Pressure Cooker Turkey Neck Soup
Pressure Cooker Turkey Neck Soup is one of those amazing uses for the turkey neck that is often overlooked and thrown in the bin. Bring your turkey neck to life next time you roast a whole turkey with our Instant Pot Turkey Neck Soup.
Pressure Cooker Turkey Neck Soup
Servings: 4
Calories: 19kcal
Equipment
- Electric Pressure Cooker
- Hand Blender
Ingredients
- 1 Turkey Neck
- 2 Large Carrots
- 2 Tbsp Poultry Seasoning
- 1 Tbsp Dried Parsley
- Salt & Pepper
Instructions
- Peel and dice the carrots and place them in the Instant Pot. Add to the Instant Pot the seasoning, leaving half of the poultry seasoning for later and 250ml of water and mix well.
- Place the turkey neck on top, season the turkey neck with extra salt and pepper and place the lid on the Instant Pot.
- Set the valve to sealing and cook for 30 minutes on manual pressure. Use quick pressure release (QPR) and remove the turkey neck from the Instant Pot. Shred the turkey from the neck bone and place the meat back into the Instant Pot.
- Add an extra tablespoon of poultry seasoning and blend until you have a creamy turkey neck soup.
Notes
I am suggesting it is enough to feed four people, because it made 4 good sized portion sizes for the freezer. If each time you’re using it for stock it could easily do 4 big meals for 4 people each time.
It is important that the turkey neck cooks in the pressure cooker for at least 30 minutes. Otherwise the turkey will NOT be tender, and it will be hard to shred.
I found that when I took the turkey neck out of the Instant Pot that the meat fell off the bone like when you have ribs. If it doesn’t feel that tender, put the Instant Pot back on for a further 10 minutes.
Nutrition
Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 0.3mg | Sodium: 23mg | Potassium: 117mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5232IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg
