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Turkey Vegetable Soup

1 tablespoon olive oil
2 cloves garlic, finely minced
35-oz can tomatoes, coarsely chopped, with juice
1 1/2 lbs (about 8) small red potatoes, scrubbed
2 large carrots, peeled and cut into large pieces
10 ounces small white onions, peeled
3 stalks celery, chopped
1/3 cup (1 1/2 oz) loosely packed dried mushrooms (or 1/4 cup fresh)
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 bay leaf
2 strips orange zest
1 turkey drumstick and 1 turkey thigh, skinned
2 turkey drumsticks (1 to 1 1/4 lbs), or 1 drumstick and thigh, skinned
10 oz fresh or frozen green beans
1 1/2 cups fresh, frozen or canned corn kernels
1/3 cup chopped fresh parsley or cilantro
salt and pepper to taste

Heat the oil in the cooker and saute the garlic for 10 seconds.
Add the tomatoes, potatoes, carrots, onions, celery, mushrooms,
oregano, rosemary, bay leaf, and orange zest. Place the turkey in
the soup.

Lock the lid in place and over high heat bring to high pressure.
Adjust the heat to maintain high pressure and cook for 12 minutes.
Let the pressure drop naturally, or use a quick-release method.
Remove the lid, tilting it away from you to allow any excess steam
to excape.

Remove the drumsticks and cut the meat from the bone. Cut the meat
into 1-inch chunks and return it to the pot. Discard the drumstick
bones, or reserve them for stock. Stir in the green beans, corn,
and parsley, and cook over medium heat until the vegetables are
cooked, about 3-5 minutes. Remove the orange zest and bay leaf
and add salt and pepper to taste.


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