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Instant Pot® Turkey Soup with Pasta and Vegetables
Instant Pot® Turkey Soup with Pasta and Vegetables
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Transform your leftover holiday turkey into a delicious Instant Pot® turkey soup with fresh veggies, tomatoes, and pasta.
Ingredients:
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced
  • 1.5 cups sliced carrots
  • 1 cup diced celery
  • 1 cup sliced fresh mushrooms
  • 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
  • 0.5 (16 ounce) package rotini pasta, or more to taste
Instructions:
  • Preheat a 6- or 8-quart multi-functional pressure cooker (like Instant Pot®) using the Saute function. Heat olive oil until shimmering, about 2 minutes. Sauté onion, carrots, celery, mushrooms, salt, and pepper until veggies start to soften, around 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add turkey broth, turkey, kale, diced tomatoes with juice, Italian seasoning, and bay leaf. Mix well.
  • Secure the lid tightly and activate high pressure as per manufacturer's guidelines. Set the timer for 15 minutes and wait for 10 to 15 minutes for pressure to build up.
  • Follow the manufacturer's instructions to naturally release pressure for about 15 minutes. Then quick-release any remaining pressure for about 5 minutes. Unlock and remove the lid carefully.
  • As the pressure releases, boil a large pot of lightly salted water. Cook the rotini until al dente, about 8 minutes. Drain the pasta.
  • Divide the pasta among bowls and generously layer with turkey, flavorful broth, and assorted vegetables.

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