Name: Instant Pot Ground Turkey Soup with Winter Vegetables
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 6
Ingredients: 1 lb ground turkey; 2 tbsp oil; 1 onion, diced; 2 cups celery, diced; 2 cups carrots, sliced into ¼-inch discs; 1 clove garlic, minced; 1 tbsp tomato paste, in glass jars, no BPA! (optional); 2 cups potatoes, peeled and diced; 3 cups cabbage, shredded (or other veggies, see notes); 2 cans diced tomatoes, 14.5 oz each, in glass jars, no BPA!; 4–6 cups vegetable broth; 1 bay leaf; ½ tsp basil; ½ tsp thyme or oregano; salt, to taste; pepper, to taste

Instant Pot Ground Turkey Soup with Winter Vegetables

A quick, wholesome soup made with ground turkey and plenty of winter vegetables, cooked in the Instant Pot for a fuss-free weeknight dinner.

Prep20 min

Cook18 min

Total38 min

DifficultyEasy

Servings6

This soup is a lifesaver on busy weeknights. It's packed with lean ground turkey, hearty potatoes, carrots, celery, and cabbage, all simmered in a flavorful tomato broth. The Instant Pot makes it incredibly fast, so you can have a nourishing meal on the table in under 40 minutes.

The recipe is flexible: you can swap the cabbage for any other vegetable you have on hand, and the seasonings can be adjusted to your taste. Serve it with a dollop of sour cream or shredded cheese for extra richness.

Method

Set the Instant Pot to sauté mode (high). Add the ground turkey and cook, breaking it up with a spoon, until browned. Remove the meat with a slotted spoon and set aside.
Add the oil to the pot and let it heat for a minute. Add the onion, celery, and carrots. Sauté for 4–5 minutes, until the onion is translucent.
Add the garlic and cook for 1 minute, stirring. Add the tomato paste (if using) and cook for another minute, stirring constantly.
Return the browned turkey to the pot. Add the potatoes, cabbage, diced tomatoes (with their juices), vegetable broth, bay leaf, basil, and thyme or oregano. Stir well to combine.
Close the lid and set the valve to sealing. Cook on high pressure for 8 minutes.
When the cooking time is up, let the pressure release naturally for 10 minutes. Then carefully turn the valve to venting to release any remaining steam.
Remove the bay leaf. Taste the soup and season with salt and pepper as needed.
Ladle into bowls and serve hot, topped with shredded cheese or sour cream if desired.

💡 Tips

For a thicker soup, mash some of the potatoes against the side of the pot before serving.
You can use chicken broth instead of vegetable broth for a richer flavor.
Leftovers keep well in the fridge for up to 4 days.

Instant Pot Ground Turkey Soup with Winter Vegetables

Ingredients

Method

💡 Tips

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