Ingredients
1tbspolive oil
2mediumcarrotspeeled and sliced
2stalkscelerysliced
1mediumonionchopped
1mediumparsnippeeled and sliced
6cupsturkey broth
2½ cupschopped cooked turkey
2tbsptomato paste
2tbspchopped inner celery leaves
1tspherbes de Provence
1tspsaltto taste
½ tspfreshly ground pepperto taste
1pinchred pepper flakes
5oztubetti pasta
Preparation
Turn on a multi-functional pressure cooker, add oil, and select the High Saute function.
Add carrots, celery, onion, and parsnip and saute until slightly soft for about 5 minutes.
Stir in turkey broth. Add turkey, tomato paste, celery leaves, herbes de Provence, salt, black pepper, and red pepper flakes and stir to combine.
Close and lock the lid. Select high pressure according to the manufacturer’s instructions and set the 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.
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.
