Ingredients
- 3 tsp Avocado Oil (1 tsp, 1 tsp, 1 tsp)
- 3 garlic cloves minced
- 1 can diced tomato (canned)
- 1 cup onion chopped
- 1 cup celery chopped
- 1 cup yellow pepper chopped
- 1 can of sliced black olives
- 1 tsp salt
- 2 lb turkey breast (boneless) no skin
- 2 Tbsp dried parsley (1 tsp and 1 tsp)
- 2 tsp dried basil (1 tsp and 1 tsp)
- 1 tsp granulated garlic
- 4 cups of Chicken Broth
Instructions
- Use the saute feature on the Instant Pot (Affiliate Link). Add 1 tsp of Avocado oil. Then, add the garlic for 1 minute, then add the chopped onion, chopped yellow peppers, and chopped celery. Add 1 tsp parsley, 1 tsp of basil, and a pinch of salt. Saute for 5 minutes.
- Dry the turkey breast, add 1 tsp of avocado oil with dried parsley (1 tsp) and dried basil (1 tsp). Coat the meat and set it aside.
- In a cast-iron skillet (Affiliate Link), add 1 tsp of avocado oil. Add the seasoned turkey breast to the skillet and brown on each side. 5-6 minutes cook time for both sides. Then add to the Instant Pot (Affiliate Link).
- Add diced tomatoes, chicken broth, sliced black olives to the Instant Pot (Affiliate Link).
- Add the Instant Pot (Affiliate Link) lid, lock in place, then change the setting to Meat / Stew. Now, wait, and it should take about 1 1/2 hours.
- After the Instant Pot (Affiliate Link) depressurizes, open the lid and, with two forks, shred the turkey breast. Mix the shreds in the soup. And, serve warm.
Notes
Be sure to season the onions, peppers, and celery before sauteing. And, make sure to brown the turkey breast before putting it in the Instant Pot (Affiliate Link). It enhances the flavor of the meat.
Nutrition
- Serving Size: 1 cup
- Calories: 283.09 kcal
- Sugar: 3.55 g
- Sodium: 775.34 mg
- Fat: 13.47 g
- Saturated Fat: 3.09 g
- Trans Fat: 0.0 g
- Carbohydrates: 10.8 g
- Fiber: 2.26 g
- Protein: 28.93 g
- Cholesterol: 77.31 mg