Instant Pot® Turkey Soup with Pasta and Vegetables recipe
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Ingredients
- 1 tablespoon extra virgin olive oil 1 medium onion, diced 1 ½ cups sliced carrots 1 cup diced celery 1 cup sliced fresh mushrooms salt and ground black pepper to taste 1 tablespoon minced fresh garlic, or to taste 6 cups turkey broth 2 cups chopped cooked turkey 2 cups chopped kale 1 (14.5 ounce) can diced tomatoes with juice 2 teaspoons dried Italian seasoning 1 bay leaf ½ (16 ounce) package rotini pasta, or more to taste
Nutrition Info
- 233.9 caloriescarbohydrate: 30.1 gcholesterol: 31.1 mgfat: 4.6 gfiber: 3 gprotein: 16.7 gsaturatedFat: 0.9 gservingSize: -sodium: 1016.1 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Turkey Soup with Pasta and Vegetables
Directions
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Turn on a 6- or 8-quart multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once pot is hot, add olive oil and heat until it shimmers, about 2 minutes. Add onion, carrots, celery, mushrooms, salt, and pepper. Saute until vegetables begin to soften, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Add turkey broth, turkey, kale, diced tomatoes with juice, Italian seasoning, and bay leaf and stir to combine.
Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Carefully release the valve and release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid.
While pressure is releasing, bring a large pot of lightly salted water to a boil. Add rotini and cook at a boil until tender yet firm to the bite, about 8 minutes. Drain.
Ladle pasta into bowls and top with turkey, broth, and vegetable mixture.