Did I remind you to save your Thanksgiving turkey carcass? No? Dang it, I slipped up this year. I hope you did save the bones, though, because here’s what to do with it. (I’ve got a spare carcass in my new freezer, so I can make another batch of soup in a month or so.)
This is my day after Thanksgiving sorta-posole, a Southwestern style soup inspired by the cans of hominy in my pantry. Hey, Thanksgiving was busy, and I wanted an easy after-the-bird soup this year. While I was in the pantry, I grabbed a can of Ro-Tel tomatoes and a can of black beans and went to work.
You have to be willing to get rough with the turkey carcass to fit it in a 6-quart pressure cooker; I break the backbone away from the breast to get it to fit. If you have an 8-quart cooker, you can just drop it in there.
The key to this soup is the add-ins; I crumble tortilla chips into the bottom of the bowl, ladle in the soup, and top with shredded cabbage and cheese. It’s a great way to disguise turkey leftovers. The Southwestern theme takes the flavor profile away from the stuffing and gravy of Thanksgiving dinner. Or, at least my kids weren’t complaining about “Turkey Again?”Print
Instant Pot Day-After-Thanksgiving Turkey Carcass Southwestern Soup. Save the bones, and make this soup with hominy, beans, and spices powder.
Turkey Carcass Broth (Makes about 4 quarts of broth)
- Carcass from 1 roasted turkey, with clinging meat on bones (From a 12- to 14- pound turkey)
- 1 medium onion, peeled and halved
- 1 stalk celery, broken into pieces
- 1 carrot, scrubbed
- 2 bay leaves
- 1 teaspoon salt
- 3 quarts of water (or to cover, or to the max fill line of the PC)
Turkey Southwestern Soup
- 1 tablespoon vegetable oil
- 1 large onion, peeled and diced
- 3 cloves garlic, crushed
- 1 teaspoon chili powder (a chili blend is fine)
- 1/2 teaspoon fine sea salt
- 1 (10.5-ounce) can diced tomatoes with green peppers (Ro*Tel tomatoes), with juices
- 2 (15-ounce) cans hominy, drained
- 1 (15-ounce) can black beans, drained
- 2 cups shredded leftover turkey (optional)
- 8 cups turkey broth (from above)
- 1 teaspoon fine sea salt
- Tortilla chips
- Shredded cheese
- Shredded cabbage
- Diced Onion
- Sliced jalapeños
- Limes, cut into wedges
- Pressure cook the broth: Break up the turkey carcass so it fits below the max fill line on your pressure cooker – 2/3rds of the way up the pot. Add the onion, celery, carrot, bay leaves, and salt to the pressure cooker pot, then add water to cover by 1 inch, or to the max fill line on the pressure cooker. (About 3 quarts of water) Pressure cook for 60 minutes in an electric PC, 50 minutes in a stovetop PC. Let the pressure come down naturally – about 30 minutes. (It takes a long time for all that water to cool off. If you’re in a hurry, let the pressure come down for at least 20 minutes, then quick release any remaining pressure.) Scoop the bones and vegetables out of the pot with a slotted spoon and discard. Strain the broth through a fine mesh strainer and discard the solids. Reserve 8 cups of broth for the soup, and refrigerate or freeze the rest for another use.
- Sauté the aromatics: Wipe out the pressure cooker pot. Heat the vegetable oil the pot over Sauté mode adjusted to high (medium-high heat in a stovetop PC). Add the onion and garlic, and sprinkle with the chili powder and 1/2 teaspoon of salt. Sauté until the onions soften, about 5 minutes.
- Sauté the diced tomatoes with green peppers, add the rest of the ingredients: Stir in the can of diced tomatoes and green peppers and simmer, scraping the bottom of the pot often, until the tomato juices thicken, about 5 minutes. Stir in the hominy, black beans, and shredded turkey. Pour the turkey broth into the pot and sprinkle with 1 teaspoon of salt.
- Pressure cook the soup for 5 minutes with a Natural Pressure Release: Lock the lid and pressure cook on high pressure for 5 minutes (“Manual” or “Pressure Cook” mode in an Instant Pot). Let the pressure come down naturally, about 20 minutes. (If you’re in a hurry, you can quick release any remaining pressure after 15 minutes.)
- Serve: Serve the soup, passing the accompaniments at the table, and squeezing a little lime juice into each bowl. Enjoy!
- Make the broth ahead: After step 1, the broth can be refrigerated for a couple of days, or frozen for up to 3 months. When you’re ready, continue with step 2, satueing the aromatics.
- Extra broth: I freeze the extra broth in 2-cup containers
- 8-Quart Instant Pot: Add 4 quarts of water (or to the max fill line), and maybe throw in a couple of extra onions. You’ll make enough for two batches of soup.
Keywords: Instant Pot Soup,
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Pressure Cooker Day-After-Thanksgiving Turkey Carcass Soup
Pressure Cooker Day-After-Thanksgiving Vegetable Turkey Soup (From the Carcass)
Pressure Cooker Turkey Soup with Rice
My other Instant Pot Pressure Cooker Recipes
Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.