Instant Pot® Turkey Cheeseburger Soup

Great diet-friendly variation of an old favorite, made in the Instant Pot®. Uses pureed cauliflower to thicken and make the soup creamy.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 267 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 tablespoon butter
• ½ teaspoon ground black pepper
• 2 carrots, diced
• 1 pound ground turkey
• 2 stalks celery, diced
• 3 ½ cups beef broth
• 1 teaspoon dried dill weed
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 medium onion, diced
• 2 teaspoons seasoned salt (such as LAWRY'S®)
• 2 Yukon gold potatoes, diced
• ¼ head cauliflower

Recipe Instructions

Step 1

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add turkey and seasoned salt; saute until browned, about 5 minutes. Remove turkey.

Step 3

Melt butter in the pot. Add carrots, celery, and onion; cook until just starting to soften, about 5 minutes. Add flour, dill, and pepper; cook for about 1 minute. Return turkey to the pot; add broth and potatoes. Top with cauliflower. Close and lock the lid.

Step 4

Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5

Remove the cauliflower and 1 cup of the soup liquid; blend together until smooth and creamy. Add Cheddar cheese and season to tate. Stir cauliflower puree into the pot with the rest of the soup until cheese is completely melted.