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,