A hearty low-carb, paleo-friendly soup that uses leftover turkey and andouille sausage combined with Cajun seasonings, perfect for utilizing Thanksgiving leftovers.
1: Add all the ingredients to the slow cooker and stir to mix well.
2: Cook on HIGH for 2-3 hours or LOW for 4-6 hours.
3: For Instant Pot, select sauté and add oil to the pot.
4: Once hot, add onion, bell pepper, celery and cook for 3-5 minutes until veggies begin to soften.
5: Add the broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
6: Add leftover turkey, andouille sausage, diced tomatoes, and Cajun seasoning, and stir to mix well.
7: Select manual setting, high pressure for 20 minutes.
8: When cook time is done, quick-release the pressure.
