Got some leftovers from your holiday feast? This tasty, healthy soup will be just the thing to warm you up and keep you satisfied! Fresh veggies with some broth, a can of diced tomatoes, and pasta will recycle those turkey leftovers in no time, when you use your Instant Pot®.
Provided by Bibi
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- 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 Facts : Calories 233.9 calories, Carbohydrate 30.1 g, Cholesterol 31.1 mg, Fat 4.6 g, Fiber 3 g, Protein 16.7 g, SaturatedFat 0.9 g, Sodium 1016.1 mg, Sugar 5 g
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