Instant Pot Healthy Turkey Cheeseburger Soup
All of your favorite cheeseburger flavors combined in a quick dinner recipe for the family. Indulgent, yet healthy and packed with lean protein from the ground turkey. In addition to that it is loaded with vegetables like potatoes, carrots, and celery, so you can feel confident feeding this delicious soup to the whole family!
- 8 Servings
- 10 mins Prep Time
- 35 mins Total Time
- 1 lb. 93% Lean / 7% Fat Ground Turkey (or any lean point you prefer!)
- 1 tbsp. olive oil
- 3 russet potatoes, peeled and diced into ½ inch cubes
- 2 carrots, shredded
- 2 stalks of celery, chopped
- 1 yellow onion, diced
- 2 tsp. salt
- ½ tsp. pepper
- 4 cups chicken broth
- ¼ cup yellow mustard
- 2 cups shredded sharp cheddar (divided)
- 1 cup 2% milk
- 2 hamburger buns with sesame seeds
- For topping: shredded lettuce, cherry tomatoes, pickles, and extra shredded cheddar cheese
Step 1Begin by setting your instant pot to sauté. Heat the olive oil for 1 minute.
Step 2Add in the carrots, onion, celery and sauté for 3 minutes.
Step 3Stir in the ground turkey and cook until there is no more pink (turkey should reach an internal temperature of 165°F).
Step 4Add in the salt and pepper and stir to combine.
Step 5Pour in the chicken broth and diced potatoes. Cover the instant pot with the lid and set the valve to “seal.”
Step 6On high pressure, cook the soup for 10 minutes. While this cooks, prepare the hamburger bun croutons by dicing the sesame buns into ¼ inch cubes and place on a sheet tray. Broil these for 1-2 minutes until nicely browned, then set aside.
Step 7Once the time is up, carefully turn the valve to quick release the pressure. Once it is done releasing steam, remove the lid.
Step 8Taking a potato masher, carefully mash the mixture to break up about half of the potatoes. Stir in the mustard, milk, and half of the cheddar cheese.
Step 9To serve, ladle into bowls and top with shredded cheddar, diced tomato, diced pickle, shredded lettuce and the sesame bun croutons.
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