Description
This Cozy Instant Pot Turkey Lentil Soup is a hearty, nourishing meal perfect for chilly days. Packed with tender turkey, nutrient-rich lentils, and vibrant kale, all simmered in a flavorful chicken broth infused with aromatic herbs and garlic. The Instant Pot speeds up the cooking process while deepening the flavors, making it a comforting and efficient dish to enjoy any time of year.
Ingredients
Scale
Vegetables and Aromatics
- 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
- 3 cups fresh kale
Herbs and Seasonings
- 2 tsp dried parsley
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp black pepper
- 1 tsp salt
- 1 bay leaf
- 1 tbsp lemon juice
Protein and Legumes
- 2 cups turkey, shredded or cut into 1-inch cubes
- 1 cup dry brown lentils (preferably Goya)
Liquids and Oils
- 3 tbsp olive oil
- 9 cups chicken broth (recommendation: Swanson brand)
Instructions
- Sauté the Vegetables: Set the Instant Pot to ‘Sauté’ mode and add the olive oil. Once hot, add the diced carrots, celery, chopped onion, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes.
- Add Herbs and Seasonings: Sprinkle in the dried parsley, rosemary, thyme, black pepper, and salt. Stir well to coat the vegetables with the herbs, allowing the flavors to bloom, about 1 minute.
- Add Broth and Lentils: Pour in the chicken broth and add the dry lentils along with the bay leaf. Stir to combine all ingredients evenly.
- Pressure Cook the Soup: Secure the Instant Pot lid and set the valve to the sealing position. Select the ‘Pressure Cook’ or ‘Manual’ setting and cook on high pressure for 15 minutes. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully do a quick release to release any remaining pressure.
- Add Turkey and Kale: Open the lid and add the shredded or cubed turkey and the fresh kale to the pot. Stir to combine and set the Instant Pot back to ‘Sauté’ mode. Cook, stirring occasionally, until the turkey is heated through and the kale has wilted, about 5 minutes.
- Finish with Lemon Juice: Turn off the Instant Pot and stir in the fresh lemon juice to brighten the flavors. Adjust seasoning with additional salt and pepper if needed.
- Serve the Soup: Ladle the hot soup into bowls and serve immediately. Enjoy this comforting meal with crusty bread or a simple side salad if desired.
Notes
- For best flavor, use freshly minced garlic rather than pre-minced.
- You can substitute turkey with cooked chicken if preferred.
- If you like a thicker soup, you can blend a portion of it before adding the turkey and kale.
- Leftovers keep well refrigerated for up to 4 days and freeze beautifully.
- Adjust the amount of lemon juice to your taste for additional brightness.
