Turkey Soup

Turkey Drumstick and Vegetable Soup Pressure Cooker

Turkey Drumstick And Vegetable Soup Pressure Cooker

Ingredients

SERVES 6 – Cooker: 6- to 8-quart – Time: 30 minutes at HIGH pressure

• 2 tablespoons olive oil
• 2 turkey drumsticks (about 2½ pounds), skin removed
• 1 large white onion, diced
• 4 large carrots, cut into bite-size pieces
• 2 ribs celery, finely diced
• 6 cups chicken broth
• 1 cup sliced white mushrooms
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• 1 bay leaf
• 2 strips orange zest
• salt and freshly ground black pepper
• 1 cup frozen petite peas, thawed
• 1 cup chopped fresh green beans
• 3 to 4 tablespoons chopped fresh flatleaf parsley or cilantro, to taste

Method

1. In a 6- to 8-quart pressure cooker, heat the oil over medium-high heat
2. Add the turkey legs and brown on all sides, about 5 minutes
3. Transfer to a plate
4. Add the onion, carrots, and celery to the pot and cook, stirring a few times until they begin to soften, about 3 minutes
5. Return the turkey legs to the pot, meaty side down, and add the broth
6. It’s okay if the end of the bone touches the lid of the cooker, as long as it doesn’t block the vent, but the meaty part should be submerged
7. Add the mushrooms, herbs, orange zest, and salt and pepper to taste
8. Close and lock the lid
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 30 minutes
12. Remove the pot from the heat
13. Open the cooker with the Quick Release method
14. Be careful of the steam as you remove the lid
15. Discard the orange zest and bay leaf
16. Transfer the turkey legs to a plate and let cool to lukewarm
17. Pick the meat off the legs and discard the sinews and bones
18. Cut or shred the meat into small pieces
19. Skim the fat off the top of the broth
20. Add the reserved meat, peas, beans, and parsley, then simmer, uncovered, over medium heat for 5 to 8 minutes to heat the meat and cook the peas and beans
21. Taste for salt and pepper
22. Ladle into deep serving bowls and serve nice and hot