Instructions: Makes 4 main-dish servings (8 cups)

Rinse turkey and pat dry. In a 4 or 6 quart pressure cooker combine carrots, potato, celery, onion, garlic, bay leaf, Italian seasoning, salt, black pepper, 1 can undrained tomatoes, water and oil. Add turkey. Lock lid in place. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 20 minutes. Use a quick release method to reduce pressure. Carefully remove lid. Remove turkey and cool slightly. Add remaining 1 can undrained tomatoes, succotash and parsley to cooker. Bring to boiling. Reduce heat and simmer, uncovered for about 10 minutes. Remove meat from bones and cut into bite-size pieces. Discard bones. Add meat to cooker and heat through.

Preparation Time: 0:00

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