Leftover turkey and a few pantry staples make this a quick meal Ready in under an hour sooner if your broth is room temperature
Prep Time
5 mins
Dificult
Medium
Servings
50 mins
Ingredients
Instructions
Turn on a multi-functional pressure cooker (such as Instant Pot®)
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.
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.
Release pressure in short bursts using the quick-release method according to manufacturer's instructions
about 5 minutes. Unlock and remove the lid.
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.
Recipe Tip
You can use any small pasta type in place of tubetti.