Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 3 medium carrots diced
- 3 celery ribs chopped
- 4 cups low-sodium chicken broth
- 1 can tomato sauce (15 ounces)
- 1 can diced tomatoes (15 ounces) with juices
- 1 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper to taste
- 1 can red kidney beans (15 ounces) drained and rinsed
- 1 can cannellini beans (15 ounces) drained and rinsed
- 1 cup ditalini pasta uncooked
- Parmesan cheese optional, for garnish
- Fresh parsley or basil chopped, optional, for garnish
Instructions
- Set your Instant Pot to 'Sauté' mode. Add olive oil and lean ground turkey. Cook until the turkey is browned, then add diced onion, minced garlic, diced carrots, and chopped celery. Sauté for 3-4 minutes until the vegetables soften.
- Turn off the 'Sauté' mode. Stir in the chicken broth, tomato sauce, diced tomatoes with juices, dried basil, dried oregano, Italian seasoning, crushed red pepper flakes, and a pinch of salt and pepper. Add the red kidney beans, cannellini beans, and pasta.
- Secure the lid and set the valve to 'sealing'. Select manual; cook on high pressure for 3 minutes. After cooking completes, allow the pressure to release for 10 minutes. Then, turn the vent to release the remaining pressure and remove the lid.
- Taste and adjust the seasoning as needed. Serve hot, with an optional sprinkle of grated Parmesan and fresh parsley or basil.