Instant Pot® Ground Turkey and Potato Soup is a comforting and hearty dish that is perfect for any day of the week. This easy-to-make soup combines wholesome ingredients, making it not only tasty but also nutritious. With the convenience of the Instant Pot®, dinner can be ready in no time.
Why Make This Recipe
This recipe is great for several reasons. First, it’s quick to prepare, using the multi-functional Instant Pot® to save time. Second, it’s packed with lean protein from the ground turkey and fiber from the potatoes and corn. Combine that with the delicious flavors of garlic and spices, and you have a winning dish that the whole family will enjoy. Plus, it’s an ideal way to warm up on a chilly day!
How to Make Instant Pot® Ground Turkey and Potato Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium red bell pepper, chopped
- 0.25 medium onion, chopped
- 1 pound extra-lean ground turkey breast
- 2 tablespoons garlic, minced
- 2 tablespoons ground black pepper
- 1 tablespoon steak seasoning, or to taste
- 1 tablespoon ground cumin
- 4 cups chicken broth, or as needed
- 4 medium russet potatoes, peeled and cut into 1/4-inch slices
- 0.5 cup corn
- 0.5 cup heavy whipping cream
- 1 (8 ounce) package slaw mix
Directions
- Turn on a multi-functional pressure cooker (like Instant Pot®), add oil, and select the Saute function. Cook the bell pepper and onion in the hot oil until the onion is translucent, about 5 to 7 minutes. Mix in the ground turkey.
- Add garlic, black pepper, steak seasoning, and cumin; cook and stir until the turkey is browned evenly and is no longer pink, about 14 to 16 minutes.
- Pour 1/4 cup chicken broth into the pan and bring to a boil while scraping the browned bits of food from the bottom of the pan using a wooden spoon.
- Mix in the potatoes and corn. Add the remaining chicken broth until the potatoes are just covered.
- Close and lock the lid. Select high pressure according to the manufacturer’s instructions and set the timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
- Carefully release the pressure using the quick-release method according to the manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Select the Saute function and bring to a boil. Pour in heavy cream, stirring as you add it. Add slaw and cook for 2 minutes. Turn off the cooker and let it sit until the slaw is tender, about 5 minutes.
How to Serve Instant Pot® Ground Turkey and Potato Soup
Serve the soup hot, garnished with fresh herbs or a sprinkle of cheese, if desired. It pairs wonderfully with crusty bread or a side salad for a complete meal.
How to Store Instant Pot® Ground Turkey and Potato Soup
You can store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave when you are ready to enjoy it again.
Tips to Make Instant Pot® Ground Turkey and Potato Soup
- You can adjust the spices according to your taste preference.
- For a thicker soup, you can mash some potatoes after cooking or add a cornstarch slurry.
- Use leftover turkey or chicken to save time.
Variation
You can easily switch out the ground turkey for ground chicken or beef if that’s what you prefer. Add other vegetables like carrots or celery for additional flavor and nutrition.
FAQs
1. Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time and store it in the refrigerator. Just reheat when you’re ready to serve.
2. Is this soup gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free chicken broth and seasoning.
3. Can I freeze the leftovers?
Absolutely! You can freeze the soup in airtight containers for up to 3 months. Just thaw and reheat before serving.