Instant Pot Turkey Vegetable Lasagna Soup Recipes

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 SOUP WITH PASTA AND VEGETABLES

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.

INSTANT POT TURKEY VEGETABLE LASAGNA SOUP

Steps:

• Press the saute button on the instant pot and preheat for 1 to 2 minutes. Add the olive oil, onion, and carrot. Cook for 3 to 4 minutes until the vegetables start to soften.
• Add the ground turkey and cook, breaking into small pieces with a spoon, until no longer pink. Add the garlic, Italian seasoning, salt, and pepper. Mix to combine.
• Add the diced tomatoes, tomato paste, spaghetti sauce, and chicken stock and stir to combine. Break the lasagna noodles in half and add to the pot along with the zucchini.
• Close the instant pot and press manual and set timer for 14 minutes. When the time is up do quick release to let out the pressure. Stir in the mozzarella and spinach.
• In a small bowl combine the ricotta, parmesan, and salt. Mix to combine and serve soup with a dollop of cheese mixture.