How to Make Instant Pot® Turkey Cheeseburger Soup - A Step-by-Step Guide

If you're looking for a quick and delicious weeknight dinner that the whole family will love, then look no further than this Instant Pot® Turkey Cheeseburger Soup. Packed with flavorful ground turkey, creamy cheese, and hearty vegetables, this soup is the ultimate comfort food. Plus, it's made in the Instant Pot®, so it's ready in no time at all!

One of the best things about this recipe is that it's incredibly easy to make. With just a handful of simple ingredients and a few minutes o...

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Ingredients

  • 1 pound ground turkey
  • 2 teaspoons seasoned salt (such as LAWRY'S®)
  • 1 tablespoon butter
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried dill weed
  • ½ teaspoon ground black pepper
  • 3 ½ cups beef broth
  • 2 Yukon gold potatoes, diced
  • ¼ head cauliflower
  • 1 (8 ounce) package shredded sharp Cheddar cheese

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 8 servings

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add turkey and seasoned salt; saute until browned, about 5 minutes. Remove turkey.
  • Melt butter in the pot. Add carrots, celery, and onion; cook until just starting to soften, about 5 minutes. Add flour, dill, and pepper; cook for about 1 minute. Return turkey to the pot; add broth and potatoes. Top with cauliflower. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove the cauliflower and 1 cup of the soup liquid; blend together until smooth and creamy. Add Cheddar cheese and season to tate. Stir cauliflower puree into the pot with the rest of the soup until cheese is completely melted.
  • Nutrition

    267 cal.

    • Total Fat: 15g
    • Saturated Fat: 8g
    • Cholesterol: 75mg
    • Sodium: 817mg
    • Total Carbohydrate: 12g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 21g
    • Vitamin C: 11mg
    • Calcium: 243mg
    • Iron: 2mg
    • Potassium: 358mg