Pressure Cooker Turkey Neck Soup

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Prep Time2

Cook Time30

Total Time32

Servings:

Calories: 19kcal

Author: Sam & Dom

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.

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