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. xo
Instant Pot Turkey Cheeseburger Soup
- 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
- 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!).
- 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.
- Seal and cook on high pressure for 10 minutes. Quick release, then open when the pressure subsides.
- Add the cheddar and stir until melted.
- Serve topped with the scallions and extra cheddar cheese, if desired. Enjoy!