Instant Pot® Turkey Soup

Name: Instant Pot® Turkey Soup
Total time: 50
Yield: 6
Ingredients: 1 tablespoon olive oil; 2 medium carrots, peeled and sliced; 2 stalks celery, sliced; 1 medium onion, chopped; 1 medium parsnip, peeled and sliced; 6 cups no-salt-added turkey broth; 2.5 cups chopped cooked turkey; 2 tablespoons tomato paste; 2 tablespoons chopped inner celery leaves; 1 teaspoon herbes de Provence; 1 teaspoon salt, or to taste; 0.5 teaspoon freshly ground pepper, or to taste; 1 pinch red pepper flakes; 5 ounces tubetti pasta

Recipe by Bren from allrecipes.com

Dinner 50 Mins.

Ingredients

6 servings

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1 tablespoon olive oil
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2 medium carrots, peeled and sliced
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2 stalks celery, sliced
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1 medium onion, chopped
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1 medium parsnip, peeled and sliced
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6 cups no-salt-added turkey broth
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2.5 cups chopped cooked turkey

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2 tablespoons tomato paste
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2 tablespoons chopped inner celery leaves
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1 teaspoon herbes de Provence
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1 teaspoon salt, or to taste
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0.5 teaspoon freshly ground pepper, or to taste
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1 pinch red pepper flakes
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5 ounces tubetti pasta

Instructions

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.
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.
Release pressure in short bursts using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
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.