Description
This Cozy Instant Pot Turkey Lentil Soup is a hearty, nutritious, and flavorful meal perfect for chilly days. Combining tender turkey, protein-rich lentils, and fresh kale, this soup is packed with vitamins and comforting warmth. Using the Instant Pot ensures a quick cook time while intensifying the flavors of earthy herbs and fresh vegetables, making it an easy and wholesome recipe for busy weeknights.
Ingredients
Scale
Vegetables and Aromatics
- 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
- 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
Proteins and Legumes
- 2 cups turkey, shredded or cut into 1-inch cubes
- 1 cup dry brown lentils (preferably Goya)
Liquids
- 9 cups chicken broth (Swanson brand recommended)
Instructions
- Prepare the Instant Pot: Turn on the Instant Pot and set it to ‘Sauté’. Add 3 tablespoons of olive oil and let it heat for a minute.
- Sauté vegetables: Add diced carrots, celery, and chopped onion to the pot. Cook, stirring occasionally, until onions become translucent and vegetables soften, about 5 minutes.
- Add garlic and herbs: Stir in freshly minced garlic, dried parsley, rosemary, thyme, black pepper, and salt. Cook for another 1-2 minutes until fragrant.
- Add liquids and main ingredients: Pour in 9 cups of chicken broth. Add 1 cup of dry brown lentils, 2 cups of shredded turkey, and the bay leaf. Stir to combine all ingredients.
- Set pressure cook: Secure the lid on the Instant Pot. Set it to ‘Pressure Cook’ or ‘Manual’ on high pressure for 15 minutes.
- Release pressure: Once cooking is complete, allow a natural pressure release for 10 minutes, then carefully perform a quick release to release any remaining pressure.
- Add kale and lemon juice: Open the Instant Pot, remove the bay leaf, and stir in the 3 cups of fresh kale and 1 tablespoon of lemon juice. Let the kale wilt in the hot soup for a few minutes.
- Final seasoning and serve: Taste and adjust seasoning with more salt or pepper if needed. Ladle the soup into bowls and serve warm for a comforting meal.
Notes
- Use brown lentils as they hold shape well during pressure cooking; red lentils may turn mushy.
- For extra flavor, use homemade chicken broth or a high-quality store-bought brand.
- The lemon juice brightens the soup and balances the earthiness of lentils and turkey.
- Fresh kale adds nutrients and color; you can substitute with spinach if preferred.
- Make sure to brown vegetables well during sauté for enhanced flavor.
