Pressure Cooker Hearty Turkey-Vegetable Soup - cooking recipe

Ingredients

1 tablespoon olive oil
2 teaspoons finely minced garlic
1 (35 ounce) can tomatoes, coarsely chopped
1 1/2 lbs potatoes, scrubbed,preferably red or russet,cut into hunks
2 large carrots, peeled,cut into 4 to 5 chunks
3/4 lb small white onion, peeled
2 stalks celery, cut into 1/2-inch,slices
8 ounces small white mushrooms
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
1/2 teaspoon salt
2 turkey drumsticks, skinned,about 1 to 1 1/4 pounds each (or 1 drumstick and thigh)
10 ounces fresh green peas or 10 ounces frozen green peas, thawed
1 1/2 cups fresh corn or 1 1/2 cups frozen corn, thawed
1/2 cup finely minced parsley
freshly ground black pepper

Preparation

In pressure cooker, heat oil; saute garlic 10 seconds.
Add tomatoes, potatoes, carrots, onions, celery, mushrooms, thyme, rosemary, bay leaves and salt.
Stand the 2 drumsticks, meaty side down, in the soup.
Lock cooker lid in place and, over high heat, bring to high pressure.
Adjust heat to maintain pressure and cook 12 minutes.
Let the pressure drop naturally, or reduce pressure with a quick-release method.
Remove lid, tilting it away from you to allow excess steam to escape.
Remove drumsticks from soup; cut meat from bone.
Cut the meat into 1-inch chunks; return it to the pot.
Discard the bone, or reserve it for stock.
Stir in the peas, corn and parsley; boil over medium heat until cooked, about 3 to 5 minutes.
Add salt and pepper to taste.