Step 1

Put all the Turkey Stock ingredients in the pressure cooker and cover with water. Lock the lid on the pressure cooker, bring it up to high pressure, and cook at high pressure for 45 minutes in a stove top PC, 55 minutes in an electric PC. Turn off the heat, and let the pressure come down naturally, about 20 minutes. Carefully remove the lid, opening away from you to protect yourself from the hot steam. Scoop the solids out of the pot with a slotted spoon, then strain the stock through a fine mesh strainer. Use immediately, refrigerate for up to 4 days, or freeze for up to 6 months. (You only need about half the stock for the soup; freeze the rest for another batch in a few weeks.)

Step 2

If you are making the soup right away, wipe out the pressure cooker pot and return it to the stove top. Heat the oil in the pressure cooker pot (or a large saucepan) over medium heat until it starts shimmering. Add the onion, carrot, and celery to the pot, then sprinkle with the salt, Italian seasoning, and red pepper flakes. Saute the aromatics until they are softened, about 8 minutes. Add the garlic cloves and saute until you can smell the garlic, about 2 more minutes.

Step 3

Pour in the turkey stock and scrape the bottom of the pot to loosen any browned and stuck onions. Increase the heat to high and boil for 1 minute. Stir in the rice, turkey, beans, and peppers; bring the pot back to a simmer, then reduce the heat and simmer for ten minutes. Add a splash of balsamic vinegar, then add salt and pepper to taste. (The soup will need a lot of salt, because there is no salt in the stock. I added 2 teaspoons of fine sea salt. Add salt, tasting as you go, until the flavor goes from flat to full bodied, and you can just taste a hint of salt on the tip of your tongue.) Ladle into soup bowls and serve.