Instant Pot® Turkey Soup with Pasta and Vegetables
Got some leftovers from your holiday feast? This tasty, healthy soup will be just the thing to warm you up and keep you satisfied! Fresh veggies with some broth, a can of diced tomatoes, and pasta will recycle those turkey leftovers in no time, when you use your Instant Pot®.
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
- 14.5 ounce can diced tomatoes with juice
- 2 teaspoons dried Italian seasoning
- 1 bay leaf
- 16 ounce package rotini pasta or more to taste
Instructions
- 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.