Instant Pot® Cabbage and Turkey Soup recipe

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Ingredients

1 pound ground turkey
¼ cup diced onion
¼ cup diced green bell pepper
¼ cup diced celery
¼ cup diced carrot
2 teaspoons ground black pepper
1 teaspoon seasoned salt (such as Lawry's®)
1 teaspoon garlic salt
1 teaspoon garlic powder
1 teaspoon paprika
3 ½ cups chicken broth, or to taste
2 ½ cups chopped cabbage, or to taste
1 (14 ounce) can petite diced tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
2 bay leaves
⅓ cup acini di pepe pasta

Nutrition Info

220.9 calories
carbohydrate: 19.8 g
cholesterol: 63.6 mg
fat: 7.3 g
fiber: 3.1 g
protein: 18.9 g
saturatedFat: 1.8 g
servingSize: -
sodium: 1528.8 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground turkey and cook, stirring, for about 5 minutes. Add onion, bell pepper, celery, carrot, black pepper, seasoned salt, garlic salt, garlic powder, and paprika, saute for another 5 minutes.

  2. Add chicken broth, cabbage, diced tomatoes, tomato sauce, Worcestershire sauce, and bay leaves to the Instant Pot®. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 16 minutes. Allow 10 minutes for pressure to build.

  3. Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pasta, close and lock lid. Select high pressure according to manufacturer's instructions, set timer for 5 minutes. Allow 5 minutes for pressure to build.

  4. Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes.

Recipe Yield

6 servings

Recipe Note

Ground turkey, cabbage, tomatoes, and tiny pasta are cooked in the Instant Pot®, resulting in a flavorful and filling soup.

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