Instant Pot Cabbage Soup with Turkey
Ingredients
- 1 tablespoon olive oil
- 1 sweet onion chopped
- 2 carrots sliced
- 4 stalks celery chopped
- 1 lb ground turkey thawed and uncooked
- 1 teaspoon poultry seasoning
- 14 ounces No-Salt-Added Diced Tomatoes
- 1 head cabbage chopped
- 6 cups No-Salt-Added Vegetable Stock
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground Tellicherry Black Pepper
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1 cup fresh parsley freshly chopped
Method
- Set your Instant Pot to Sauté mode. Add the olive oil and ground turkey, and cook the turkey for 7 to 8 minutes, stirring frequently, until browned.
- Add the remaining ingredients except for the parsley to the instant pot. Seal the lid and set the pressure cooker on Manual Mode or High for 12 minutes.
- Once the cooking time has completed, allow the Instant Pot to naturally release for 15 minutes, then quick release the remaining pressure. Keep hands and face away from the vent while releasing the pressure.
- Taste, and adjust seasonings as needed, adding more salt and pepper to taste. Top with fresh parsley and enjoy!
Nutrition
Calories178kcalCarbohydrates17gProtein20gFat4gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.01gCholesterol42mgSodium1218mgPotassium667mgFiber4gSugar10gVitamin A4928IUVitamin C49mgCalcium88mgIron3mg