Instant Pot Turkey Cheeseburger Soup

I’m always looking for new ways to use ground turkey, and believe me when I say I thought I’d made everything you could make with it (just take a look here and you’ll see!). But, when I decided I wanted soup last night, I had to do some creative thinking since I had a whole pound of ground meet to use up.

Well, everyone loves a good cheeseburger, so why not just make it into a soup?! Seems smart, right?

To say this was a hit was the understatement of the year! Everyone ate this – EVERYONE! They not only ate it, but they licked their bowls clean. While the girls normal scrutinize anything I ask them to eat, they ate this with no problem, cauliflower included! I was shocked because they’re not even the biggest lover of cheese. But this, THIS WAS A HIT!

I’m psyched because it’s so good and you get to eat the leftovers for days. I just love when I find a winner of a dinner for our little family, ya know what I mean?!

What’s your favorite way to use ground turkey? Let me know in the comments below!

PS – if you want to make this vegetarian, add more beans and leave out the turkey. Gluten free? Use an almond or gluten free flour. xoimg_5362_jpg

Instant Pot Turkey Cheeseburger Soup

  • Servings: 6
  • Difficulty: easy
  • Print


  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, chopped
  • 4 medium carrots, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • Kosher salt and freshly-ground black pepper, to taste
  • 3 cups chicken stock
  • 1 medium russet potato, peeled and diced
  • 1/4 head of small cauliflower, diced
  • 1/2 can white beans, drained and rinsed
  • 1 1/2 cups cheddar cheese, shredded
  • 2 tablespoons chopped scallions, for garnish


  1. Press the Sauté button on the instant pot. Add the olive oil and once warm, add the turkey. Break up turkey into small pieces as it browns using a wooden spoon and transfer to a small bowl once browned, about 4-5 minutes (it won’t be fully cooked through – that’s ok!).img_5329_jpg
  2. In the pressure cooker (still on Sauté), melt the butter, add the onion, carrots 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 stock, potatoes, beans and cauliflower and stir.
  3. Seal and cook on high pressure for 10 minutes.  Quick release, then open when the pressure subsides.
  4. Add the cheddar and stir until melted.
  5. Serve topped with the scallions and extra cheddar cheese, if desired. Enjoy! img_5364_jpg

Recipe adapted from:

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