Pressure Cooker Turkey Noodle Soup
A comforting and hearty soup made with leftover turkey, vegetables, and egg noodles, cooked to perfection in a pressure cooker. Ingredients: 1 lb leftover turkey meat, shredded 8 cups chicken broth 3 carrots, sliced 3 celery stalks, chopped 1 onion, diced 2 cloves garlic, minced 1 teaspoon dried thyme 1 teaspoon dried rosemary 1 bay leaf Salt and pepper to taste 8 oz egg noodles Instructions: Put the turkey, chicken broth, celery, carrots, onion, garlic, thyme, rosemary, bay leaf, salt, and pepper in the pressure cooker Put the lid back on top, and cook for 10 minutes on high pressure Manually let go of the pressure and take off the lid After adding the egg noodles, cook on the saut setting for about 5 to 7 minutes, or until the noodles are soft If you need to, change the seasoning Enjoy while hot