Quick & Easy Instant Pot Turkey Soup Recipe

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
• 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
• 1 (14.5 ounce) can diced tomatoes with juice
• 2 teaspoons dried Italian seasoning
• 1 bay leaf
• 0.5 (16 ounce) package rotini pasta, or more to taste

Instructions

1. Turn on your Instant Pot (6- or 8-quart) and select the 'Saute' function. Once hot, add olive oil and heat for about 2 minutes until it shimmers. Add onion, carrots, celery, mushrooms, salt, and pepper, and saute for approximately 5 minutes until the vegetables soften. Stir in garlic and saute until fragrant, around 1 minute. Add turkey broth, turkey, kale, diced tomatoes with juice, Italian seasoning, and bay leaf; stir to combine.
2. Close and lock the lid. Select high pressure according to the manufacturer's instructions and set the timer for 15 minutes. Allow 10 to 15 minutes for the pressure to build.
3. Release pressure naturally for about 15 minutes, following the manufacturer's instructions. Carefully release any remaining pressure using the quick-release method (around 5 minutes) by releasing the valve. Unlock and remove the lid.
4. While the pressure releases, bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until tender but firm, about 8 minutes. Drain the pasta.
5. Ladle the cooked pasta into bowls, then top with the turkey, broth, and vegetable mixture for a complete and satisfying meal.

Nutrition

• Calories: 234 kcal
• Fat Content: 5 g
• Fiber Content: 3 g
• Sugar Content: 5 g
• Sodium Content: 1016 mg
• Protein Content: 17 g
• Cholesterol Content: 31 mg
• Carbohydrate Content: 30 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g