Instant Pot® Turkey Soup with Pasta and Vegetables

Name: Instant Pot® Turkey Soup with Pasta and Vegetables
Total time: 75
Yield: 8
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium onion, diced; 1 ½ 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; ½ (16 ounce) package rotini pasta, or more to taste

Recipe by Bibi from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

8 servings

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1 tablespoon extra virgin olive oil
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1 medium onion, diced
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1 ½ cups sliced carrots
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1 cup diced celery
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1 cup sliced fresh mushrooms
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salt and ground black pepper to taste
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1 tablespoon minced fresh garlic, or to taste

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6 cups turkey broth
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2 cups chopped cooked turkey
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2 cups chopped kale
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1 (14.5 ounce) can diced tomatoes with juice
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2 teaspoons dried Italian seasoning
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1 bay leaf
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½ (16 ounce) package rotini pasta, or more to taste

Instructions

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