Instant Pot® Turkey Soup

With leftover holiday turkey and just a few pantry and refrigerator staples, this Instant Pot® turkey soup is a great recipe for busy weeknights.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 262 Calories

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon salt, or to taste
• 2 stalks celery, sliced
• 1 medium onion, chopped
• 2 tablespoons tomato paste
• 1 teaspoon herbes de Provence
• 1 pinch red pepper flakes (Optional)
• 2 ½ cups chopped cooked turkey
• 2 medium carrots, peeled and sliced
• 1 medium parsnip, peeled and sliced
• 6 cups no-salt-added turkey broth
• 2 tablespoons chopped inner celery leaves
• ½ teaspoon freshly ground pepper, or to taste
• 5 ounces tubetti pasta

Recipe Instructions

Step 1

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 2

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 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.