Instant Pot® Turkey Soup

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Description

Leftover turkey and a few pantry staples make this a quick meal. Ready in under an hour, sooner if your broth is room temperature.

Ingredients

  • 1 tablespoon olive oil
  • 2 medium carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 1 medium onion, chopped
  • 1 medium parsnip, peeled and sliced
  • 6 cups no-salt-added turkey broth
  • 2 ½ cups chopped cooked turkey
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped inner celery leaves
  • 1 teaspoon herbes de Provence
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground pepper, or to taste
  • 1 pinch red pepper flakes (Optional)
  • 5 ounces tubetti pasta

Instructions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®)
  2. add oil
  3. and select High Saute function. Add carrots
  4. celery
  5. onion
  6. and parsnip and saute until slightly soft
  7. about 5 minutes. Stir in turkey broth. Add turkey
  8. tomato paste
  9. celery leaves
  10. herbes de Provence
  11. salt
  12. black pepper
  13. and red pepper flakes; stir to combine.
  14. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  15. Release pressure in short bursts using the quick-release method according to manufacturer’s instructions
  16. about 5 minutes. Unlock and remove the lid.
  17. Meanwhile
  18. fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered
  19. stirring occasionally
  20. until tender yet firm to the bite
  21. 7 to 9 minutes. Ladle pasta into bowls and top with soup.

Prep Time: 25 mins

Cook Time: 20 mins

Total Time: 50 mins

Servings: 6

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