Instant Pot Turkey Cheeseburger Soup Recipes

TURKEY CHEESEBURGER SOUP

Steps:

• Press the "Sauté" button on an electric pressure cooker. Add the turkey and brown the meat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Drain the meat and transfer it to a small bowl.
• In the pressure cooker (still on "Sauté"), melt the butter. Add the onion, carrots, celery and garlic. Cook, stirring, until softened, about 5 minutes. Add the flour, salt, and pepper to taste and cook, stirring, for 1 minute to cook the flour. Return the turkey to the pressure cooker and add the chicken broth, potatoes, and cauliflower and stir.
• Seal and cook on high pressure for 10 minutes, until the potatoes are soft. Quick release, then open when the pressure subsides.
• Transfer the cauliflower and 1 cup of the liquid to a blender and blend* until smooth. Pour the puree into the soup and stir well. Add the cheddar and stir until melted. Serve topped with the scallions and extra cheddar cheese, if desired.
• Brown the turkey in a large sauté pan over medium-high heat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Drain the meat and transfer it to a small bowl.
• Add the butter to the sauté pan and cook until melted. Then add the onion, carrots, celery and garlic. Cook, stirring, until softened, about 5 minutes. Add the flour, salt, and pepper to taste and cook, stirring, for 1 minute to cook the flour. (Or you can skip this step and just add the onions, carrots, celery, garlic, flour, salt and pepper to the bowl of your slow cooker.)
• Transfer the mixture to the bowl of a slow cooker. Then add in the chicken broth, potatoes, cauliflower, ground turkey, and stir to combine.
• Cover and cook on high for 2-3 hours, or on low for 5-6 hours, until the potatoes are tender.
• Transfer the cauliflower and 1 cup of the liquid to a blender and blend* until smooth. Pour the puree back into the soup and stir until combined. Add the cheddar and stir until melted.
• Serve warm, topped with the scallions and extra cheddar cheese, if desired
• Brown the turkey in a large stockpot over medium-high heat, using a wooden spoon to break it into small pieces as it cooks, 4 to 5 minutes. Drain the meat and transfer it to a small bowl.
• Add the butter to the stockpot and cook until melted. Then add the onion, carrots, celery and garlic. Cook, stirring, until softened, about 5 minutes. Add the flour, salt, and pepper to taste and cook, stirring, for 1 minute to cook the flour. Add in the chicken broth, potatoes, cauliflower, ground turkey, and stir to combine.
• Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer until the potatoes are soft.
• Transfer the cauliflower and 1 cup of the liquid to a blender and blend* until smooth. Pour the puree back into the soup and stir until combined. Add the cheddar and stir until melted.
• Serve warm, topped with the scallions and extra cheddar cheese, if desired.

INSTANT POT® TURKEY SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select High Saute function. Add carrots, celery, onion, and parsnip and saute until slightly soft, about 5 minutes. Stir in turkey broth. Add turkey, tomato paste, celery leaves, herbes de Provence, salt, black pepper, and red pepper flakes; stir to combine.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure in short bursts using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Ladle pasta into bowls and top with soup.