Pressure-Cooker Turkey Vegetable Soup

“Our family is big on soup. This favourite is quick to make and very tasty, giving me plenty of time to have fun with the family.” —Nancy Heishman, Las Vegas, Nevada

Pressure-Cooker Turkey Vegetable SoupTaste of Home
Servings Prep Time Cook Time
10servings (3-1/2 quarts) 30minutes 5minutes + releasing
Servings Prep Time
10servings (3-1/2 quarts) 30minutes
Cook Time
5minutes + releasing
Portions: servings (3-1/2 quarts)
Portions: servings (3-1/2 quarts)
  1. Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook sausage until no longer pink, 6-8 minutes, breaking into crumbles; drain. Return to pressure cooker. Press cancel.
  2. Add tomatoes, beans, carrots, green beans, zucchini, pepper and green onions. In a large bowl, whisk stock, tomato paste and seasoned salt; pour over vegetables.
  3. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Just before serving, stir in basil.
  4. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add stock if necessary.
Recipe Notes

Nutrition Facts
1-1/3 cups: 167 calories, 5g fat (1g saturated fat), 20mg cholesterol, 604mg sodium, 21g carbohydrate (9g sugars, 5g fibre), 13g protein.

Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch.