Instant Pot® Turkey Soup with Pasta and Vegetables

Ingredients

• tablespoon extra virgin olive oil
• medium onion, diced
• 1/2 cup sslice d carrots
• cup diced celery
• cup slice d fresh mushrooms
• salt and ground black pepper to taste
• tablespoon minced fresh garlic, or to taste
• cup sturkey broth
• cup schopped cooked turkey
• cup schopped kale
• (14.5 ounce) can diced tomatoes with juice
• teaspoon sdried Italian seasoning
• bay leaf
• 1/2(16 ounce) packagerotini pasta, or more to taste

Instructions

1. Turn on a 6 or 8 quart multi functional pressure cooker (such as Instant Pot®) and select Saute function.
2. Once pot is hot, add olive oil and heat until it shimmers, about 2 minutes.
3. Add onion, carrots, celery, mushrooms, salt, and pepper.
4. Saute until vegetables begin to soften, about 5 minutes.
5. Stir in garlic and saute until fragrant, about 1 minute.
6. Add turkey broth, turkey, kale, diced tomatoes with juice, Italian seasoning, and bay leaf and stir to combine.
7. 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.
8. 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.
9. 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.
10. Ladle pasta into bowls and top with turkey, broth, and vegetable mixture.

Tips

You can use any pasta shape you like, and you can use chicken broth instead of turkey broth. I like to keep the pasta separate from the soup, so it stays firmer in the leftovers.