Instant Pot® Turkey and Vegetable Soup with Pasta

Ingredients 0/14

Step 1

Set your Instant Pot to the sauté mode. When it’s hot, pour in the olive oil and let it heat until it’s shimmering, about 2 minutes. Toss in the onion, carrots, celery, mushrooms, and a pinch of salt and pepper. Cook everything, stirring occasionally, until the veggies start to soften, around 5 minutes. Add the garlic and sauté for another minute until it smells amazing.

Step 2

Pour in the turkey broth, then add the turkey, kale, diced tomatoes with their juice, Italian seasoning, and the bay leaf. Give it a good stir to mix everything together. Lock the lid in place and set the pot to cook on high pressure for 15 minutes. It will take about 10 to 15 minutes to come to pressure before the timer starts counting down.

Step 3

Once the cooking time is up, let the pressure release naturally for about 15 minutes. After that, carefully switch to quick release to let out any remaining steam. When it’s safe, open the lid.

Step 4

While the soup is finishing up, bring a big pot of salted water to a boil. Cook the rotini pasta until it’s tender but still has a little bite, about 8 minutes. Drain the pasta and then serve by spooning some noodles into bowls and ladling the turkey, veggies, and broth on top. Enjoy!