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4.6 from 75 votes

Southwest Ground Turkey Soup (Instant Pot)

Soup season is here! This tasty Southwest Ground Turkey Soup only requires 10 to 15 minutes of active prep time, thanks to your trusty Instant Pot.

Prep Time
15 mins
Cook Time
15 mins
Pressure & Release Time
20 mins
Total Time
55 mins
Servings: 5 Servings
Calories: 376 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 pound lean (93%) ground turkey (See Note 1)
  • ¾ teaspoon kosher salt divided
  • ¾ teaspoon ground pepper divided
  • 2 teaspoons olive oil
  • ½ medium yellow onion
  • 2 celery stalks diced
  • 1 red bell pepper diced
  • 1 large carrot diced
  • 4 garlic cloves minced
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ¾ teaspoon ground coriander
  • 5 cups chicken broth (See Note 2)
  • 1 cup water
  • ¾ cup brown rice (See Note 3)
  • 1 cup frozen corn
  • 1 (14 ounce) can black beans drained & rinsed
  • 3 tablespoons minced cilantro (See Note 4)
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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).
  3. 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.
  4. Add the broth, water, brown rice and corn, along with the cooked ground turkey. Stir to combine.
  5. 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.
  6. 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.
  7. Stir in the black beans and cilantro. Taste and adjust the seasoning (be careful – it will be hot!) Serve.

Notes

  • Note 1: Feel free to substitute with extra lean ground turkey  (99%) if you prefer.
  • Note 2: If preferred, use low sodium chicken broth.
  • Note 3: I’ve made this soup with brown basmati, brown jasmine and long grain brown rice. All work equally well.
  • Note 4: If you don't care for cilantro, use flat-leaf parsley instead.
  • Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

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%)

Nutrition Facts

Serving: 5Servings

Amount Per Serving

Calories 376

% 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.