Description
This Cozy Instant Pot Turkey Lentil Soup is a hearty and nutritious meal perfect for any day. Loaded with tender turkey, wholesome lentils, and fresh kale, all simmered in a flavorful chicken broth infused with aromatic herbs and spices. Using the Instant Pot ensures quick and easy preparation, resulting in a warm, comforting soup packed with protein and fiber.
Ingredients
Scale
Main Ingredients
- 3 tbsp olive oil
- 2 carrots, diced into 1/2-inch rounds
- 2 celery stalks, sliced into 1/4-inch pieces
- 1 large onion, chopped
- 6 garlic cloves, freshly minced
- 2 tsp dried parsley
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp black pepper
- 1 tsp salt
- 9 cups chicken broth (preferably Swanson)
- 1 cup dry brown lentils (such as Goya)
- 2 cups turkey, shredded or cut into 1-inch cubes
- 3 cups fresh kale
- 1 tbsp lemon juice
- 1 bay leaf
Instructions
- Prepare the Ingredients. Dice the carrots into half-inch rounds, slice celery into quarter-inch pieces, chop the onion, and mince the garlic cloves. Measure out the dried herbs, spices, lentils, turkey, kale, and chicken broth to have everything ready for cooking.
- Sauté Vegetables. Turn the Instant Pot to ‘Sauté’ mode and heat the olive oil. Add the diced carrots, celery, and onions, cooking them until the onions become translucent and the vegetables soften, about 5 minutes. Stir occasionally to prevent sticking.
- Add Aromatics and Seasonings. Stir in the minced garlic, dried parsley, rosemary, thyme, black pepper, and salt. Cook for an additional 1-2 minutes to release the fragrance of the herbs and garlic, ensuring they don’t burn.
- Add Broth, Lentils, Turkey, and Bay Leaf. Pour in the 9 cups of chicken broth, add the lentils, turkey pieces, and the bay leaf. Stir to combine all ingredients evenly. Make sure the lentils are submerged in the liquid.
- Pressure Cook the Soup. Secure the lid on the Instant Pot and set the valve to ‘Sealing.’ Select ‘Manual’ or ‘Pressure Cook’ mode and set the timer for 15 minutes. The pot will take some time to come to pressure before cooking begins.
- Natural Release and Add Kale. Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10 minutes, then carefully release any remaining pressure by switching the valve to ‘Venting.’ Open the lid and stir in the fresh kale and lemon juice. The residual heat will wilt the kale perfectly.
- Final Adjustments and Serve. Taste the soup and adjust seasoning with additional salt or pepper if desired. Remove the bay leaf before serving. Ladle into bowls and enjoy your warm, nourishing turkey lentil soup.
Notes
- Use brown lentils for best texture; red lentils tend to break down too much in pressure cooking.
- Shredded cooked turkey or raw turkey cubes can be used depending on preference; if using cooked turkey, add it after pressure cooking and simmer until heated through.
- For a vegetarian version, substitute vegetable broth and omit turkey.
- The lemon juice added at the end brightens the flavors without cooking off the freshness.
- Leftover soup stores well and can be refrigerated up to 4 days or frozen for 3 months.
