Rachel’s Turnip Green Soup: A Delicious Instant Pot Recipe

Turnip greens, often overlooked, are nutritional powerhouses packed with vitamins, minerals, and fiber. When cooked right, they offer a slightly peppery and earthy flavor that’s surprisingly delicious. This recipe for Rachel’s Turnip Green Soup, made in the Instant Pot, is a testament to that. It’s a hearty, flavorful, and incredibly easy way to enjoy the benefits of turnip greens, perfect for a chilly evening or a comforting lunch.

This recipe is inspired by my dear friend Rachel, who introduced me to the magic of turnip greens. She always makes a big pot of soup during the colder months, and it’s become a family favorite. I’ve adapted her stovetop recipe for the Instant Pot, which significantly reduces the cooking time while intensifying the flavors. The Instant Pot’s pressure cooking ensures the turnip greens become incredibly tender and the other ingredients meld together beautifully.

## Why Use an Instant Pot for Turnip Green Soup?

The Instant Pot offers several advantages over traditional stovetop cooking for this soup:

* **Speed:** Pressure cooking significantly reduces the cooking time. Turnip greens can take a while to become tender on the stovetop, but the Instant Pot gets them there much faster.
* **Flavor:** The pressure cooking process helps to concentrate the flavors of the ingredients, resulting in a richer and more complex soup.
* **Nutrient Retention:** Because the cooking time is shorter, more nutrients are retained in the greens.
* **Ease of Use:** The Instant Pot is a set-it-and-forget-it appliance. Once you’ve added the ingredients, you can simply let it cook while you attend to other tasks.

## Ingredients for Rachel’s Turnip Green Soup

Here’s what you’ll need to make this delicious and nutritious soup:

* **2 pounds fresh turnip greens:** Look for bright green, crisp leaves. Remove any tough stems and discard them. Wash the greens thoroughly to remove any dirt or grit. Roughly chop them.
* **1 tablespoon olive oil:** Used for sautéing the vegetables.
* **1 large onion, chopped:** Yellow or white onion works well.
* **2 carrots, chopped:** Adds sweetness and texture.
* **2 celery stalks, chopped:** Provides aromatic depth.
* **4 cloves garlic, minced:** Essential for flavor.
* **4 cups chicken broth (or vegetable broth for a vegetarian version):** Provides the liquid base for the soup. Use low-sodium broth to control the salt content.
* **1 (14.5 ounce) can diced tomatoes, undrained:** Adds acidity and flavor.
* **1 teaspoon smoked paprika:** Adds a smoky depth of flavor that complements the turnip greens beautifully. If you don’t have smoked paprika, you can use regular paprika, but the flavor will be slightly different.
* **1/2 teaspoon red pepper flakes (optional):** Adds a touch of heat. Adjust the amount to your preference, or omit if you don’t like spicy food.
* **1 teaspoon dried thyme:** Adds a savory and earthy note.
* **1 bay leaf:** Contributes a subtle but important layer of flavor. Remember to remove it before serving.
* **Salt and pepper to taste:** Season to your preference.
* **Optional additions:**
* Cooked ham or sausage, diced: Adds protein and flavor.
* Cannellini beans or other white beans: Adds protein and creaminess.
* A splash of apple cider vinegar or lemon juice: Adds brightness at the end.

## Equipment

* Instant Pot (6-quart or larger)
* Cutting board
* Knife
* Measuring cups and spoons

## Step-by-Step Instructions

Follow these simple steps to create a flavorful and satisfying turnip green soup in your Instant Pot:

**1. Prepare the Turnip Greens:**

* Wash the turnip greens thoroughly under cold water. Pay attention to remove any dirt or sand that may be trapped in the leaves. A salad spinner can be helpful for drying the greens after washing.
* Remove the tough stems from the turnip greens. These stems can be quite fibrous and may not become tender enough during the cooking process. You can discard the stems or save them for another use, such as adding them to a vegetable broth.
* Roughly chop the turnip greens. You don’t need to chop them too finely, as they will shrink down during cooking. Aim for pieces that are about 1-2 inches in size.

**2. Sauté the Vegetables:**

* Turn on your Instant Pot and select the “Sauté” function. Allow the Instant Pot to heat up for a minute or two.
* Add the olive oil to the Instant Pot. Once the oil is hot, add the chopped onion, carrots, and celery.
* Sauté the vegetables for about 5-7 minutes, or until they are softened and the onion is translucent. Stir occasionally to prevent them from sticking to the bottom of the pot.
* Add the minced garlic and sauté for another minute, or until fragrant. Be careful not to burn the garlic, as this can give the soup a bitter taste.

**3. Add the Remaining Ingredients:**

* Turn off the “Sauté” function.
* Add the chopped turnip greens to the Instant Pot. Don’t worry if they seem like a lot – they will shrink down considerably during cooking.
* Pour in the chicken broth (or vegetable broth). Make sure the broth covers the turnip greens. If needed, add a little more broth or water to ensure the greens are submerged.
* Add the diced tomatoes (undrained), smoked paprika, red pepper flakes (if using), dried thyme, and bay leaf.
* Season with salt and pepper to taste. Remember that the broth may already contain some salt, so start with a smaller amount and adjust as needed.

