Instant Pot Turkey Burger Soup

Mom bought me an Instant Pot for Christmas, and it has been a joy to try out new recipes that come together so quickly. This is the best one I’ve done so far, and it was exactly what I needed on this cold and rainy February evening.

Ingredients:

• 1 lb ground turkey
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 sweet potato, cubed
• 3 small white potatoes, cubed
  • the original recipe called for 1 large Yukon– but my grocery store was out (?)
• 3 bay leaves
• 2 tablespoons ground oregano
• 2 tablespoons ground basil
  • OPTIONAL: Paprika to taste for a bit of heat. I know that this will be a Nimit request when I prepare leftovers later in the week 🙂
• 1 15 oz can of diced tomatoes
• 1 15 oz can of tomato sauce
• 6 cups of chicken broth
• 2 cups of frozen veggies
  • I had a broccoli / cauliflower / carrot blend, but anything would do
• 2-3 cups of dry pasta, cooked separately.
  • I used gemelli, but the original recipe suggested elbow macaroni.
  • I cooked the pasta until just before al dente, then rinsed with cold water to make sure that it was easy to add to soup and would maintain its structure.

Instructions:

1. Turn Instant Pot to the “Saute” setting. Add ground turkey to the pot and saute until partially brown. Then, add onion and cook for an additional 2 minutes, breaking up the ground turkey as it sautes.
2. Add the rest of the ingredients except for the pasta. Stir well, and put the cover on the Instant Pot.
3. Close pressure valve to “SEAL” and set to “high pressure” and “3 minutes.” Note that the pot will need more time to build up steam, so the total cook time is more like 20-25, but the high pressure cook will only be 3 minutes.
4. When 3 minutes are up, manually release the pressure in the Instant Pot by turning the valve to “VENT.”
5. Ladle soup into bowls, and add pasta to taste.

 

This made A TON of soup — probably 6 large servings. I’m freezing about a third of it and will have the rest during the week. Enjoy!