Easy meets delectable! Hello delicious weeknight meal ready in 30 minutes! The beauty of an Instant Pot soup is the flavor like its been slow cooking all day! I can't wait for you to give this one a try. The Italian seasonings, mixed with the tender vegetables, and hearty turkey and pasta make for a healthy yet fulfilling option for your weeknight dinner.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1 pound ground turkey
- 1/3 cup italian bread crumbs
- 1 egg
- 1 tablespoon chopped fresh parsley more for garnish
- 3 teaspoons jarred minced garlic you can also use fresh!
- 1/2 teaspoon salt
- olive oil
- 1 1/2 12 -ounce bags frozen mirepoix mix (onion, carrot, celery) see photo in instructions (so around 18 ounces)
- 1 28 - ounce can diced tomatoes
- 4-5 cups vegetable broth
- 1/2 tablespoon dried basil
- 1 tablepoon Italian Seasoning
- 2 small zucchini (diced small)
- 1 cup ditalini pasta
- fresh parmesan for topping
Ingredients
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Instructions
- In a bowl combine your ground turkey, Italian bread crumbs, 1 egg, 1 teaspoon minced jarred garlic, 1 tablespoon parsley, 1/2 teaspoon salt
- Press saute on your instant pot and drizzle a good amount of olive oil to coat the bottom.
- Brown your turkey meat mixture until cooked through. Once browned, transfer the meat to a a separate bowl and rinse out your instant pot.
- On the high saute setting again drizzle more oil and saute your frozen mirepoix veggie mixture with 2 teaspoons of minced jarred garlic. Saute 3-4 minutes. Pour in the diced tomatoes with the juice, dried basil, and Italian seasoning. Stir to combine.
- Return the ground turkey mix to the pot. Stir to combine. Pour in 4-5 cups of vegetable broth ( depending on how soupy you want it) Cover the Instant pot with the lid. Set to the sealing position and press the pressure cook button 2-3 times until it is set to high. Cook 15 minutes. (Set your timer to 10 minutes, because the pot takes 5 to reach full pressure).
- Once the timer goes off after the 10 minutes, quick release the instant pot with a dish towel by flipping the top of your lid from the sealing to the venting position. A lot of steam will release. That is ok, just make sure your hand is not over it. You can safely open the lid when the pressure valve has dropped to the lowest point. (See link below for more instructions on working your instant pot.)
- Pour in the ditalini pasta and zucchini. Close the lid and return to the sealing position. Cook at high pressure for 4 more minutes. To do this hit the pressure cook button again and set to 4 minutes. Quick release once done so the noodles do not overcook.
- Serve with fresh parmesan and parsley! Enjoy!
Recipe Notes
For more helpful tips on how to properly work your Instant Pot :
https://www.theidearoom.net/a-simple-guide-how-to-use-your-instant-pot/
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