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Ingredients

1 pound ground turkey ¼ cup diced onion ¼ cup diced green bell pepper ¼ cup diced celery ¼ cup diced carrot 2 teaspoons ground black pepper 1 teaspoon seasoned salt (such as Lawry's®) 1 teaspoon garlic salt 1 teaspoon garlic powder 1 teaspoon paprika 3 ½ cups chicken broth, or to taste 2 ½ cups chopped cabbage, or to taste 1 (14 ounce) can petite diced tomatoes 1 (8 ounce) can tomato sauce 1 tablespoon Worcestershire sauce 2 bay leaves ⅓ cup acini di pepe pasta

Nutrition Info

220.9 calories carbohydrate: 19.8 g cholesterol: 63.6 mg fat: 7.3 g fiber: 3.1 g protein: 18.9 g saturatedFat: 1.8 g servingSize: - sodium: 1528.8 mg sugar: 6.6 g transFat: : - unsaturatedFat: : -

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground turkey and cook, stirring, for about 5 minutes. Add onion, bell pepper, celery, carrot, black pepper, seasoned salt, garlic salt, garlic powder, and paprika, saute for another 5 minutes.
Add chicken broth, cabbage, diced tomatoes, tomato sauce, Worcestershire sauce, and bay leaves to the Instant Pot®. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 16 minutes. Allow 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pasta, close and lock lid. Select high pressure according to manufacturer's instructions, set timer for 5 minutes. Allow 5 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes.

6 servings

Ground turkey, cabbage, tomatoes, and tiny pasta are cooked in the Instant Pot®, resulting in a flavorful and filling soup.