Instant Pot Turkey Soup Delight

First, activate the pressure cooker by turning it on and allowing it to heat up. Next, add a small amount of oil into the pot and switch to its High Saute mode. Add sliced carrots, celery, onion, and parsnip, and cook until they begin to soften slightly, approximately 5 minutes. Stir in the turkey broth to combine flavors.

Add diced turkey, tomato paste, chopped celery leaves, dried herbs de Provence, salt, black pepper, and red pepper flakes; mix well to create a harmonious blend.

Close the lid firmly and secure it with its locking mechanism. Follow the manufacturer's guidelines to set the high-pressure cooking time, and schedule it for 5 minutes. Allow an additional 10 to 15 minutes for the pressure to build up.

Release the pressure in short intervals using the quick-release method, as indicated by the manufacturer's instructions, taking around 5 minutes. Once done, unlock and carefully lift off the lid.

In a separate pot, fill it with lightly salted water and bring to a rolling boil. Then, add the pasta and return the pot to a boil. Continue cooking the pasta uncovered, stirring occasionally, until it reaches the desired level of tenderness yet still retains a slight firmness to the bite, approximately 7 to 9 minutes.

Ladle the cooked pasta into bowls and top it with the prepared soup.