Disclosure: This post is sponsored by Canadian Turkey. Thank you for supporting the brands I love, as they help me keep my blog running. The opinions in the post are entirely my own.
Instant Pot Turkey and Mushroom Soup
Learn to make a hearty and delicious Asian style turkey and mushroom soup packed with umami flavour. The soup is incredibly easy to make using the Instant Pot – just add the ingredients, set the timer, and let it do its magic. It is easy, delicious, and healthy with a turkey stock made from scratch giving this dish a deep and intense flavour.
The stock has both turkey bones and meat, with aromatics like cilantro roots and ginger. Say goodbye to store-bought poultry stock once you learn how easy it is to make your own!
To transform stock into soup, simply add turkey meat, shiitake mushrooms, and edamame to the stock before serving. The tender turkey is beautifully matched with the earthy flavours of the shiitake mushrooms, and nuttiness of the edamame beans. The outcome is an extremely flavourful and healthy soup the entire family will love!
The soup is really the perfect choice for our busy back-to-school schedules! Make a batch, freeze extra, and you can have a protein packed soup on the table quickly any day of the week.
Canadian turkey works for busy schedules!
With the uncertainty of the school year ahead, I know it will be a busy time for parents juggling so much in a week. Having two young kids of my own, I know the challenges!
It will be more important than ever to get ahead and make easy meals that are delicious and healthy. Canadian turkey is an excellent building block for meal solutions that power up my family for their activity-filled days. Any recipe made with turkey packs a big punch! Turkey is a lean protein that is jammed packed with nutrients like vitamin B12, selenium and zinc.
Turkey is also versatile in countless recipes and easy to prepare, like my grilled turkey chow mein.
Sandwiches, pasta, burgers, roasts…turkey can do it all! Canadian turkey is easy to find at your local grocery store, and has many cuts available in both white and dark meat.
Turkey and mushroom soup for the win!
The turkey soup with mushrooms is an excellent choice for meal planning. The recipe creates a large batch enough for eight people, which means extras can be frozen and kept in the freezer for up to six months in an airtight container. It defrosts easily for a quick nutritious meal any day of the week.
The turkey and mushroom soup can be eaten on its own, as well as with rice or noodles. Talk about versatility!
Let’s recap how Canadian Turkey can help you prepare for the upcoming school year.
5 WAYS TO GET BACK-TO-SCHOOL READY WITH CANADIAN TURKEY
1. Change It Up
Turkey adapts well to all of your favourite flavour profiles and spice combinations. No matter what your family likes to enjoy, you can easily swap turkey into most recipes. Try cooking with turkey for your favourite meal of the day. Swap it into sandwiches or wraps for a twist on lunches or snacks. You can serve it hot or cold, and it tastes great the next day, too!
2. Lean but Juicy
It’s hard to believe but with turkey, both white and dark meat is lean. That means you can enjoy any cut you prefer, and feel good knowing you are choosing a healthy protein without compromising on flavor, tenderness or juiciness.
3. So Much to Choose From
Turkey is a versatile protein, with so many different cuts of both dark and white meat to choose from, including ground meat, deli meats, legs, drumsticks, thighs, breast roasts, wings, sausages, kolbassa, pepperettes, and burgers. With such a wide selection, you can enjoy turkey at breakfast, lunch or dinner, with leftovers that taste delicious the next day.
4. Perfect for Penny Pinchers
Turkeys are generally larger than other poultry options and deliver a lot of meat for the price. Whole turkeys can be roasted for pennies per pound, and are a perfect choice for batch cooking meals or freezing leftover meat that can come in handy as everyday meal starters. Cuts like drums, breasts and thighs are larger, so you need fewer to feed the family or plan for leftovers.
5. Great On the Go!
Looking for new ideas for everyday lunches and snacks? Turkey deli meat, turkey pepperettes and turkey kolbassa come in a variety of flavors and make great on-the-go snacks or lunches. Reach for turkey next time you’re at the deli section of your grocery store.
It is easy to make turkey stock from scratch!
With turkey readily available, you can make turkey stock any time of the year! You don’t need to wait until Thanksgiving to make stock with the turkey carcass. Making your own stock is healthy with less sodium than store bought versions.
To make the stock, all you have to do is put all the stock ingredients into the Instant Pot and time it for an hour. No roasting, blanching, browning or major prep work is needed.
In this stock, I have used a bone in-turkey breast, and bones from the drumsticks and kept the drumstick meat for the soup. The skins are discarded to achieve a clearer stock with less oil.
Other ingredients included aromatic ginger, yellow onions for sweetness and bay leaves. In the spice ball, there are whole peppercorns to give the stock more depth and a subtle kick, as well as cilantro roots. Growing up, my parents would always put cilantro roots with poultry stock. It brightens up the stock and compliments the flavour of the turkey.
