Southwest Ground Turkey Soup (Instant Pot)
User Reviews
4.6
Southwest Ground Turkey Soup (Instant Pot)
Description
The Southwest Ground Turkey Soup recipe uses lean ground turkey seasoned with salt and pepper, cooked in an Instant Pot to brown. Aromatic vegetables including onion, celery, red bell pepper, carrot, and garlic are sautéed until tender and combined with spices such as cumin, oregano, and coriander to deepen the flavor profile.
Chicken broth, water, brown rice, corn, and black beans are added along with the cooked turkey before pressure cooking. The result is a richly scented soup with tender turkey, soft grains, and vegetable pieces mingled throughout. The inclusion of brown rice adds substance and a chewy texture, while corn and beans contribute mild sweetness and earthiness.
Once cooked, minced cilantro can be stirred in for freshness. This soup serves well as a nourishing main meal during cooler weather and pairs nicely with basic bread or a light salad for accompaniment.
Lean turkey substitution options are noted in the recipe notes, and the broth choice can be adjusted. Different brown rice varieties work well, and parsley can replace cilantro if preferred. It's recommended to check seasoning to taste before serving.
Ingredients
- 1 pound ground turkey See Note 1, lean (93%
- ¾ teaspoon kosher salt divided
- ¾ teaspoon black pepper divided, ground
- 2 teaspoons olive oil
- ½ yellow onion medium
- 2 celery diced, stalks
- 1 red bell pepper diced
- 1 carrot diced, large
- 4 garlic minced, cloves
- 1 ½ teaspoons cumin ground
- 1 teaspoon oregano dried
- ¾ teaspoon ground coriander
- 5 cups chicken broth (See Note 2)
- 1 cup water
- ¾ cup brown rice (See Note 3)
- 1 cup corn frozen
- 1 (14 ounce) can black beans drained & rinsed
- 3 tablespoons cilantro See Note 4, minced
- salt to taste
- black pepper to taste
Instructions
- Set the Instant Pot to SAUTE mode and coat with cooking spray. Once hot, add the ground turkey. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook, breaking up the turkey with a wooden spoon, until the turkey is not longer pink.
- Using a slotted spoon, transfer the cooked ground turkey to bowl. Pour out any accumulated liquid (use a potholder – the Instant Pot liner will be hot).
- Continue on SAUTE mode. Heat the olive oil. Add the onion, celery, red bell pepper and carrot. Cook, stirring occasionally, until the onions are translucent, 4 to 5 minutes. Stir in the garlic, cumin, oregano, coriander, ½ teaspoon salt and ½ teaspoon pepper. Cook for 1 additional minute.
- Add the broth, water, brown rice and corn, along with the cooked ground turkey. Stir to combine.
- Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure. Set the time for 12 minutes. It will take the Instant Pot about 15 minutes to reach pressure.
- Once the time is expired, use natural pressure release for 5 minutes, then quick release. There’s a lot of liquid, so it may take a couple of minutes for the pressure to release completely.
- Stir in the black beans and cilantro. Taste and adjust the seasoning (be careful – it will be hot!) Serve.
Notes
- You may substitute extra lean ground turkey (99%) if desired.
- Low sodium chicken broth can be used to control salt levels.
- Brown basmati, jasmine, or long grain rice varieties are equally suitable.
- If cilantro is not preferred, flat-leaf parsley works well as an alternative garnish.
- Nutritional info is approximate; consider calculating independently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Serving | 1.75cups | |
| Calories | 376kcal | 19% |
| Carbohydrates | 44.1g | 15% |
| Protein | 27.2g | 54% |
| Fat | 11g | 17% |
| Saturated Fat | 2.3g | 12% |
| Cholesterol | 62.6mg | 21% |
| Sodium | 1286.8mg | 54% |
| Fiber | 8.1g | 32% |
| Sugar | 3.3g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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