Name: Instant Pot Turkey and Sage Dumpling Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: • 600g turkey breast cutlets (bones removed, skinless); • 1 cup all-purpose flour; • 1 tsp baking powder; • 2 medium carrots (chopped); • 1 medium onion (diced); • 1 large egg yolk (beaten); • ½ cup skim milk; • 1 tbsp butter (unsalted); • 1 garlic clove (minced); • 4 tsp fresh sage (minced); • 2 bay leaves; • ¼ tsp black pepper; • ½ tsp salt; • 1 ½ tbsp chicken broth; • 7 cups of water; • Fresh flat-leaf parsley (chopped)

There’s nothing quite like a bowl of soup to warm the insides. Add turkey to it and you have our ears twitching and at dumplings, we’ll be your servants forever!

This simple-to-make soup again highlights the simplicity of your instant pot and you’ll be reminded once again of what an integral part of your new life it has become!

Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Quantity: 6 servings
525 calories per serving
 (1 votes, average: 5.00 out of 5)
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Ingredients:

600g turkey breast cutlets (bones removed, skinless)
1 cup all-purpose flour
1 tsp baking powder
2 medium carrots (chopped)
1 medium onion (diced)
1 large egg yolk (beaten)
½ cup skim milk
1 tbsp butter (unsalted)
1 garlic clove (minced)
4 tsp fresh sage (minced)
2 bay leaves
¼ tsp black pepper
½ tsp salt
1 ½ tbsp chicken broth
7 cups of water
Fresh flat-leaf parsley (chopped)

Steps:

Set your instant pot to its sauté function. Melt the butter and add the onion, carrots, and garlic. Cook for about 6 minutes or until the onions and carrots are soft.

Once the veggies are soft and their fragrance is being released, sprinkle two tablespoons of all-purpose flour over the mixture and cook for one minute, constantly stirring.

Add the turkey pieces, chicken broth, half of the sage, bay leaves, half of the pepper and water to the vegetables. Sprinkle lightly with salt.

Close and seal the instant pot and set it to its manual function on its highest heat setting for 20 minutes. After 20 minutes, use the pressure release valve to release the pressure before opening the instant pot.

Remove the turkey and shred the pieces.

Set the pot back to its sauté function. Remove the bay leaves from the instant pot and put the shredded turkey back in the pot. Bring the whole mixture to a boil.

Combine the remaining flour, sage, and pepper with the baking powder and salt. Mix thoroughly.

Mix together the egg yolk and the skim milk and then stir it into the flour mixture until it has blended. Be careful not to overmix.

Form your dough into dumplings using a teaspoon. The pieces will expand in the hot soup, so don’t worry if it looks too small.

Drop the dumplings into the soup and partially cover the instant pot. Keep it on its sauté function and give the dumplings about three minutes to get cooked through. Remove from the instant pot and eat while everything is still hot.