Leftover Turkey Marsala Soup
Equipment
- Instant Pot
Ingredients
- 3 tbsp Extra Virgin Olive Oil
- 8 oz White Mushrooms sliced
- ⅔ cup Marsala Cooking Wine dry
- 6 cups Chicken Stock low sodium
- 3 cups Shredded Turkey Breast
- 4 Green Onions Thinly Chopped, white and green parts separated.
- Salt and Pepper to taste
Instructions
- Start your instant pot on the saute function, add olive oil and mushrooms, stirring until the mushrooms start to soften. Season with a sprinkle of salt and pepper.
- Add white parts of the onion and cook for 1-2 minutes.
- Add the remaining ingredients, switching the function to "Manual pressure" for 10 minutes and place the lid on the instant pot.
- You can use quick release once the timer is up, ladle the soup into bowls and garnish with chopped green onion.