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Instant Pot Turkey and Mushroom Soup

The recipe creates a hearty and delicious Asian style turkey and mushroom soup with edamame using the Instant Pot.

Course Main Course
Cuisine Canadian, Chinese
Keyword soup, Turkey
Prep Time 45 minutes
Cook Time 1 hour
Instant Pot Natural Release 15 minutes
Total Time 2 hours
Servings 8 people
Author Mary Tang

Ingredients

Stock

  • 1 bone-in turkey breast, remove skin, separate the bone, cut into 4 equal sized pieces (just over a pound)
  • 2 turkey drumsticks, skin removed, dice meat (just over a pound)
  • 3 cilantro roots
  • 1 tbsp. black whole peppercorns
  • 2 (400 g) yellow onions, peeled, cut in half
  • 3 bay leaves
  • 2 (55 g) ginger pieces, peeled (1.5 inch x 1 inch each)

Turkey drumstick marinade:

  • 1 tsp (5 ml) soy sauce

Soup ingredients:

  • 35 (40 g) or 20 medium dried shiitake mushrooms, rehydrated in 2 cups (500 ml) of water
  • 1 ½ cups edamame, without the pod
  • ¼ cup (60 ml) fish sauce
  • 11 cups (2.6 L) water, or until the water reaches the 12 cup mark in the Instant Pot
  • ¼ cup green onions, sliced
  • 3 cilantro stalks, rough chop of stems and leaves

Instructions

Prepare the turkey

  1. Remove the skin on the turkey breast. Slice the breast horizontally so the meat and the bones are separated. Cut the breast into 4 equal sized pieces.

  2. Remove the skin on the drumsticks and the meat from the bones. Reserve the bone for the stock.

  3. Remove the silver skin from the turkey drumstick and dice the meat. Place the turkey in a bowl and add soy sauce. Mix. Refrigerate until ready to cook.

Rehydrate the mushrooms

  1. In a bowl or container, add the dried shiitake mushrooms and add enough water to cover the mushrooms.
  2. Add a dish on the mushrooms to keep them submerged. Soak for 30 minutes or overnight.
  3. Cut the stems and discard. Slice the mushrooms thinly.

Instant Pot stock

  1. Add the turkey breast meat and breast bone, and the turkey drumstick bones into the Instant Pot. Place the black peppercorns into a spice ball and add into the pot. Add the remaining stock ingredients (cilantro roots, yellow onions, bay leaves, and ginger).

  2. Turn on the Instant Pot, close the lid and make sure the knob is on the ‘sealing’ position. Press ‘manual’, and change the timer to 60 on high pressure. Once the timer is up, do a natural release by waiting at least 15 minutes before turning the knob from 'sealing' to 'venting'. Release the air and open the lid.

  3. Remove the solids and discard.

Make the soup

  1. Press the ‘saute’ button on the Instant Pot with the stock. Add the marinated sliced turkey and sliced mushrooms and cook for 10 minutes, or until the turkey meat is cooked through.  At the 5-minute mark, add the frozen edamame.

  2. Ladle into bowls and top with green onions and cilantro.

Recipe Notes

The 60-minute cook time for the soup does not include going up to pressure. The going up to pressure time took about 25 minutes but times may vary. For seasoning, salt can be used instead of fish sauce.

For the stovetop timing, simmer the stock on low for 3- 4 hours. Portions remain.