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Can you believe it!!! We are half way through October!!!! Which means Turkey Day is not that far away! I don’t know about you, but we tend to over cook on Thanksgiving and end up with leftovers galore. Our eyes are ALWAYS bigger than our stomachs. I also don’t know why we feel the need to make every single side dish known to man. No reason to have 628 different side dishes, but we do it every year thinking this year will be different. We will actually eat ALL the food. We never come close!
Since we will be chillen at the Cowboys/Indians game this Thanksgiving hopefully celebrating a Cowboys win, we had a yummy Turkey dinner not to long ago and had plenty of leftovers to play with. One of my yummy left over creations just happened to be an Instant Pot Turkey Noodle Soup. Enjoy!
• 2 cups cooked turkey breast, chopped
• 1 tablespoon butter
• 2 cloves garlic, minced
• ½ white onion, chopped
• 3 celery stalks, chopped
• 12 ounce bag frozen mixed vegetables
• 1 cup macaroni noodles
• 4 cups chicken broth
• 1 tablespoon oregano
• 1 teaspoon salt
• ½ teaspoon ground pepper
1.Turn Instant Pot on to saute mode and add the butter, onion and garlic to the inner pot. Cook while stirring for 1-2 minutes.
2. Add your veggies.
3. Add your turkey.
4. Add your noodles.
5. Pour in your broth.
6. Add those spices. Close the instant pot lid and turn pressure valve to seal. Cook on manual
high pressure for 12 minutes. Allow for a quick pressure.
7. Serve & Enjoy!
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