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How to Make Instant Pot® Turkey Soup with Pasta and Vegetables - A Step-by-Step Guide

As the weather gets colder, there's nothing quite as comforting as a warm bowl of soup. And if you're looking for a hearty and delicious soup recipe that's also quick and easy to make, then this Instant Pot® Turkey Soup with Pasta and Vegetables is a perfect choice. Packed with flavorful ingredients and loaded with veggies, this soup is sure to become a new family favorite during the fall and winter months.

Made in the Instant Pot®, this turkey soup recipe is not only convenient, but ...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 15 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.

    • Nutrition

    234 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 31mg
    • Sodium: 1016mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 17g
    • Vitamin C: 27mg
    • Calcium: 78mg
    • Iron: 3mg
    • Potassium: 484mg

    Categories

    Soup recipes
    Pasta recipes
    Vegetable recipes
    Turkey recipes
    Instant pot recipes