Easy Instant Pot® Turkey Soup with Noodles and Vegetables

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

Step 1

Turn on your Instant Pot and setting it to the sauté mode. When it’s hot, drizzle in some olive oil and let it warm up until it’s shimmering. Toss in the chopped onion, carrots, celery, mushrooms, and season with salt and pepper. Cook everything, stirring occasionally, until the veggies start to soften, about 5 minutes. Then add the garlic and sauté for another minute until it smells amazing.

Step 2

Pour in the turkey broth, add the cooked turkey, kale, diced tomatoes with their juice, Italian seasoning, and a 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’ll take a bit of time for the pressure to build up, usually around 10 to 15 minutes.

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 before opening the lid.

Step 4

While the soup is finishing up, bring a large pot of salted water to a boil and cook the rotini pasta until it’s just tender, about 8 minutes. Drain the pasta well.

Step 5

Serve the noodles in bowls and ladle the turkey soup with all the veggies and broth over the top. Enjoy a comforting, hearty meal!