Kale & Turkey Soup
SERVES: 6
PLANNING TIME: 5 Minutes
COOKING: 20 Minutes
DIRECTIONS
INGREDIENTS
1. Set cooker to sauté function. When display reads “Hot” add
•
3 cups turkey meat, cut into pieces
2. Add the rosemary and garlic. Cook, stirring occasionally, until
•
3 cups kale, chopped
•
2 rosemary sprigs
•
4 cups chicken stock
•
2 garlic cloves, minced
•
2 carrots, peeled and chopped
•
1/2 onion, chopped
•
1/2 tbsp olive oil
the oil. Then add the turkey and onion. turkey is just cooked.
3. Add the broth. Stir well and let it come to a simmer. 4. Put the pressure cooker lid on and lock in place. Set the steam release knob to the Sealing position.
5. Cancel the sauté function and set the pot to Pressure Cook (Manual) and use the + or - button (or dial) to choose 5 minutes.
6. When cook time has finished, let the pot sit undisturbed for
10 minutes (10 minute Natural Release). Then turn the steam release knob to the Venting position and let the remaining steam out.
7. Stir in the kale and let it sit for a couple of minutes to wilt the kale.
8. Stir and serve as desired.
NUTRITIONAL FACTS
CALORIES: 166 FATS: 5.1g
50 Easy Ketogenic Recipes for Instant Pot Lovers
PROTEINS: 22.3g CARBS: 7.2g
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