Instant Pot Turkey Noodle Soup Food

INSTANT POT® TURKEY SOUP

Steps:

• 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.

INSTANT POT TURKEY NOODLE SOUP

Steps:

• Add broth to Instant Pot.
• Add cubed potatoes, carrots and white onions.
• Add egg noodles and stir everything together.
• Add all seasonings and stir.
• Put on lid and cook HIGH Pressure for 7 minutes.
• Quick Release. Remove lid.
• Remove bay leaves.
• Stir in Leftover turkey.
• Feel free and add extra salt and pepper to taste.

INSTANT POT TURKEY SOUP

Steps:

• Turn on the Saute function of the Instant Pot.
• Add the butter and once it's melted, add the carrots, celery, onion, and mushrooms.
• Stir to coat all of the vegetables with the melted butter.
• Cook the vegetables for 5 minutes, or until the vegetables are tender and have started to brown.
• Add in the garlic and sage and cook for another minute.
• Add in the chicken stock, turkey, noodles, salt, pepper, and bay leaf, and give it a stir.
• Attach the lid and make sure the valve is in the sealing position.
• Choose Manual, High Pressure and set it for 3 minutes.
• When it's done cooking, do a manual release by switching the valve to the venting position. Be careful!
• Remove the bay leaf and add more salt and pepper, to taste. Serve warm.
• Refrigerate leftover soup in an airtight container in the fridge for up to three days.