- 10 cups prepared turkey stock
- 2 cups cooked turkey meat diced
- 4 carrots diced
- 4 celery stalks diced
- 1 onion diced
- 1 cup white mushrooms diced
- 1 cup Wild Rice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried parsley flakes
Pour the turkey stock into the Instant Pot. Then place the diced turkey meat, carrots, celery, onion, and white mushrooms in the pot. Add in the wild rice, salt, black pepper, and parsley flakes. Stir well then seal the lid. Make sure the valve is set to "sealing".
Select "soup/broth" and set for 5 minutes. Once the 5 minutes are up, carefully do a quick pressure release. Carefully remove lid, stir and ladle into bowls. Top with additional parsley if desired.
Calories: 238kcal | Carbohydrates: 30g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 780mg | Potassium: 639mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5124IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg