Ingredients
- 1 tbsp. coconut oil
- 1 white onion, chopped
- 1 tbsp. garlic, minced
- 2 carrots, chopped
- 5 celery sticks, chopped
- 1 russet potato, skin on, cubed
- 1 kilo raw turkey breast, cubed*
- 3 large eggs
- 1½ tsp. salt
- 1 tsp pepper
- 1 tbsp. thyme
- 1 tbsp. parsley
- 4 cups of veg stock (1 pod)
- 1 398ml can of corn
- 1 398ml can of coconut milk
Directions
Prep
- Measure out 4 cups of water and set to boil in the kettle.
- Prep ingredients; set aside turkey, oil, garlic, and onions separately.
- Bring out the Instant pot…
Sauté
- Set the Instant Pot to sauté. Once hot…
- Add the oil, then garlic and onion, and stir.
- Add carrot, celery and potato. Sauté for 5 minutes.
- (Pour hot water into large bowl, stir in broth mix.)
- Add the turkey and spices. Sauté for five minutes.
- Add the stock.
- Turn off sauté.*
Cooking and asides… **If you don’t have an IP, cook on stove for 30 mins**
- Seal the lid on and set to Manual high pressure for 15 minutes.
- While that cooks…
- Crack open three eggs in a small bowl and stir to break up yolk.
- Open corn and coconut milk.
- When Instant Pot is done, hit quick release.
Finishing bits
- Gently stir in eggs. Soup is hot enough to cook them.
- Add coconut milk and corn. Stir, but DO NOT BOIL.
- Serve up once eggs are cooked.
*If using leftover cooked turkey, put it in after turning off saute and stir.*
Original recipe from CanadaTurkey.ca
https://www.canadianturkey.ca/recipes/instant-pot-turkey-chowder/
Ever Rambling 