**4. Pressure Cook:**

* Secure the lid of the Instant Pot, making sure the sealing ring is properly in place and the steam release valve is set to the “Sealing” position.
* Select the “Manual” or “Pressure Cook” function on the Instant Pot. Set the cooking time for 25 minutes at high pressure.
* Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. This means letting the pressure release on its own without manually opening the steam release valve. After 10 minutes, you can manually release any remaining pressure by carefully turning the steam release valve to the “Venting” position. Be cautious, as hot steam will be released.

**5. Finish and Serve:**

* Once the pressure is completely released, carefully remove the lid of the Instant Pot.
* Remove the bay leaf from the soup and discard it.
* Taste the soup and adjust the seasoning as needed. Add more salt and pepper if necessary.
* If desired, stir in any optional additions, such as cooked ham or sausage, cannellini beans, or a splash of apple cider vinegar or lemon juice.
* Serve the turnip green soup hot. It can be enjoyed on its own or with a side of crusty bread or cornbread.

## Tips for Success

* **Choose fresh turnip greens:** Look for bright green leaves that are crisp and free of blemishes. Avoid greens that are wilted or yellowing.
* **Wash the greens thoroughly:** Turnip greens can often contain dirt and sand, so it’s important to wash them thoroughly. A salad spinner can be helpful for drying the greens after washing.
* **Don’t overcook:** Overcooked turnip greens can become bitter. The Instant Pot helps to prevent overcooking, but it’s still important to monitor the cooking time.
* **Adjust the seasoning:** Taste the soup and adjust the seasoning to your preference. Don’t be afraid to add more salt, pepper, or other spices as needed.
* **Add a touch of acidity:** A splash of apple cider vinegar or lemon juice at the end can brighten the flavor of the soup.
* **Make it your own:** Feel free to experiment with different ingredients and flavors to create your own unique version of turnip green soup. You can add different types of beans, vegetables, or meats to customize the soup to your liking.

## Variations

* **Vegetarian/Vegan:** Use vegetable broth instead of chicken broth and omit any meat. Add more beans or vegetables for protein and substance.
* **Spicy:** Increase the amount of red pepper flakes or add a pinch of cayenne pepper for extra heat.
* **Smoked:** Add a smoked ham hock or smoked turkey leg to the soup for a deeper smoky flavor. Remove the ham hock or turkey leg before serving and shred the meat to add back to the soup.
* **Creamy:** Stir in a dollop of sour cream or Greek yogurt before serving for a creamy texture.

## Serving Suggestions

Rachel’s Turnip Green Soup is delicious on its own, but here are a few serving suggestions to enhance the experience:

* **Crusty bread:** Serve with a side of crusty bread for dipping into the broth.
* **Cornbread:** A classic pairing for turnip greens, cornbread adds a touch of sweetness and texture.
* **Salad:** Serve with a simple side salad for a light and refreshing meal.
* **Grilled cheese:** Pair with a grilled cheese sandwich for a comforting and satisfying lunch.

## Storage and Reheating

* **Storage:** Store leftover turnip green soup in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the soup on the stovetop over medium heat, or in the microwave. Be sure to stir occasionally to ensure even heating.
* **Freezing:** Turnip green soup can be frozen for up to 2-3 months. Allow the soup to cool completely before transferring it to a freezer-safe container. When ready to serve, thaw the soup in the refrigerator overnight and reheat as directed above.

## Nutritional Benefits of Turnip Greens

Turnip greens are packed with essential nutrients, making them a healthy addition to your diet. Here are some of the key nutritional benefits:

* **High in vitamins:** Turnip greens are an excellent source of vitamins A, C, and K. Vitamin A is important for vision and immune function, vitamin C is an antioxidant that helps protect against cell damage, and vitamin K is essential for blood clotting.
* **Rich in minerals:** Turnip greens are a good source of minerals such as calcium, potassium, and magnesium. Calcium is important for bone health, potassium helps regulate blood pressure, and magnesium is involved in many bodily functions.
* **High in fiber:** Turnip greens are a good source of dietary fiber, which can help promote healthy digestion, regulate blood sugar levels, and lower cholesterol.
* **Antioxidant properties:** Turnip greens contain antioxidants that can help protect against cell damage and reduce the risk of chronic diseases.
* **Low in calories:** Turnip greens are low in calories, making them a great choice for those who are trying to lose weight or maintain a healthy weight.

## Conclusion

Rachel’s Turnip Green Soup is a delicious, nutritious, and easy-to-make meal that’s perfect for any time of year. The Instant Pot makes it even quicker and easier to prepare, while also intensifying the flavors. So, give this recipe a try and discover the amazing taste and health benefits of turnip greens. Enjoy!