-Thanksgiving Turkey Soup With Cilantro And Barley Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 10 minutes at HIGH pressure

• 3 tablespoons olive oil
• 1 large white onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon turmeric
• ½ teaspoon ground cumin
• sea salt
• 6 cups homemade turkey stock or chicken broth
• juice of 1 large lemon
• 3 long strips lemon zest (use a vegetable peeler)
• 2/3 cup pearl barley
• 2 to 3 cups chopped leftover turkey meat
• ¼ cup chopped fresh flatleaf parsley
• ¼ cup chopped fresh cilantro
• freshly ground black pepper

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until very hot
2. Add the onion and cook, stirring a few times, until it begins to soften, about 3 minutes
3. Add the garlic and stir for 30 seconds, then stir in the turmeric, cumin, and a generous pinch of salt
4. Pour in the stock and lemon juice, and add the lemon zest
5. Bring to a simmer, then add the barley
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 10 minutes
10. Remove the pot from the heat
11. Open the cooker with the Quick Release method
12. Be careful of the steam as you remove the lid
13. Discard the strips of lemon zest
14. Stir in the turkey, parsley, and cilantro
15. Taste for salt and pepper, maybe adding two nice pinches of sea salt
16. Cook gently over medium heat just until the turkey is warmed through, 3 to 5 minutes
17. Serve hot

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