Instant Pot® Turkey Soup
Description
With leftover holiday turkey and just a few pantry and refrigerator staples, this Instant Pot® turkey soup is a great recipe for busy weeknights.
Ingredients
•
1 tablespoon olive oil
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2 medium carrots, peeled and sliced
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2 stalks celery, sliced
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1 medium onion, chopped
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1 medium parsnip, peeled and sliced
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6 cups no-salt-added turkey broth
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2 1/2 cups chopped cooked turkey
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2 tablespoons tomato paste
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2 tablespoons chopped inner celery leaves
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1 teaspoon herbes de Provence
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1 teaspoon salt, or to taste
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1/2 teaspoon freshly ground pepper, or to taste
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1 pinch red pepper flakes
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5 ounces tubetti pasta
Directions
1
Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select High Saute function. Add carrots, celery, onion, and parsnip and saute until slightly soft, about 5 minutes. Stir in turkey broth. Add turkey, tomato paste, celery leaves, herbes de Provence, salt, black pepper, and red pepper flakes; stir to combine.
2
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.
3
Release pressure in short bursts using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4
Meanwhile, 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, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Ladle pasta into bowls and top with soup.