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Instant Pot® Turkey Soup

Rated as 3 out of 5 Stars
229

"Leftover turkey and a few pantry staples make this a quick meal. Ready in under an hour, sooner if your broth is room temperature."
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Ingredients

50 m servings 262
Original recipe yields 6 servings

Directions

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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)), 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.
  2. 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.
  3. Release pressure in short bursts using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  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.

Footnotes

  • Cook's Note:
  • You can use any small pasta type in place of tubetti.

Nutrition Facts


Per Serving: 262 calories; 5.9 27.8 23.4 44 856 Full nutrition

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Reviews

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I liked it, though it needs garlic, and spice. I didn't have herb de provence, so I used italian seasoning. I would add more meat next time.