Instant Pot® Turkey Soup with Pasta and Vegetables

If you've got leftover turkey from your holiday feast, pull out your Instant Pot® and make this tasty and healthy turkey soup with fresh vegetables, tomatoes, and pasta.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 234 Calories

Ingredients

• 1 bay leaf
• salt and ground black pepper to taste
• 1 cup diced celery
• 1 cup sliced fresh mushrooms
• 1 tablespoon extra virgin olive oil
• 2 cups chopped cooked turkey
• 1 (14.5 ounce) can diced tomatoes with juice
• 2 teaspoons dried Italian seasoning
• 1 medium onion, diced
• 2 cups chopped kale
• 6 cups turkey broth
• 1 tablespoon minced fresh garlic, or to taste
• 1.5 cups sliced carrots
• 0.5 (16 ounce) package rotini pasta, or more to taste

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

Ladle pasta into bowls and top with turkey, broth, and vegetable mixture.

Step 4

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.

Step 5

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.