Instant Pot® Turkey Soup
Leftover turkey and a few pantry staples make this a quick meal. Ready in under an hour, sooner if your broth is room temperature.
INGRIDIENT
DIRECTION
Step: 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.
Step: 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.
Step: 3
Release pressure in short bursts using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
Step: 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.
NUTRITION FACT
Per Serving: 262 calories; protein 23.4g; carbohydrates 27.8g; fat 5.9g; cholesterol 44.3mg; sodium 856.4mg.
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