When buying cilantro, look for the ones sold with the roots intact. Cut off the amount you need for the stock and freeze the remaining for the future. Great alternatives are cilantro stems or coriander seeds. Smell the aromatic cilantro stems and roots next time you get your hands on them.
Instant Pot Convenience
The Instant Pot is a staple in many households for its convenience. Add all the stock ingredients to water and simply set the Instant Pot for one hour of cooking time.
Then, when the timer is up, I let the steam naturally release and discard the ingredients as the flavours from the turkey meat and bones have been extracted. The result is the beautiful golden stock that I like to call “liquid gold’. Feel free to create stock ice cubes for any future dishes or sauces that need a boost of flavour.
If you don’t have an Instant Pot, the recipe can be adapted on the stove top. The only difference is to simmer the stock on low for about 3- 4 hours.
Soup time!
Once the stock is ready, simply add the sliced turkey drumstick meat that was marinated in soy sauce, and the rehydrated shiitake mushrooms, followed by the frozen edamame (without pods). Edamame provides a good soy protein and fiber, as well as texture and colour pop to the soup. The beans are conveniently found in the freezer section at grocery stores. Feel free to substitute with frozen peas or carrots, or your favourite fresh vegetables.
How to prep the dried shiitake mushrooms?
The earthy mushrooms compliment the turkey to give the soup that extra umami punch and depth. Preparing the dried mushrooms is easy. Simply soak them for at least 30 minutes or until they are soft, and they are ready to be used.
You can also substitute with other dried mushroom varieties, fresh shiitake mushrooms, or any of your favourite mushrooms.
I love soup all year and this turkey and mushroom soup is comforting, hearty, healthy, delicious and easy to make! This is a keepsake recipe that I hope will become a staple in your household, as it is mine.
Instant Pot Turkey and Mushroom Soup
The recipe creates a hearty and delicious Asian style turkey and mushroom soup with edamame using the Instant Pot.
Ingredients
Stock
- 1 bone-in turkey breast, remove skin, separate the bone, cut into 4 equal sized pieces (just over a pound)
- 2 turkey drumsticks, skin removed, dice meat (just over a pound)
- 3 cilantro roots
- 1 tbsp. black whole peppercorns
- 2 (400 g) yellow onions, peeled, cut in half
- 3 bay leaves
- 2 (55 g) ginger pieces, peeled (1.5 inch x 1 inch each)
Turkey drumstick marinade:
- 1 tsp (5 ml) soy sauce
Soup ingredients:
- 35 (40 g) or 20 medium dried shiitake mushrooms, rehydrated in 2 cups (500 ml) of water
- 1 ½ cups edamame, without the pod
- ¼ cup (60 ml) fish sauce
- 11 cups (2.6 L) water, or until the water reaches the 12 cup mark in the Instant Pot
- ¼ cup green onions, sliced
- 3 cilantro stalks, rough chop of stems and leaves
Instructions
Prepare the turkey
Remove the skin on the turkey breast. Slice the breast horizontally so the meat and the bones are separated. Cut the breast into 4 equal sized pieces.
Remove the skin on the drumsticks and the meat from the bones. Reserve the bone for the stock.
Remove the silver skin from the turkey drumstick and dice the meat. Place the turkey in a bowl and add soy sauce. Mix. Refrigerate until ready to cook.
Rehydrate the mushrooms
- In a bowl or container, add the dried shiitake mushrooms and add enough water to cover the mushrooms.
- Add a dish on the mushrooms to keep them submerged. Soak for 30 minutes or overnight.
- Cut the stems and discard. Slice the mushrooms thinly.
Instant Pot stock
Add the turkey breast meat and breast bone, and the turkey drumstick bones into the Instant Pot. Place the black peppercorns into a spice ball and add into the pot. Add the remaining stock ingredients (cilantro roots, yellow onions, bay leaves, and ginger).
- Turn on the Instant Pot, close the lid and make sure the knob is on the ‘sealing’ position. Press ‘manual’, and change the timer to 60 on high pressure. Once the timer is up, do a natural release by waiting at least 15 minutes before turning the knob from ‘sealing’ to ‘venting’. Release the air and open the lid.
Remove the solids and discard.
Make the soup
Press the ‘saute’ button on the Instant Pot with the stock. Add the marinated sliced turkey and sliced mushrooms and cook for 10 minutes, or until the turkey meat is cooked through. At the 5-minute mark, add the frozen edamame.
- Ladle into bowls and top with green onions and cilantro.
Recipe Notes
The 60-minute cook time for the soup does not include going up to pressure. The going up to pressure time took about 25 minutes but times may vary. For seasoning, salt can be used instead of fish sauce.
For the stovetop timing, simmer the stock on low for 3- 4 hours. Portions remain.
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