Turkey Bone Broth Made in a Pressure Cooker

There’s nothing quite as comforting as a steaming bowl of homemade soup — especially when it’s packed with nourishing goodness and made with love. Made effortlessly in a pressure cooker, it’s rich, clear, and full of flavor, with tender veggies and a soul-soothing broth that the whole family loves. Let me show you how to make this traditional favorite in your own kitchen!

Our family really loves soups. I enjoy making all kinds of soups, and if we don’t have soup for lunch, it feels like something is missing. That’s probably because I grew up this way — we almost always had some kind of soup in the fridge.

In Hungary, the texture of soups is a bit different than what’s typical in America. Our soups are usually much more liquidy, not thick. One of the country’s traditional soups is broth (meat or bone broth), but even that has different varieties and the preparation can vary slightly by region.

In our little family, we also call meat or bone broth our “healing soup.” If someone gets sick or feels under the weather, we immediately make broth. Fortunately, the kids and I are rarely sick (thanks to the excellent vitamins we take), but if — God forbid — someone does fall ill, one thing’s for sure: the broth is already cooking in the pressure cooker, and we’re having it together for lunch.

It’s important to note that this soup doesn’t have to be made in a pressure cooker — you can just as easily prepare it in a regular pot. So if you don’t have a pressure cooker at home, no worries! I personally love making it in the pressure cooker because I can throw it together in just a few minutes, and then it doesn’t require any attention and cooks quickly — which is a big advantage with kids around.

So let’s see how it’s made!

Turkey Bone Broth Made in a Pressure Cooker

This is our family's healing soup

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Soup

Cuisine Hungarian

Servings 8 people

Equipment

• 1 Vegetable peeler
• 1 Pressure cooker
• 1 Strainer

Ingredients

  

• 1 onion
• 3 cloves garlic or 4
• 2 parsnips
• 5 carrots or 6
• 2 potatoes or 3
• 1 turkey breast bone
• 1 tomato optional
• 4 teaspoons salt
• ½ to 1 tablespoon whole black pepper
• 3 teaspoons Vegeta or dried mixed vegetables optional
• About 4 liters of water
• 200 g pasta

Instructions

 

• Place the turkey bone in the pressure cooker pot.
• Peel and chop the vegetables.
• I usually cut the carrots into four pieces and leave the potatoes, tomato, and onion whole.
• Place the vegetables, onion, and garlic into the pot alongside the bone, then fill with hot water up to the max line.
• My pressure cooker has a marking that shows the maximum fill level.
• Add the spices.
• Cook on high setting for 1 hour.
• While the soup is cooking, I quickly cook the pasta.
• When it’s done, I turn off the cooker and let the pressure release naturally.

Notes

In Hungary, we store and serve this type of broth quite uniquely. That means after the broth is cooked, we separate the liquid, vegetables, and meat, and serve and store them in separate containers. I also strain the liquid through a sieve before serving and storing, so that the broth is nice and clear. It may sound complicated, but it’s really not — the separation and straining process only takes a few minutes. This step is important because this way we can enjoy it for 2–3 days. If you store everything together, it spoils much more quickly.